This Crispy Tofu with Asian Barbecue Sauce takes humble tofu and turns it into a golden-crisp bite of savory-sweet goodness that's impossible to resist.
First, we press and pan-fry extra-firm tofu until each cube is crispy perfection. Then we bathe it in a sticky, rich Asian-inspired barbecue sauce that's equal parts sweet, salty, and tangy—with garlic, ginger, brown sugar, and a hint of chili to keep things lively.
Drizzle it, dip it, or skewer it—this dish is the crunch-and-slurp-worthy star of any weeknight dinner (or weekend feast).
Sprinkle with sesame seeds, grab your chopsticks, and prepare to be tofu-tally wowed!
It's vegan and delicious.
Here are a few tips for making restaurant-quality, crispy tofu at home:
Last but not least, let the tofu brown before you try to turn it. A good rule is if it sticks to the pan, it's not quite ready to turn.
Use a tofu press to drain the water, or, if you don't have one, wrap the tofu in a kitchen towel or several layers of paper towel, then place it between 2 large dinner plates. Weigh down the top plate with a couple of cans of vegetables, then allow the tofu to sit for 8 to 10 minutes to drain its liquid.
Next, slice the tofu into 1-inch thick pieces, then cut each piece into 1-inch cubes.
Add the cornstarch, salt, and cayenne pepper to a bowl, then add the tofu. Toss to coat evenly, and set it aside.
Preheat your skillet (non-stick or cast iron) over medium-high heat for about 1 to 2 minutes, then add the oil. Wait about 30 seconds, then carefully add the tofu to the pan without crowding it. The tofu should sizzle when it hits the pan.
IMPORTANT: Do not disturb the tofu! Let the tofu cook undisturbed for approximately 2 to 3 minutes before turning. When you see a golden crust form along the bottom sides of the tofu, it's time to turn them.
Continue the process by cooking the tofu to a crispy, golden brown on all sides, adding oil to the pan as needed.
Remove the tofu to a paper towel to drain off any excess oil.
Mix the soy sauce, brown sugar, garlic, vinegar, chili sauce, ginger, and sesame oil in a small saucepan; bring to a boil.
Whisk cornstarch into water in a small bowl until dissolved. Add the cornstarch mixture to the soy sauce mixture. Reduce the heat to medium-low and cook until the sauce thickens, 3 to 5 minutes.
Remove from heat and allow to cool slightly before serving.
Plate or skewer the tofu. Using a spoon, drizzle the sauce over the top, or serve in a small separate dish as a dipping sauce. To finish, sprinkle the tofu with sesame seeds if desired.
This tofu is at its best right after it's cooked, so we suggest enjoying it immediately. However, you can refrigerate any leftovers in an airtight container and enjoy them within 2 to 3 days.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.