Bring some spice to your plant-based table with a taste of our Hot and Spicy Tofu. In this recipe, cubed tofu is flavored with hot red chili pepper flakes, onion, garlic, ginger, and tamari. Then, right at the end, the heat is tamed with a little bit of sweet maple syrup. Feel free to adjust to your preferences by omitting or adding extra pepper flakes. While this dish makes a lovely entrée or side, you can also use it as a topping for Asian-style salads and rice bowls.
2 cups tofu, cut into 1/2-inch cubes
1 cup onion, sliced
6 tablespoons cornstarch
6 tablespoons water
3 tablespoons garlic, fresh, minced
1 tablespoon maple syrup
1 tablespoon ginger, fresh, minced
1 tablespoon tamari
½ teaspoon red pepper flakes
Black pepper, freshly ground, to taste
Preheat oven to 400°F and line baking sheet with parchment paper.
Squeeze tofu with towel to press out excess liquid then dice into 1/2-inch cubes.
Dredge tofu cubes in cornstarch and sprinkle with black pepper. Place on baking sheet and cook 25-30 minutes or until firm and crisp.
In a nonstick pan, cook chilies, garlic and ginger until fragrant, about 1 minute. Add onions, water and tamari and cook for about 3-5 minutes.
Add tofu. Stir and cook 2 minutes.
Add maple syrup. Stir and cook 1 minute.
Remove from heat and serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.