Skillet · Beginner
Crispy chili tofu
A simple, deeply crisp base for a fast savory-sweet glaze.
Illustrative AI-generated food image; see our editorial standards.Let's make it.
- Press tofu briefly, then tear into bite-size pieces. Dry the surfaces well.
- Toss with cornstarch and a pinch of salt just before cooking.
- Heat oil in a nonstick or well-seasoned skillet. Spread tofu in one layer and leave it alone until the underside sets and browns.
- Turn the pieces to crisp other sides. Mix soy sauce, chili crisp, and sweetener; toss with the tofu off heat.
- Finish with scallions and serve immediately.
The little thing that matters
Sauce at the end; adding it early softens the crisp surface.
For meat and seafood, use a food thermometer and current authoritative guidance to verify safe doneness. Keep water away from hot oil.
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