Chili Crunch Tofu
Crispy baked tofu gets tossed in a sweet, sticky chili sauce and served with rice for a fast, satisfying dinner.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Ingredients
Ingredients
- 1 block extra-firm tofu pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 pinch salt
- 1/4 cup Yum Yum sauce
- 1 tablespoon chili crisp
- 1 tablespoon honey optional
- 1 1/2 cups rice uncooked
- 1/4 cup green onions for topping
Instructions
Instructions
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Cut tofu into cubes and transfer to a bowl. Add cornstarch, soy sauce, and olive oil. Toss gently to coat. It does not have to be perfectly smooth, but try to generally get all the pieces semi-covered. Add the salt with the coating.
- Cook rice according to package instructions.
- Transfer the tofu to the baking sheet and roast for 20 to 25 minutes, stirring once or twice, to get the tofu evenly browned and crispy.
- Mix Yum Yum sauce and chili crisp in a small bowl.
- When the tofu is done, toss it with several tablespoons of sauce, reserving sauce for topping.
- Serve the tofu with rice and green onions, adding extra sauce as desired.