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Sweet & Spicy Tofu

Watch how to make it here

This tofu recipe is the perfect blend of sweet and spicy. Combined with shitake mushrooms and bell peppers for texture, this tofu recipe is irresistible!

Notes:

  1. Firm or extra firm tofu will work well in this recipe.
  2. If preferred, one regular-sized bell pepper can be used instead of the mini bell peppers.
  3. For an even spicier kick, combine red chili flakes and cayenne pepper. It tastes amazing.
  4. Cornstarch or potato starch will both work well in this recipe.

Sweet & Spicy Tofu

1. Firm or extra firm tofu will work well in this recipe.
2. If preferred, one regular-sized bell pepper can be used instead of the mini bell peppers.
3. For an even spicier kick, combine red chili flakes and cayenne pepper. It tastes amazing.
4. Cornstarch or potato starch will both work well in this recipe.

Prep Time

35 min

cooking time

15 mins

Servings

4

total time

50 min

Difficulty

Ingredients

1
1 16oz box of firm or extra firm tofu
2
2 tbsp sugar or maple syrup
3
2 tbsp red chili flakes or cayenne pepper
4
2 tbsp apple cider vinegar
5
2 tbsp soy sauce
6
2 tbsp hoisin sauces
7
2 tbsp water
8
2 garlic cloves, minced
9
1 thumb of ginger, minced
10
2 tbsp cornstarch (1 tbsp for tofu and 1 tbsp for cornstarch slurry)
11
1 cup shitake mushrooms, sliced
12
5-6 mini bell peppers (red, yellow, orange), sliced
13
1 green onion, roughly chopped
14
2 tbsp vegetable oil

Cooking Instructions

1
Step 1
Open the box of tofu and drain the liquid. Press the tofu with a heavy object for at least 30 minutes. Layer a paper towel or lint-free towel between the tofu and the board to absorb the liquid. To save time, you can begin this process a couple hours in advance. Once the tofu is dry, cut into 2 inch cubes.
2
Step 2
Heat up vegetable oil in a nonstick skillet for a minute. Add 1 tbsp of cornstarch and mix it well with the oil. This will help make the tofu crispy. Add the tofu pieces to the skillet and fry for 4 minutes on at least 2 of the sides. If time allows, fry for an additional 2 minutes on the other 2 sides, otherwise the previous step is sufficient. Lay a paper towel on a plate to absorb any excess oil and add the tofu to the plate and set aside.
3
Step 3
Heat up vegetable oil in a nonstick skillet for a minute. Add 1 tbsp of cornstarch and mix it well with the oil. This will help make the tofu crispy. Add the tofu pieces to the skillet and fry for 4 minutes on at least 2 of the sides. If time allows, fry for an additional 2 minutes on the other 2 sides, otherwise the previous step is sufficient. Lay a paper towel on a plate to absorb any excess oil and add the tofu to the plate and set aside.
4
Step 4
In the same skillet (there should be leftover oil), add the garlic and ginger for 1 minute. Next, add the shitake mushrooms and fry for a couple minutes. If the mushrooms begin to stick, add 1-2 tbsp of water to deglaze the skillet. Add the bell peppers and stir fry for 2-3 minutes or until the vegetables have slighty softened. Add the sauce and wait for it to simmer. Meanwhile, whisk the remaining 1 tbsp of cornstarch with 2 tbsp of water until fully dissolved. When the sauce begins to simmer, add the cornstarch slurry in a circular motion. Use a spatula to mix everything well together until the sauce thickens. At this point, add the tofu pieces and mix until completely covered in the sauce. Garnish with the green onions, serve with white rice, and enjoy! 🙂
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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