Spicy Chili-Garlic + Ginger Tofu

This tofu is tangy, spicy, and…gingery. This tofu could be a main entree with some sauteed greens (baby bok choy, Chinese broccoli, spinach) or spicy cauliflower, or you could throw it in a salad or in a wrap.

Prep this the night before you make it. Marinating longer adds more flavor.

Spicy Chili-Garlic + Ginger Tofu

modified from Thug Kitchen

serves 2-4


thumb-sized is a technical term
thumb-sized is a technical term
  • 1 brick, extra firm tofu
  • 2 tablespoons, low-sodium soy sauce
  • 1 lime, juiced
  • 1 tablespoon sesame oil
  • 2-3 tablespoons chili-garlic sauce (or more…)
  • 2 teaspoons brown sugar
  • thumb-sized chunk of ginger, chopped (or more…)





1. Press the tofu. The redneck way to press tofu: Drain the liquid off. Put the tofu between some paper towels and place it on a baking sheet,  topping it with something heavy, like cast iron. Change the paper towels a couple of times. Let it press for 45 min (at least). It soaks up flavor better this way.


2. While your tofu presses, mix the remanining ingredients together.

3. Slice the tofu into 1/4 inch “steaks.” Lay them in a dish and cover with marinade. Marinate at least an hour but preferably overnight. Rotate the tofu at some point while marinating.

IMG_1441     IMG_1442

4. Preheat the oven to 425. Place the tofu on a baking sheet lined with a silipat or well-greased with olive oil (saving the remaining marinade). Bake 15 minutes. Flip the tofu and top with the remaining marinade. Bake 10 more minutes.


I had mine with a Vietnamese style vermicelli plate.
I had mine with a Vietnamese style vermicelli plate.




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