Low Sodium Spicy Tofu
Satisfy your cravings for a bold and flavorful dish without compromising on health with this Low Sodium Spicy Tofu recipe. Perfect for those watching their sodium intake, this recipe combines crispy, pan-fried tofu with a rich, zesty sauce made from low sodium chili paste, garlic, ginger, and a touch of maple syrup for subtle sweetness. Coated in cornstarch before cooking, the tofu achieves a delightful golden crunch that soaks up the vibrant, mildly spicy sauce. Ready in just 30 minutes, this easy-to-make dish is ideal for busy weeknights and can be served solo or atop steamed rice, quinoa, or sautéed vegetables. Garnish with green onions and sesame seeds for an elegant, restaurant-quality presentation. Whether you're vegan, looking for low-sodium recipes, or simply enjoy bold flavors, this spicy tofu is a delicious and guilt-free choice!
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Recipe Information
Ingredients
- 16 ounces firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 tablespoons low sodium chili paste (or homemade with no added salt)
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce or coconut aminos
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 0.5 teaspoon red pepper flakes
- 2 stalks green onions (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Press the tofu: Remove the tofu from its packaging and drain the excess liquid. Wrap the tofu block in a clean kitchen towel or paper towels, place a heavy object (such as a cast iron skillet or a stack of books) on top, and let it press for 15-20 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes and toss with the cornstarch in a bowl until evenly coated.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside on a plate.
In a small mixing bowl, whisk together the low sodium chili paste, rice vinegar, low sodium soy sauce (or coconut aminos), maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes to create the sauce.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the sauce mixture and cook for 1-2 minutes until fragrant and slightly thickened.
Add the crispy tofu back to the skillet and gently toss to coat in the sauce. Let it cook for another 2-3 minutes to ensure the tofu absorbs the flavors.
Transfer the tofu to a serving dish and garnish with sliced green onions and sesame seeds, if desired.
Serve immediately on its own or over steamed rice, quinoa, or a bed of sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 21.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 998 mg | 21% | |
*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.
