Recipes ›

Hot and Spicy Tofu

Serve on a bed of steaming hot jasmine or japonica rice or alongside sesame seasoned udon or soba noodles. Add baby salad greens or shredded cabbage and roll in a warmed whole wheat tortilla for an Asian wrap. Substitute sriracha or gochujang for the crushed red pepper flakes if desired. Serves 6. Prep time 30 minutes.


2      tablespoons vegetable oil
14    ounce block extra firm tofu, drained and cut into 1-2 inch cubes
1      red onion, thinly julienned
2      bell peppers, thinly julienned
3      tablespoons minced garlic
1      jalapeño pepper, seeded and finely diced
3      tablespoons tamari
3      tablespoons rice vinegar
1      tablespoon brown sugar
pinch of crushed red pepper flakes (optional)


  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the cubed tofu and sauté for 5 to 6 minutes until it begins to brown, stirring occasionally to brown all sides.
  • Add the onion and bell peppers and sauté for 4 to 5 minutes more.
  • Add the garlic and jalapeño and cook another 1 to 2 minutes.
  • Stir in the tamari, rice vinegar, brown sugar and red pepper flakes and let simmer for a few more minutes.

Reprinted by permission from Find more recipes and information about your food and where it comes from at