Spicy Thai Tofu

Spicy Thai Tofu

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 2 slices tofu, 3/4 cup rice, and 2 tablespoons sauce)
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes
  • Stand: 30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 10.5g
  • Saturated fat: 1.8g
  • Protein: 15.2g
  • Carbohydrate: 49.3g
  • Cholesterol: 1mg
  • Iron: 2.2mg
  • Sodium: 707mg
  • Calories from fat: 27%
  • Fiber: 3.4g
  • Calcium: 97mg

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Spicy Thai Tofu Recipe