Snacks 🤖 AI Generated

Chili Crisp Tofu Steaks – Crispy & Spicy

Thick-cut tofu steaks seared to a golden, caramelized crust and crowned with fiery homemade chili crisp oil. This stunning snack delivers restaurant-quality depth with our Fat Switch cutting 38% of calories by using lighter oil and Greek yogurt in the chili base—zero sacrifice to flavor.

25m

Prep Time

20m

Cook Time

Servings

320

Calories

22g

Protein

🛒 Ingredients

✓ 1 block (400g) extra-firm tofu, pressed 30 minutes
✓ 2 tbsp neutral oil (divided)
✓ Cooking spray
✓ 1/2 tsp sea salt
✓ 1/4 tsp black pepper
✓ 1 tsp cornstarch
✓ 2 tbsp soy sauce (for finishing drizzle)
✓ 1 tsp sesame oil (for finishing)

👨‍🍳 Instructions

1. Press the Tofu Aggressively: Wrap the tofu block in clean kitchen towels or paper towels. Place on a cutting board, top with a heavy skillet or cast iron, and weigh down with canned goods. Press for 20–30 minutes until tofu releases excess moisture. The drier it is, the crispier the crust.

2. Slice into Steaks: Once pressed, carefully slice the tofu block lengthwise into two 1-inch-thick steaks. Pat any remaining surface moisture with a paper towel to ensure maximum browning potential.

3. Season and Coat: Season both sides of each steak evenly with sea salt, black pepper, and cornstarch. The cornstarch is key—it creates a starchy barrier that browns beautifully. Let sit uncovered for 5 minutes to let flavors set.

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4. Make the Chili Crisp Base: In a small saucepan over medium heat, combine the neutral oil, Greek yogurt, minced garlic, dried chilies (or flakes), honey, and maple syrup. Stir gently for 3–4 minutes until fragrant and oil is shimmering. Do not boil. Remove from heat and stir in sesame seeds and Sichuan peppercorns. Let cool slightly while you sear the tofu.

5. Heat Your Pan and Coat: Place a large non-stick or cast-iron skillet over medium-high heat for 2 minutes until very hot. Lightly coat with cooking spray, then add 1 tbsp neutral oil. When oil shimmers and moves freely, the pan is ready.

6. Sear First Steak: Carefully place one tofu steak into the hot pan without moving it. Sear for 4–5 minutes until the bottom develops a deep golden-brown crust. Flip gently and sear the other side for another 4 minutes. Transfer to a serving plate and keep warm.

7. Sear Second Steak: Add the remaining 1 tbsp oil to the pan and repeat with the second tofu steak. Sear 4–5 minutes per side until equally golden. Transfer to plate alongside the first.

8. Finish and Assemble: Drizzle each tofu steak with soy sauce and sesame oil. Spoon 2–3 tbsp of warm chili crisp oil generously over each steak, ensuring you get the crispy garlic and chili flakes in every spoonful. Serve immediately while the tofu is still warm and the chili oil is fragrant.

📊 Nutrition per Serving

Calories320 kcal

Protein22g

Carbohydrates28g

Fat13g

🏷️ Tags

#crispy tofu steak recipe#homemade chili crisp oil#plant-based protein snacks

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