Chili Tofu
If you are looking for a bold, quick, and flavor-packed dinner, this Chili Tofu delivers exactly that. Crispy golden tofu cubes are tossed in a sweet-spicy chili sauce with garlic, red bell pepper, and scallions for a dish that feels like your favorite takeout - but comes together easily in your own kitchen. It is perfect for busy weeknights, meal prep, or whenever you crave something savory with just the right kick of heat.
This recipe focuses on simple pantry ingredients and a straightforward technique that guarantees texture and flavor every time.
Table of contents
Why This Chili Tofu Works So Well
The key to exceptional Chili Tofu is contrast. The tofu is lightly coated in cornstarch before frying, which creates a crisp outer layer that holds up beautifully once tossed in the sauce.
The sauce itself balances sweetness from ketchup, saltiness from soy sauce, acidity from rice vinegar, and gentle heat from chili flakes.
Red bell pepper adds freshness and subtle sweetness, while scallions bring brightness and a mild onion finish. Garlic builds the aromatic base that ties everything together. The result is a glossy, slightly sticky tofu dish that pairs beautifully with rice, noodles, or even lettuce wraps.
Ingredients for the Best Results
Use firm or extra-firm tofu and make sure it is properly drained. Pressing it for at least 15 minutes helps remove excess moisture and ensures crisp edges when frying. Cornstarch is essential here; it creates that golden crust without deep frying.
Choose a vibrant red bell pepper for sweetness and color. Fresh garlic and scallions make a noticeable difference compared to dried substitutes.
If you enjoy more heat, you can slightly increase the chili flakes, but the current amount keeps the dish flavorful without overpowering.
How to Make Chili Tofu
Start by cutting the drained tofu into bite-sized cubes. Pat them dry and gently toss them with cornstarch until evenly coated. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes in a single layer and let them cook undisturbed until golden and crisp on one side before turning. Fry until all sides are golden brown, then remove them from the pan and set aside.
In the same skillet, add a touch more oil if needed and sauté the pressed garlic briefly until fragrant. Add sliced red bell pepper and cook until slightly softened but still vibrant. Stir in ketchup, soy sauce, rice vinegar, and chili flakes, allowing the sauce to simmer for a few minutes until slightly thickened.
Return the crispy tofu to the pan and toss gently so each piece is coated in the glossy chili sauce. Finish with chopped scallions and serve immediately.
What Makes This Chili Tofu Different
Many Chili Tofu recipes rely on heavy sauces or deep frying. This version keeps things balanced and approachable. The sauce is made from everyday ingredients, yet the flavor profile is complex and satisfying.
The quick pan-fry method keeps the texture crisp without excessive oil, and the proportions are tuned so the sauce clings without turning soggy.
It is a practical recipe that feels restaurant-quality but remains realistic for everyday cooking.
Serving Ideas
Chili Tofu pairs beautifully with steamed jasmine rice, brown rice, or even cauliflower rice.
It works well over noodles or tucked into wraps for a quick lunch. You can also serve it alongside stir-fried greens or simple cucumber salad to balance the heat.
For entertaining, it makes a great addition to a larger Asian-inspired spread with dumplings and fresh salads.
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
For best results, reheat in a skillet over medium heat rather than in the microwave.
This helps restore some of the crispness. If the sauce thickens too much, add a splash of water to loosen it.
Variations and Customizations
You can add broccoli, snap peas, or carrots for extra vegetables.
A drizzle of sesame oil at the end adds nuttiness. If you prefer a sweeter profile, add a small amount of brown sugar.
For extra crunch, sprinkle toasted sesame seeds over the finished dish.
Frequently Asked Questions About Chili Tofu
Yes, baking works well. Toss the tofu in cornstarch and bake at 400°F (200°C) until crisp before combining with the sauce.
With two teaspoons of chili flakes, the heat is moderate. You can easily adjust the spice level up or down.
Firm or extra-firm tofu is ideal. Silken tofu will not hold its shape in this recipe.
Yes, but for best texture, fry the tofu fresh and prepare the sauce just before serving.
Other Recipes to Try
Final Thoughts
This Chili Tofu is one of those reliable recipes I come back to again and again. It is quick, satisfying, and adaptable.
If you try it, I would love for you to share your version on Instagram or Facebook and tag me so I can see your creation.
And if you enjoyed it, please leave a comment and a star rating below - I truly appreciate your feedback and love hearing how it turned out in your kitchen.
Chili Tofu
Crispy Chili Tofu with garlic, bell pepper, and a sweet-spicy sauce. An easy 30-minute dinner recipe perfect for rice or noodles.
Ingredients
- 12 oz firm tofu, drained
- 1 tablespoon cornstarch
- 2 tablespoon vegetable oil
- 3 cloves garlic, pressed
- 1 medium red bell pepper, sliced
- 3 scallions, chopped
- 4 tablespoon ketchup
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoon chili flakes
Instructions
- Cut tofu into cubes and pat dry. Toss with cornstarch until coated.
- Heat oil in a skillet over medium heat and fry tofu until golden and crisp on all sides. Remove and set aside.
- In the same pan, sauté garlic until fragrant. Add red bell pepper and cook until slightly tender.
- Stir in ketchup, soy sauce, rice vinegar, and chili flakes. Simmer until slightly thickened.
- Return tofu to the pan and toss to coat evenly in the sauce.
- Finish with scallions and serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1 cupAmount Per Serving: Calories: 372Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 7gSodium: 1033mgCarbohydrates: 26gFiber: 5gSugar: 11gProtein: 20g
