Spicy Tofu Recipe
This spicy tofu recipe is a wonderful cooking idea for an entrée when you’re craving takeout, but want to stay in and make it a little healthier.
Servings: 4 servings
- 16 oz extra-firm tofu
- 3 tbsp olive oil
- 1 tbsp scallions chopped
- 1/2 tsp ground black pepper
- 3/2 tsp red pepper flakes
- 3/2 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 tsp lemon juice
- 1/2 tsp sugar
- 3 tbsp lemongrass chopped
- 3/2 tbsp reduced-sodium soy sauce
- 2 tsp ginger grated
- 1 tsp dark soy sauce
- 4 1/2 cups cooked medium-grain rice equal to 3/2 cups uncooked
Wrap both sides of a tofu block in a clean, absorbent paper towel, then put weight on top of it to drain out the excess liquid completely.
Preheat oil in a large iron skillet over medium heat.
Cut the tofu block evenly into 1-inch cubes. Set aside.
Heat olive oil on a skillet over medium heat. Add grated ginger and tofu cubes, then fry for 25 minutes. Toss and turn frequently until all sides of the tofu cubes are golden brown.
Transfer the fried tofu to a clean plate and set aside.
Keep the skillet on low-medium heat and add in the following ingredients: lemongrass, oyster sauce, soy sauce, sugar, dark soy sauce, and lemon juice. Stir quickly so the mixture coagulates and is slightly thickened. This must be done within 2 minutes; otherwise, the sauce could get too dense over the heat.
Add the fried tofu back into the skillet. Toss.
Continue to add all the remaining ingredients: ground black pepper, red pepper flakes, and sesame oil. Toss the mixture so the tofu cubes are fully coated with the sauce.
Sprinkle on some chopped scallions. Turn off the heat.
Serve spicy tofu with hot steamed white rice.
Serving: 1serving | Calories: 501kcal | Carbohydrates: 67g | Protein: 17g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 399mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 5mg