Name: Chili Crunch Tofu
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: Chili Crunch Tofu:; 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 (affiliate link); 1 tablespoon chili crisp (affiliate link); 1 tablespoon honey (optional); Extras for Serving:; 1 1/2 cups rice, uncooked (see notes for the cauli rice I like to make!); 1/4 cup green onions for topping

Cut tofu in half so you have two even, flat pieces. Press the moisture out of the tofu, using paper towels or a towel. (The more water you remove, the faster it will crisp up in the oven, but I usually don’t spend more than 5-10 minutes here.) Cut tofu into cubes and transfer to a bowl. Add cornstarch, soy sauce, and olive oil. Toss gently to coat. It doesn’t have to be perfectly smooth, but just try to generally get all the pieces semi-covered.

Serve with rice, on a salad, noodles, whatever you like. Dollop with extra sauce if you want, and top with green onions. OOO-eee this is good!

Notes

How to Make Cauliflower Garlic Rice: This is totally optional – just something I enjoy with this tofu if I can handle one extra sheet pan in the mix. On a separate sheet pan, add a bag of cauliflower rice. Drizzle with oil and season generously with salt. Add to the oven at the same time as the tofu; roast until very browned and flavorful, about 30-40 minutes, stirring occasionally. Add about 2 cups cooked rice directly to the pan, along with 1/2 teaspoon garlic powder and a squeeze of lemon. Toss to combine, return to the oven for a minute to warm it all up, and you’re done!

Nutrition:The nutrition info below is only for the tofu and does not include rice.

Chili Crunch Tofu

Ingredients