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Crispy fried tofu cubes are tossed in a spicy chili sauce with garlic and scallions. This vegetarian, protein-rich dish offers satisfying crunch and heat for family meals or as a flavorful side.
Drain the tofu thoroughly, pat it dry with paper towels, and cut into bite-sized 1-inch cubes to ensure maximum crispness.
Place tofu cubes in a bowl, sprinkle evenly with cornstarch, and toss until each cube is lightly coated. This step helps build a crunchy exterior.
In a deep skillet or wok, heat the neutral oil over medium-high heat until shimmering (about 350°F); fry tofu cubes in batches, turning occasionally, until golden brown and crispy on all sides (5–7 minutes). Do not overcrowd the pan for even browning.
Transfer fried tofu to a paper towel-lined tray to drain excess oil. While tofu drains, mince garlic and finely slice scallions.
Pour off excess frying oil, leaving about 1 tablespoon in the pan. Reduce heat to medium and sauté garlic and half the scallions until fragrant (30 seconds), then add soy sauce, chili garlic sauce, rice vinegar, sugar, and sesame oil. Stir to combine, simmer for 1 minute, then toss in the tofu to coat with sauce evenly. Garnish with remaining scallions and serve hot.
