Firecracker Tofu

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Have you ever ordered a dish at a restaurant and immediately tried to recreate it at home? That’s what happened to me with Wagamama’s Firecracker Tofu! This spicy, sweet, and totally addictive dish has become a weeknight staple in my house. Let’s be honest, my version might even be better than the original. The best part? It’s surprisingly easy and super quick to make, especially if you whip up the firecracker sauce in advance. Ready to master this deliciousness? Let’s go!

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😋 Why I love this recipe!

It’s just the right amount of spicy, fairly healthy but also indulgent.

It really is one of my favourites and I make it all the time! It’s also pretty quick to make. Once you’ve got the sauce done, it comes together in no time. To be honest, I think it’s as good, if not better than the Wagamama’s version!

🌱 What is Firecracker Tofu?

Well, I based this one on the dish at Wagamamas. We eat there a little too often and this is one of my favourite dishes they have. It’s a perfectly balanced spicy sauce coating some crunchy veggies and juicy tofu! I think it’s just a generic Asian inspired spicy dish that came about in western restaurants.

📝 Ingredient notes

Tofu: For this recipe, firm tofu is the way to go. When Fried with the cornflour (starch in the U.S.), it should go super crispy on the outside while staying creamy and soft in the middle. This is one of my favourite ways of cooking it!

Mangetout: These crisp, sweet pods are also known as snow peas. Look for ones with a bright green colour and no signs of wilting. They add a vibrant crunch and sweetness to the dish.

Red Pepper: Adds sweetness, freshness, and a boost of vitamin C. You can substitute with other coloured peppers if you have those on hand.

Red Onion: Builds the base flavour and adds a gentle sweetness when cooked. If you don’t have a red onion, a white or yellow onion would work perfectly well.

Firecracker Sauce: Here’s my recipe for Firecracker sauce. I am a little biassed, but I think it’s the best one out there!

Ginger & Garlic: This classic aromatic duo forms the flavour base of many Asian-inspired dishes. I like to cut the ginger into matchsticks and the garlic into thin slices.

Corn Flour: This light coating on the tofu creates a crispy outer layer when fried. Don’t overdo it though, or it won’t crisp up in the same way.

Vegetable Oil & Coconut Oil: Vegetable oil has a high smoke point, making it perfect for frying the tofu. Coconut oil complements the stir-fried vegetables, adding a subtle sweetness and richness.

🥣 How to make Firecracker Tofu

Start by preparing your veg. Cut the ginger into thin matchsticks, finely slice the garlic.
Cut the red pepper into small chunks, about 2 centimetre squares. Then cut the red onion into half moons.

Chop the tofu into 2 cm cubes. Then in a bowl, coat with the corn flour and season with salt and pepper generously.

Heat a non-stick pan on medium heat and add the coated tofu one by one. They will want to stick to each other, so keep them apart. Fry for about 15 minutes, or until golden brown on each side.

When the tofu has about 5 minutes left, heat up a wok on high heat and add a couple of tablespoons of coconut oil.
Stir fry the onions and peppers until starting to soften. They will only take a couple of minutes if your wok is hot enough. Add the mangetout and cook for a minute or so. We want all the veggies to still be crunchy in the final dish.
Then add the garlic, ginger and red chilli and stir-fry for a couple of minutes until fragrant.

Pour in about 150 ml of firecracker sauce. Turn the heat down and let it sizzle and combine.

Add the tofu in and mix well.
Serve with some jasmine rice. Top with a sprinkle of shichimi togarashi if you fancy a little extra heat and a drizzle of sesame oil.

💡 Tips for getting it right!

Don’t use too much cornflour. Using too much will result in a dense gummy texture. Not at all what we want!
Don’t add the tofu into the sauce too early. You want it to keep it’s crisp. So don’t add it until the end!

🎨 Potential variations

You can sub any veg that you like in this dish. Sometimes I make a mashup of this and Bang Bang Cauliflower. Or just use whatever you have lying around.
You can also use a plant-based chicken instead of the tofu if you want. Just cook it according to the packet instructions and add it the same way.

🤔 Frequently asked questions

Can I make firecracker tofu without a wok?

Yes, absolutely! While a wok provides the optimal shape for stir-frying thus makes it a little easier. You can use a large skillet or frying pan if that’s what you have.

Can I make firecracker sauce ahead of time?

Definitely! Firecracker sauce is perfect for meal prep. It stores well in the refrigerator for several days. Make a batch ahead of time so you can whip up this tofu dish for a quick weeknight meal.

I don’t have Shichimi Togarashi. What else can I use for garnish?

If you don’t have this Japanese spice blend, you could use some chilli flakes, some sesame seeds or just go with some fresh chillies and spring onion.

What’s the best way to store leftover firecracker tofu?

If you have combined the tofu and veggies already, you can keep it in the fridge for a few days. It will be good to eat, but the tofu will go soggy. If you know you are making more than you need, it’s best to keep the sauced veggies and the crispy tofu separate. Then, when you’re ready to eat, heat them up separately. This will bring the crunch back to the tofu and it will taste just as good as it did on day one!

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