
Chili Crisp Tofu with Rice
Your weekday dinners, simplified with FreshFix Meal Ideas...Have you tried chili crisp yet? There are many variations of chili crisp and chili oil on the market, and Blank Slate crafts theirs right here in New York state! This is how they describe their chili oil: "Tingly, numbing, nuanced, complex, and of course spicy; made with a dozen spices and aromatics, chiles and freshly ground Sichuan peppercorns. This authentic Chinese condiment has a medium heat level and a numbing, tingling sensation on the tongue from the Sichuan peppercorns that accents the hot chilis. Our Sichuan Chili Oil offers layers and layers of flavor, not just heat." We can't wait for you to try this condiment that can go on such a wide variety of foods. In this case, you can combine it with soy sauce or tamari that is also handcrafted here in New York state to make the perfect sauce for crispy tofu! The sauce is so flavorful that this will definitely be a regular meal in your rotation.
NOTE: Many tofu recipes will instruct you to cut the tofu into cubes. However, if you tear your tofu into chunks, the jagged edges will have more surface area to get crispy in the oven. (Alternatively, feel free to use your air fryer instead of the oven!)
Roasted broccoli, green beans, or bok choy with a splash of oil, soy sauce, and minced garlic makes a perfect side dish for this meal.
Serves 2.
Ingredients:
- 1 lb extra firm tofu (if you don't like tofu, you can substitute chicken thighs cut into bite-sized pieces)
- 2 tbsp cornstarch or arrowroot powder
- 1 tbsp Wan Ja Shan soy sauce or gluten free tamari
- 1 tbsp neutral cooking oil (canola or sunflower oil) or sesame oil
- 1 tbsp honey
- 1-2 cloves garlic, minced
- 2 tsp chili crisp or chili oil (if you like your food on the spicier side, you can always add more at the table!)
- 2 tbsp tahini or peanut butter (optional but useful if you enjoy sauces that are a bit milder and creamier)
- 2-3 scallions, chopped (optional)
- 1 cup rice
- 1 1/2 cups water
- Sichuan kraut for topping (optional - great to put a tablespoon or two on the side of your rice bowl for some extra gut health-boosting benefits!)
Instructions:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Tear tofu in bite-sized pieces and place in a large bowl. Drizzle with oil and toss gently to coat the tofu pieces. Then, dust with cornstarch or arrowroot powder and toss gently again to coat. Spread tofu pieces out on baking sheet and bake for 20-25 minutes or until desired crispiness.
- While the tofu is baking, cook rice according to package directions. (For our basmati rice, use 1 cup of rice to 1 1/2 cups of water. Combine in a small saucepan and bring to a boil over high heat, then set lower heat to a simmer, covered, for 12 minutes.)
- Finally, prepare your sauce by whisking together soy sauce, chili crisp, garlic, honey, and tahini or peanut butter (if using).
- When tofu is about 5-7 minutes from being done, remove it from the oven, drizzle the tofu pieces with sauce, and toss to coat on the baking sheet. Return to the oven to finish baking.
- Divide rice into bowls and top with crispy tofu. Garnish with scallions and sichuan kraut if desired. Enjoy!