Crispy Tofu With XO Sauce – this is one of those dishes that makes you feel like you’re eating something quietly special, even though it’s surprisingly simple to pull together. Sweet, smoky, spicy XO sauce, deeply caramelised tofu, and vibrant greens all come together in a bowl that feels nourishing but full of attitude. It’s the kind of meal I love after a busy day – quick enough for midweek, but interesting enough to feel like you’ve really cooked. The bonus is that the XO sauce keeps brilliantly in the fridge, so once it’s made, this becomes a lightning-fast favourite you’ll come back to again and again. I’m a huge cavolo Nero fan and love that this is allowed to shine in this dish. For me this is a proper winter warmer but it can work at any time of the year. I hope you enjoy it as much as I do.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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What is this crispy tofu with XO sauce recipe?
This is a bold, flavour-packed vegan dish featuring crispy, golden tofu glazed in a sweet-and-spicy XO-style sauce, served with quick-cooked cavolo nero and sweetcorn.
It’s finished in the same pan, keeping everything glossy, savoury and deeply satisfying. Perfect with rice, or just as it is in a big warm bowl.
A taste of my travels – where in the world is this recipe from?
XO sauce originates from Hong Kong, traditionally made with dried seafood, chillies and aromatics. This version is fully plant-based, but still nods to those deep umami flavours through chilli, garlic, sesame and sweetness.
Paired with cavolo nero – an Italian green most associated with Tuscany – this dish feels like a meeting point of East Asian-inspired flavours and European seasonal produce. It’s not traditional, but it’s rooted in global food culture, which is exactly how we love to cook.
What does this crispy tofu with XO sauce taste like?
- Sweet, smoky and gently spicy from the XO sauce
- Deep savoury umami from soy, sesame and garlic
- Crispy, caramelised tofu with a sticky glaze
- Fresh, earthy greens with a little char
- Balanced, bold and incredibly moreish
Why you’ll love this recipe
- Packed with flavour but quick to make
- Naturally vegan and dairy-free
- Great for meal prep thanks to the sauce
- Flexible with whatever greens you have
- Perfect with rice for a comforting bowl meal
Key ingredients
Extra-firm tofu
Essential for getting that golden, crispy caramelised finish.
XO-style sauce
Sweet, spicy, smoky and umami-rich – the heart of the dish.
Cavolo nero
Earthy and robust, standing up beautifully to bold flavours.
Leek
A soft, sweet vegetable to add depth.
Ingredients
Crispy tofu with XO sauce – for the XO sauce
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 2 red chillies, finely chopped
- 4 garlic cloves, finely chopped
- ½ tsp chilli flakes
- 1 tsp smoked paprika
- 3 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 2 tbsp toasted sesame seeds
- Pinch of salt
For the tofu and greens
- Vegetable oil, for frying
- 200g extra-firm tofu, cut into 2cm-thick strips
- 1 thumb-sized piece ginger, peeled and finely chopped
- 1 medium leek, finely sliced
- 3 tsp soy sauce, divided
- 1 small bunch coriander, leaves and stalks roughly chopped
- 1 bunch cavolo nero, shredded
- 1 corn on the cob, kernels sliced off
- 1 tsp rice wine vinegar
How to make our crispy tofu with XO sauce
Make the XO sauce
- Heat the oil in a small frying pan over a medium heat.
- Add the red onion, chillies, garlic and a pinch of salt.
- Cook gently for around 15 minutes, stirring occasionally, until everything is soft, glossy and deeply fragrant.
- Stir in the chilli flakes and smoked paprika, remove from the heat, then mix in the remaining sauce ingredients.
- Set aside. The sauce will thicken as it cools.
Cook the tofu -for crispy tofu with XO sauce recipe
- Heat a splash of oil in a large frying pan over a high heat.
- Fry the tofu for about 3 minutes on each side until golden and crisp.
- Add the ginger and sliced leek and cook for 1 minute until fragrant and softened.
- Add 2 teaspoons of soy sauce, then spoon in 4 tablespoons of the XO sauce.
- Cook for 3–4 minutes until sticky, glossy and caramelised.
- Remove from the heat and stir through the chopped coriander. Transfer to a plate.
Cook the greens
- Wipe the pan clean, add 1 tablespoon of oil and heat to medium-high.
- Add the cavolo nero, sweetcorn, rice wine vinegar and remaining soy sauce.
- Cook for 2–3 minutes until the greens are bright and the corn is lightly charred.
- Gently return the tofu to the pan and toss to combine.
Variations
- Swap cavolo nero for curly kale or pak choi
- Add mushrooms for extra umami
- Increase the chilli if you like more heat
- Use tamari for a gluten-free version
Serving suggestions
- Serve with steamed white or brown rice
- Finish with extra sesame seeds or chilli oil
- Lovely with pickled cucumber on the side
Crispy tofu with XO sauce recipe success tips
- Use extra-firm tofu and pat it dry before frying
- Don’t rush the XO sauce – slow cooking builds flavour
- Keep the greens crisp for texture contrast
- Make extra sauce and keep it in the fridge for up to 3 weeks
Frequently asked questions
Can I make the XO sauce ahead?
Yes — it keeps beautifully in the fridge and gets better over time.
Can I replace cavolo nero?
Yes, curly kale or even shredded Savoy cabbage work well.
Is this spicy?
It’s gently spicy, but easy to adjust by adding or reducing chilli.
Nutritional information (approx. per serving)
Calories: 520
Protein: 24g
Carbohydrates: 38g
Fat: 30g
Fibre: 8g
Recipe card for crispy tofu With XO sauce
Crispy tofu with XO sauce
Ingredients
Method
- Heat the oil in a small frying pan over a medium heat.
- Add the red onion, chillies, garlic and a pinch of salt.
- Cook gently for around 15 minutes, stirring occasionally, until everything is soft, glossy and deeply fragrant.
- Stir in the chilli flakes and smoked paprika, remove from the heat, then mix in the remaining sauce ingredients.
- Set aside. The sauce will thicken as it cools.
- Heat a splash of oil in a large frying pan over a high heat.
- Fry the tofu for about 3 minutes on each side until golden and crisp.
- Add the ginger and sliced leek and cook for 1 minute until fragrant and softened.
- Add 2 teaspoons of soy sauce, then spoon in 4 tablespoons of the XO sauce.
- Cook for 3–4 minutes until sticky, glossy and caramelised.
- Remove from the heat and stir through the chopped coriander. Transfer to a plate.
- Wipe the pan clean, add 1 tablespoon of oil and heat to medium-high.
- Add the cavolo nero, sweetcorn, rice wine vinegar and remaining soy sauce.
- Cook for 2–3 minutes until the greens are bright and the corn is lightly charred.
- Gently return the tofu to the pan and toss to combine.
This recipe is part of our collection of vegetarian and vegan recipes from around the world. If you love this one then check out our crispy kale recipe here.
