Crispy Baked Tofu with Sweet Chili Sauce

Name: Crispy Baked Tofu with Sweet Chili Sauce
Cook time: 25 min
Yield: 4 servings
Ingredients: 400 g firm tofu drained and cut into 2 cm cubes; 30 g cornstarch for coating; 3 g fine salt divided; 1 g black pepper ground, for coating; 2 g garlic powder for coating; 20 ml neutral oil divided; 90 ml sweet chili sauce for dipping sauce; 15 ml rice vinegar for dipping sauce; 30 ml water for dipping sauce; 10 ml soy sauce for dipping sauce; 1 g fine salt divided; 10 ml neutral oil divided; 2 each scallions thinly sliced, for garnish; 6 g sesame seeds toasted, for garnish

Cubed tofu is pressed, coated with a seasoned starch mixture, and baked until crisp at the edges. A simple sweet chili sauce is simmered separately for dipping, with scallions and sesame seeds as garnish.

By Julienne

Crispy Baked Tofu with Sweet Chili Sauce

Cook time: 25 minutes

Servings: 4

Ingredients

400 g firm tofu drained and cut into 2 cm cubes
30 g cornstarch for coating
3 g fine salt divided
1 g black pepper ground, for coating
2 g garlic powder for coating
20 ml neutral oil divided
90 ml sweet chili sauce for dipping sauce
15 ml rice vinegar for dipping sauce
30 ml water for dipping sauce
10 ml soy sauce for dipping sauce
1 g fine salt divided
10 ml neutral oil divided
2 each scallions thinly sliced, for garnish
6 g sesame seeds toasted, for garnish

Instructions

Heat the oven to 220°C. Line a baking sheet with parchment paper. Pat the tofu dry, then press it under towels for 10 minutes if you have time; cut it into 2 cm cubes. Tofu feels drier on the surface and the oven is fully heated.
In a medium bowl, mix the cornstarch, 3 g of the salt, black pepper, and garlic powder. Toss the tofu cubes in the mixture until lightly coated, then drizzle with 20 ml of the oil and toss again so the coating clings. Each cube has a thin, even coating with no dry starch patches.
Spread the tofu on the lined baking sheet in a single layer with space between pieces. Bake for 15 minutes, flip the cubes, then bake for 8 to 10 minutes more until deeply golden and crisp at the edges. Edges are crisp and the coating is pale-golden to golden-brown.
While the tofu bakes, combine the sweet chili sauce, rice vinegar, water, soy sauce, and the remaining 1 g salt in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring, just until smooth and slightly loosened; do not boil. Sauce is warm, glossy, and pourable.
Transfer the tofu to a serving plate, drizzle with the remaining 10 ml oil for shine if desired, or serve the oil alongside the sauce if you prefer a lighter finish. Top with the scallions and sesame seeds, then serve immediately with the warm sweet chili sauce for dipping. Tofu is crisp, hot, and ready to eat right away.