Maple chili tofu is super easy to make and packed with flavor. Serve it over rice with steamed veggies or as the protein element of a Buddha bowl.
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What’s the best way to flavor tofu?
Lots of recipes will tell you that marinating tofu is essential to getting maximum flavor.
I’ve been cooking with tofu for decades and I don’t believe that marinating makes much of a difference.
This is especially true if the marinade recipe calls for oil. It’s basic chemistry; water repels oil and tofu contains lots of water, even if you press it first.
The best way to flavor tofu is with a delicious, sticky sauce that coats every nook and cranny of your crispy fried tofu.
How to make crispy tofu
If you want the crispiest tofu, don’t start by marinating it.
To get tofu crispy, you need to remove as much water as possible so that it can brown and crisp nicely in the pan.
Frying the tofu without a marinate will evaporate the water inside and allow the tofu to better suck up whatever sauce you add to it after it’s cooked.
An additional step that helps to get crispy tofu is to freeze it.
Freezing allows the water inside the tofu to expand and create holes in the tofu. Then when thawing, more water is drained out and the drier tofu can brown more easily.
What I do is store my tofu in the freezer directly when I get home from the grocery store. It’s not necessary to open the package or anything, just throw it in the freezer.
When you’re ready to cook, you’ll just have to remember to let your tofu thaw overnight in the fridge.
Once thawed, you can squeeze out the water.
No need for a fancy tofu press if you don’t have one. I usually just give it several good squeezes with my hands. You can also place it between a couple of towels with some heavy books or cans on top.
A trick I learned recently, that you’ll see I employed in this recipe, is to tear rather than cut the tofu into chunks.
Tearing creates lots of jagged edges and nooks and crannies. These edges get super crispy when frying.
Finally, tossing the torn up tofu in a couple tablespoons of cornstarch is a tried and true technique for achieving crispy tofu.
Ingredients
The ingredients for the best-tasting tofu you’ve ever had is short and sweet! You’ll have a delicious dinner ready in no time!
Tofu: Extra-firm tofu is the best for frying and has the “meatiest” texture.
Cornstarch: The tofu is coated in cornstarch to give it a crispy coating.
Maple syrup: Maple syrup is a good vegan alternative to honey and brings the sweet element to this recipe. You can also use agave if you prefer.
Soy sauce: Soy sauce is a typical tofu seasoning that adds not only salt but umami as well. Use tamari for a gluten-free version.
Rice vinegar: Some acid balances the sweetness of the maple syrup and saltiness of the soy sauce. You can substitute white wine vinegar or lime juice.
Sambal Oelek: Sambal oelek is an Indonesian chili paste. The one I use does not have shrimp paste, you just need to read the ingredients and choose a vegan one. It’s my favorite chili paste for it’s heat level and flavor. You can substitute sriracha or another thick chili sauce.
Garlic: I put garlic in everything. You can also add ginger.
Oil: A neutral-flavored oil such as canola, vegetable or sunflower is needed for frying the tofu.
How to make maple chili tofu
Maple chili tofu is super easy to make and takes no time at all!
Prep the tofu: Remove the tofu from its packaging and drain off the water.
To press or not to press? Normally I don’t bother pressing my tofu. I just give it several firm squeezes with my hands over the sink to get out most of the water.
But feel free to press it if you prefer that technique.
Now use your hands to tear the tofu into bite-sized chunks and toss them into a bowl.
Tearing up the tofu instead of cutting it with a knife creates lots of jagged edges that get super crispy when fried and also created pockets for the sauce to cling to.
Sprinkle over the cornstarch and stir everything together until the tofu is well coated in the cornstarch.
Make the sauce: The sauce is super easy. Just mix all the ingredients together in a bowl.
Taste the sauce and adjust the flavors to your liking. Add more chili sauce if you want it spicier, more maple syrup if you want it sweeter, etc.
Fry the tofu: Heat the oil in a large non-stick pan over medium-high heat. High heat helps to prevent the tofu from sticking to the pan.
When the oil is hot, add the tofu in a single layer and allow it to fry for a couple of minutes until it starts to brown. Now stir it so it can brown on another side.
Continue stirring the tofu every couple of minutes until it’s brown and crispy on all sides.
Move the tofu over to the sides of the pan to create a space in the middle of the pan.
