18 Spicy Chinese Tofu Recipes Delight

Get ready to spice up your kitchen with our sizzling selection of 18 Spicy Chinese Tofu Recipes! Whether you’re craving a quick weeknight dinner or looking to impress with bold flavors, these dishes promise to deliver. Perfect for home cooks eager to explore the vibrant world of Chinese cuisine, each recipe is a ticket to a delicious adventure. Let’s dive in and turn up the heat!

Mapo Tofu

Ever craved something spicy, comforting, and utterly delicious without spending hours in the kitchen? Mapo Tofu, with its bold flavors and silky texture, is your go-to dish that promises to satisfy those cravings in no time.

Ingredients

• 1 block (14 oz) of soft tofu, gently cubed
• 2 tbsp of Sichuan peppercorns, freshly ground for that numbing kick
• 1 tbsp of fermented black beans, finely chopped to unleash their umami
• 2 cloves of garlic, minced to aromatic perfection
• 1 inch of ginger, grated for a zesty punch
• 1/2 lb of ground pork, preferably with a bit of fat for juiciness
• 2 tbsp of chili bean paste, for that deep, spicy base
• 1 cup of chicken stock, homemade or low-sodium for control over saltiness
• 1 tbsp of cornstarch, mixed with 2 tbsp of water for thickening
• 2 green onions, thinly sliced for a fresh, colorful garnish
• 1 tbsp of vegetable oil, for a slick, non-stick cooking experience

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the ground pork, breaking it apart with a spatula, and cook until no longer pink, roughly 5 minutes. Tip: Browning the pork adds depth to the dish’s flavor.
3. Stir in the minced garlic, grated ginger, and chopped fermented black beans, cooking until fragrant, about 30 seconds.
4. Mix in the chili bean paste and ground Sichuan peppercorns, stirring well to coat the pork evenly, for another 30 seconds.
5. Pour in the chicken stock, bringing the mixture to a gentle simmer. Let it cook for 2 minutes to meld the flavors.
6. Gently add the cubed tofu, spooning the sauce over it without stirring too much to keep the tofu intact. Simmer for 3 minutes. Tip: Letting the tofu sit in the sauce allows it to absorb the flavors without falling apart.
7. Give the cornstarch mixture a quick stir and drizzle it into the pan, stirring gently until the sauce thickens, about 1 minute. Tip: The sauce should coat the back of a spoon when it’s ready.
8. Sprinkle with sliced green onions right before serving for a burst of color and freshness.

Rich in flavor with a perfect balance of heat and numbing spice, this Mapo Tofu is best served over a bowl of steaming white rice to soak up all that delicious sauce. The tofu should be silky and soft, contrasting beautifully with the slightly chewy ground pork. For an extra kick, drizzle with a bit of chili oil before digging in.

Sichuan Spicy Tofu

You’ve probably heard of Sichuan cuisine’s reputation for bold flavors, and this Sichuan Spicy Tofu dish is no exception. It’s a fiery, flavorful journey that’s surprisingly easy to make at home.

Ingredients

• 1 block (14 oz) of firm tofu, pressed and cubed
• 2 tbsp of Sichuan peppercorns, freshly ground
• 3 tbsp of chili oil, with crunchy bits
• 1 tbsp of soy sauce, dark and rich
• 1 tsp of sugar, finely granulated
• 2 cloves of garlic, minced to perfection
• 1 inch of ginger, freshly grated
• 2 green onions, thinly sliced
• 1/2 cup of vegetable stock, warm
• 1 tbsp of cornstarch, for thickening

Instructions

1. Heat a large non-stick pan over medium heat and add the chili oil, swirling to coat the pan.
2. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the aromatics.
3. Toss in the cubed tofu, gently stirring to coat with the oil and aromatics. Cook for 2 minutes without stirring to let the tofu brown slightly.
4. Sprinkle the ground Sichuan peppercorns over the tofu, followed by the soy sauce and sugar. Stir gently to combine.
5. Pour in the warm vegetable stock, bringing the mixture to a simmer. Let it cook for 3 minutes to allow the flavors to meld.
6. In a small bowl, mix the cornstarch with 1 tbsp of water to create a slurry. Stir this into the pan to thicken the sauce. Tip: Add the slurry slowly to control the thickness.
7. Finally, garnish with sliced green onions and remove from heat. Tip: Let the dish sit for a minute before serving to allow the sauce to set.

