asian tofu

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

Tofu Stir Fry

soy sauce (or gluten-free soy sauce)

vegetable broth

honey (or brown sugar

super firm tofu (drained, pressed)

cornstarch or arrowroot powder

neutral oil (such as grapeseed

sesame oil

red bell pepper (diced 1/2 inch)

broccolini (chopped 1-inch)

garlic

ginger

tbsp sesame seeds (toasted)

In a small bowl combine soy sauce, vegetable broth and honey. Set aside.

Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.

Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.

In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.

Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.

Remove tofu and set aside.

To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.

Add the garlic and ginger and cook 30 to 60 seconds.

Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.

Top with sesame seeds.

These Spicy Sriracha Tofu Rice Bowls make a flavorful protein-packed meatless meal that comes together quickly!

Spicy Sriracha Tofu Rice Bowls

oz extra firm tofu (drained)

gluten-free Tamari ((or soy sauce) divided)

sriracha (divided)

sesame oil (divided)

scallion

Thai sweet chili sauce

brown rice

edamame

multi color sesame seeds

Place tofu block between some paper towels and press to absorb extra water.

Repeat until tofu feels dry and no more water comes out.  Slice across in half lengthwise and then into cubes.

In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites, add the tofu and let sit 10 minutes.

Spray the air fryer basket with oil.

Transfer the tofu to the air fryer in a single layer and air fry 370F about 10 to 12 minutes, shaking the basket halfway until slightly golden and crisp on the outside and tender on the inside.

Air Fryer directions:

Bake in a preheat oven 400F about 25 minutes, turning halfway.

Oven directions:

While it cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil and sweet chili sauce to the bowl.

When the tofu is ready, toss it with the sauce to coat until evenly covered. Serve immediately over rice with edamame, sesame seeds and scallion greens.

To Finish (air fryer or oven):

Spicy Sriracha Tofu Rice Bowls – a flavorful protein-packed meatless meal (VEGAN) that comes together quickly!

PRINT FULL RECIPE: https://www.skinnytaste.com/sriracha-tofu/

Spicy Sriracha Tofu Rice Bowls (Air Fryer or Oven)

Enjoy a quick and satisfying dinner with Grilled Asian Sesame Tofu on a bed of Asian Vegetable Slaw.

Grilled Asian Sesame Tofu with Vegetable Slaw

extra-firm organic tofu

almond butter

lime juice

soy sauce

Tablespoon miso

garlic (minced)

sriracha

salt

water

purple cabbage

white cabbage (shredded)

red pepper

green onions (sliced thin (or 1/4 cup))

oranges

thai basil leaves

red onion (sliced thin)

carrots (shredded)

Press tofu according to the link The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

TOFU

Blend all ingredients in a high-speed blender.

QUICK TIP: Add the almond butter last to avoid it sticking int he bottom of the blender

Keep a small amount of dressing to add to the salad before serving.

ALMOND BUTTER MARINADE/DRESSING

Slice the block of tofu in half through the center

Cut into 4 individual slabs about an inch in thickness.

Place tofu pieces in an airtight container.

Use only half marinade/dressing; plate in the refrigerator for at least an hour. I like to marinate overnight.

Reserve the other half of the dressing for the slaw

PREPARE

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill, or I use a grill basket.

Grill for 7 minutes on each side

Let cool slightly

GRILLING TOFU

Follow the same directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Cook for 15 minutes; then flip over and cook another 15 minutes

BAKED VERSION (If you don&#39;t have a grill) 

Dip the marinated tofu on each side with cornstarch

Place large pieces into the basket, not touching each other.

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

AIR-FRYER VERSION

On a plate or bowl, place the dressed slaw on the bottom of a plate or bowl.

Add sliced tofu

SERVE

Sprinkle with sesame seeds

Add peanuts

Add Wasabi or Sriracha Peas

Serve with extra Sriracha or Soy/Tamari.

OPTIONAL ADDITIONS:

Shred and sliced vegetables

Place in a bowl

Using the other half of marinade/dressing, for over slaw, reserving a small amount to add to the salad right before serving.

Toss until combined

SLAW

If you want to turn a non-tofu lover into a believer, crumble it up. These vegan Spicy Gochujang Tofu Bowls are loaded with protein, veggies, and tons of flavor!

Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)

firm tofu (drained)

Gochujang

rice vinegar

honey

tri-color coleslaw mix (red and green cabbage and carrots)

scallions (chopped, white and green separated)

lime wedges (for serving)

Place tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.

Crumble the tofu into small bowl with your fingers into small (ground meat-size) pieces. Set aside.

In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.

Heat a large skillet over medium high heat.

Add 1/2 tablespoon of the sesame oil, swirling to coat the bottom of the pan.

Add the garlic and ginger and sauté for 30 seconds.  Add the crumbled tofu and cook, stirring often, for 5 minutes, or until some of the pieces just start to brown.

Add the gochujang sauce and mix to evenly coat. Cook an additional 4-5 minutes, stirring often, until the pieces brown a little on the edges.

