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Level
very easy
Prep Time
5 min
Serves
4

Ingredients

1 pkg
extra-firm tofu
350 g
2 tbsp
cornstarch
30 mL
1 tsp
rice vinegar
5 mL
1 tsp
sesame oil
5 mL
1 tsp
soy sauce
5 mL
1 tsp
Sriracha sauce
5 mL
2 tsp
vegetable oil
10 mL
2 tbsp
sweet chili dipping sauce
30 mL

Directions

Step 1
Cut tofu into 1 1/2 x 1/2 x 1/2-in. (4 x 1 x 1-cm) "fingers". Pat dry with paper towel then place in large bowl. Sprinkle with cornstarch and toss well to coat. Set aside.
Step 2
In small bowl, whisk together vinegar, sesame oil, soy sauce and Sriracha sauce. Pour over tofu; toss to coat.
Step 3
Heat oil in large non-stick skillet over medium-high heat. Place tofu in a single layer in the skillet, cooking in batches. Fry tofu about 1 to 2 min. per side, or until golden brown on all sides. Transfer batches to clean plate. Once all tofu is cooked, place back into skillet. Pour in sweet chili sauce; stir to coat. Cook about 1 min., or until heated through. Serve warm.

Tip

For extra crispy results, press the tofu to remove excess moisture. Place tofu fingers between sheets of paper towel; set on a plate. Lay a second plate on top. Then place a heavy can on the top plate. Place in the fridge overnight to allow liquid to be squeezed from the tofu.
Leftover chili tofu fingers add a delicious twist to our homemade vegetarian noodles to-go recipe

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
150
Fat:
8
Saturated Fat:
1
Carbs:
11
Fibre:
1
Sugar:
4
Cholesterol:
0 mg
Protein:
9
Sodium:
150 mg
Potassium:
0