Crispy Pan-Fried Tofu with Chili Crisp
Tofu fried hard in a cast-iron pan until the crust shatters, then tossed in chili crisp — a fifteen-minute main that doesn't miss the meat.
- Serves
- 2
- Prep
- 20 min
- Cook
- 10 min
- Written
Method
-
Press the tofu block between towels under a weight for at least 15 minutes, until it stops leaking water.
-
Cut the tofu into 1-inch cubes.
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Toss the cubes in cornstarch until every side is coated and no dry patches remain.
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Heat the oil in a cast-iron or nonstick skillet over high heat until it shimmers.
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Add the tofu in a single layer and fry undisturbed until deeply golden on one side, then flip each piece and repeat until all sides are crisp.
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Off the heat, add the chili crisp, soy sauce, and rice vinegar, tossing to coat while the crust is still hot.
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Scatter scallions and sesame seeds over the top and serve immediately.
Notes
The whole dish hinges on the press: skip it and the tofu weeps water into the hot oil, the crust never sets, and you get sad, oily cubes instead of a shattering one. Cornstarch matters too — flour goes gummy where cornstarch goes glassy.
No chili crisp on hand, thin a spoonful of gochujang with the rice vinegar instead. Serve it over rice to catch the sauce, or fold it into lettuce cups for something lighter.