Sweet Chili Crispy Tofu

Cornstarch-crusted tofu with a warm spice rub, baked until shatteringly crispy, then tossed in a gochugaru-ginger sweet chili glaze. Inspired by Dig Inn’s Sweet Chili Tofu Plate — reverse-engineered from their published ingredient lists and elevated for home cooking. The two-step approach (dry spice crust, then sauce) is the secret: treat tofu like BBQ, not stir-fry.

Why It Works

• Cornstarch + spice rub creates a shell, not a coating — the starch absorbs surface moisture and fries in the oven’s heat, while the spices (coriander, smoked paprika, oregano, crushed red pepper) toast directly into the crust. This is why the tofu stays crispy even after glazing — the shell is structural, not decorative.
• Gochugaru is the right chili here — Korean chili flakes bring fruity, sun-dried heat without the sharp bite of cayenne or the smokiness of chipotle. They dissolve into the sauce and give it body and color. Crushed red pepper backs it up with sharper heat.
• Agave + ACV is a fast gastrique — the combo of sweetness and acid reduces into a sticky, glossy glaze that clings to the tofu. Honey or maple would work but agave stays cleaner and more neutral, letting the gochugaru shine.
• Ginger and garlic bloom in the sauce — cooking them briefly in oil before adding the liquid builds aromatic depth. Raw ginger would be too sharp; bloomed ginger is warm and rounded.
• High heat + flat surface contact = Maillard on tofu — 425°F with the flat sides pressed against a hot, oiled sheet pan gives you actual browning, not just drying. Flipping once ensures two golden faces.

Ingredients

Sauce scales linearly. Tofu bake time does not change with quantity — just use a bigger pan and don’t crowd.

Crispy Tofu

• 14 oz (400 g) block extra-firm tofu — pressed 15–30 minutes
• 3 tbsp (25 g) cornstarch
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp crushed red pepper flakes
• ½ tsp sea salt
• 1–2 tbsp (15–30 ml) canola or other neutral oil

Sweet Chili Sauce

• 1 tbsp (15 ml) canola or neutral oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated — about a 1-inch knob
• 2 tbsp gochugaru (Korean chili flakes) — this is load-bearing, don’t sub
• ½ tsp crushed red pepper flakes — adjust to heat preference
• 3 tbsp (45 ml) apple cider vinegar
• 2 tbsp (30 ml) agave nectar — or honey if not keeping vegan
• ¼ tsp sea salt

Instructions

1. Press the tofu. Drain the block, wrap in a clean kitchen towel, and set a heavy weight on top (cast iron, stack of cans). Press 15–30 minutes. The drier the surface, the crispier the result.

2. Preheat and prep the pan. Set oven to 425°F (220°C). Line a sheet pan with parchment and brush lightly with oil. Let the pan heat in the oven while you prep.

3. Cut and coat. Slice the pressed tofu into ¾-inch (2 cm) slabs, then cut each slab into rectangles or triangles — maximize flat surface area. In a large bowl, whisk together the cornstarch, coriander, smoked paprika, oregano, crushed red pepper, and salt. Toss the tofu pieces in the spice-starch mixture until evenly coated with no powdery spots.

4. Bake. Arrange tofu in a single layer on the hot sheet pan, flat sides down, with space between pieces. Bake 15 minutes, flip each piece, then bake another 12–15 minutes until deeply golden and crispy on both sides. The edges should look dry and slightly puffed.

5. Make the sweet chili sauce. While the tofu bakes, heat 1 tbsp oil in a small saucepan over medium heat. Add the garlic and ginger, stir for 30 seconds until fragrant — don’t let it brown. Add the gochugaru and crushed red pepper, stir another 15 seconds to bloom in the oil. Add the apple cider vinegar, agave, salt, and 2 tbsp (30 ml) water. Bring to a simmer and cook 3–4 minutes, stirring occasionally, until slightly thickened and glossy. It should coat the back of a spoon. Remove from heat.

6. Glaze and serve. Transfer the hot crispy tofu to a large bowl. Pour the warm sauce over and toss gently to coat — use a spatula, not tongs, to avoid breaking the crust. Serve immediately.

Serving — The Dig Inn Bowl Build

For the full plate experience:

• Base: Brown rice (cook with a bay leaf, finish with a splash of ACV and lime juice)
• Veg: Charred broccoli with lemon (high heat roast, squeeze of lemon, flaky salt)
• Sauce on the side: Garlic aioli (vegan — blend chickpea brine, roasted garlic, canola oil, ACV, dijon, salt)

Variations & Substitutions

• Gochugaru — load-bearing. It provides the fruity, complex heat and the sauce’s signature color and body. Aleppo pepper is the closest sub (similar fruitiness, less heat). Standard chili flakes will make it sharper and less nuanced.
• Agave — honey works and adds floral notes (not vegan). Maple syrup works but shifts the flavor toward the Maple Cider Glaze version. Brown sugar dissolved in a splash of water is fine in a pinch.
• Tofu firmness — must be extra-firm or super-firm. Firm tofu has too much water and won’t crisp. If you can find super-firm (no pressing needed), even better.
• Air fryer method — 380°F for 12–14 minutes, shaking halfway. Slightly less browning but faster and still crispy.
• Double the sauce — if you want it saucier or are serving over rice, make 1.5× or 2× the sauce. The base recipe gives a light, clingy glaze.
• Add sesame — a drizzle of toasted sesame oil and a scatter of sesame seeds at serving isn’t Dig Inn-canonical but it’s really good.

Notes from Testing

• Not yet tested — WIP. Recipe built from Dig Inn’s published Winter 2025 ingredient list (reverse-engineered) and cross-referenced with NotebookLM technique guidance for crispy baked tofu.