Sanskruti Naturals

Chilli Tofu

Recipe by Sanskruti_admin

With a stir-fry-style dish that uses only a fraction of the usual amount of oil, this recipe demonstrates their versatility. Cleanup is a breeze because any splatters are contained in the fryer, and everything is ready in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, making it ideal for soaking up the warming chilli sauce. Serve with steamed rice or noodles for a full meal.


  • Time

    45 m

  • 4 servings

  • Cals

    430 cals

  • 2 tablespoons olive oil
  • 2, 200gm packages Fitbean firm tofu
  • Salt and freshly ground black pepper
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 heaping tablespoon brown sugar
  • 1 to 2 teaspoons chili-garlic paste or sambal (add amount to spice level preference)
  • 1 teaspoon cornstarch
  • 1 chopped onion
  • 3 cloves garlic, smashed whole
  • 2 green onions, thinly sliced


  • Step 1

    Drain the tofu and place each block on a large plate, wrapped in several layers of paper towel. Place a heavy pan on top (cast-iron works well for this) and press the excess liquid from the tofu for 15 minutes.
  • Step 2

    Each tofu block should be cut into six 1/2-inch thick slices. Drain any excess liquid from the large plate, wipe dry, and replace the tofu slices on the plate. 1 tablespoon oil in a small bowl; coat both sides of the slices with the oil using a pastry brush. 1 teaspoon salt and several grinds of pepper on both sides of the slices
  • Step 3

    Heat the air fryer to 400°F.
  • Step 4

    Cook the tofu slices flat in the air fryer basket for 20 minutes, flipping halfway through, until lightly golden and crisp. Place on a plate.
  • Step 5

    Heat the air fryer to 400°F again.
  • Step 6

    Toss the onions in a large bowl with the remaining 2 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the onions, tossing halfway through, until tender and blistered, about 10 minutes.
  • Step 7

    While the onions cook, combine the soy sauce, rice wine vinegar, brown sugar, chili-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.
  • Step 8

    Transfer the onions to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and onions and garnish with green onions.

Leave your comment