Crispy Tofu with Sweet Chili Glaze #food #art #recipevideo
Crispy Tofu with Sweet Chili Glaze
Golden, crispy tofu cubes drizzled with a sweet and spicy glaze made from honey, soy sauce, and sriracha, topped with sesame seeds and green onions for a flavorful and satisfying bite. Served with sautéed bok choy for a fresh, balanced dish.
Ingredients:
For the Baked Crispy Tofu:
2 blocks firm tofu (pressed and cut into 1-inch cubes)
2-3 tbsp. cornstarch or arrowroot powder
1 tbsp. neutral oil (olive oil or avocado oil)
Salt and pepper to taste
For the Sweet Chili Glaze:
3 tbsp honey
2 tbsp soy sauce (low-sodium preferred)
2 tbsp rice vinegar
1 tbsp sriracha (or substitute)
1 tbsp sesame oil
1/2 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
For the Garnish:
2 tbsp sesame seeds (toasted)
1-2 green onions, finely sliced
For the Side:
1 bunch bok choy, halved lengthwise
1 tbsp soy sauce
1 tsp sesame oil
A sprinkle of chili flakes (optional)
Steamed jasmine rice (optional, as a side)
Instructions:
1. Prepare the Tofu:
Wrap the tofu blocks in paper towels and place a heavy object on top to remove excess moisture for at least 20 minutes.
Cut the tofu into 1-inch cubes. Toss the tofu cubes in 1 tablespoon of neutral oil until well coated, then toss with cornstarch or arrowroot powder, ensuring each cube is evenly coated.
Season with salt and pepper to taste.
2. Bake the Tofu:
Preheat the oven to 400°F (200°C).
Place the tofu cubes on a baking sheet lined with parchment paper, ensuring they are spread out and not touching.
Bake for 25-30 minutes, flipping the tofu halfway through to ensure even crispiness. The tofu is ready when it’s golden and crispy.
3. Make the Sweet Chili Glaze:
In a small saucepan, combine honey, soy sauce, rice vinegar, sriracha (or substitute), and sesame oil.
Simmer over low heat for 3-5 minutes to let the flavors meld.
If a thicker glaze is desired, stir in the cornstarch slurry and simmer until it thickens slightly. Adjust the heat and sweetness to your preference.
4. Sauté the Bok Choy:
In a pan, heat sesame oil over medium-high heat. Add bok choy, cut-side down, and cook for 2-3 minutes until slightly charred.
Drizzle with soy sauce and sprinkle with chili flakes if you like some heat. Sauté for another 1-2 minutes until tender.
5. Assemble the Dish:
Arrange the baked tofu cubes neatly on a plate.
Drizzle generously with the sweet chili glaze.
Place the sautéed bok choy alongside the tofu.
Sprinkle the tofu with toasted sesame seeds and thinly sliced green onions.
Serve immediately. For a more complete meal, serve with steamed jasmine rice on the side.
#shorts #shortfoodvideo #youtubeshorts #recipevideo #recipe #foodart #food #art #foodshort #healthyfood #asmr #asmrfood #asmrvideo #foodart #dinnerideas #tofu #crispy #baking #bokchoy #sweet #spicy #vegetarian
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A Delightfully Delicious looking Dish❤🙏🏽
Crispy Tofu with Sweet Chili Glaze
Golden, crispy tofu cubes drizzled with a sweet and spicy glaze made from honey, soy sauce, and sriracha, topped with sesame seeds and green onions for a flavorful and satisfying bite. Served with sautéed bok choy for a fresh, balanced dish.
Ingredients:
For the Baked Crispy Tofu:
2 blocks firm tofu (pressed and cut into 1-inch cubes)
2-3 tbsp. cornstarch or arrowroot powder
1 tbsp. neutral oil (olive oil or avocado oil)
Salt and pepper to taste
For the Sweet Chili Glaze:
3 tbsp honey
2 tbsp soy sauce (low-sodium preferred)
2 tbsp rice vinegar
1 tbsp sriracha (or substitute)
1 tbsp sesame oil
1/2 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
For the Garnish:
2 tbsp sesame seeds (toasted)
1-2 green onions, finely sliced
For the Side:
1 bunch bok choy, halved lengthwise
1 tbsp soy sauce
1 tsp sesame oil
A sprinkle of chili flakes (optional)
Steamed jasmine rice (optional, as a side)
Instructions:
1. Prepare the Tofu:
Wrap the tofu blocks in paper towels and place a heavy object on top to remove excess moisture for at least 20 minutes.
Cut the tofu into 1-inch cubes. Toss the tofu cubes in 1 tablespoon of neutral oil until well coated, then toss with cornstarch or arrowroot powder, ensuring each cube is evenly coated.
Season with salt and pepper to taste.
2. Bake the Tofu:
Preheat the oven to 400°F (200°C).
Place the tofu cubes on a baking sheet lined with parchment paper, ensuring they are spread out and not touching.
Bake for 25-30 minutes, flipping the tofu halfway through to ensure even crispiness. The tofu is ready when it's golden and crispy.
3. Make the Sweet Chili Glaze:
In a small saucepan, combine honey, soy sauce, rice vinegar, sriracha (or substitute), and sesame oil.
Simmer over low heat for 3-5 minutes to let the flavors meld.
If a thicker glaze is desired, stir in the cornstarch slurry and simmer until it thickens slightly. Adjust the heat and sweetness to your preference.
4. Sauté the Bok Choy:
In a pan, heat sesame oil over medium-high heat. Add bok choy, cut-side down, and cook for 2-3 minutes until slightly charred.
Drizzle with soy sauce and sprinkle with chili flakes if you like some heat. Sauté for another 1-2 minutes until tender.
5. Assemble the Dish:
Arrange the baked tofu cubes neatly on a plate.
Drizzle generously with the sweet chili glaze.
Place the sautéed bok choy alongside the tofu.
Sprinkle the tofu with toasted sesame seeds and thinly sliced green onions.
Serve immediately. For a more complete meal, serve with steamed jasmine rice on the side.