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Hot and Spicy Tofu
SUBMITTED BY:
RITALINCINDY
PHOTO BY:
Mellynne
"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."
RECIPE RATING:
Read Reviews
(52)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
12 Min
READY IN
22 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed
1/3 cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes
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DIRECTIONS
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.
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
Reviewed on Oct. 16, 2007 by Suzanne
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Suzanne
Oct. 16, 2007
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.
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4 users found this review helpful
After tweeking a few things this was really a good dish everyone enjoyed. I love hot and...
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Reviewed on Jan. 3, 2006 by
HAILBUZZY
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HAILBUZZY
Jan. 3, 2006
A wonderful and delicious find! We sliced our tofu into 1 x .5 inch rectangles and about 3 milimeters thick. Instead of just browning, we slightly deep fried it so that it was nice and crispy on the outside - not as healthy, but the texture is so much better! We also added about 1 tbs. of honey to the sauce to give it a bit more sweetness, and a handful of 'frying mushrooms' (my store carries this prepacked variety of shrooms best for frying, but shiitakes would work as well). This is a definite keeper of a recipe!
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4 users found this review helpful
A wonderful and delicious find! We sliced our tofu into 1 x .5 inch rectangles and about 3...
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Reviewed on Dec. 8, 2007 by
MSNOEL
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MSNOEL
Dec. 8, 2007
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.
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3 users found this review helpful
Very tasty. I added chicken broth instead of water. When I open a can or box of chicken broth...
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Reviewed on Mar. 26, 2007 by Katherine
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Katherine
Mar. 26, 2007
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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3 users found this review helpful
This was the first time that I tried cooking tofu. I made sure to drain the tofu for and hour...
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Reviewed on Oct. 3, 2004 by
SundayGirl
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SundayGirl
Oct. 3, 2004
This was lovely -- very much like something you might get in a restaurant. I have been looking for a recipe like this for tofu for quite some time. We like the way the tofu gets brown and sealed on the outside yet stays moist and soft on the inside. The peppers and garlic really bring a nice flavor to the sauce.
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2 users found this review helpful
This was lovely -- very much like something you might get in a restaurant. I have been looking...
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Reviewed on Aug. 1, 2004 by TARMAQ
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TARMAQ
Aug. 1, 2004
This is fabulous! I used the 12oz package of tofu, and used olive oil instead of peanut oil. Didn't use nearly as much oil as called for. Used orange bell pepper instead of green, and probably didn't use as much onion and pepper as was called for. But I found this recipe to be delightful, and probably ate three out of the four servings myself! Thankfully, it seems to be (the way I made it)(relatively)low in fat, except for the frying part of it. Thanks for a great recipe!
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2 users found this review helpful
This is fabulous! I used the 12oz package of tofu, and used olive oil instead of peanut oil....
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Reviewed on Mar. 14, 2008 by
VeggieMomma
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VeggieMomma
Mar. 14, 2008
Well, I just made the recipe to the "T" and I was kinda disappointed that it was not as hot as described. I even added a extra JalapeƱo just to up the anti. /then again the area I'm from we can take our chilies. I do recommended however to use extra firm tofu to prevent breakage when the veggies get added.
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1 user found this review helpful
Well, I just made the recipe to the "T" and I was kinda disappointed that it was not as hot as...
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Reviewed on Jan. 3, 2008 by
machiavelliancook
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machiavelliancook
Jan. 3, 2008
Its okay, theres not a lot of flavor, so I added in a teaspoon of chili garlic sauce at the end, much better with that. Also added in green bell pepper too. Serving this with brown rice.
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1 user found this review helpful
Its okay, theres not a lot of flavor, so I added in a teaspoon of chili garlic sauce at the...
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Reviewed on Oct. 25, 2007 by ALLEYCAT27
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ALLEYCAT27
Oct. 25, 2007
This has become one of my all-time favorite tofu dishes. Very fast prep time and easy for beginner's to make. I love how it comes out consistently good every time I make it despite my alterations. Careful with those red pepper flakes because if you go overboard you will ruin the dish. I recommend add only 25% of what the recipe calls for and then add little more at the very end while you stir and taste the finished product. Make sure that you press the tofu for 1 hour before you begin. Look up "pressed tofu" on the internet if you dont understand what this means.
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1 user found this review helpful
This has become one of my all-time favorite tofu dishes. Very fast prep time and easy for...
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Reviewed on Jan. 20, 2007 by
Cupcake8674
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Cupcake8674
Jan. 20, 2007
This was the first time I actually cooked with tofu, so mine looked more like cottage cheese then cubed. The flavors where there though, even though I added a tablespoon of red pepper flakes instead of a teaspoon (on accident). Great and healthy--thank you for sharing!
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1 user found this review helpful
This was t