spicy tofu recipe

For this spicy tofu recipe, I am using a very pressed style of tofu that is sometimes called “firm tofu” or “super firm tofu,” depending on the tofu maker. Read note 1 for more information. If you are using “extra-firm tofu,” read to note 2 for directions on how to prepare the tofu. If you opened a can of coconut milk for this recipe, here are some ideas on what to do with leftover coconut milk.

Spicy Tofu with Creamy Coconut Sauce

oil oil

salt

coconut oil (can sub with any oil)

shallots

ginger

coconut milk (see note 3)

red curry paste (see note 5)

coriander (optional)

coconut or brown sugar (see note 6)

When you remove the blocks of tofu from the package, the tofu should feel very dense. If the tofu has been sitting in a lot of liquid, pat the blocks of tofu with a towel. Then, slice the tofu into 1-inch cubes.

Prepare Tofu

Heat a large non-stick pan with 2 tablespoons of oil over medium-high heat. Transfer the tofu pieces to the pan. If you can’t fit all the tofu pieces at once, cook them in batches. Sprinkle 1/4 teaspoon of salt over the tofu.

Pan fry the tofu until the bottom side is golden brown, about 3 minutes. Flip them over to another side and pan fry the tofu until golden brown. Sprinkle another 1/4 teaspoon of salt over the tofu pieces. I usually pan fry just 4 sides of the tofu, though I fried all 6 for the photos that you see in the post. Each time you flip the tofu over, sprinkle another 1/4 teaspoon of salt over the tofu, until you’ve sprinkled 1 teaspoon of kosher salt total.

Once you’ve fried at least 4 sides of the tofu, turn off the heat.

Pan Fry Tofu

Heat 2 tablespoons of coconut oil in a large skillet over medium to medium-low heat. Add the shallots and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The shallots should be quite soft at this stage. Next, add the minced ginger and cook for 30 seconds to 1 minute, until fragrant.

Add the coconut milk, sambal oelek, red curry paste, coriander, salt, and sugar to the pan. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes. 

Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce. Transfer the tofu to a serving dish. Garnish with scallions, red pepper flakes, and toasted sesame seeds, if you like. Serve the tofu with jasmine rice and a side of vegetables like roasted asparagus or blanched broccoli. 

Cook the Sauce

https://www.youtube.com/watch?v=8SN1fuglR0s

This spicy tofu recipe consists of pan-fried tofu tossed in a rich and flavorful sauce of coconut milk, sambal oelek, and red curry paste. It's ready in about 30 minutes. Serve the spicy tofu with jasmine rice and a side of vegetables like roasted asparagus or blanched broccoli. 

Spicy Tofu Recipe: https://healthynibblesandbits.com/spicy-tofu-with-creamy-coconut-sauce/

If you are looking for ways to use your leftover coconut milk, here are some ideas: https://healthynibblesandbits.com/leftover-coconut-milk/

Recommended Ingredients for Recipe (affiliate links)

Coconut Milk: https://amzn.to/2OKNAzv
Huy Fong Sambal Oelek: https://amzn.to/30VsgtB
Thai Kitchen Red Curry Paste: https://amzn.to/3eSxI8C

Equipment:

All-Clad 12" Nonstick Skillet: https://amzn.to/3tzi4mJ
Five Two (Food52) 12" Stainless Steel Skillet: https://food52.com/shop/products/7701-five-two-essential-cookware

TIMESTAMPS
0:00 Intro
0:19 What Type of Tofu to Use
1:55 Pan Fry Tofu
2:49 Make the Sauce & Finish
4:56 Tasting
5:15 End


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Spicy Tofu with Creamy Coconut Sauce | easy vegan side dish

Ground pork stir fried with silken tofu in a rich, mildly spicy and deeply flavorsome sauce. Mapo Tofu is a classic Chinese dish full of protein, but this one is healthier as there's less of the chillies and oil. It's very easy to make and great for meal prep too.

Healthy Mapo Tofu

silken tofu

pork

garlic,

tbsp doubanjiang

soy sauce

tbsp miso paste

tsp Sichuan pepper powder

water

tbsp corn starch

tsp oil

Drain tofu and pat dry, then cut into 0.8 in cubes.

In a bowl, combine doubanjiang, soy sauce, miso paste, Sichuan pepper powder and half of the water.

Heat up oil in a non-stick skillet over medium-high heat. Add garlic and stir fry until fragrant.

Add pork to skillet and stir fry until golden brown.

Add tofu cubes and prepared sauce to skillet. Bring to a boil, then reduce heat to a simmer, stirring gently once in a while. Cook for 2 minutes.

