Crispy Tofu with Spicy Chili Crisp Peanut Sauce
House rule? No boring tofu allowed.
This Crispy Tofu with Spicy Chili Crisp Peanut Sauce delivers. It is one of my favorite tofu preparations to date and it has earned a permanent spot in our dinner rotation.
Today’s recipe was lightly inspired by this reader-favorite No-Cook Spicy Tofu. The flavor profiles are similar, but the texture and effect is very different. If you’re a tofu skeptic, I have a feeling this dish will turn you into a believer!
Why You’ll Love This Crispy Tofu:
Torn tofu chunks (we’re going for maximum texture!) are coated in oil and cornstarch, baked until light and crispy, and tossed with an incredibly flavorful, umami-packed sauce made from three ingredients: spicy chili crisp, peanut butter, and soy sauce.
We top everything off with lots of sliced scallions, chopped cilantro, and toasted sesame seeds for contrast.
There is something about crispy food (tofu, chicken, vegetables!) tossed with a creamy, spicy sauce that truly irresistible.
Spicy Chili Crisp Peanut Sauce Ingredients:
- SPICY CHILI CRISP: there are many different kinds of spicy chili crisp and flavors and ingredients can vary brand to brand. This recipe was developed using Lao Gan Ma’s Spicy Chili Crisp, the classic cult-favorite and my favorite. It is delightfully crunchy, garlicky, and gets its signature heat from Szechuan pepper powder. For ease and best price, I like to order large jars of it from Amazon! Note: Be sure to stir the jar well before measuring as the mixture settles.
- CREAMY PEANUT BUTTER: a touch of natural peanut butter (ideally, unsalted) adds creaminess and heft to the sauce.
- SOY SAUCE: for added flavor and seasoning. If you’re using salted peanut butter, reach for the reduced sodium variety!
Other Ingredients You’ll Need:
- LIMES: fresh lime juice adds a lovely and much-needed punch of acid!
- SCALLIONS: we’re adding lots of sliced scallions (green onions). They add lots of texture and vibrancy to this dish.
- CILANTRO: for freshness and added flavor.
- SESAME SEEDS: technically optional, but I love the color and contrast they offer.
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How to Make Crispy Tofu:
To make crispy tofu, the first and most important step is to remove as much moisture from the tofu as possible. Here’s an easy tutorial on how to press tofu without any special kitchen tools or equipment.
The key to the crispiest tofu? Tearing the tofu into chunks (to make lots of nooks and crannies!) and tossing in cornstarch. Don’t skip either! While pan-frying does yield the crispiest texture, it requires a more attention, time, and oil.
For that reason, I’ve opted for the oven for this preparation. Baked tofu doesn’t get quite as crispy as pan-fried tofu, but it does the job. Here’s how to do it!
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Making Crispy Tofu in the Oven:
- Preheat an oven to 400°F (204℃) with the convection setting (if you do not have a convection setting, increase the temperature to 425°F/220℃ – watch carefully during roasting).
- Using your hands, gently tear the (pressed) tofu block into ¾-inch (large bite size) chunks. Set in a large mixing bowl and drizzle with 1 tablespoon avocado or vegetable oil. Using your hands, gently toss the pieces until they’re evenly coated.
- Add 1/3 cup cornstarch to the bowl and gently toss until the tofu pieces are well coated on all sides – add more cornstarch if needed. Transfer the tofu to a parchment-lined sheet pan, setting the pieces apart so they are not touching one another. Lightly drizzle the tofu pieces once again with avocado (or vegetable) oil.
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How to Serve This Dish:
We love serving this crispy tofu with a simple soba noodle salad (recipe coming soon!) or steamed rice alongside steamed or charred vegetables. Broccoli or green beans are great choices.
If you’re looking for a light, no-cook alternative, this Chinese cucumber salad is another great choice!
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
