Spicy Thai Tofu



4 servings (serving size: 2 slices tofu, 3/4 cup rice, and 2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Stand: 30 Minutes

Nutritional Information

Calories 355
Fat 10.5 g
Satfat 1.8 g
Protein 15.2 g
Carbohydrate 49.3 g
Cholesterol 1 mg
Iron 2.2 mg
Sodium 707 mg
Caloriesfromfat 27 %
Fiber 3.4 g
Calcium 97 mg


1 pound extra-firm tofu
1/3 cup hoisin sauce
1/3 cup fat-free, less-sodium chicken broth
1/4 cup orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon crushed red pepper
2 teaspoons vegetable oil
3 cups hot cooked long-grain brown rice


Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut lengthwise into 8 slices.

Combine hoisin sauce and next 5 ingredients; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Remove from pan and keep warm.

Add hoisin sauce mixture to pan. Cook over medium heat 4 minutes or until thick, stirring constantly with a whisk. Return tofu to pan; cook 30 seconds. Serve with brown rice.