Marinated tofu fire cracker style
4 servings
90 minutes
Firecracker-style marinated tofu is a bold blend of spicy and sweet flavors from the depths of American fusion cuisine. This recipe is inspired by Asian pickling traditions but gives them a dynamic twist with sriracha, sesame oil, and lime juice. The dish's flavor is rich and savory, with a hint of caramel sweetness from brown sugar and the tanginess of ketchup. The fried tofu remains tender inside while developing a crispy exterior infused with marinade aromas. Vegetables add freshness and texture, while toasted sesame and green onions finish the dish with a pleasant nutty note. Served with rice, it becomes a complete meal perfect for lovers of spicy and vibrant cuisine.
1
Prepare all the ingredients.
2
Cut the tofu into 2 cm cubes.
- Firm tofu: 150 g
3
Remove seeds from the chili pepper and chop finely. Peel and mince the garlic.
- Chili pepper: 1 piece
- Garlic: 2 cloves
4
In a large bowl, mix sesame oil, sriracha, soy sauce, ketchup, rice vinegar, and 1 tablespoon of lime juice.
- Sesame oil: 2 tablespoons
- Sriracha: 1 tablespoon
- Soy sauce: 2 tablespoons
- Ketchup: 6 tablespoons
- Rice vinegar: 1 tablespoon
- Lime: 1 piece
5
Add chili pepper, garlic, brown sugar, black ground pepper and mix.
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Brown sugar: 60 g
- Ground black pepper: to taste
6
Add the tofu to the mixture, cover it, and let it marinate for at least 1 hour (preferably 3 hours).
- Firm tofu: 150 g
7
Remove seeds from both types of sweet peppers and cut them into 1 cm cubes. Cut the onion into the same cubes.
- Red sweet pepper: 0.5 piece
- Green sweet pepper: 0.5 piece
8
Pour vegetable oil into a large non-stick pan and heat it over medium-high heat. Remove the tofu from the marinade and fry it on all sides in the pan.
- Vegetable oil: 1 tablespoon
9
Once the tofu is fried, add the onion to the pan and cook for another 2-3 minutes, stirring until the onion turns golden.
- Snap peas: 100 g
10
Pour the remaining tofu marinade into the pan, bring to a boil, and add the sweet pepper and snap peas. Cook for another 4-5 minutes. If the sauce seems too thick, add a little water.
- Snap peas: 100 g
11
Serve tofu with rice, sprinkled with fried sesame and garnished with green onions.
- White sesame seeds: to taste
- Spring onion: to taste