Step 1

Remove the tofu from the water and drain from any excess water. Press your tofu. I like to do so by wrapping it in a large towel and placing a heavy surface on top.

Step 2

Using a cheese grater, carefully grate half of the tofu into shreds.

Step 3

For the remaining half, I simply used my hands to crumble the tofu.

Step 4

Mix the shredded and crumbled tofu.

Step 5

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Step 6

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.

Step 7

You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

Step 8

I prefer the air-frying/baking option since it’s an easier, more hands-off approach.

Step 9

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

Step 10

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

Step 11

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do NOT overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.

Step 12

It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

Step 13

If baking, you may need to bake the tofu for 25-30 minutes.

Step 14

While the tofu is cooking, prepare the sauce by mixing everything together.

Step 15

Feel free to adjust this to your taste.

Step 16

In the same pan or wok, heat the oil over medium heat.

Step 17

Once hot, add the minced ginger.

Step 18

Sauté for 1-2 minutes until aromatic.

Step 19

Add the bell pepper and chili (if using), Cook for 1 minute or until the bell peppers are tender.

Step 20

Add the cooked tofu.

Step 21

Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Step 22

Taste the tofu and feel free to season the tofu with more hoisin sauce or maple syrup, if needed. You can also add more chili oil or sauce for heat, if you’d like.

Step 23

Add the chopped green onions. Mix well.

Step 24

Turn off the heat. Add the sesame oil and then mix everything together.

Step 25

Scoop a generous amount of the spicy hoisin ginger tofu over a bowl of steamed rice.

Step 26

Garnish with green onions and some sesame seeds, if you’d like.

Step 27

Enjoy while hot!