Tofu Chile Crisp Rice
Andrea Potischman
Oct 16, 2024
Experience a fusion of flavors with tofu chile crisp rice, a modern twist on the classic comfort dish, fried rice. With roots dating back over a thousand years in China, fried rice has become a beloved global staple known for its versatility and easy, delicious appeal. Inspired by my younger son, a fried rice enthusiast, I created this playful, contemporary take on a timeless favorite.
Chile Crisp
The star of this fried rice recipe is chile crisp, the fiery condiment that has taken the culinary world by storm in recent years. Tao Huabi, a Chinese entrepreneur and founder of the renowned chili sauce brand Lao Gan Ma, is credited with creating this addictive topping. Chile crisp features a distinctive mix of crispy chili flakes, savory spices, and aromatic oil, delivering an unparalleled kick of heat and flavor.
This exciting condiment comes in various flavors and styles, each providing a unique taste experience to elevate your dishes. Here are just a few popular types to consider.
- Classic Chile Crisp: The original and most common variety (used in this recipe), classic chile crisp typically features crispy chili flakes, garlic, and sometimes shallots or onions, all fried in oil until fragrant and golden brown. It boasts a robust spicy flavor with a savory umami kick, perfect for adding heat to any dish.
- Sichuan Peppercorn Chile Crisp: This variety incorporates the signature numbing heat of Sichuan peppercorns, adding a tingling sensation to the spicy kick of the chili flakes. It’s a favorite among fans of Sichuan cuisine for its complex flavor profile and fiery punch.
- Black Bean Chile Crisp: Made with fermented black beans, this version of chile crisp offers a salty, savory twist to the traditional spicy condiment. The combination of black beans and chili creates a rich, deep flavor that pairs well with noodles, rice, and stir-fries.
- Garlic Chile Crisp: This variety of chile crisp is a must-try for garlic lovers. It features generous amounts of crispy garlic along with chili flakes, lending a fragrant garlic aroma and a mellow heat to your dishes.
- Mushroom Chile Crisp: A newer addition to the chile crisp family, mushroom chile crisp incorporates dried mushrooms for an earthy flavor that complements the spicy chili flakes. It adds a unique umami depth to your dishes, making it a versatile condiment for noodles, rice, and more.
Blending the rich umami of tofu with the bold heat of chile crisp, this modern fried rice creates a delightful blend of textures and flavors that will leave your taste buds buzzing. This dish honors tradition while embracing innovation, making it perfect for adventurous food lovers looking for a culinary thrill without too much time spent in the kitchen.
As chile crisp continues to enchant food enthusiasts around the globe, tofu chile crisp rice recipe has quickly emerged as a standout favorite in my home no matter what I serve it with. So why not elevate your next meal with a side of this flavorful rice and embark on a delicious journey that transcends borders?
Tofu Chile Crisp Rice
Ingredients:
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- Two (7-ounce) packages of savory teriyaki, braised or similar tofu, crumbled
- Kosher salt and freshly ground black pepper to taste
- 2 eggs, beaten
- 4 cups cooked basmati rice, per package instructions
- 2 tablespoons store-bought chile crisp, (Momofuku is my favorite) plus more for serving
- 2 tablespoons low-sodium soy sauce
- 6 scallions, thinly sliced
- 1/4 cup parsley, finely chopped
Directions:
- Place a large cast-iron skillet over medium-high. Add the oil, and when hot, add the onion and cook until slightly softened about 1 to 2 minutes.
- Add the crumbled tofu and salt and black pepper to taste. Cook, stirring occasionally, then, until the tofu starts to turn golden around the edges, about 2 to 3 minutes. Add the garlic and cook for an additional 20 seconds until fragrant. Use a rubber-tip spatula to push the mixture to one side of the pan. Add the eggs and scramble till cooked. Mix the cooked egg into the tofu mixture. Add the cooked rice, chile crisp, and soy sauce, stirring, and cook until heated through, about 3 to 4 minutes.
- Remove from the heat, add the scallions and parsley, and mix well to combine. Place in a large serving bowl, top with more chile crisp (if desired), and serve hot.
We are big fried rice fans and this is a winner! My spice-sensitive daughter didn’t even complain about the heat (though this would be easily moderated by adjusting the chili crunch).
So happy you all enjoyed this recipe, it has become a true favorite of mine. Thanks for the lovely review, so appreciate the feedback. Happy Holidays!
Curious where you buy this tofu or if it would work with regular firm tofu? If so would you adjust seasoning?
Can’t wait to try this!
Hi Amy-
Thanks for reaching out and for reading my blog! You can absolutely use any kind of tofu in this recipe. I tend to prefer a flavored or baked tofu, but a plain (firmer) tofu would work just as well as a substitute. I would avoid a very soft tofu. I would recommend you increase all of the seasonings to taste as desired. I hope you enjoy!
Andrea