Spicy shredded tofu
This spicy tofu makes a simple and delicious protein to add to bowls and wraps.
Servings 2
Ingredients
- 350 g block of extra firm tofu
- 4 tbsp low-sodium soy sauce divided
- 2 tbsp neutral oil e.g. canola or avocado (divided)
- 1 tbsp rice wine vinegar
- 5 tbsp sweet chili sauce
- 2 tbsp sriracha
- 4 cloves garlic
- 3 stalks green onions
Serve with rice, avocado, edamame, pickled ginger, fried rice noodles (or toppings of your choice!)
Instructions
- Preheat your oven to 350 °C .
- Use a cheese grater to grate your block of extra firm tofu into a mixing bowl (no need to press).
- To the bowl of tofu, add 2 tbsp soy sauce, 1 tbsp neutral oil, and 1tbsp rice wine vinegar. Mix until all the tofu is coated.
- Spread your shredded tofu as flat as possible on a parchment paper-lined baking sheet. Bake at 350 °C for 25-30 minutes, or until nice and crispy. No need to pull out and mix!
- As the tofu is baking, add the 5 tbsp chili sauce, 2 tbsp soy sauce, and 2 tbsp sriracha to a small bowl. Stir until mixed through.
- Mince the garlic cloves and chop up the green onion.
- Heat 1 tbsp neutral oil in a pan, then add onion and garlic. Cook until fragrant.
- Add the baked tofu into the pan along with the chili sauce mix. Mix all ingredients, then simmer on low until the tofu reaches your desired sauce consistency.
- Serve with rice and other vegetables, and enjoy!