Firecracker Tofu – crispy tofu glazed in a sweet-spicy sauce that will leave you wanting more. A super easy and delicious recipe that’s perfect for lunch/brunch or dinner. Serve with rice/ steamed veggies or even a bowl of pasta.
Ingredients for Firecracker Tofu:
1 Package Extra Firm Tofu – I’m using 14 oz package 1/4 Cup Cornstarch 1/4 Cup Sesame Oil – use any light oil
For the Sweet-Spicy Sauce:
2 Tbsp Karo Syrup – you can use a regular or light version 2 Tbsp Soy Sauce 1/2 Cup Hot Sauce – you can use any hot sauce of choice 1 tbsp White Vinegar 4 Tbsp Water 1/4 Tsp Garlic Powder 1 Tsp Red Pepper Flakes 1/8 Tsp Black Pepper 1/4 Tsp Salt Topping (optional): 1 Tsp Sesame Seeds – I’m using a mix of black and white. 2-3 Green Onion Stalks – chopped thinly
How to Make the Firecracker Tofu:
Now, that we have all the ingredients, let’s get started with the recipe, I’m dividing the recipe into two main steps: Making the Crispy Tofu. We start by cutting the tofu into bite-size pieces or about 1-inch size. Then pour the cornstarch on a large plate. Add the sliced tofu pieces in the cornstarch and toss to coat them evenly.
Heat 1/2 the sesame oil in a non-stick pan/wok. Add 8-10 coated tofu pieces and shallow fry for 3-4 minutes (turn sides and cook tofu evenly until light golden brown). Remove the cooked tofu and repeat the step until all leftover tofu is cooked.
Making the Sweet-Spicy Sauce:
Take a large bowl and add all the sauce ingredients in it. Whisk to mix everything evenly. In the same non-stick pan/wok and add the whisked sauce ingredients from the bowl. Saute the sauce and let this simmer on low heat for a minute. After a minute, add the crispy tofu and stir to mix everything.
Make sure the sauce evenly coats each side of crispy tofu. Let this cook for another 2-3 minutes and then turn off the heat. Transfer the Firecracker Tofu to a serving bowl. Sprinkle sesame seeds and chopped green onions (scallion). Serve hot with choice of side.
Serving & Storage Suggestion:
Now that the tofu is ready, let’s talk about how we serve and store it. We usually serve it with:
Bowl of steamed rice Steamed Broccoli Seasonal Steamed Veggies Pasta Chickpeas Light Salad Flatbreads Dinner Rolls
To store it, I usually keep it in an airtight container in the fridge for up to 2-3 days. It works great in meal plans too and office lunches.
So go ahead and make this recipe soon using Karo® Syrup as it provides quality and consistent performance. You’ll see how extremely smooth, luscious, and delicious it turns this dish! —————————— Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram
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