Fiery and numbing, this Sichuan Spicy Tofu packs a punch with its complex flavors and silky texture. Serve it over steamed rice to balance the heat, or alongside crisp vegetables for a refreshing contrast.

Kung Pao Tofu

Now, if you’re craving something spicy, savory, and a bit nutty, Kung Pao Tofu is your go-to dish. It’s a vegan twist on the classic that doesn’t skimp on flavor or texture.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 tbsp toasted sesame oil, fragrant and nutty
• 1/2 cup roasted peanuts, crunchy and salty
• 3 dried red chilies, smoky and fiery
• 2 cloves garlic, minced fresh and pungent
• 1 tbsp ginger, grated zesty and sharp
• 1/4 cup green onions, sliced crisp and bright
• 1/4 cup soy sauce, rich and umami-packed
• 1 tbsp rice vinegar, tangy and light
• 1 tbsp brown sugar, sweet and molasses-like
• 1 tsp cornstarch, fine and powdery

Instructions

1. Heat the toasted sesame oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add the cubed tofu and cook until golden brown on all sides, about 5 minutes, flipping occasionally for even color.
3. Toss in the dried red chilies, minced garlic, and grated ginger, stirring for 30 seconds until fragrant.
4. Whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch in a small bowl until smooth.
5. Pour the sauce over the tofu and stir to coat evenly, cooking for 2 minutes until the sauce thickens.
6. Add the roasted peanuts and sliced green onions, stirring for another minute to warm through.
7. Remove from heat and let sit for 2 minutes to allow flavors to meld.

Out of the pan, this Kung Pao Tofu boasts a perfect balance of spicy, sweet, and tangy with a satisfying crunch from the peanuts. Serve it over steamed jasmine rice or alongside stir-fried greens for a complete meal.

Hot and Sour Tofu Soup

Kickstart your meal with this comforting Hot and Sour Tofu Soup, perfect for those days when you crave something tangy and spicy. It’s a breeze to whip up and packs a punch of flavor in every spoonful.

Ingredients

• 1 tbsp fragrant sesame oil
• 2 cloves garlic, minced to release their aroma
• 1 inch fresh ginger, grated for a zesty kick
• 4 cups rich vegetable broth
• 8 oz firm tofu, cubed into bite-sized pieces
• 2 tbsp soy sauce, for that deep umami flavor
• 1 tbsp rice vinegar, adding a bright acidity
• 1 tsp sugar, to balance the tang
• 1/2 tsp crushed red pepper flakes, for a spicy warmth
• 2 green onions, thinly sliced for a fresh finish
• 1 egg, lightly beaten for silky ribbons

Instructions

1. Heat the sesame oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Pour in the vegetable broth, bringing it to a gentle boil.
4. Stir in the tofu cubes, soy sauce, rice vinegar, sugar, and red pepper flakes. Simmer for 10 minutes to meld the flavors.
5. Slowly drizzle in the beaten egg, stirring gently to create thin strands. Cook for another 2 minutes.
6. Remove from heat and sprinkle with green onions before serving.

Enjoy the soup’s silky texture, with the tofu’s softness contrasting the egg’s delicate strands. The broth strikes a perfect balance between spicy and sour, making it irresistible. Serve it with a side of steamed rice for a fuller meal.

