Let’s dive into the step-by-step guide to creating this incredible Crispy Vegetarian Tofu with Sweet Chili. Follow these instructions carefully to achieve perfectly crispy tofu and a mouthwatering sweet chili glaze:

Step 1: Pressing the Tofu – The Key to Crispiness

• Remove Tofu from Package: Carefully take the block of extra-firm tofu out of its packaging and drain off any excess water.
• Press the Tofu: This step is absolutely crucial for achieving crispy tofu. Excess water is the enemy of crispiness! There are several ways to press tofu:
  • Tofu Press: If you’re a frequent tofu cook, investing in a tofu press is highly recommended. These devices are designed to efficiently and evenly press water out of tofu. Follow the manufacturer’s instructions.
  • DIY Press with Plates and Weights: If you don’t have a tofu press, you can easily create one using household items. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate. Top it with another plate and then weigh it down with something heavy, like cans of beans, cookbooks, or a heavy skillet.
• Pressing Time: Press the tofu for at least 30 minutes, but ideally for 1-2 hours. The longer you press, the more water you remove, and the crispier your tofu will be. Change the paper towels or kitchen towel if they become saturated with water during pressing.
• Why Pressing Matters: Pressing removes excess water from the tofu, making it denser and allowing it to absorb marinades and sauces more effectively. More importantly, less water means the tofu will brown and crisp up beautifully when cooked instead of steaming in its own moisture.

Step 2: Preparing the Tofu for Crispiness

• Cut the Tofu: Once the tofu is pressed, remove it from the press and pat it dry with fresh paper towels. Cut the tofu into bite-sized cubes, about 1-inch in size. You can also cut it into triangles or rectangles if you prefer. Uniform size helps with even cooking.
• Toss with Cornstarch: In a medium bowl, gently toss the tofu cubes with cornstarch. Ensure each piece is evenly coated with cornstarch. This coating is essential for creating that crispy crust. Cornstarch absorbs surface moisture and creates a barrier that promotes browning and crisping.
• Season with Soy Sauce and Sesame Oil: Drizzle soy sauce and sesame oil over the cornstarch-coated tofu. Toss gently to coat evenly. These seasonings will infuse flavor into the tofu as it cooks and complement the sweet chili sauce later.

Step 3: Pan-Frying the Tofu to Golden Perfection

• Heat Vegetable Oil: In a large skillet or wok, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. You can test the oil temperature by dropping a tiny piece of tofu into it; if it sizzles immediately, the oil is ready.
• Fry Tofu in Batches: Carefully add the tofu cubes to the hot oil in a single layer, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and prevent the tofu from crisping up properly; it might steam instead. Fry in batches if necessary.
• Cook Until Golden Brown and Crispy: Fry the tofu for about 5-7 minutes per side, or until it is golden brown and crispy on all sides. Flip the tofu cubes occasionally to ensure even cooking and browning. Use tongs or a spatula to carefully turn the tofu.
• Drain Excess Oil: Once the tofu is crispy, remove it from the skillet with a slotted spoon or tongs and place it on a plate lined with paper towels to drain any excess oil. This step is crucial for maintaining the crispiness and preventing the tofu from becoming soggy.

Step 4: Making the Sweet Chili Glaze

• Prepare the Sauce Ingredients: While the tofu is frying, prepare the sweet chili glaze. In a small saucepan, combine sweet chili sauce, rice vinegar, minced garlic, and grated ginger.
• Simmer the Sauce: Place the saucepan over medium heat and bring the sauce to a gentle simmer. Simmer for about 3-5 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld together. Simmering allows the garlic and ginger to infuse their flavors into the sauce and reduces the sauce slightly, making it stickier.
• Taste and Adjust Seasoning: Taste the sweet chili glaze and adjust seasoning if needed. You can add a pinch of salt if you prefer a saltier sauce, or a dash of red pepper flakes for extra heat. You can also add a touch more rice vinegar for added tanginess or honey/maple syrup if you want it sweeter.

Step 5: Combining Crispy Tofu and Sweet Chili Glaze

• Add Tofu to Saucepan: Once the sweet chili glaze has thickened slightly, add the crispy fried tofu to the saucepan.
• Toss to Coat: Gently toss the tofu in the sweet chili glaze to ensure each piece is evenly coated. Heat through for another 1-2 minutes, allowing the sauce to warm the tofu and further enhance its flavor. Be careful not to overcook at this stage, as prolonged simmering in the sauce can soften the crispy coating slightly.

Step 6: Garnishing and Serving

• Garnish: Transfer the Crispy Vegetarian Tofu with Sweet Chili to a serving plate or bowl. Garnish generously with thinly sliced green onions and sesame seeds. These garnishes add freshness, flavor, and visual appeal.
• Serve Immediately: Serve immediately while the tofu is still crispy and the sauce is warm and glossy. This dish is best enjoyed fresh for optimal texture and flavor.