Crispy Sweet Chili Tofu by @andiverwuerzt

57 min

4 servings

🫘

400 g

Firm natural tofu

🍲

840 ml

Vegetable broth

🥛

140 ml

Soy milk

🍎

2 tbsp

Apple cider vinegar

🌽

40 g

Cornstarch

🥖

120 g

Breadcrumbs

🌱

2 tbsp

Sesame seeds

🌶️

1 tsp

Smoked paprika powder

🌶️

1 tsp

Sweet paprika powder

🧅

0.5 tsp

Onion powder

🧄

0.5 tsp

Garlic powder

🧂

0.33 tsp

Salt

🥢

2 tbsp

Soy sauce

🍁

2 tbsp

Maple syrup

🍚

1 tbsp

Rice vinegar

🌶️

1 tbsp

Chili oil

🫗

1 tbsp

Sesame oil

🧄

1

Garlic clove

🫚

1 tsp

Fresh ginger

  1. Freeze
    • Firm natural tofu

    Freeze the tofu first; the ice crystals that form push water out of the structure and leave small cavities, giving a great texture.

  2. Boil
    • Firm natural tofu
    • Vegetable broth

    Let the tofu thaw, then boil it for 5 minutes in the vegetable broth; this draws out water through osmosis while seasoning it at the same time.

  3. Drain
    • Firm natural tofu

    Drain the tofu, let it cool slightly, and lightly squeeze it out.

  4. Mix
    • Cornstarch
    • Soy milk
    • Apple cider vinegar

    In one bowl, mix the cornstarch with the soy milk and apple cider vinegar.

  5. Mix
    • Breadcrumbs
    • Sesame seeds
    • Smoked paprika powder

    In another bowl, mix together the breadcrumbs, sesame seeds, smoked paprika, sweet paprika, onion powder, garlic powder and salt for the breading.

  6. Cut
    • Firm natural tofu

    Cut the tofu into 4 slices.

  7. Dip
    • Firm natural tofu
    • Soy milk
    • Apple cider vinegar

    Dip each slice first into the milk mixture, then coat it in the breading.

  8. Coat
    • Firm natural tofu
    • Soy milk
    • Apple cider vinegar

    For extra crunch, dip the slice briefly into the milk mixture again and coat it in the breadcrumbs a second time.

  9. Bake
    • Firm natural tofu

    Bake at 200°C fan for 15 minutes.

  10. Bake
    • Firm natural tofu

    Turn the slices over and bake for another 10 minutes, until golden brown and crisp.

  11. Mix
    • Soy sauce
    • Maple syrup
    • Rice vinegar

    Mix the glaze ingredients together, bring to a boil and let it thicken, adding a little vegetable broth if it becomes too thick.

  12. Return
    • Firm natural tofu
    • Soy sauce
    • Maple syrup

    Brush one side of the tofu with the glaze and return it to the oven for another 2-3 minutes.

Crispy Sweet Chili Tofu by @andiverwuerzt

57 min

4 servings

🫘

400 g

Firm natural tofu

🍲

840 ml

Vegetable broth

🥛

140 ml

Soy milk

🍎

2 tbsp

Apple cider vinegar

🌽

40 g

Cornstarch

🥖

120 g

Breadcrumbs

🌱

2 tbsp

Sesame seeds

🌶️

1 tsp

Smoked paprika powder

🌶️

1 tsp

Sweet paprika powder

🧅

0.5 tsp

Onion powder

🧄

0.5 tsp

Garlic powder

🧂

0.33 tsp

Salt

🥢

2 tbsp

Soy sauce

🍁

2 tbsp

Maple syrup

🍚

1 tbsp

Rice vinegar

🌶️

1 tbsp

Chili oil

🫗

1 tbsp

Sesame oil

🧄

1

Garlic clove

🫚

1 tsp

Fresh ginger

Preparation Steps

  1. Step 1/12

    Freeze the tofu first; the ice crystals that form push water out of the structure and leave small cavities, giving a great texture.

    🫘Firm natural tofu

  2. Step 2/12

    Let the tofu thaw, then boil it for 5 minutes in the vegetable broth; this draws out water through osmosis while seasoning it at the same time.

    🫘Firm natural tofu
    🍲Vegetable broth
    🍲Pot

  3. Step 3/12

    Drain the tofu, let it cool slightly, and lightly squeeze it out.

    🫘Firm natural tofu

  4. Step 4/12

    In one bowl, mix the cornstarch with the soy milk and apple cider vinegar.

