Crispy & Tender Chili Tofu
Chef Lee Yeon-bok’s Signature Chili Tofu Recipe
Deep-fried tofu coated in a luscious, sweet and spicy chili sauce – how could it not be delicious? If you love chili shrimp, you’ll adore this! We’re creating a fantastic chili sauce at home and pairing it with perfectly fried tofu for a dish that’s fantastic as a vegan option, a delightful kids’ snack, or even an impressive appetizer.
Main Ingredients- Tofu 300g (firm block, recommended for frying)
- Onion 35g (about 1/4 of a small onion)
- White part of green onion 30g (about 1/2 stalk)
- Carrot 20g (about 1/5 of a carrot)
- Bell pepper 23g (a mix of colors is nice)
- Salt 1/2 tsp (for seasoning tofu)
- Cornstarch 4 Tbsp (for coating tofu)
For the Chili Oil- Gochugaru (Korean chili flakes) 2 Tbsp
- Dried garlic powder 1/2 Tbsp (adds depth of flavor)
Sweet & Spicy Chili Sauce- Ketchup 4 Tbsp
- Sugar 4 Tbsp
- Oyster sauce 1/2 Tbsp
- Doubanjiang (fermented bean paste) 1/2 Tbsp (for richness)
- Vinegar 2 Tbsp
- Water 100ml
- Gochugaru (Korean chili flakes) 2 Tbsp
- Dried garlic powder 1/2 Tbsp (adds depth of flavor)
Sweet & Spicy Chili Sauce- Ketchup 4 Tbsp
- Sugar 4 Tbsp
- Oyster sauce 1/2 Tbsp
- Doubanjiang (fermented bean paste) 1/2 Tbsp (for richness)
- Vinegar 2 Tbsp
- Water 100ml
Cooking Instructions
Step 1
First, prepare the tofu by cutting it into 4 equal pieces horizontally and vertically. This ensures the tofu holds its shape well during cooking and presents beautifully.
Step 2
Let’s prepare the vegetables. For the green onions, use the white part for a milder flavor compared to the green parts. Slice the white parts in half lengthwise and then chop them finely. Finely mince the carrot, onion, and bell pepper. Mincing them into small pieces helps them integrate smoothly into the chili sauce.
Step 3
Now, we’ll draw out moisture from the tofu. Sprinkle 1/2 tsp of salt evenly over the cut tofu pieces. Let it sit for about 10 minutes; this will help release excess water, making the tofu firmer and contributing to a crispier fried texture. Gently pat away any released liquid with a paper towel.
Step 4
It’s time to coat the tofu with cornstarch. Place the tofu pieces into a zip-top bag or any plastic bag. Add 4 Tbsp of cornstarch. Seal the bag and shake gently to ensure the cornstarch evenly coats every surface of the tofu. A thorough coating is key to achieving a crispy exterior.
Step 5
Now, let’s fry the tofu. Heat about 5 Tbsp of vegetable oil in a pan over medium heat. Once the oil is moderately hot, carefully add the cornstarch-coated tofu. Fry for about 5-7 minutes, turning occasionally, until each side is golden brown and crispy. Transfer the fried tofu to a paper towel-lined plate to absorb excess oil. This step ensures a perfectly crisp and non-greasy finish.
Step 6
Let’s make the delicious sweet and spicy chili sauce. In a saucepan or skillet, combine 100ml of water, 4 Tbsp ketchup, 4 Tbsp sugar, 2 Tbsp vinegar, 1/2 Tbsp oyster sauce, and 1/2 Tbsp doubanjiang. Whisk well to combine. Bring to a simmer over medium heat, then reduce to low and cook for 1-2 minutes, allowing the flavors to meld.
Step 7
Let’s make some fragrant chili oil! In a small bowl, combine 2 Tbsp gochugaru and 1/2 Tbsp dried garlic powder. In a separate pan, heat 5 Tbsp of vegetable oil over low heat until hot. Carefully pour the hot oil over the gochugaru and garlic powder mixture. Stir quickly to infuse the oil with flavor. This creates our homemade chili oil. Add 2 Tbsp of this chili oil to the pan where you’ll be making the sauce.
Step 8
Add 1 Tbsp of minced garlic to the heated chili oil and sauté until fragrant. Once the garlic is cooked, add the pre-minced vegetables (onion, carrot, bell pepper) and stir-fry until the onions become translucent. Sautéing the vegetables enhances their sweetness and overall flavor.
Step 9
When the onions start to turn translucent, pour in the prepared chili sauce and let it simmer. Once the sauce comes to a boil, reduce the heat to low. Prepare a cornstarch slurry by mixing 1 Tbsp cornstarch with 2 Tbsp water. Gradually add the slurry to the sauce, a tablespoon at a time, stirring continuously until you achieve your desired thickness. Be careful not to make it too thick.
Step 10
Finally, add the crispy fried tofu to the chili sauce and gently toss to coat. Mix everything carefully so the sauce evenly covers the tofu. Serve immediately while warm for the best ‘crispy outside, tender inside’ experience. You can garnish with sesame seeds if desired.
