Spicy Asian Tofu

This cold weather is keeping me in and I am determined to fix a good meal from my pantry.  I go shopping a lot so there should be plenty of food around.  I poked into the fridge first and found some lite firm tofu (non-GMO).  I had a good selection of fresh vegetables and my cupboards had plenty of basics to fix up some Asian flavors.  From these, I give you a beautiful and tasty dinner!

Spicy Asian Tofu

  • lite firm tofu
  • Korean Spicy BBQ sauce
  • 1 Tbsp. coconut oil
  • 1 red pepper
  • 1 orange pepper
  • 1 sweet onion
  • 1 zucchini
  • 3 cloves garlic
  • 1″ ginger
  • 1/3 c soy sauce
  • 1/4 c rice vinegar
  • 1 Tbsp sesame oil
  • 1 tsp agave syrup

First, I pressed the tofu. I placed in between two plates with a weight on top. (I used a jar of dry beans, anything will do.) I poured off the liquid every 5 minutes or so for about 20 minutes.  Then I spread the tofu out and coated each side with the Korean BBQ sauce and let it marinade for 2 hours.  You probably don’t have to do it that long, I just happened to think ahead.  Heat the oven to 400, put the tofu on a baking sheet and bake for 10 minutes, flip, and bake another 10 minutes.

The vegetables, ready to serve

The vegetables, ready to serve

While the tofu is baking, slice up the vegetables and chop the ginger and garlic.  Heat the coconut oil over med-high heat on the stovetop.  Throw all the vegetables and about half of the ginger and garlic into the coconut oil and fry.  By fry I mean, don’t stir too often so that some of the vegetables brown.

Spicy Asian Tofu

Spicy Asian Tofu

Make a sauce by combining the last 4 ingredients and the remaining ginger and garlic.  I tried to do this without sweetener but the agave gave it the additional layer of flavor that brought it all together.  Pour this over the top of the dish and serve.  We enjoyed this with a glass of Chianti which held its own against these strong flavors.

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