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Firecracker tofu take crispy pieces of firm tofu and glazes them in a delicious sweet and spicy sauce best served over top of rice.
We eat tofu at least once a week in our house. I like to have 1-2 vegetarian meals a week and this is always one of them. One reason is that my three year old loves tofu so I know it’s something I can make for him as well.
Tofu and I have had a love/hate relationship in the past. When I first tried it I couldn’t get past the texture of it. My husband really liked it so I tried it several more times and finally found that if I bought the firm or extra firm and cooked it until it was crisp I started enjoying it.
After I realized I did like tofu we started having it more and more. It’s a great source of vegetarian protein and since it doesn’t have a lot of flavor on its own it tastes like whatever sauce is used on it.
When I saw the recipe for Firecracker tofu I was intrigued because I’ve made Firecracker chicken many times. I was wondering how the recipes would differ and while the tastes are similar there are a lot of differences in the recipes.
- soy sauce
- vegetable oil
- brown sugar
- Frank’s red hot
- Worcestershire sauce
- garlic cloves
- salt and pepper
To make the tofu you will first need to press the tofu until most of the water is out. Then cut the tofu into cubes.
Mix together the soy sauce and egg in a shallow bowl. Dip the tofu into the cornstarch and then into the egg mixture. Pan fry until crisp and golden brown.
Meanwhile, heat the brown sugar, red hot, butter, Worcestershire sauce, garlic, vinegar, salt, and pepper in a small saucepan. Pour the sauce over top of the tofu in the pan.
Bake for 30 minutes then serve over top of rice.
Do I have to use super firm tofu?
While you don’t have to I would recommend firm or super firm so that the tofu holds it’s shape and becomes crispy. The firm tofu holds up well in the oven with the sauce.
Can I add vegetables to this dish?
Yes! I actually added broccoli to the dish with tofu and covered both with the sauce before I baked it. You can add broccoli, peppers, onions, zucchini, or squash.
Can I make this dish vegan?
You sure can. The only thing in the recipe that isn’t vegan is the egg. You can substitute a few tablespoons of vegan mayo along with a tablespoon of vegan milk and use that in place of the egg to make this dish vegan.
What can I use if I don’t have a tofu press?
You can set your tofu on a plate, cover with paper towels, and put a heavy bottomed skillet or pan on top weighed down with a few cans. This will help press out the liquid from the tofu.
I really like this tofu dish because it just pops with flavor. You can adjust the amount of Frank’s Red Hot if you think it’s too hot or if it isn’t hot enough for you. I like the balance of the spiciness along with the sweetness from the brown sugar.
I also like to put vegetables into my pan along with the tofu before adding the sauce. This allows them to cook beside the tofu in the oven and everything is ready at the same time.
More Tofu Recipes:
- Egg Roll in a Bowl with Tofu
- Crispy Air Fryer Tofu
- Crispy Blackened Tofu Tacos with Asian Slaw
- Korean BBQ Tofu Bowls
If you’ve tried my Firecraker Tofu or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 (14 oz) package of firm or extra firm tofu, pressed
- 1/2 c. cornstarch
- 1 Tablespoon soy sauce
- 2 eggs
- 1/4 c. vegetable oil
- 1/3 c. brown sugar
- 1/3 c. Frank's Red Hot
- 2 Tablespoons butter
- 1/2 teaspoon Worcestershire sauce
- 3 garlic cloves, minced
- 1 Tablespoon vinegar (apple cider, rice wine, or white)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- Preheat the oven to 375 degrees. Spray a baking dish with cooking spray. (If just making tofu use an 8 x 8 pan, if adding vegetables use a 9 x 13 pan.)
- Cut the tofu into 1 inch cubes and toss with the cornstarch.
- In a shallow bowl combine the soy sauce and the eggs. Beat well.
- Heat the oil in a large skillet over medium high heat.
- Dip the cornstarch dusted tofu pieces into the egg mixture then place in the hot pan. Cook for 2-3 minutes then flip and cook an additional 2-3 minutes or until the tofu is crispy and golden.
- Remove the tofu from the skillet and place in the prepared pan..
- Meanwhile, heat the brown sugar, Red Hot, and butter in a small saucepan over medium heat. Cook for 3-4 minutes or until the brown sugar has dissolved.
- Remove from heat and stir in the Worcestershire sauce, garlic, vinegar, salt, and pepper. Mix well then pour over top of the tofu in the baking dish.
- Place the baking dish in the oven and cook for 15 minutes. Toss the tofu to coat it in the sauce and cook for an additional 15 minutes.
- Remove from oven and serve over top of rice.
Recipe adapted from Vegan Travel Eats
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 23gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 108mgSodium: 1076mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 6g