In a small bowl, add corn starch and the remaining water and mix until combined. Add this mixture to skillet and let the sauce cook and thicken slightly or to your preferred consistency.

Taste and add more soy sauce and pepper powder if necessary.

Remove from heat and serve with steamed rice or noodles.

tsp sichuan pepper powder

This easy mapo tofu recipe features soft tofu coated in a spicy and savory sauce with deep aromas from the garlic, green onion, and chilies. This incredibly flavorful tofu dish pairs perfectly with a bowl of steamed rice, and comes together quickly using a simple list of ingredients.

Easy 15-Minute Mapo Tofu

(450 grams) package soft tofu

vegetable oil

garlic (minced)

onion

chili (crushed)

chicken (pork, beef, or finely chopped mushrooms)

tbsp Doubanjiang (spicy bean paste)

chicken stock (or water)

oyster sauce (or soy sauce)

tsp each dark soy sauce, sugar, and ground sichuan pepper (see notes below)

cornstarch (mixed with 2 tbsp water,

tsp sesame oil

Cut tofu into small 1-inch cubes. Bring a pot of water to a boil and add a generous pinch of salt. Reduce the heat to a gentle simmer, add your tofu, and cook for 1 minute. Drain and set aside.

Heat oil in a wok over medium heat. Add garlic, white parts of green onion, and dried chili and cook for 30 seconds or until fragrant. Add minced meat and cook for about 2 minutes while breaking up the meat with a spatula.

Add doubanjiang and fry for another minute, stirring well to combine. Add chicken stock and season with oyster sauce, dark soy sauce, sugar, and ground sichuan pepper. Stir to combine and cook for 2 minutes.

Add cornstarch slurry and stir continuously until thickened. Season with salt if needed, and carefully stir in your tofu. Remove from heat and add sesame oil to finish.

Transfer to a bowl, sprinkle with reserved green onions, and serve immediately over a bowl of steamed rice. Enjoy!

This Hot and Sour tofu makes for a great spicy, tangy, vegan dinner option. It&#x27;s quick to make and best served over steamed rice or noodles.

Hot and Sour Tofu

firm or extra firm tofu

rice flour/cornflour (this is corn starch

sriracha

2tbsp ketchup

mushroom

2tbsp light soy sauce

2tbsp rice vinegar

1/4tsp 5 spice

white pepper

1/2tsp cornflour, this is corn starch

garlic, minced

white onion,

red pepper,

baby corn

mangetout

1tbsp rice vinegar

2tsp toasted sesame oil

Start by making the sauce, which is incredibly...

Start by making the sauce, which is incredibly easy, Simply whisk together all the sauce ingredients in a bowl or jug and then set aside. The sauce can also be prepared in advance and refrigerated until required

Next, lightly pat the tofu with a paper...

Next, lightly pat the tofu with a paper towel and chop into bite sized pieces. I don't normally press out the water from the tofu as I find the moisture helps the starch to stick better. I also find that tofu dries out quite easily once pressed, we want to keep it soft inside

Toss the tofu pieces in the rice flour...

Toss the tofu pieces in the rice flour or cornflour/corn starch until they're all covered with a light coating. This will help to get the tofu extra crispy and golden

Heat a wide frying pan over a medium...

Heat a wide frying pan over a medium heat with around 2-3tbsp of oil and pan fry the tofu until golden and crispy on all sides. Then set the tofu aside on a plate lined with a paper towel

Heat up a wok or a frying pan...

Heat up a wok or a frying pan over a high heat and add in 2tbsp of oil followed by the onions and garlic. Sauté for around a minute before adding in the red pepper, baby corn, and mangetout (or any vegetables you like). As this is a very quick cooking process, it's worth having everything chopped and ready next to you (mise en place)

Cook the vegetables for around another minute, then...

Cook the vegetables for around another minute, then add in all of the sauce and mix continuously. The sauce will begin to thicken within 20-30 seconds

Next add in the tofu and toss once...

Next add in the tofu and toss once more to ensure everything is coated evenly in the hot and sour sauce. Everything should be coated with the thick sauce which will also have a lovely glaze to it

Finally turn the heat off and add in...

Finally turn the heat off and add in the final tbsp of rice vinegar as well as the sesame oil. Optionally garnish with sesame seeds too if you wish

Best served with steamed jasmine rice or any...

Best served with steamed jasmine rice or any noodles of choice. I also like to pair it with a side of kimchi

https://mediavine-res.cloudinary.com/video/upload/aeiofsevey9lzn9nzji8.mp4

This Hot and Sour tofu makes for a great spicy, tangy, vegan dinner option. It's quick to make and best served over steamed rice or noodles.

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