Tofu with Black Bean Sauce

Mmm, you’re in for a treat with this tofu and black bean sauce dish—it’s a savory, umami-packed meal that’s surprisingly simple to whip up on a busy weeknight.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 tbsp rich, toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup savory black bean sauce
• 1 cup crisp, colorful bell peppers, sliced
• 1/2 cup fresh, crunchy scallions, chopped
• 1 tbsp smooth, sweet honey
• 1/4 tsp fiery red pepper flakes
• 1/2 cup water

Instructions

1. Heat the sesame oil in a large skillet over medium-high heat until shimmering.
2. Add the tofu cubes, cooking for 5-7 minutes until golden on all sides. Flip them gently to avoid breaking.
3. Tip: Use a non-stick skillet for easier flipping and to keep the tofu intact.
4. Push the tofu to one side, add the garlic and ginger, sautéing for 30 seconds until fragrant.
5. Mix in the black bean sauce, bell peppers, scallions, honey, red pepper flakes, and water, stirring to combine.
6. Tip: Adjust the heat to medium if the sauce starts to bubble too vigorously.
7. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and the peppers soften.
8. Tip: For a thicker sauce, let it simmer uncovered for an extra 2-3 minutes.

Wow, this dish is a harmony of textures—silky tofu, crisp peppers, and a glossy, deeply flavored sauce. Serve it over steamed rice or with a side of stir-fried greens for a complete meal.

General Tso’s Tofu

Now, let’s dive into making a dish that’s as fun to cook as it is to eat. General Tso’s Tofu is a vegetarian twist on the classic, packing all the sweet, spicy, and tangy flavors you love, with a crispy tofu that’s downright addictive.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1/4 cup cornstarch, for that perfect crispy coating
• 2 tbsp vegetable oil, for frying
• 3 cloves garlic, minced to aromatic perfection
• 1 tbsp fresh ginger, grated for a zesty kick
• 1/3 cup low-sodium soy sauce, for a balanced saltiness
• 2 tbsp rice vinegar, adding a subtle tang
• 2 tbsp hoisin sauce, for depth and sweetness
• 1 tbsp sriracha, adjustable for your heat preference
• 2 tbsp brown sugar, for a caramelized glaze
• 1/2 cup water, to bring it all together
• 2 green onions, sliced thin for a fresh finish
• 1 tsp sesame seeds, for a nutty crunch

Instructions

1. Start by pressing your tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes. Tip: Use a tofu press or wrap in towels and place a heavy book on top.
2. Toss the tofu cubes in cornstarch until evenly coated. This ensures a crispy exterior when fried.
3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add tofu in a single layer. Fry for 3-4 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove tofu and set aside. In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
5. Whisk together soy sauce, rice vinegar, hoisin, sriracha, brown sugar, and water. Pour into the skillet and simmer for 2-3 minutes until slightly thickened.
6. Return tofu to the skillet, tossing to coat in the sauce. Cook for another 2 minutes to let the flavors meld. Tip: For extra crispiness, broil the sauced tofu for 2 minutes before serving.
7. Garnish with green onions and sesame seeds before serving.

Perfectly crispy tofu meets a sauce that’s the right balance of sweet, spicy, and tangy. Serve it over steamed rice or with a side of stir-fried veggies for a meal that’s sure to impress.

Sweet and Sour Tofu

Got a craving for something tangy and sweet with a bit of crunch? Sweet and Sour Tofu is your go-to dish, packing a punch of flavor that’s both satisfying and easy to whip up.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 1/2 cup of cornstarch, for that crispy coating
• 1/4 cup of vegetable oil, for frying
• 1/2 cup of ketchup, for a tangy base
• 1/4 cup of apple cider vinegar, adding a sharp tang
• 1/4 cup of brown sugar, for a deep sweetness
• 1 tbsp of soy sauce, rich and savory
• 1 red bell pepper, diced into vibrant chunks
• 1 green bell pepper, diced for a fresh crunch
• 1/2 cup of pineapple chunks, juicy and sweet
• 2 cloves of garlic, minced for a pungent kick
• 1 tsp of ginger, freshly grated for warmth

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Toss the tofu cubes in cornstarch until evenly coated, shaking off any excess.
3. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 350°F.
4. Fry the tofu in batches until golden and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even crisping.
5. Remove tofu and set aside on a paper towel-lined plate to drain.
6. In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
7. Add bell peppers and pineapple, cooking until slightly softened, about 3 minutes.
8. Whisk together ketchup, apple cider vinegar, brown sugar, and soy sauce in a bowl, then pour over the vegetables.
9. Simmer the sauce until thickened, about 5 minutes. Tip: Stir occasionally to prevent sticking.
10. Return the tofu to the pan, tossing gently to coat in the sauce. Tip: Serve immediately for the best texture.

