Chili Crisp Tofu with Edamame-Cucumber Salad
Yield: 2-3 Servings
Recipe by the Hodo Kitchen
Photos by Bojon Gourmet
This chili crisp tofu recipe brings the heat and harmony with Hodo’s Chili Crisp Lightly Fried Tofu, infused with a craveable mix of chili flakes and shallots that’s spicy, savory, and satisfyingly umami. For a quick dinner packed with protein and punch, this chili crisp tofu recipe delivers on taste, texture, and ease—all in under minutes.
Ingredients
8-oz Hodo Chili Crisp Lightly Fried Tofu
1 tbsp chili oil from package or neutral oil (optional, for reheating)
1 scallion, finely sliced
Nasturtium leaves or cilantro, for garnish (optional)
Edamame-Cucumber Salad:
1 cup shelled edamame
½ cup thinly sliced cucumber
½ shallot, thinly sliced
1 teaspoon rice vinegar
½ teaspoon toasted sesame oil
Salt, to taste
Instructions
If desired, reheat the tofu. Heat oil in a nonstick skillet over medium heat. Sear tofu cubes for 1–2 minutes per side until heated through and slightly crisp.
Transfer to a serving plate and spoon over any remaining chili crisp sauce from the package.
Make the Salad:
In a medium bowl, combine edamame, cucumber, and red onion.
Drizzle with rice vinegar and sesame oil. Season with a pinch of salt. Toss to coat evenly.
Arrange the tofu slices neatly on a plate, garnish with scallions and nasturtium leaves for a fresh, vibrant finish. Serve with the chilled edamame-cucumber salad on the side.
Serving Suggestion:
Pair with jasmine rice or chilled soba noodles for a well-rounded, flavor-forward meal.
Chili Crisp Tofu with Edamame-Cucumber Salad
This chili crisp tofu recipe brings the heat and harmony with Hodo’s Chili Crisp Lightly Fried Tofu, infused with a craveable mix of chili flakes and shallots that’s spicy, savory, and satisfyingly umami. For a quick dinner packed with protein and punch, this chili crisp tofu recipe delivers on taste, texture, and ease—all in under minutes.
Ingredients
- 8-oz Hodo Chili Crisp Lightly Fried Tofu
- 1 tbsp chili oil from package or neutral oil (optional, for reheating)
- 1 scallion, finely sliced
- Nasturtium leaves or cilantro, for garnish (optional)
- 1 cup shelled edamame
- ½ cup thinly sliced cucumber
- ½ shallot, thinly sliced
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- Salt, to taste
Instructions
- If desired, reheat the tofu. Heat oil in a nonstick skillet over medium heat. Sear tofu cubes for 1–2 minutes per side until heated through and slightly crisp.
- Transfer to a serving plate and spoon over any remaining chili crisp sauce from the package.
- In a medium bowl, combine edamame, cucumber, and red onion.
- Drizzle with rice vinegar and sesame oil. Season with a pinch of salt. Toss to coat evenly.
- Arrange the tofu slices neatly on a plate, garnish with scallions and nasturtium leaves for a fresh, vibrant finish. Serve with the chilled edamame-cucumber salad on the side.
