Hot Tofu Rips — a plant-based American recipe by BOSH!
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Hot Tofu Rips

Hot Tofu Rips are one of those recipes we keep coming back to again and again. There's something about ripping the tofu by hand that gives you these incredible jagged edges that go impossibly crispy in the pan. They're spicy, golden, and satisfying in a way that genuinely surprises people who think they don't like tofu. We love serving these as a side when we want something a bit punchy and fun on the table. Honestly, once you've tried these you'll be making them on repeat.

Cook: 20 min
Serves 4

Before You Start

  • Microplane or fine grater
  • Tongs
  • Small bowl for dip

Ingredients

  • 4 tbsp cornflour
  • 2 x 280g block of firm tofu
  • tbsp vegetable oil for frying
  • Salt & pepper to taste
  • 1 tbsp vegetable oil
  • 4 tbsp maple syrup
  • 2 tbsp rose harissa paste
  • 1 tbsp tomato purée
  • 1 tsp white wine vinegar
  • 1 garlic clove
  • 200g plant-based yoghurt
  • 10g coriander
  • ½ lime juiced
  • 1 tbsp sesame seeds
  • 2 spring onions
  • 2 lime wedges

Method

1

Prepare the tofu rips

  • Rip the tofu into long chunks and place into a mixing bowl
  • Add the cornflour and a good pinch of salt and pepper
  • Toss (or stir) to completely coat the tofu pieces
2

Cook the tofu

  • Warm 1 cm of vegetable oil in a pan over a medium heat until the end of a wooden spoon bubbles gently
  • Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)
  • Once cooked, transfer the tofu pieces to the plate and leave to drain
3

Make the sauce

  • Peel and grate the garlic clove
  • Warm 1 tablespoon of vegetable oil in a second pan over a medium heat
  • Once warm, add the garlic and fry for 30 seconds until aromatic
  • Add the maple syrup, harissa paste, tomato puree and vinegar to the pan, stir to combine and simmer until saucy
4

Make the dip

  • Roughly chop the coriander and add it to the vegan natural yoghurt along with the juice of a lime.
  • Stir the dip together and add to a small bowl for dunking
5

Time to serve

  • Finely slice the spring onions
  • Add the tofu to the sauce and toss to coat
  • Transfer the tofu pieces to a serving plate, garnish with spring onions, sesame seeds and some lime wedges on the side
  • Serve immediately

Tips & Variations

  • Get your oil hot enough: The wooden spoon test is your best friend here. If the oil isn't bubbling around the spoon, give it another minute. If you add the tofu too early it'll just absorb the oil and go soggy rather than crispy.
  • Press your tofu first: We always press the tofu for at least 15 minutes before we start. The drier the tofu, the crispier the result. Wrap it in a clean tea towel and pop something heavy on top.
  • Adjust the heat to your taste: These are called Hot Tofu Rips for a reason, but you can dial the spice up or down to suit whoever you're cooking for. Start cautious and taste as you go.

Why This Works

The trick here is the cornflour. It coats every little craggy edge of the ripped tofu and turns the outside into this proper crispy shell when it hits the hot oil. Ripping instead of cutting is the other game-changer because you get all those uneven surfaces that crisp up beautifully and hold onto the sauce.