    🌽Cornstarch
    🥛Soy milk
    🍎Apple cider vinegar
    🥣Mixing bowl

  5. Step 5/12

    In another bowl, mix together the breadcrumbs, sesame seeds, smoked paprika, sweet paprika, onion powder, garlic powder and salt for the breading.

    🥖Breadcrumbs
    🌱Sesame seeds
    🌶️Smoked paprika powder
    🌶️Sweet paprika powder
    🧅Onion powder
    🧄Garlic powder
    🧂Salt
    🥣Mixing bowl

  6. Step 6/12

    Cut the tofu into 4 slices.

    🫘Firm natural tofu
    🔪Knife
    🪵Cutting board

  7. Step 7/12

    Dip each slice first into the milk mixture, then coat it in the breading.

    🫘Firm natural tofu
    🥛Soy milk
    🍎Apple cider vinegar
    🌽Cornstarch
    🥖Breadcrumbs
    🌱Sesame seeds
    🌶️Smoked paprika powder
    🌶️Sweet paprika powder
    🧅Onion powder
    🧄Garlic powder
    🧂Salt

  8. Step 8/12

    For extra crunch, dip the slice briefly into the milk mixture again and coat it in the breadcrumbs a second time.

    🫘Firm natural tofu
    🥛Soy milk
    🍎Apple cider vinegar
    🌽Cornstarch
    🥖Breadcrumbs
    🌱Sesame seeds
    🌶️Smoked paprika powder
    🌶️Sweet paprika powder
    🧅Onion powder
    🧄Garlic powder
    🧂Salt

  9. Step 9/12

    Bake at 200°C fan for 15 minutes.

    🫘Firm natural tofu
    🍳Baking tray

  10. Step 10/12

    Turn the slices over and bake for another 10 minutes, until golden brown and crisp.

    🫘Firm natural tofu
    🍳Baking tray

  11. Step 11/12

    Mix the glaze ingredients together, bring to a boil and let it thicken, adding a little vegetable broth if it becomes too thick.

    🥢Soy sauce
    🍁Maple syrup
    🍚Rice vinegar
    🌶️Chili oil
    🫗Sesame oil
    🧄Garlic clove
    🫚Fresh ginger
    🍲Vegetable broth
    🍲Saucepan
    🧄Garlic press

  12. Step 12/12

    Brush one side of the tofu with the glaze and return it to the oven for another 2-3 minutes.

    🫘Firm natural tofu
    🥢Soy sauce
    🍁Maple syrup
    🍚Rice vinegar
    🌶️Chili oil
    🫗Sesame oil
    🧄Garlic clove
    🫚Fresh ginger
    🖌️Pastry brush
    🍳Baking tray

Composition

Ingredients

Types

Soy, Broth, Plant Milk, Condiment, Starch, Grain, Seeds, Spices, Sweetener, Oil

Ingredients

Firm natural tofu, Vegetable broth, Soy milk, Apple cider vinegar, Cornstarch, Breadcrumbs, Sesame seeds, Smoked paprika powder, Sweet paprika powder, Onion powder, Garlic powder, Salt, Soy sauce, Maple syrup, Rice vinegar, Chili oil, Sesame oil, Garlic clove, Fresh ginger

Notes

Vegetable broth (salted, for cooking the tofu, optional, from cooking the tofu, to thin the glaze if too thick), Soy milk (for the coating), Apple cider vinegar (for the coating), Cornstarch (for the coating), Breadcrumbs (whole grain, fine and coarse, for the breading), Sesame seeds (for the breading), Smoked paprika powder (for the breading), Onion powder (for the breading), Garlic powder (for the breading), Salt (for the breading), Maple syrup (for the glaze), Chili oil (mild, or substitute 1 tbsp oil plus 1/2 tsp chili flakes, for the glaze), Fresh ginger (freshly grated, for the glaze)

Allergens

Soy, Sulphites, Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

310 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 32g, Fat: 13g, Fiber: 3g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3mg, Sodium: 820mg, Magnesium: 60mg, Potassium: 320mg

Vitamins

Vitamin B6: 0.2mg, Vitamin E: 1.5mg, Folate: 25µg

Preparation

Time Information

Preparation

30 minutes

Cooking

27 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Knife, Cutting board, Baking tray, Saucepan, Garlic press, Pastry brush, Pot

Appliances

Freezer, Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@andiverwuerzt

Origin

Cuisine

Asian, German

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Crunchy, Sticky, Tender

Flavors

Sweet, Savory, Spicy, Smoky, Umami, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat in oven or air fryer to restore crispiness), freezer : up to 1 month (freeze baked tofu before glazing for best texture,thaw and reheat in oven)