Sweet Chili Tofu with Pineapple Slaw | The Only Summer Recipe You Need

It's summer, it's hot, and even tofu needs a tropical vacation. So today we are giving it pineapple, sweet chili, and a crispy little tan that will literally cool your soul. Hit subscribe so you don't melt this summer. And let's cook! First thing first, wrap it in paper towels, place a plate on top, and add a lightweight. Let it for 10 to 15 minutes. Think of it as a gentle performance review. Please release some unnecessary moisture. The drier the tofu, the better the cornstarch sticks, and the less drama in the pan later. Today I'm using carrot, Japanese cucumber, red chili, and fresh pineapple. You can add sliced red onion if you like. My stomach and raw onion are currently not on speaking terms, so I'm skipping it. First, take about a quarter of a carrot, cut it into thin slices, then into thin strips, about one and a half to two inches long. No need to bring out a ruler, just keep them thin and roughly the same size. Next up, Japanese cucumber, same deal. Cut it into one and a half to two inch sections, then slice them into thin matchsticks. Japanese cucumbers have tiny tender seeds, so there's no need to scoop out the middle. Less waste, less work, that's exactly what we love. Look at that, everyone is finally following the same dress code. Moving on to the red chili. Remove the stem, then carefully make one long cut down the side. Open it up, then use your knife to gently scrub out the seeds. After that, flatten it and cut it into long thin strips. Now, all our ingredients have roughly the same shape. If you want the slaw spicier, leave some seeds in. That's between you, the chili, and your evening plans. Now, soak your cucumber and carrot strips in water for a few minutes, just a quick spa so they stay crisp and wake up a bit before we use them. Next, the pineapple. Lay the chunk flat, slice it vertically along the fiber, then cut it into thicker matchsticks. If you shred it too thin, they'll turn into fruit puree the second we mix the sauce. You can stick with pineapple here or swap it out for mango if you prefer. Before handling the tofu, drain the soaked cucumber and carrot, then set them aside. Now, the tofu. Pour off any excess water, then gently pat it dry with kitchen paper, like you're tucking it in after a long swim or a very emotional spa day. Cut the tofu in half, then cut each half crosswise into five chunky rectangles. You can cut them smaller if you want, but today we are going for a big tofu energy. Small tofu is cute, but we are not here for cute, we are here for confidence. After cutting, cover the tofu with kitchen paper and let it sit for three to five minutes to draw out moisture. While that's happening, let's make the sauce. Today, I'm using Thai sweet chili sauce as the base of our dressing. Give the bottle a good shake first because all the interesting ingredients like to settle at the bottom and avoid responsibility. In a small bowl, add three tablespoons of sweet chili sauce, then add one small packet of ketchup, a small pinch of salt, a quarter teaspoon of sugar, and two teaspoons of lemon juice. Give everything a good mix until the dressing looks smooth and glossy, then taste it before making any adjustments. If it's too sweet, add lemon juice, too sour, add sugar. Set it aside, don't mix yet. The salt and sugar will draw the water from the cucumber and your crunchy slaw will turn soggy. Spread a few tablespoons of cornstarch onto a plate. Cut all six sides of your tofu lightly, then gently tap off any excess. You want a soft matte finish. It should look like your tofu applied a light setting powder, not like it's wearing a thick winter puffer jacket. Fry them immediately after dusting, don't let them sit around. Alright, heat up some oil on medium high. High heat is key here. If it's too low, your tofu won't disappear, but it will soak up oil like a sponge and turn into sad soggy mush. Once the oil is hot, lay your tofu in gently, leaving a little personal space between each piece. Fry the first side for about three minutes. Give the pan a gentle tilt so the hot oil rolls up the sides. Check the bottom. When it turns pale golden, flip it. Pure cornstarch won't turn deep brown easily. It basically goes from slightly golden straight to burnt memory. So don't sit around waiting for a deep brown crust. Fry the second side for another 2.5 to 3 minutes. And here's the lazy trick. Instead of using tongs to stand each piece on its side, just tilt your pan to one side for 20 to 30 seconds so the oil shallow fries the edges. Lazy quick approved. Drain the tofu on a wire rack or paper towels for about 2 minutes. If you use paper towels, don't leave them on there too long or trapped steam will turn your crispy tofu into sad little tofu cushions. Time to assemble. Lay a bed of plain cucumber, carrot, and a little pineapple on your serving plate first. Then, in a separate mixing bowl, combine the rest of your cucumber, carrot, pineapple, and red chili strips. Pour in part of the sweet chili sauce and toss gently for 10 to 15 seconds until every piece gets shiny coat. Be gentle. This pineapple didn't sign up for a high-intensity stress test. Now stick your tofu blocks crisscross on the plate. Make sure the crispiest, most golden sides face the camera. Using tongs, lift the tossed slaw, drain any excess liquid, and pile it right over and around the tofu. Drizzle that remaining sauce all over. It deserves a shiny sweet chili bath. Sprinkle with toasted white sesame seeds. And boom! We are done. And there you have it. Crispy tofu with a bright, sweet, and tangy pineapple slaw. Okay, fine. It was super crispy until I gave it that sweet chili bath. But hey, tropical heat heats us all differently. If you loved this, click the next video right here. This crispy legend has a hot cousin you need to meet. Thanks for watching. Now, I'm going back to my couch with the AC on blast. Don't melt out there. See you next week. Bye!