Crispy Chili Tofu
If you like spice then this recipe is for you! My Crispy Chili Tofu is the perfect balance between umami spice from the chili oil and crunch from the yummy panko crunch. Top these with scallions and enjoy on its own or pair with your favorite Asian stir fry.
1 Block of firm tofu, drained and pressed to remove water
1 Cup panko breadcrumbs
4 Tbsp chili oil or chili onion crunch
1/4 Cup arrow root flour or corn starch
2 Large eggs
2 Scallions, diced
3 tsp salt
2 tsp black pepper
Avocado oil spray
Preheat your oven to 350F (convection bake is preferred) and set aside a greased baking sheet.
Prepare your dredging station. Add the arrow root flour, 1 tsp salt and 1 tsp black pepper to a small bowl, whisk and set aside. Add the large eggs and chili oil to a second small bowl, whisk and set aside. Add the panko breadcrumbs to a third small bowl and set aside.
Cut the drained and pressed tofu into 24 small cubes and season evenly with 2 tsp salt and 1 tsp black pepper.
Begin dredging first in the arrowroot flour, then in the egg chili mixture and lastly in the panko bread crumbs. Use two forks to easily dredge each tofu cube and place directly on the greased baking sheet.
Lightly spray the tofu cubes with avocado oil and then baked for 25 minutes, flipping them halfway through.
Once crispy and golden, remove and allow to cool. top with green scallions and enjoy with soy sauce or dipping sauce of choice.
Storage: best if eaten fresh; store in an airtight container in the fridge for up to 3 days.