This Firecracker Tofu recipe features crispy tofu cubes tossed in a sweet, spicy glaze. Serve it over rice or alongside steamed vegetables for a satisfying vegetarian main.
A blend of hot sauce and crushed red pepper adds heat while brown sugar balances it with caramel sweetness. The result is a sticky, flavorful coating that clings to crisped tofu.
How To Make Firecracker Tofu:
- Press the tofu for at least 30 minutes. Wrap the block in several layers of paper towels and place a heavy pan on top, or use a tofu press. Removing excess water helps the tofu get crisp.
- While the tofu presses, whisk the sauce ingredients together in a bowl and set aside.
- Cut the pressed tofu into cubes and toss them with cornstarch to coat evenly.
- Heat vegetable oil in a large cast iron or nonstick skillet over medium-high heat. Add tofu in a single layer—cook in batches if needed to avoid crowding. Fry until golden on all sides.
- Remove the tofu from the skillet and set aside.
- Discard excess oil from the pan, add the prepared sauce, and simmer for 2–3 minutes to slightly thicken.
- Return the tofu to the skillet and toss gently until each piece is coated in sauce.
- Remove from heat, garnish with sesame seeds and sliced green onions, and serve hot.
Recipe Tips:
Store leftovers in an airtight container in the refrigerator for 4–5 days. The tofu is best enjoyed immediately so it stays crispy; reheat briefly in a skillet to restore some texture.
Steamed broccoli or snow peas make great accompaniments and help balance the heat.
Try These Other Tofu Recipes:
- Asian Garlic Tofu
- Air Fryer Chili Garlic Tofu
Firecracker Tofu
Crispy tofu cubes coated in a sticky, spicy-sweet sauce—perfect over rice or with steamed vegetables for a flavorful vegetarian dinner.
Dinner, main dish
American
tofu, vegetarian
Ingredients
- 1 (16-ounce) package super firm tofu
- 1/2 cup hot sauce
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup cornstarch
- 3 tablespoons vegetable oil
- sesame seeds and sliced green onion for garnish
Instructions
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Wrap the tofu in several layers of paper towels and set a cast iron pan on top. Let it sit for 30 minutes, or use a tofu press.
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Whisk together hot sauce, brown sugar, soy sauce, vinegar, garlic, sesame oil, and red pepper flakes in a small bowl; set aside.
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Cut the pressed tofu into cubes, place in a bowl, and toss with cornstarch until evenly coated.
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Heat oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer (cook in batches if needed) and fry until golden brown on all sides.
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Remove tofu and drain any excess oil from the skillet.
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Add the prepared sauce to the skillet and simmer for 2–3 minutes to thicken slightly.
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Return the tofu to the pan and toss to coat each piece in the sauce.
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Garnish with sesame seeds and sliced green onions, then serve immediately.
