Spicy Ginger Tofu

I have recently fallen in love with tofu.

Yes, I just said that.

It’s a wonderful staple to have on hand and can be added to so many recipes. I have been battling with tofu preparation since the very beginning, as I always want to get it to a restaurant quality consistency: firm, crisp, and full of flavor. This recipe I concocted uses dry frying and I highly recommend it for first timers attempting to cook tofu! Plus,I especially loved this recipe since it gave me an excuse to go into my garden and pick some of the fresh scallions growing in my backyard.

I am still a newbie to the world of tofu, so please, I invite you to share your favorite ways to prepare this versatile staple below.


Spicy Ginger Tofu
by Pleadings & Pasta © 2013
Half block of extra firm tofu
1/4 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
3 tablespoons fresh ground ginger (or frozen ginger you can get at trader joes, in that case 3 cubes)
2 tablespoons Sriracha (I like mine spicy so I add more!)
2 teaspoons fish sauce
3 tablespoons crushed black pepper
2/3 cup chopped scallionsSesame oil for frying
1. Chop up tofu into thin rectangles or triangles.
2. Please tofu in between paper towels and let drain for an hour in the fridge.
3. Get a nonstick pan and put at a very very low heat. This is the key to dry frying.
4. Place the tofu slices into the skillet without any oil and let cook slowly over the low heat until the tofu starts to brown on the bottom.
5. Flip the tofu and let cook for another two minutes.
6. Remove the tofu.
7. In a bowl combine all of the ingredients except the scallions and ginger.
8. In a skillet sauté the scallions in the sesame oil with the ginger until fragrant.
9. Add the tofu slices and the marinade at the same time and sauté on medium heat until the marinade Is fully absorbed by the tofu. The tofu should have a nice caramelized color.
10. Throw the tofu over some brown rice or quinoa and enjoy!This is a very basic recipe and you can add as many vegetables as you like or switch up the sauce a bit. No matter how you make it your own, it’s a basic enough recipe to start you off on your tofu cooking adventures!20130619-190843.jpgNew to tofu? No problem! Here are a few basics

  • There are different types of tofu. Silken, firm, extra firm. Depending on your recipe or preference one may be a better choice over the other. I am a huge fan of extra firm tofu because it seems to keep together better while you’re cooking.
  • Very wet tofu and very hot oil can equal serious burns. Always consider draining the tofu before throwing it in oil.
  • There are so many ways to cook tofu! Do a quick Google search and you will find ways to bake, sautee, and grill this fabulous staple.
  • Storing tofu is so easy. It can be frozen (this changes its texture a bit, though) and you can also take it out of the box you got it in at the store, put it in a ziploc bag filled with fresh water and it will stay just as long as the expiration date indicates. So you’ll always have it on hand for a last minute meal.

Eat with all of your heart,