Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Crisp, lightly fried chunks of tofu are tossed in a homemade sweet and spicy sauce. This method helps the tofu to get super crispy outside and tender, chewy on the inside. Serve over white rice if desired.


Recipe Summary

15 mins
15 mins
30 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes together in a small bowl. Set sauce aside.

  • Place remaining cornstarch in a resealable, zip-top plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.

  • Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn the pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels.

  • Pour out any remaining oil. Add the white parts of the green onions and cook until fragrant, about 1 minute. Pour in the sauce. Allow to heat and thicken, about 2 minutes. Return the tofu to the wok and toss to coat. Discard ginger. Garnish with green onion tops, peanuts, and sesame seeds.

Cook's Notes:

For even crispier and chewier tofu, freeze the drained tofu block for at least 24 hours, then thaw before cooking.

I like to put 1 cup rice and 1 cup water in a rice cooker before starting this recipe. The rice should be ready exactly when this dish is ready.

Nutrition Facts

457 calories; protein 15.6g; carbohydrates 31.4g; fat 31.5g; cholesterol 1.7mg; sodium 1226.3mg. Full Nutrition