Chili Crunch Tofu

Name: Chili Crunch Tofu
Total time: 35 min
Ingredients: 1 Extra firm tofu; 2 tbsp Cornstarch; 1 tbsp Soy sauce; 1 tbsp Olive oil; 1 pinch Salt; ¼ cups Yum Yum sauce; 1 tbsp Chili crisp; 1 tbsp Honey; 1 ½ cups Rice; ¼ cups Scallion

By Pinch of Yum · 35 min

Ingredients

Extra firm tofu1
Cornstarch2 tbsp
Soy sauce1 tbsp
Olive oil1 tbsp
Salt1 pinch
Yum Yum sauce¼ cups
Chili crisp1 tbsp
Honey1 tbsp
Rice1 ½ cups
Scallion¼ cups

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment.
Cut the tofu in half into two even, flat pieces and press out the moisture with paper towels or a towel for 5-10 minutes.
Cut the tofu into cubes and place in a bowl. Add the cornstarch, soy sauce and olive oil, and toss gently until mostly coated.
Cook the rice according to the package instructions.
Spread the tofu on the baking sheet and roast for 20-25 minutes, stirring once or twice, until evenly browned and crispy.
Mix the Yum Yum sauce and chili crisp in a small bowl.
When the tofu is done, toss it with several tablespoons of the sauce, keeping some back for topping.
Serve over rice, topped with extra sauce and green onions.

Summarized from Pinch of Yum's video. Watch it for the details.

Watch the recipe video Open the official recipe

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