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CRISPY SPICY TOFU

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Crispy Spicy Tofu Buddha bowl with coconut rice, slaw, cucumber, grated carrot, spiralized zucchini, grape tomatoes, homemade quick pickled radish, cilantro, green onion, dry-roasted peanuts, and avocado.

Crispy Spicy Tofu Buddha bowl with coconut rice, slaw, cucumber, grated carrot, spiralized zucchini, grape tomatoes, homemade quick pickled radish, cilantro, green onion, dry-roasted peanuts, and avocado.

Even if you think you don’t like tofu, this recipe is one to try.  My meat-loving boys (yes, who thought they didn’t like tofu!) gobble it up — with compliments, too!  It’s flavourful and super easy to make with just the right kick of heat.  And talk about versatile! This tofu is great in Buddha bowls, tacos, or stir fry, on pasta, salad, or rice, or as a topper for nachos, pizza, or toast.

I love to make this tofu in the air fryer so it’s nice and crispy, but it works well in the oven, too.

Ingredients:

  • 1 (16-oz) package extra firm tofu

  • 1 1/2 Tbsp arrowroot starch

  • 1/2 tsp chili powder

  • 1 tsp sea salt

  • 1/2 tsp ground cumin

  • 1/2 tsp black pepper

  • 1/8 tsp cayenne (optional)

  • 1 Tbsp extra-virgin olive oil

Air Fryer Directions:

  1. Wrap tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top.  Allow to sit for 30 minutes to absorb excess moisture.

  2. Preheat air fryer to 400F.

  3. Dice tofu into bite-sized cubes and put in a medium bowl.  Add arrowroot starch, spices, and olive oil, and toss to combine.

  4. Air fry for 12-15 minutes, shaking a few times to ensure even cooking, until nicely browned and crispy.

Baking directions:

  1. Preheat oven to 400F and line a baking sheet with parchment.

  2. Wrap tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top.  Allow to sit for 30 minutes to absorb excess moisture.

  3. Dice tofu into bite-sized cubes and put in a medium bowl.  Add arrowroot starch, spices, and olive oil, and toss to combine.

  4. Spread tofu on prepared baking sheet and bake for 20 minutes.  Flip and continue baking another 10 to 20 minutes, until nicely browned and crispy.

Serve immediately with rice and your choice of dipping sauce. Alternatively, try adding it to salad, stir fry, Buddha bowls (my favourite), tacos, pasta, salad, nachos, pizza, or even toast! Leftovers can be stored in an airtight container for up to 5 days and reheated in the oven or air fryer.

Crispy Spicy Tofu (cut in sticks here) served on a bed of leaf lettuce with rice, grilled peppers & onion, pickled radish, grated carrot, green onion, and teriyaki sauce (on the side).

Crispy Spicy Tofu (cut in sticks here) served on a bed of leaf lettuce with rice, grilled peppers & onion, pickled radish, grated carrot, green onion, and teriyaki sauce (on the side).