1block14 oz firm or extra-firm tofu, pressed and cut into cubes
¼cupcornstarch
2tablespoonssoy sauce
2clovesgarlicminced
½cupsweet chili sauce
Oil for frying
Optional for garnish: Sesame seedsgreen onions
Instructions
After pressing the tofu, cut it into cubes and toss it with the soy sauce and minced garlic. Let it marinate for about 10 minutes.
Place the cornstarch in a bowl. Add the tofu cubes, tossing gently until they're evenly coated.
Heat oil in a pan over medium-high heat. Add the tofu cubes, frying them until all sides are golden and crispy, about 10-15 minutes.
Once the tofu is cooked, reduce the heat to low and add the sweet chili sauce to the pan, tossing the tofu gently to coat evenly.
Serve the sweet chili tofu hot, garnished with sesame seeds and sliced green onions if desired.
Notes
Pressing the tofu for at least 20 minutes before cooking removes excess moisture, leading to a crispier finish.
• Toss the tofu gently in the cornstarch to avoid breaking it.
• For extra flavor, marinate the tofu in a mixture of soy sauce and garlic before coating in cornstarch.
• Cook the tofu on medium-high heat to ensure it gets crispy without burning.
• Let the cooked tofu sit in the sweet chili sauce for a few minutes before serving to soak up the flavors.