Description
A delightful dish that combines crispy tofu with the bold flavor of chili crunch, creating an irresistible texture and taste.
Ingredients
Scale
- 1 block extra firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- A pinch of salt
- 1/4 cup Yum Yum sauce
- 1 tablespoon chili crisp
- 1 tablespoon honey (optional)
- 1 1/2 cups rice, uncooked
- 1/4 cup green onions for topping
Instructions
- Press the tofu: Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
- Cut the tofu into cubes, aiming for 1-inch pieces.
- Mix cubed tofu with cornstarch, soy sauce, and a pinch of salt until evenly coated.
- Heat olive oil in a large skillet over medium-high heat and fry the coated tofu cubes until golden brown and crispy, about 8-10 minutes.
- In a small bowl, mix Yum Yum sauce and chili crisp (and honey if using). Pour over the cooked tofu and stir to coat, cooking for an additional 1-2 minutes.
- Serve the cooked rice on plates, top with chili crunch tofu, and sprinkle with green onions.
Notes
Pressing the tofu is crucial for achieving a firm texture. Adjust sauces based on heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg