If you’re after a bold, flavor-packed tofu recipe that delivers pure satisfaction, this one makes the cut. This Chili Crunch Tofu recipe is unapologetically delicious, easy to throw together, and hits that perfect balance of casually elegant. Great for a weeknight meal—fancy enough for date night or a small dinner party.
The sauce is crazy! Wildly good. I use it on everything. Full recipe is below until I find time to get it up on the new website.
Haven’t signed up for the newsletter yet? I haven’t written one either—but I will. Soon. It’ll be filled with new recipes, ideas, and the same no-bull flavor you’ve come to expect. You won’t have to worry about me sending to many :). https://dereksarno.com/
And yeah… I know vegan fish sauce isn’t a vinegar but if you don’t have any on hand, a splash of vinegar (like coconut or apple cider) can work as a stand-in—just use it sparingly.
Lastly—Gary’s still looking for a home. He’s in Austin, Texas and deserves someone awesome.
Serious inquiries only
https://www.austingermanshepherdrescue.org/our-dogs/gary
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Tofu Chili Crunch with Garlic Rice
Serves 2
Ingredients
Tofu & Veg:
1 block (450g) extra firm tofu, pressed & halved
1 zucchini (or courgette), sliced on a diagonal
1 summer squash, sliced same as zucchini
2 celery stalks, sliced on a diagonal
1 small head broccoli, cut into florets
Neutral oil, salt, black pepper
Garlic Rice:
1 cup jasmine rice
1.5 cups water
5 medium-small, cloves garlic, thinly sliced
Chili Crunch Sauce:
2 tbsp chili crisp
2 heaping tbsp plant-based mayo (or non-dairy yogurt)
Splash of vegan fish sauce (or coconut vinegar may work)
1 tbsp agave syrup
Garnish (optional but recommended):
Fresh coriander (cilantro), torn
3 green onions, chopped
Fresh mint, torn
Red chilies, thinly sliced
Instructions:
1. Prep tofu & veg mise en place:
Cut tofu in half-length wise. Slice all veg.
Blanch broccoli by pouring boiling water over it and letting it sit covered 2–3 min. strain to dry.
2. Garlic rice:
Fry sliced garlic in oil until golden. Stir in rinsed rice. Add water to cover by 1 knuckle (see video). Bring to boil, then lower simmer covered until done (10 -15 min).
3. Sear tofu & veg:
Sear tofu in a hot cast iron or fry pan until golden on each side.
Add veg to pan cut-side down and top with blanched broccoli. (If easier use two pans)
Layer the creamy chili crunch sauce liberally to cover the tofu.
Roast for 20 -30 minutes at 375 convection/ 400 bake. (180 – 200c) or until everything is well golden and the sauce is molten lava.
48 Comments
How do you keep your knife so sharp?
Excited to make this!
Really great video recipe Derek. Will have to tame down the heat on my gf dish though lol😂
I can't believe the comments here. Having a dog is not just an emotional decision, that would be immature and selfish. I've had dogs since I was a child, and there are certain breeds that I love but would never consider having, for various reasons. Having a Malinois demands expertise and a type of discipline that I, for one, would find difficult to maintain because I am not suited to it. This attitude in the comments here is exactly why there are so many maladjusted dogs, unhappy (!) in their environments.
I am enjoying your videos (dog love, easy cleaning, gentle and authentic presence, and love of food) and learning! Thank you. I wonder if you could include options for no oil? Once you used Greek yogurt on tofu which was interesting! I often soak and blend cashews or use smashed avocado when oil is called for in a recipe. I dry sauté or use a little water/broth. Can you include alternatives you might use for whole food as well as plant based?
Great recipe, beautiful style, and exceptional visuals, but it was the love between you and your dogs that made me hit subscribe.
Made this recipe, loved it!! Thank you for sharing what you have to give 🙏
What size is that cast iron in this video? I know you have several sizes.
Made this tonight! Knocked my socks off!
I have yet to make tofu edible…even though I love it in restaurants! But after seeing this, I will give it one last shot. 😂
That crispy chili oil + mayo sauce! Another great recipe, keep em coming!
Made this today!!! My oh my, it was spectacular, thank you very much for this perfect recipe ❤❤❤❤
Omg Whole Foods plant based goodness i will give it a try thanks!
I love love love your tattoos!!❤️
You can eat the steal/stork to…don't frow it away…😮
Mouth wattering ❤ it
Whoa…can't wait to experiment with this recipe. Thank you! ✌️
I really enjoy watching your movements and the way you work—especially your passion for cooking. It reminds me of myself back when I was still working as a chef. I see you measuring water for the rice, and I can’t help but smile—I do it the same way. I actually learned that technique while working in a traditional Japanese restaurant. They taught me so many great methods and recipes.
I really love your style—it even reminds me a bit of my own. When I cook at home, I almost never make the same dish the same way more than twice. I always change something up so it doesn’t get boring. I also appreciate the pure, spiritual energy you bring into your cooking—it really shows.
And of course, thank you for sharing your knowledge and playful spirit with us in the kitchen. 😉💯👍
I love your style of cooking, it's intuitive, relaxed and you're connected to your sense. Your videos are a grounding and calming experience 🙂
Just found your channel! We love our veggies here at home! What I am enjoying most about watching is NOT seeing soggy ones! All seared and done to perfection. Keep'em com'in!
What is “regular oil” vs olive oil. I know canola is not good for us/.
Looks delicious! 😋
OK THIS FIRST TIME I WILL COOK A ENTIRE TOFU BLOCK… only have cut in half & then in thin squares so when baked, they are a bit crispy. This will be nice & feel we will love it… because you prepare the best. Been eating tofu almost daily & can’t get enough. I prepare a few diff sauces for diff days!
YOU ARE SO VERY TALENTED, & IVE NEVER SEEN ANYBODY CHOP AS QUICKLY AS YOU! You are amazing chef. Thank you again… been cooking Tofu because of you. Not Vegan but I rarely ever have meat anymore. So thankful Derek for your channel. I am 69 & now eating so much healthier & even enjoying food more. Btw, the first line in my text was tongue in cheek. I probable shouldn’t have let you in on this & let you walk around telling others… yeah there is really a subscriber who thinks I am that fast.
Just ordered you and your brother’s book looking forward to learning and eating more vegan. Your food looks delicious.
❤❤❤Frankie❤❤❤
Old salt 😂
Decided to cook myself for my 72nd birthday instead of going out to eat after seeing this video. Hopefully I won’t screw it up.
Looks very yummy!
Agree…Dogs are incredible…dont feel pressurw to keep Gary…they adapt so easily ..i have fostered so many rescues and to see how they happy they are once adopted is the best reward ever…knowing you played a part in getting them.there is the best feeling ever!
Amazing! (pretty doggies too)
The tofu was amazing! My celery did not cook though, do you think it was because I cooked it at 180c?
I can't wait to make this recipe! It's been a bit of a journey for me to get the ingredients together, because we eat low sodium, low oil due to health challenges. I found a low sodium, low oil chili crisp that is awesome, from Homiah! I made a great batch of homemade mayo from morinu shelf stable tofu (lots of great recipes out there). Thanks for sharing and helping me become a much better cook — I've gotten lots bolder with the flavors!
I am soo hungry now !! that looked amazing x
Don't throw away the water with which you rinse your rice and/or veggies, herbs and greens. Save it in big water bottles/containers and water your plants !!!!!
Was glad you mentioned needing a lemon or a lime. The whole time watching I’m like “where’s the citrus!” Haha 🫡
Holy Mother Earth, I just made this and my hubby and I loved it so much we literally gobbled it in between groans of ecstasy! I immediately had to post a comment after sopping up the sauce on my plate and finishing the last bite. This will be in our regular rotation, along with that glorious satay napa cabbage dish which I crave in perpetuity and a zillion other recipes you've given us. Thank you, Derek, for who you are and all you do!
What a romantic date night vibe! Cracking out my cast iron for this 🙂 The timing is everything for sure.
Why do you always flip tofu in pan away from you? Is it to prevent grease splatter on your body?
A salt water pool
I made this last weekend and it was awesome! Thanks!
what is “regular oil”?
Just made the Chili YUM YUM and gracing the tofu..oh thank you for sharing your passion
Wow yum
I'm an American, a UK resident for the past 17 years. I couldn't help but giggle – you keep saying courgette. So do I! But it's zucchini for our US-based Americans 😀 And coriander is cilantro. Yeah, I forget this all the time too ❤
As a life-long Vet tech I wholeheartedly agree that you are making him more adoptable and loved. You are doing good by Gary. He is young, he will move on hopefully to a family full of love, young energy and space!!
Btw, your website is not up- did someone not pay the hosting bill? It's unavailable. If you need help with it, send me a message. Oh, and in your zucchini pasta, the word flakes is spelled wrong. Typing when tired sucks. 🐕🦺💖
Pretty freaking awesome, Derek! Made this recipe tonight for me and my wife with whatever veg I could find in the crisper. Spot-on, Derek, as always – thanks for sharing.
Thank you for sharing.
Definitely will try and cook this dish.👍