Meanwhile, prepare the slaw: In a small mixing bowl, combine the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to combine until smooth and combined.  Add the coleslaw mix and scallion whites and toss to evenly coat with dressing.

Divide the rice into 2 medium serving bowls.

Add 1 1/2 cups slaw and 1 cup tofu to each bowl. Top each with scallion greens and serve immediately.

This has been a weekly staple in our household for a few years now. Absolutely LOVE it. It’s so satisfying every time! I add miso to the rice and put pumpkin seeds on the salad for some crunch. Yum yum yum.

Excellent meatless meal! I loved he spices and combo with rice. I baked some spring rolls and served them as a side dish. Can’t wait for my lunch tomorrow!

I really loved this recipe! It makes it easy to love tofu, such great flavours. The dressing on the cabbage mix is the best I've ever had. I'll definitely be making this one again!

This recipe is amazing, A must try for people trying to limit their calorie intake while savouring amazing flavours!

Excellent recipe! Comes together quickly and tastes great.

I've made this recipe, as written, many times. This week I decided to make the recipe into tacos. Used Mission Extra Thin corn tortillas and kept the slaw mix as a topper, though I nixed the rice. Outstanding!

FABULOUS! This was my first try with tofu, Skinny taste never disappoints! The texture was just like ground meat!

Gina, this was absolutely amazing!  I doubled the recipe and baked the tofu crumbles the way you recommended for the tofu taco recipe.  My husband said he couldn’t believe he was liking tofu so much!

Soooo good! I made with ground chicken instead of tofu. So fresh, light, but filling and delicious!

So easy! Subbed some cauliflower rice for even more veggies!

This was super easy and super delicious!  We made it exactly as written and enjoyed it very much.

My hubby and I really like this thank you!

This was really good and a great first experience cooking with tofu! I think next time I need to drain it a little more (I did it for 30 min this time) so I have better overall texture, but the flavor was great. Next time I would like to add wonton strips or crunchy chow mein noodles or something for some real crunch. Thanks for such great recipes!

Just venturing into the world of tofu. Easy recipe with great flavor. Will definitely be making it again.

Kung Pao Tofu, a lighter (and vegetarian) take on one of my favorite Chinese takeout dishes!

Kung Pao Tofu

cornstarch (divided)

ginger, minced

scallions

zucchini (quartered lengthwise cut 1/2 inch cubes)

red bell peppers (cut 1 inch cubes)

dry sherry

brown sugar

Sambal Oelek (fresh ground chili paste*)

(1 teaspoon toasted sesame oil, divided)

peanuts

Place tofu on a tea towel or paper towels.  Cover with another towel and gently press tofu to get rid of excess water.

Transfer to cutting board, flip on its side and slice in half lengthwise.  Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.

Place in a medium size shallow container so the cubes can lay in an even layer.

In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch.  Whisk to combine and then pour over tofu.  Gently flip cubes to make sure all sides are covered in marinade. Allow to sit while you make the sauce.

In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy).  Whisk to combine.

Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat.  Carefully add the tofu (the oil may splatter).

Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides.  Transfer to a plate.

Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites.  Sauté 30 seconds.

Increase heat to high and add the zucchini and peppers. Cook 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.

Cook, stirring often, to combine, for 2 to 4 minutes until thickened.

To serve sprinkle peanuts and scallion greens on top and serve immediately.

I love this recipe. It is so good. I use cauliflower rice to keep the carbs down. I usually don't put the tofu back in after it is cooked. I just put it at the bottom of the dish and place the veggies and sauce on top. I actually like to cook the tofu in the air fryer, which works with this dish, too. Ether way - the dish is great.

I made this tonight and it was perfect! Thanks!

This was great! I didn’t have tofu so I used shrimp but followed the rest of the steps. Served over instant pot rice. Delishious! I’ll definately make this again.

Excellent! My partner wanted a Kung Pao tofu dish and this recipe came up on my feed after a bad 1st attempt. Favoriting this page!

This was very good, but I am just wondering if the rice is included in the recipe(WW points)

This is on regular rotation in our house.  The only thing I do differently is air fry the tofu (400 for 10 minutes, flipping halfway through).  Otherwise, everything is prepared exactly the same as written.  My husband commented on how fresh it tasted!  A favorite in our household!

Good flavors, but really dry.  I'll double or triple the sauce when I make this again.

This is so good I have to turn right around and make it again. I didn't have sambal oelek so I used a teaspoon of gochujang instead.

Made as-is (although added shiitake mushrooms). Good flavors, presentation was pretty with the red and green vegetables. Would make again.

This recipe is on regular rotation at our house! We double the veggies but otherwise exactly as is! 

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Tofu Stir Fry

Spicy Sriracha Tofu Rice Bowls

Grilled Asian Sesame Tofu with Vege...

Spicy Gochujang Tofu Bowls (Vegan, ...

Kung Pao Tofu

Top 5 asian tofu recipes from across the web

The most viewed asian tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Stir Fry

Spicy Sriracha Tofu Rice Bowls

Grilled Asian Sesame Tofu with Vege...

Spicy Gochujang Tofu Bowls (Vegan, ...

Kung Pao Tofu

The most viewed asian tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine