Chili-Spiced Crispy Fried Tofu Bowl with Charred Green Onion Vinaigrette
Recreate the iconic chili-spiced crispy fried tofu bowl with charred green onion vinaigrette in your kitchen. You'll love the crispy tofu, flavorful hash, crunchy veg, and dressing.
Ingredients
For the chili-spiced crispy tofu
- 1 (14-ounce) package extra firm tofu drained, pressed, and cubed
- ½ tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Cornstarch for coating
For the red and sweet potato base
- 1 sweet potato chopped
- 2 red potatoes chopped
- Salt and pepper to taste
For the green onion vinaigrette
- ¾ cup chopped green onion
- 3 tablespoons rice vinegar
- 2 tablespoons water
- 2 teaspoons honey
- Salt and pepper to taste
- ½ cup oil
Instructions
- Add the tofu to a large bowl. Mix together seasonings then sprinkle on tofu. Gently toss tofu with cornstarch until each piece is seasoned and coated.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and pan-fry the tofu cubes until all sides are browned. Each side should take about 5 minutes each, you'll know they are ready to flip when they don't stick to the bottom. Transfer crispy tofu to a cooling rack to get rid of excess oil and harden.
- As the tofu cooks, heat a little olive oil in a second large skillet. Add sweet potato and red potato and season with salt and pepper. Let cook over medium heat until tender, about 20 minutes, stirring occasionally.
- To make the vinaigrette, toss everything except oil into a blender. Blend until smooth then slowly add the oil and blend until completely incorporated.
- To serve, create a base of potato hash, top with crispy tofu, and drizzle with green onion vinaigrette.
