This crispy chilli crunch tofu is the kind of thing you make once and then dream about for days.
It’s crispy on the outside, tender inside, and coated in a spicy, garlicky chilli crunch sauce that packs a punch in all the right ways.
It’s fast, easy, and hits that perfect sweet-salty-spicy balance.
I’ve made this one so many times I could probably do it in my sleep.
It’s one of my go-to meatless meals when I want something super satisfying and loaded with texture.
Serve it over rice, stuff it in a wrap, or just eat it straight from the pan (been there, done that).
What You’ll Need
- 400g firm tofu (pressed and cut into 1-inch cubes)
- 3 tbsp cornstarch
- ½ tsp salt
- ½ tsp garlic powder
- 3 tbsp neutral oil (like canola or avocado)
- 2 tbsp soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp chilli crunch (store-bought or homemade)
- 2 garlic cloves, finely minced
- 1 tsp sesame oil
- 1 green onion, sliced (for garnish)
- ½ tsp toasted sesame seeds (for garnish)
Why I Love This Recipe
There’s something magic about crispy tofu and spicy sauce. It checks every box for me:
- Super crispy without deep frying
- Just the right amount of heat from the chilli crunch
- Fast – ready in under 30 minutes
- All pantry ingredients
- It’s a solid protein-packed meal
I first made this on a weeknight when I was craving takeout and didn’t want to spend $25. Now it’s one of my top 5 recipes ever.
Makes
Serves 2 hungry people or 3 with rice and sides
Total Time
25 minutes
Macros (Per Serving)
- Calories: ~360
- Protein: 18g
- Carbs: 18g
- Fat: 25g
(May vary slightly based on your chilli crunch and tofu brand)
Why This Recipe Works (Quick Science)
Tofu is basically a sponge. When you press out the water, it’s ready to soak in flavor and crisp up beautifully. The cornstarch forms a dry coating that crisps up fast when it hits hot oil. The chilli crunch oil brings deep flavor from dried chillies, garlic, and crunchy bits. When it hits hot tofu, it sizzles and clings to the crispy surface, creating a perfect glossy glaze.
Common Mistakes
- Not pressing the tofu long enough: Wet tofu won’t crisp up.
- Crowding the pan: This steams the tofu. Give it space to fry.
- Using too much sauce at once: Add it off heat or it’ll burn.
- Low heat frying: You need high heat to get that crisp.
What to Serve With
- Steamed jasmine rice or brown rice
- Quick pickled cucumbers
- Stir-fried greens or bok choy
- Rice noodles tossed with sesame oil
- Warm tortillas for wraps
FAQ
Can I bake or air fry the tofu?
Yes! Bake at 425°F (220°C) for 25 minutes flipping halfway, or air fry at 400°F (200°C) for 15 minutes.
Is chilli crunch super spicy?
Most brands are mild to medium. You can use less if you’re sensitive to heat.
Can I make this gluten-free?
Yes, use tamari instead of soy sauce and double-check your chilli crunch ingredients.
How long does it keep?
Best fresh, but leftovers are good for up to 3 days in the fridge.
Do I need to press tofu?
Yes! It makes all the difference for texture.
Tools You’ll Need
- Non-stick skillet
- Mixing bowls
- Tongs or spatula
- Paper towels
- Knife and cutting board
Substitutions and Variations
- Swap maple syrup for honey or brown sugar
- Add sautéed veggies like bell peppers or broccoli
- Use tempeh or chickpeas instead of tofu
- Add fresh ginger for more heat
- Use coconut aminos for a soy-free version
Make Ahead Tips
- Press and cube the tofu up to 2 days ahead
- Mix the sauce in a jar and store in the fridge for up to a week
How to Make Crispy Chilli Crunch Tofu
Step 1: Press and Cube the Tofu
Wrap 400g of firm tofu in paper towels and place a heavy pan or object on top for 15 minutes to press out excess moisture. Then cut into 1-inch cubes.
Step 2: Coat Tofu
In a large bowl, combine 3 tbsp cornstarch, ½ tsp salt, and ½ tsp garlic powder. Toss in the tofu cubes until evenly coated.
Step 3: Fry the Tofu
Heat 3 tbsp neutral oil in a non-stick skillet over medium-high heat. Add coated tofu cubes and fry for 3-4 minutes on each side until golden and crispy.
Step 4: Make the Sauce
While tofu fries, mix 2 tbsp soy sauce, 1½ tbsp rice vinegar, 1 tbsp maple syrup, 2 tbsp chilli crunch, 2 minced garlic cloves, and 1 tsp sesame oil in a bowl.
Step 5: Toss Tofu in Sauce
Turn off the heat and pour sauce over the crispy tofu in the skillet. Toss quickly to coat every piece.
Step 6: Garnish and Serve
Transfer tofu to a serving bowl and sprinkle with sliced green onions and sesame seeds.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in a skillet for best texture
- Add a splash of water or soy sauce when reheating if it seems dry
Wrap Up
I hope you give this crispy chilli crunch tofu a try! It’s a little spicy, a little sweet, and a lot of delicious. If you do make it, drop a comment and let me know how it turned out—or if you made any tweaks! I love hearing how people make recipes their own.