Hot and Spicy Tofu

Hot and Spicy Tofu

170 Reviews 17 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m

“Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
  2. In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

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Reviews (170)

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After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. I pressed, froze and pressed again the tofu making it way less mushy and more resilient to work with. After cubing it I sprinkled soy sauce and mirin over it to soak in the flavors and let it sit for about 15 minutes before frying it in sesame oil with a dash of toasted sesame oil for more flavor. I added the vegetables including bean sprouts after the tofu was brown on all sides, cooked for the required length of time then added the liquid to which I added a little more brown sugar and mirin. We ate it over rice, but my son had his over bean thread. This was soooo good and even better the next day. Will definately be making it again. Thanks for sharing.



Very tasty. I added chicken broth instead of water. When I open a can or box of chicken broth and have leftovers I pour it in an ice cube tray then put the frozen cubes in a zip top bag. Then you have small amounts available without opening a whole can.



This was the first time that I tried cooking tofu. I made sure to drain the tofu for and hour and half and i think that really helped the tofu. We added an extra clove of garlic, a touch of honey (in the sauce) and canned green chilis. It was wonderful. I usually don't like things that are too spicy but we added the entire amount of red pepper and it was perfect. My mouth was tingling but nothing too bad. A great easy tofu recipe.

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Amount Per Serving (4 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 19.7 g
  • 39%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 697 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Japanese Tofu Salad


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Spicy Tofu Salad Bowl