Heart-Healthy Spicy Tofu
Transform your weeknight meals with this heart-healthy spicy tofu recipe, a vibrant and nutrient-packed dish that's as delicious as it is wholesome. Featuring extra-firm tofu coated in a flavorful marinade of low-sodium soy sauce, rice vinegar, sesame oil, and a kick of sriracha, this recipe delivers a perfect balance of heat and tang. The tofu is lightly crisped in a skillet before being paired with fresh, colorful vegetables like bell peppers, zucchini, carrots, and baby spinach, making it a feast for both the eyes and the taste buds. Enhanced with aromatic garlic and ginger, this quick and easy dish comes together in just 35 minutes and is ideal for pairing with brown rice or quinoa for a complete, satisfying meal. Perfect for plant-based diets or anyone seeking a healthy dinner option, this spicy tofu recipe delivers bold flavors while prioritizing heart-healthy ingredients. Garnish with sesame seeds and green onions for a finishing touch that elevates both presentation and taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1.5 tbsp Sriracha or chili garlic sauce
- 1 tbsp Cornstarch
- 1 tbsp Olive oil
- 1 Red bell pepper (sliced into strips)
- 1 medium Zucchini (sliced into half-moons)
- 1 large Carrot (julienned or thinly sliced)
- 3 cups Baby spinach
- 3 cloves Garlic (minced)
- 1 tsp Fresh ginger (grated)
- 2 Green onions (sliced)
- 2 cups Cooked brown rice or quinoa (optional, for serving)
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
Drain and press the tofu to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, and sriracha or chili garlic sauce to make the marinade.
Toss the tofu cubes with the marinade and let sit for 10 minutes to allow the flavors to absorb.
Sprinkle the marinated tofu with cornstarch and toss until evenly coated. This will help create a crispy crust during cooking.
Heat a large non-stick skillet or wok over medium heat. Add the olive oil and swirl to coat.
Add the tofu cubes to the hot skillet in a single layer. Cook for 3-4 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the red bell pepper, zucchini, and carrot. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Add the minced garlic and grated ginger to the skillet and stir for 1 minute until fragrant.
Return the cooked tofu to the skillet and stir in the baby spinach. Cook for 2-3 minutes until the spinach is wilted and everything is heated through.
Taste and adjust seasoning, adding a splash of soy sauce or extra sriracha if desired.
Serve hot over cooked brown rice or quinoa, if using. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 17.0 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2929 mg | 225% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
