To Try
Spicy Hoisin Ginger Tofu
3 servings
servings25 minutes
active time50 minutes
total timeIngredients
1 lb extra firm tofu (pressed)
Neutral oil (for cooking)
3 tbsp hoisin sauce
2 tsp dark soy sauce
1 - 1.5 tbsp chili oil (- with sediments or chili sauce, adjust according to desired heat)
2 tbsp maple syrup (or other sweetener adjust to taste, see notes)
1/2 tbsp Chinese black vinegar (or rice vinegar)
1-2 tbsp neutral oil
1 inch knob fresh ginger (, peeled and minced, makes around 1.5 tbsp minced)
1 small red bell pepper (, seeded and diced)
1 bird’s eye chili (, optional for extra heat)
Drizzle of sesame oil
1 green onion (chopped)
Steamed rice (to serve)
Chopped green onions (for topping)
Toasted sesame seeds (for garnish)
Directions
PREPARING THE TOFU
Remove the tofu from the water and drain from any excess water. Press your tofu. I like to do so by wrapping it in a large towel and placing a heavy surface on top.
Using a cheese grater, carefully grate half of the tofu into shreds.
For the remaining half, I simply used my hands to crumble the tofu.
Mix the shredded and crumbled tofu.
PAN-FRYING
If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.
Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.
You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.
AIR-FRYING/BAKING
I prefer the air-frying/baking option since it’s an easier, more hands-off approach.
If air-frying/baking, preheat your air-fryer or oven to 350F/180C.
On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do NOT overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.
It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.
If baking, you may need to bake the tofu for 25-30 minutes.
SAUCE
While the tofu is cooking, prepare the sauce by mixing everything together.
Feel free to adjust this to your taste.
COOKING TOFU IN THE SAUCE
In the same pan or wok, heat the oil over medium heat.
Once hot, add the minced ginger.
Sauté for 1-2 minutes until aromatic.
Add the bell pepper and chili (if using), Cook for 1 minute or until the bell peppers are tender.
Add the cooked tofu.
Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.
Taste the tofu and feel free to season the tofu with more hoisin sauce or maple syrup, if needed. You can also add more chili oil or sauce for heat, if you’d like.
Add the chopped green onions. Mix well.
Turn off the heat. Add the sesame oil and then mix everything together.
TO SERVE
Scoop a generous amount of the spicy hoisin ginger tofu over a bowl of steamed rice.
Garnish with green onions and some sesame seeds, if you’d like.
Enjoy while hot!
Nutrition
Serving Size
1 serving (tofu)
Calories
263 kcal
Total Fat
14 g
Saturated Fat
2 g
Unsaturated Fat
12 g
Trans Fat
0.02 g
Cholesterol
0.5 mg
Sodium
581 mg
Total Carbohydrate
22 g
Dietary Fiber
1 g
Total Sugars
15 g
Protein
13 g
3 servings
servings25 minutes
active time50 minutes
total time