Add the garlic into the middle of the pan. If the pan seems dry, add a small splash of oil over the garlic. Allow the garlic to fry for about 30 seconds, or until soft and fragrant.
Add the sauce: Stir the tofu and garlic together. Lower the heat to medium-low and pour in the sauce. Stir constantly while the sauce bubbles and thickens.
The cornstarch from the tofu is enough to thicken the sauce in about 30 seconds or so.
Toss the tofu around to make sure that each side and every nook and cranny is coated in the sweet, sticky sauce.
Remove from the heat and serve.
Variations and substitutions
Seasonings: I only call for garlic in this recipe but the flavors will also combine well with ginger if you want to add it. Some people like a drizzle of sesame oil over the tofu just before serving.
Sweetness: This is a veganized version of honey sriracha chicken. I like maple syrup as a honey substitute not only for its sweetness but also for its flavor. If you don’t have or don’t like maple syrup, you can substitute agave syrup.
Chili: I like sambal oelek for its neutral spice but you can substitute sriracha or another thick chili paste.
Vinegar: If you don’t have rice vinegar try lime juice or white wine vinegar.
Garnish: If you would like to garnish your tofu, try a sprinkling of sesame seeds or chopped green onion.
FAQs
No, you don’t need to marinate tofu. Frying tofu without marinating it will give you crispier tofu. To get the best flavor in your tofu, you just need to toss the fried tofu in a delicious, sticky sauce such as this maple chili sauce.
Pressing tofu is an optional step. Personally, I almost never press my tofu unless I get a block that seems to be packed in excessive water. Usually a few good firm squeezes between my hands is enough to get out the majority of the water. Freezing and thawing your tofu before using it also helps the water to drain out.
Yes, cornstarch-coated tofu can be baked in a 400 f / 200 c oven for 25 to 30 minutes or until golden and crispy. Prepare the sauce separately in a pan over medium heat. I recommend adding ½ teaspoon of cornstarch to the sauce recipe to help it thicken up. Combine the baked tofu with the sauce.
Yes, you can fry tofu in an air fryer. Heat the air fryer to 400 f / 200 c and air fry the tofu for 10 minutes, tossing once halfway, or until browned and crispy. Prepare the sauce separately in a pan over medium heat. I recommend adding ½ teaspoon of cornstarch to the sauce recipe to help it thicken up. Combine the air fried tofu with the sauce.
Make ahead and storage tips
Fried tofu is best served right away while it is still hot and crispy. However, leftovers will keep in an airtight container in the refrigerator for 3 - 4 days. It will lose some of its crispiness but will still taste delicious!
You can reheat your maple chili tofu in the microwave.
How to serve maple chili tofu
Every time I make this I serve it over ginger rice with some steamed broccoli, edamame or sautéed bok choy on the side.
You can serve maple chili tofu as the protein element in a Buddha bowl over your choice of grain and alongside your favorite combination of fresh and cooked vegetables.
Add this tofu to a salad such as in this tofu salad recipe or a Vietnamese-style rice noodle salad.
Maple Chili Tofu
Ingredients
- 1 package (16 oz / 450 grams) extra firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons neutral oil canola, vegetable, sunflower, etc.
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons sambal oelek or sriracha
- 2 cloves of garlic minced
Instructions
- Drain the tofu and remove it from its package. Squeeze it firmly between your hands over the sink to remove as much water as possible. You can also press it under something heavy if you prefer that technique.
- Use your hands to tear the tofu into bite-sized chunks and drop them into a bowl.
- Sprinkle over the cornstarch and mix with a spoon to coat the tofu in the cornstarch.
- Heat the oil in a large non-stick pan over medium-high heat. Add the tofu and allow to fry for a couple minutes until beginning to brown. Stir and allow to fry on another side for another couple of minutes. Continue like this until the tofu is brown and crispy on most sides.
- While to tofu is frying, combine the maple syrup, rice vinegar, soy sauce and sambal in a bowl.
- When the tofu is fried, push it to the side to create space in the middle of the pan and add the minced garlic. If the pan seems dry, add a small splash of oil. Fry the garlic for about 30 seconds or until soft.
- Reduce the heat to medium low and pour in the sauce. Stir constantly while the sauce bubbles and thickens to coat all sides of the tofu in the sauce.
- Serve.
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