2 blocks (14 oz each) extra-firm tofu2 tbsp avocado oil2 tbsp cornstarch1 tsp garlic powder½ tsp onion powder½ tsp black pepper¼ tsp kosher salt
Spicy Asian Sauce
¼ cup low-sodium soy sauce3 tbsp sweet chili sauce2 tbsp honey1 tbsp sriracha, more or less to taste1 tbsp rice vinegar1 tbsp sesame oil3 cloves garlic, minced1 tsp fresh ginger, grated1 tsp cornstarch2 tbsp cold water
For Finishing
3 green onions, thinly sliced¼ cup fresh parsley, chopped1 tsp sesame seeds, optionalCrushed red pepper flakes, optional
👨🍳 Directions
1. Press the Tofu
Remove the tofu from the package and drain thoroughly.Wrap the tofu in several layers of paper towel or a clean kitchen towel and place something moderately heavy on top.Press for approximately 10–15 minutes to remove as much moisture as possible.Once pressed, cut the tofu into approximately 1-inch cubes.
2. Season the Tofu
Place the tofu in a large bowl.Add avocado oil, cornstarch, garlic powder, onion powder, black pepper, and salt.Gently toss until every piece has a light, even coating.That cornstarch is going to help us develop the crispy exterior we're looking for on the Blackstone.
3. Make the Spicy Asian Sauce
In a bowl, combine soy sauce, sweet chili sauce, honey, sriracha, rice vinegar, sesame oil, garlic, and ginger.In a separate small bowl, whisk together 1 teaspoon cornstarch and 2 tablespoons cold water to create a slurry.Set both aside.
4. Preheat the Blackstone
Preheat your Blackstone Griddle to medium-high heat.Add a thin layer of avocado oil to the cooking surface.
5. Get the Tofu Crispy
Place the tofu cubes onto the hot griddle in a single layer.And here's the important part:Leave them alone.Give the first side approximately 2–3 minutes to develop a golden-brown crust before turning.Continue cooking and turning the tofu until several sides are crispy and golden, approximately 8–10 minutes total.
6. Sauce It Up
Reduce the heat to medium-low.Bring the crispy tofu together in the center of the griddle and pour the Spicy Asian Sauce over the top.Toss gently to coat.Give the cornstarch slurry another stir and drizzle it into the sauce.Continue tossing for approximately 1–2 minutes as the sauce bubbles, thickens, and creates a sticky glaze around the tofu.
7. Finish with the Greens
Turn off the heat.Immediately top the spicy tofu with plenty of fresh sliced green onions and chopped parsley.Finish with sesame seeds and crushed red pepper flakes if you want even more heat.Serve immediately by itself or over white rice.
🌟 Bright Spots Pro Tip
The difference between soft tofu and crispy griddled tofu starts before it ever hits the Blackstone.Get as much moisture out of that tofu as possible.Then give each piece some room on the griddle.If you overcrowd everything and immediately start tossing it around, you're going to steam the tofu instead of developing that crispy exterior.Press it. Coat it. Spread it out. And stop touching it. 😂One more thing: don't add the sauce until the end. The honey and sweet chili sauce contain plenty of sugar, and they'll burn if they spend too much time on a hot griddle.Crisp first. Sauce last.
