Chili Crisp Crispy Tofu

• servings: 4 servings
• active time: 10 minutes
• total time: 23 minutes

Ingredients

1 (16-ounce) package firm tofu

1/4 teaspoon kosher salt

2 tablespoons chili crisp

1 tablespoon rice vinegar

2 teaspoons soy sauce or tamari

1/2 teaspoon cornstarch

2 tablespoons vegetable or canola oil

1 medium scallion, thinly sliced (optional)

Directions

Line a large plate or baking sheet with a double layer of paper towels. Drain 1 (16-ounce) package firm tofu. Cut lengthwise into generous 1/2-inch thick slabs. Halve the slabs crosswise. Stacking a few on top of each other at a time, cut the pieces in half diagonally to form triangles. Place the triangles in a single layer on the paper towels, season with 1/4 teaspoon kosher salt, and let sit to drain for 10 minutes. Meanwhile, make the sauce.

Stir 2 tablespoons chili crisp, 1 tablespoon rice vinegar, 2 teaspoons soy sauce, and 1/2 teaspoon cornstarch together in a small bowl until the cornstarch is suspended.

Heat 2 tablespoons vegetable oil in a large 12-inch nonstick frying pan or cast iron skillet over medium-high heat until shimmering. Add the tofu in a single layer (it will be a tight fit) and cook until crisp and golden-brown, 4 to 5 minutes per side.

Remove the pan from the heat (if you’re using cast iron, let it cool off for 1 minute). Stir the sauce again, then drizzle evenly over the tofu (careful, it will bubble up). Toss to coat the tofu. Transfer to a serving plate and garnish with 1 thinly sliced medium scallion if desired.

Nutrition

• Serving Size: Serves 4
• Calories: 236 cal
• Total Fat: 16.9 g
• Saturated Fat: 1.9 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 286.8 mg
• Total Carbohydrate: 5.3 g
• Dietary Fiber: 3.0 g
• Total Sugars: 0.1 g
• Protein: 20.0 g