Finished with a glossy coat of sauce, the tofu stays crispy outside while tender inside. Pair it with steamed rice for a meal that’s bursting with contrasts—sweet, sour, and utterly irresistible.

Braised Tofu with Mushrooms

You’ve probably been looking for a dish that’s both comforting and packed with umami, right? Braised tofu with mushrooms is your answer, combining silky tofu and earthy mushrooms in a savory sauce that’s downright addictive.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups mixed mushrooms (like shiitake and cremini), sliced
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1/4 cup low-sodium soy sauce
• 1 tbsp maple syrup
• 1 cup vegetable broth
• 1 tsp cornstarch, dissolved in 2 tbsp water
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add tofu cubes, cooking for 5 minutes per side until golden. Remove and set aside.
3. In the same skillet, add mushrooms, cooking until they release their juices and brown, about 7 minutes.
4. Stir in garlic and ginger, cooking for 1 minute until fragrant.
5. Pour in soy sauce, maple syrup, and vegetable broth, bringing to a simmer.
6. Return tofu to the skillet, simmering for 10 minutes to absorb flavors.
7. Stir in cornstarch mixture, cooking for 2 minutes until sauce thickens.
8. Drizzle with sesame oil and garnish with green onions before serving.

Only the first bite will convince you of the magic here—the tofu’s tenderness against the mushrooms’ chew, all coated in a glossy, flavorful sauce. Try it over steamed rice or alongside crisp greens for a meal that feels both nourishing and indulgent.

Tofu and Vegetable Stir Fry

Let’s dive into making a tofu and vegetable stir fry that’s as vibrant as it is delicious. You’ll love how quick and satisfying this dish is, perfect for those busy weeknights.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 2 cups of crisp broccoli florets
• 1 red bell pepper, thinly sliced
• 2 tbsp of fragrant sesame oil
• 3 cloves of garlic, minced
• 1 tbsp of fresh ginger, grated
• 1/4 cup of savory soy sauce
• 1 tbsp of sweet honey
• 1/2 tsp of crushed red pepper flakes
• 2 green onions, sliced
• 1 tbsp of toasted sesame seeds

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering.
2. Add tofu cubes in a single layer. Cook for 4-5 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Remove tofu and set aside. In the same skillet, add garlic and ginger. Stir for 30 seconds until fragrant.
4. Toss in broccoli and bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Whisk together soy sauce, honey, and red pepper flakes. Pour over vegetables, stirring to coat evenly.
6. Return tofu to the skillet. Gently mix everything together and heat through for 1-2 minutes. Tip: This step melds the flavors beautifully.
7. Sprinkle with green onions and sesame seeds before serving. Tip: For extra crunch, add sesame seeds right at the end.

Ready to enjoy? This stir fry boasts a perfect balance of textures—crispy tofu, crunchy veggies, and a glossy, flavorful sauce. Try serving it over a bed of steamed jasmine rice for a complete meal.

Spicy Garlic Tofu

Zesty and bold, this Spicy Garlic Tofu is your go-to for a quick, flavor-packed meal. You’ll love how the crispy tofu soaks up all that garlicky, spicy goodness.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 2 green onions, thinly sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add tofu cubes in a single layer. Cook for 5-7 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan to ensure even crisping.
4. Reduce heat to medium. Push tofu to one side, add minced garlic and ginger to the other. Sauté for 30 seconds until fragrant.
5. Stir in soy sauce, sriracha, sesame oil, and red pepper flakes. Toss to coat tofu evenly. Tip: Adjust sriracha to control the heat level.
6. Cook for another 2 minutes, stirring occasionally, until the sauce thickens slightly.
7. Remove from heat. Sprinkle with green onions and sesame seeds. Tip: Let it sit for a minute before serving to let flavors meld.

The tofu turns out irresistibly crispy outside, tender inside, with a punch of heat and umami. Serve it over steamed rice or toss into noodles for an easy upgrade.

Tofu in Chili Sauce

Dive into the spicy, savory world of ‘Tofu in Chili Sauce’ with this easy-to-follow recipe that’s perfect for a quick weeknight dinner or a flavorful addition to your meal prep. You’ll love how the tofu soaks up all the bold flavors, making every bite a delicious adventure.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce, low sodium
• 2 tbsp chili garlic sauce
• 1 tbsp honey
• 1/2 cup water
• 1 tsp cornstarch
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until all sides are golden brown. Tip: Pressing the tofu removes excess water, ensuring a crispier texture.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. In a small bowl, whisk together the soy sauce, chili garlic sauce, honey, water, and cornstarch until smooth.
5. Pour the sauce over the tofu in the skillet, stirring gently to coat. Simmer for 3-5 minutes until the sauce thickens. Tip: Keep the heat at medium to prevent the sauce from burning.
6. Garnish with sliced green onions and toasted sesame seeds before serving. Tip: For an extra kick, add a sprinkle of red pepper flakes.

Just like that, you’ve got a dish that’s bursting with flavor—spicy, sweet, and utterly satisfying. The tofu is wonderfully tender inside with a slightly crispy exterior, all coated in that irresistible chili sauce. Serve it over steamed rice or alongside some stir-fried veggies for a complete meal that’s sure to impress.

Five Spice Tofu

Unbelievably easy and packed with flavor, this Five Spice Tofu is your next go-to weeknight dinner. You’ll love how the spices meld together, creating a dish that’s both comforting and exciting.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely ground Chinese five spice powder
• 2 tbsp smooth soy sauce
• 1 tbsp pure maple syrup
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, gently toss the cubed tofu with olive oil until evenly coated. Tip: Pressing the tofu removes excess water, helping it crisp up beautifully in the oven.
3. Sprinkle the five spice powder over the tofu, followed by soy sauce and maple syrup. Add minced garlic and grated ginger, then toss again to ensure every piece is well-seasoned.
4. Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the edges are crispy and golden. Tip: Don’t overcrowd the pan to ensure even crisping.
5. Garnish with chopped green onions before serving. Tip: For an extra kick, drizzle with a bit of sriracha or chili oil.

You’ll adore the crispy exterior and tender inside of this tofu, with the five spice offering a warm, aromatic depth. Try it over steamed rice or tossed into a vibrant stir-fry for a meal that’s anything but boring.

Tofu with Peanut Sauce

Mmm, you’re going to love this tofu with peanut sauce—it’s creamy, nutty, and packed with flavor. Perfect for a quick dinner that feels a bit fancy without all the work.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 1/4 cup of creamy peanut butter
• 2 tbsp of soy sauce, the good kind with depth
• 1 tbsp of maple syrup, for a touch of sweetness
• 1 clove of garlic, minced until it’s almost a paste
• 1 tsp of grated fresh ginger, for a zesty kick
• 1/2 cup of coconut milk, the rich and creamy variety
• 1 tbsp of lime juice, freshly squeezed
• 1/2 tsp of red pepper flakes, for a subtle heat
• 2 tbsp of chopped peanuts, for crunch
• 2 tbsp of chopped cilantro, for a fresh finish

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, garlic, ginger, coconut milk, lime juice, and red pepper flakes until smooth. Tip: If the sauce is too thick, add a splash of water to thin it out.
3. Heat a non-stick pan over medium heat and add the tofu cubes. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
4. Pour the peanut sauce over the tofu in the pan. Stir gently to coat each piece evenly, then simmer for 3-4 minutes until the sauce thickens slightly. Tip: Keep the heat low to prevent the sauce from burning.
5. Remove from heat and sprinkle with chopped peanuts and cilantro before serving.

Perfectly crispy tofu meets a velvety peanut sauce that’s just the right balance of sweet, salty, and spicy. Serve it over a bed of steamed rice or noodles for a meal that’s as satisfying as it is simple.

Crispy Tofu with Sweet Chili Sauce

So, you’re craving something crispy, a bit spicy, and utterly satisfying? This crispy tofu with sweet chili sauce is your answer. It’s a game-changer for weeknight dinners or impressing your friends with minimal effort.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch, for that perfect crisp
• 1/4 cup sweet chili sauce, glossy and vibrant
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced, for a punch of flavor
• 1 tbsp fresh ginger, grated, for a zesty kick
• 2 tbsp vegetable oil, for frying
• 1/4 cup green onions, thinly sliced, for a fresh finish

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Toss the tofu cubes in cornstarch until evenly coated, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the tofu in a single layer, frying for 3-4 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan to ensure even crisping.
5. Remove tofu and set aside on a paper towel-lined plate to drain any excess oil.
6. In the same skillet, lower heat to medium and add sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
7. Pour in sweet chili sauce and soy sauce, stirring to combine. Let it simmer for 2 minutes until slightly thickened. Tip: Adjust the heat to prevent burning.
8. Return the tofu to the skillet, tossing gently to coat in the sauce. Cook for another 2 minutes to let the flavors meld.
9. Garnish with green onions before serving. Tip: Serve immediately for the best texture.

Now, the tofu is irresistibly crispy on the outside, tender inside, and coated in a sticky, sweet-spicy sauce that’s downright addictive. Try it over steamed rice or tucked into lettuce wraps for a refreshing crunch.

Tofu and Broccoli in Oyster Sauce

Alright, let’s dive into making this simple yet flavorful dish that’s perfect for a quick weeknight dinner. You’ll love how the tofu soaks up the savory oyster sauce, while the broccoli adds a fresh crunch.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups fresh broccoli florets, crisp and vibrant green
• 3 tbsp oyster sauce, rich and umami-packed
• 2 tbsp soy sauce, dark and robust
• 1 tbsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced finely
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil, for frying
• 1/2 cup water, to steam

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add cubed tofu in a single layer. Fry for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove tofu and set aside. In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
4. Toss in broccoli florets. Stir-fry for 2 minutes. Tip: Keep the heat high to maintain the broccoli’s crunch.
5. Pour in water, cover, and steam for 2 minutes until broccoli is bright green and tender-crisp.
6. Return tofu to the skillet. Add oyster sauce and soy sauce. Stir gently to coat everything evenly. Tip: Adjust the sauce thickness by simmering uncovered for an extra minute if needed.
7. Drizzle with sesame oil, give it one final stir, and remove from heat.

The dish comes together with a beautiful contrast of textures—silky tofu against crisp broccoli, all glazed in that glossy, savory sauce. Serve it over a bed of steamed rice or toss with noodles for a heartier meal.

Tofu with Bamboo Shoots and Water Chestnuts

Just when you thought tofu couldn’t get any more versatile, here’s a dish that combines it with the crunch of bamboo shoots and water chestnuts for a texture-packed meal. Perfect for those nights when you’re craving something light yet satisfying.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup bamboo shoots, sliced into thin strips
• 1 cup water chestnuts, sliced into thin rounds
• 2 tbsp rich sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce, low sodium
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions

1. Heat sesame oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing until fragrant, 30 seconds.
3. Gently add tofu cubes, turning occasionally until golden on all sides, about 5 minutes.
4. Tip: Use a non-stick skillet to prevent tofu from sticking.
5. Stir in bamboo shoots and water chestnuts, cooking for another 3 minutes until slightly softened.
6. Whisk together soy sauce, rice vinegar, honey, and red pepper flakes in a small bowl.
7. Pour sauce over the tofu and vegetables, stirring to coat evenly. Cook for 2 minutes.
8. Tip: If the sauce thickens too quickly, add a tablespoon of water to loosen it.
9. Remove from heat and sprinkle with sliced green onions.
10. Tip: For an extra crunch, serve with a side of crispy fried wonton strips.

Bursting with flavors, this dish offers a delightful contrast between the soft tofu and the crisp vegetables. Try serving it over a bed of steamed jasmine rice to soak up all the delicious sauce.

Steamed Tofu with Minced Pork

Ready to dive into a dish that’s both comforting and packed with flavor? Steamed tofu with minced pork is a simple yet satisfying meal that brings together soft, silky tofu and savory pork in a harmony of textures and tastes.

Ingredients

• 1 block (14 oz) of silken tofu, smooth and delicate
• 1/2 lb of ground pork, preferably with a bit of fat for juiciness
• 2 tbsp of soy sauce, rich and full-bodied
• 1 tbsp of oyster sauce, for a touch of sweetness
• 1 tsp of sesame oil, aromatic and nutty
• 2 cloves of garlic, minced finely for a pungent kick
• 1/4 cup of green onions, thinly sliced for a fresh crunch
• 1/2 tsp of sugar, to balance the flavors
• 1/4 tsp of white pepper, for a subtle heat

Instructions

1. Gently rinse the silken tofu under cold water and pat dry with a paper towel. Carefully slice it into 1-inch thick pieces and arrange them on a heatproof plate that fits inside your steamer.
2. In a mixing bowl, combine the ground pork, soy sauce, oyster sauce, sesame oil, minced garlic, sugar, and white pepper. Mix well until all ingredients are evenly distributed. Tip: Let the mixture sit for 10 minutes to marinate, enhancing the flavors.
3. Evenly spread the minced pork mixture over the tofu pieces, ensuring each piece is covered. Tip: Leave a small border around the edges for a neat presentation.
4. Prepare your steamer by bringing water to a boil over high heat. Once boiling, place the plate with the tofu and pork into the steamer. Cover and steam for 15 minutes, or until the pork is fully cooked. Tip: Check the water level halfway through to prevent it from drying out.
5. After steaming, carefully remove the plate from the steamer. Sprinkle the sliced green onions over the top for a burst of color and freshness.

Just like that, you’ve got a dish where the tofu melts in your mouth and the pork adds a hearty, flavorful contrast. Serve it over a bed of steamed rice or with a side of blanched greens for a complete meal that’s sure to impress.

Tofu with Eggplant in Garlic Sauce

Let’s dive into a dish that’s as comforting as it is flavorful, perfect for those nights when you’re craving something hearty yet healthy. You’ll love how the tofu and eggplant soak up all that garlicky goodness, making every bite a delight.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 2 medium eggplants, cubed into 1-inch pieces
• 3 tablespoons of rich extra virgin olive oil
• 4 cloves of garlic, minced
• 1/4 cup of low-sodium soy sauce
• 2 tablespoons of maple syrup
• 1 tablespoon of rice vinegar
• 1 teaspoon of crushed red pepper flakes
• 1/2 cup of fresh basil leaves, torn

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tablespoons of olive oil and a pinch of salt, then spread evenly on the baking sheet. Roast for 25 minutes, flipping halfway, until golden and tender.
3. While the eggplant roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
4. Push the tofu to one side of the skillet, add the minced garlic, and sauté for 30 seconds until fragrant.
5. Stir in the soy sauce, maple syrup, rice vinegar, and red pepper flakes. Bring to a simmer and let it thicken slightly, about 2 minutes.
6. Add the roasted eggplant to the skillet, gently tossing to coat in the sauce. Cook for another 2 minutes to let the flavors meld.
7. Remove from heat and stir in the torn basil leaves. Tip: Adding basil off the heat preserves its vibrant color and fresh flavor.

Out of the oven and skillet comes a dish where the tofu is crispy on the outside, soft inside, and the eggplant is melt-in-your-mouth tender. The garlic sauce strikes a perfect balance between sweet, savory, and spicy. Serve it over a bed of fluffy jasmine rice or with a side of steamed greens for a complete meal.

Conclusion

Brimming with bold flavors, our roundup of 18 Spicy Chinese Tofu Recipes is a treasure trove for anyone looking to spice up their meal routine. Whether you’re a tofu aficionado or just tofu-curious, there’s something here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos