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Spicy Hoisin Ginger Tofu

Spicy Hoisin Ginger Tofu That's Irresistibly Flavorful

Experience the vibrant flavors of Spicy Hoisin Ginger Tofu, a delightful vegan dish that's satisfying and perfect for those seeking culinary adventure.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Extra Firm Tofu Substitution: Super firm tofu can also be used, avoid silken or soft tofu.
  • 2 tablespoons Neutral Oil Used for pan-frying.
For the Sauce
  • 3 tablespoons Hoisin Sauce
  • 2 tablespoons Dark Soy Sauce
  • 1 tablespoon Chili Oil Adjust according to taste.
  • 2 tablespoons Maple Syrup Can be substituted with agave syrup.
  • 1 tablespoon Chinese Black Vinegar or Rice Vinegar Rice vinegar can be used as a substitute.
For the Aromatics and Vegetables
  • 1 tablespoon Fresh Ginger Minced finely.
  • 1 medium Red Bell Pepper Other bell pepper varieties can be alternatives.
  • 1 piece Bird’s Eye Chili Optional; omit for a milder dish.
For Finishing Touches
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Green Onion Can be substituted with chives.
  • 2 tablespoons Toasted Sesame Seeds Optional garnish.
For Serving
  • 4 cups Steamed Rice Other grains like quinoa can be used as a substitute.

Equipment

  • Skillet
  • Wok
  • Cheese Grater
  • mixing bowl

Method
 

Preparation Steps
  1. Begin by removing the extra firm tofu from its packaging and draining the excess water. Press the tofu between paper towels for at least 15 minutes.
  2. Shred half of the tofu using a cheese grater and crumble the other half into bite-sized pieces.
  3. Heat neutral oil in a large skillet over medium-high heat. Add the tofu and cook undisturbed for about 5-7 minutes until golden brown.
  4. In a mixing bowl, whisk together the hoisin sauce, dark soy sauce, chili oil, maple syrup, and vinegar. Set aside.
  5. In a separate wok, heat a splash of oil over medium heat. Sauté minced fresh ginger for a minute, then add red bell pepper and optional chili, cooking until tender.
  6. Add the cooked tofu to the wok, pour the prepared sauce over, and stir to coat evenly. Cook for an additional 3-5 minutes.
  7. Serve the tofu mixture over bowls of steaming rice, garnished with additional green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

Press the tofu properly to ensure crispy texture. Adjust spice levels according to preference. Store leftovers in the fridge for up to 3 days.

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