NO FRY Crispy Chili Tofu | OIL FREE

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat profile, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while all-purpose flour is more common.

Press the tofu to remove excess moisture for 15-20 minutes.

Cut the pressed tofu into bite-sized cubes.

Coat the tofu cubes in cornstarch evenly.

Heat vegetable oil in a pan over medium-high heat until shimmering.

Add the tofu cubes to the pan in a single layer.

Fry the tofu until golden and crispy, about 4-5 minutes per side.

Remove the crispy tofu from the pan and set aside.

In the same pan, add garlic and ginger; sauté until fragrant, about 30 seconds.

Add chopped green chilies, bell pepper, and onion; stir-fry for 2-3 minutes until slightly softened.

In a bowl, mix soy sauce, vinegar, sugar, and black pepper; pour over the vegetables.

Add the crispy tofu back to the pan; toss gently to coat in the sauce.

Drizzle with sesame oil and mix well.

Garnish with chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens