-
-
My review
Hot and Spicy Tofu
RITALINCINDY
"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."
Added to shopping list.
Go to shopping list.
Ingredients
22 m servings 307 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 307 calories; 20.3 g fat; 16.3 g carbohydrates; 19.7 g protein; 0 mg cholesterol; 697 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 183292 Ratings
-
-
-
-
-
Most helpful positive review
10/16/2007
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, fr...
Most helpful critical review
3/14/2008
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 Jalapeño just to up the anti. /then again the area I'm from we can ...
Most helpful
Most positive
Least positive
Newest
10/16/2007
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, fr...
12/8/2007
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 yo...
3/26/2007
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 hone...
10/25/2007
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 alterati...
8/1/2004
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 ...
1/3/2006
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 ...
5/11/2007
This was wonderful! We loved it and have made it twice so far. I used honey instead of brown sugar, doubled the sauce and added a ton of vegetables (carrot, broccoli, etc.). It is definitely a n...
3/14/2008
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 Jalapeño just to up the anti. /then again the area I'm from we can ...
5/7/2008
Don't vary off the recipe. I've done this and it never turns out the same. :( First times a charm for me I guess! Freeze the tofu for a 1/2 hour or so and you'll get better texture.