Crispy Baked Chili Tofu
Crispy baked tofu smothered in ginger garlic chili sauce that is spicy & tangy with just right amount of sweetness, served on crispy cabbage slaw to add that extra crunch.
As the weather starts to get chilly, I start to crave chili flavored Indo Chinese foods. Indo Chinese food is a very famous type of Indian street foods. This cuisine has bold flavors, fresh crunchy veggies and protein coated with spicy tangy savory sauces and garnished with fresh herbs. Just to name few, Hakka Noodles, Chili Paneer, Veg Manchurian, Veg Fried Rice, Manchow Soup and lot more. Give me Chili ANYTHING I am set for the day.
I have made saucy spicy Chilli Tofu many many times as it is one of my favorite wholesome delicious dish. However I love me some crunchy crispy dishes as well. And that is the reason this recipe ended up on my blog. I have been on tofu kick lately as I am trying to include more plant protein in my diet. This dish is super simple and comes together in no time.
Tofu pieces coated with flavored corn starch mix, then bake until crispy. Simply make ginger, garlic, chili sauces using some basic Indo Chinese sauce. And coat crispy tofu bites with this sauce. When you get Indo Chinese food on the streets of India, they include this tangy vinegary cabbage slaw. I paired this Crispy Baked Chili Tofu with vinegary slaw and it was honestly one of the best combination of all time. Great texture and amazing flavors, not to mentioned much needed fiber that comes from the cabbage.
This recipe is similar to my Chili Paneer. Deep fired crispy paneer coated with chili ginger garlic sauce along with street style Indo Chinese flavors and mixed with charred onions and bell peppers. This Chili Tofu version is baked and does not use onions or peppers. I also have saucy Chilli Tofu recipe on my blog that has soft tofu texture with more sauce which ends up being a main course when paired with steamed rice. However this Crispy Baked Chili Tofu is more like quick finger food/appetizer like dish.
Lot of these Indo Chinese dishes has some common ingredients, especially the sauces. It usually has fresh ginger, garlic, thai green chili, cilantro, scallions are some spices/herbs. When it comes to sauce, Chings Red Chilli Sauce, Chings Dark Soy Sauce, White Vinegar and Maggi Tomato Ketchup are key sauces you should keep handy for quick Indo Chinese fixes.
I highly suggest you try this quick and easy recipe that is loaded with protein, fiber and amazing flavors. Leave me a comment below or tag me on Instagram @myvegetarianroots. I would love to get your feedback on this or any of my recipes that you end up trying!
Happy& Healthy Eating!!
Crispy Baked Chili Tofu
Ingredients
Baked Tofu
- 16 oz Trader Joes High Protein Super Firm Tofu any firm/extra firm tofu will work
- 2 tbsp Corn Starch
- ½ tsp Garlic Powder
- ½ tsp Ginger Powder
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
- Avocado Oil Spray
Chili Sauce
- 2 tbsp Avocado Oil any cooking oil will work
- 4 medium Garlic Cloves, finely chopped no paste
- 2 inch Ginger Root, finely chopped no paste
- 4 Thai Green Chili, finely chopped no paste, use less for less heat
- 2 tbsp Cilantro Stems, finely chopped
- 2 tbsp White Part of Scallions, finely chopped
- 2 tbsp Dark Soy Sauce chings dark soy sauce
- 1 tbsp Chili Sauce chings chilli sauce
- 2 tsp White Vinegar
- 2 tbsp Tomato Ketchup preferably maggi ketchup
- 2 tsp Corn Starch
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
- ¼ cup Water
Cabbage Slaw
- 10 oz Shredded Green Cabbage
- 1 tbsp White Vinegar
- ¼ tsp Salt
- ¼ tsp Black Pepper Powder
- ¼ cup Cilantro, finely chopped
- ¼ cup Green Part of Scallions
Instructions
Bake Tofu
- Press tofu to remove as much water as possible. Once ready, break it in small uneven pieces instead of cutting it in squares. The uneven surface will help tofu get crispy. The smaller the pieces the crispier they will get, and the bigger the pieces they will be moist in the center. So choose piece size based on your preference.
- Preheat oven on 425℉. While it preheats, In a small bowl, mix 2 tbsp corn starch with ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt and ¼ tsp black pepper powder.
- Sprinkle dry corn starch mix all over tofu pieces. Toss the tofu pieces so that corn starch mix is evenly coated on all tofu pieces. Using flat small spatula helps with even coating. Be gentle with this step to ensure the tofu does not break/gets mushy.
- Once tofu is coated with corn starch mix, lay it in single layer on top of greased baking tray. Then spray tofu pieces with avocado oil spray. Bake it on 425℉ for 25-30 minutes, or until crispy. Once ready, start cooking the sauce.
Making of Cabbage Slaw
- In a bowl, toss shredded cabbage with white vinegar, salt & black pepper powder. Keep it aside.
Making of Chili Sauce
- In a bowl, mix dark soy sauce, chili sauce, white vinegar, tomato ketchup, salt, black pepper powder, corn starch & water. Whisk well so that there are no lumps.
- In a sauce pan, heat up 2 tbsp of oil. Do not make it too hot. Add in ginger, garlic and thai green chili. Mix well and cook it on low/med heat for 2-4 minutes. It will look dense at first then as you cook more, it will start to get light and fluffy. This step is to ensure the slow cooking of ginger & garlic so that they do not get burn while still start to hold some crunch and golden brown color.
- Add in cilantro stems and white part of scallions. Mix well and cook for 30-60 seconds.
- Add in the sauce mix, stir it constantly while you cook it on medium heat. It will deepen the color and thicken up.
- Add in baked crispy tofu and mix well to coat each pieces with the sauce. Sprinkle some cilantro and green part of the scallions.
- Simply serve it on the bed of cabbage slaw with side of steamed rice and choice of beverage.