Spicy Chili Crisp Glazed Tofu over Coconut Rice
This vegetarian recipe is a showcase for our Spicy Chili Crisp. We didn't whisk this into an oil. We used the dry blend just as we would any other seasoning blend, because we really want to emphasize the versatility of this product. Yes, you can make a chili crisp oil with this blend and put it over everything that can hold a drizzle of spicy oil, but it's terrific as a seasoning on its own.
This recipe takes a little bit of planning because you need time to press and marinate the tofu slices, but the rest of these ingredients come together pretty easily, without demanding constant attention. The bonus: once you get the components down, you can start pairing them with other dishes. The coconut rice, for example, would be delicious with Satay Chicken, and the pineapple-peanut relish would be a great topper for Asian Chicken Lettuce Rolls.
Preparation time includes the pressing and marination period for the tofu.
1 14-ounce package extra-firm tofu
1 Tablespoon Japanese Curry Powder
2 Tablespoons soy sauce
1 1/2 cups vegetable broth, divided
1 cup coconut milk
4 Tablespoons Granulated Honey, divided
3/4 teaspoon Kosher Salt, divided
1 Tablespoon Dried Shallots
Zest of 1/2 lime
1 cup long grain white rice—we used basmati rice
1/2 cup peanuts
1 teaspoon each Toasted and Black Sesame Seeds
1/2 cup pineapple, cut into small dice
2 Tablespoons plus 1 teaspoon Spicy Chili Crisp, divided
1 Tablespoon maple syrup
1 Tablespoon finely chopped cilantro, plus more for garnish
2 Tablespoons rice wine vinegar
1 teaspoon sesame oil
1 bunch of asparagus, cleaned and trimmed
1 teaspoon grapeseed oil
1. Squeeze water from tofu and press it in a press or under a heavy pot to extract as much water as possible, at least 30 minutes.
2. Combine Japanese Curry Powder, soy sauce, and 1/2 cup vegetable broth. When tofu is pressed, place in a shallow bowl and pour in curry powder mixture. Let marinate at least 30 minutes and up to one hour.
3. Make rice. Pour coconut milk and 3/4 cups vegetable broth in a pot with a tight-fitting lid. Add 3 Tablespoons Granulated Honey, 1/2 teaspoon Kosher Salt, and Dried Shallots to broth, and bring to a boil. When the coconut milk mixture reaches a boil, stir in the rice. Cover the pot with the lid and drop heat to low. Let the rice simmer for 15 minutes undisturbed, then take it off the heat with the lid still on the pot, and let it sit for 10 more minutes to fully absorb all the liquid. When you’re ready to serve, fluff rice with a fork.
4. To make peanut relish, put peanuts, Toasted and Black Sesame Seeds, 1/4 teaspoon of Kosher Salt, diced pineapple, 1 teaspoon Spicy Chili Crisp, and maple syrup in a small pan over medium heat. Let it simmer together for about 10 minutes, or until most of the liquid has cooked off and the pineapple looks soft. Stir in chopped cilantro and set aside.
5. Make the glaze. Combine 2 Tablespoons Chili Crisp, 3 Tablespoons Granulated Honey, rice vinegar, sesame oil, and 1/4 cup vegetable broth in a small sauce pan over medium heat. Let it cook together until slightly thickened, 5-10 minutes. Remove from heat.
6. Heat a grill or indoor grill pan to medium-high heat. Toss cleaned asparagus in grapeseed oil and lay diagonally across the grill. Let it sit for 3-5 minutes or until sides show some charring but the asparagus is still bright green. Flip once and grill on the other side for 2-3 minutes. Remove from heat and set aside.
7. Spray grill with non-stick cooking spray if necessary. Take tofu from marinade and shake it slightly to remove excess marinade. Lay tofu slices diagonally across the grill, then leave it for 3-5 minutes or until tofu looks pleasantly charred and has strong grill marks. Carefully flip with a spatula to grill the other side.
8. Brush the charred side of the tofu with some of the glaze while the second side of the tofu cooks, another 3-5 minutes. Remove from grill.
9. Assemble plates. Mound rice in the center of the plate, and arrange grilled asparagus in a semicircle around the rice. Lay two pieces of grilled tofu on the rice, then drizzle with more glaze. Top with pineapple-peanut relish and an extra sprinkle of cilantro.