Sweet Chili Tofu Fingers
Prep Time
Serves
Cooking Mode
1 pkg extra-firm tofu
2 tbsp cornstarch
1 tsp rice vinegar
1 tsp sesame oil
1 tsp soy sauce
1 tsp Sriracha sauce
2 tsp vegetable oil
2 tbsp sweet chili dipping sauce
1 pkg extra-firm tofu
2 tbsp cornstarch
1 tsp rice vinegar
1 tsp sesame oil
1 tsp soy sauce
1 tsp Sriracha sauce
2 tsp vegetable oil
2 tbsp sweet chili dipping sauce
Directions
1Cut 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.
2In small bowl, whisk together vinegar, sesame oil, soy sauce and Sriracha sauce. Pour over tofu; toss to coat.
3Heat 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.
Tips
1
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.
2
Leftover chili tofu fingers add a delicious twist to our homemade vegetarian noodles to-go recipe
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
