5-Ingredient Sweet Chili Glazed Tofu

Ingredients

• id: tofu metric: 800g imperial: 28 oz name: extra-firm tofu, drained and pressed

• id: cornstarch metric: 60ml imperial: 1/4 cup name: cornstarch

• id: sweet_chili_sauce metric: 120ml imperial: 1/2 cup name: sweet chili sauce

• id: sesame_oil metric: 30ml imperial: 2 tablespoons name: sesame oil

• id: green_onions metric: 4 stalks imperial: 4 stalks name: green onions, sliced

Instructions

1. Press {tofu} between paper towels with a weight on top for 10 minutes to remove excess moisture. Cut into 2cm (3/4-inch) cubes and pat dry again.

2. Place {cornstarch} in a large bowl with a pinch of salt. Add tofu cubes and toss gently until evenly coated on all sides.

3. Heat {sesame_oil} in a large non-stick skillet over medium-high heat. When oil shimmers, add tofu cubes in a single layer, working in batches if needed.

4. Cook undisturbed for 3-4 minutes until golden and crispy on the bottom. Flip and cook another 3-4 minutes. Continue until all sides are golden.

5. Reduce heat to medium-low and add {sweet_chili_sauce}. Toss gently to coat all tofu pieces evenly. Cook for 1-2 minutes until sauce is heated and slightly thickened.

6. Remove from heat and garnish with {green_onions}. Serve immediately while tofu is still crispy.

Tips

Pressing Tofu: Proper pressing is crucial for crispy tofu. Use a tofu press or wrap in paper towels and place a heavy skillet on top for at least 10 minutes.

Crispy Secret: Don't overcrowd the pan and resist moving the tofu too early. Let it develop a golden crust before flipping for maximum crispiness.

Sauce Options: Sweet chili sauce varies by brand. For less sweet, add a squeeze of lime juice. For more heat, add sriracha or red pepper flakes.

Serving Suggestions: Serve over steamed rice, quinoa, or rice noodles. Add steamed broccoli, snap peas, or bok choy for a complete meal.

Make It Gluten-Free: Ensure your sweet chili sauce is gluten-free, as some brands contain wheat-based thickeners.

Storage: Best enjoyed fresh, but leftovers can be refrigerated for 2 days. Reheat in a skillet to restore some crispiness rather than microwaving.