Savory Spicy Tofu

IMG 0657 1 Savory Spicy Tofu

Tofu is a great low-calorie protein, and a food that I use to help me maintain my desired weight. Alot of people have an aversion to tofu, but that’s mainly because they don’t know how to prepare it or have had a bad experience. I’ve had people tell me, “I’ve tried tofu and didn’t like it.” Come to find out, they tried a bite of plain tofu straight from the package. No wonder they didn’t like it! Tofu is wonderfully versatile, it just takes a little experimentation to find what works for your individual taste.

It took me awhile to develop tofu recipes that I would actually look forward to eating and wanted to share with the world. I finally learned some tricks of the tofu trade and this spicy tofu recipe is one of my all-time favorites.

I do recommend using the Bragg liquid aminos (found in most health food stores and some regular grocery stores) in this recipe because it has zero calories and tastes great. Also, I always use organic tofu, or at least non-GMO tofu to be sure that the soybeans were not genetically modified.

This dish can be served warm or cold (I prefer it warm, but it depends how you want to serve it.)


14 oz. block low-fat extra firm tofu, drained and patted dry

2 T Bragg liquid aminos or low-sodium soy sauce

1 ½ T Sriracha hot chili sauce

1 T brown rice vinegar

½ T agave nectar

1 tsp. toasted sesame oil

1 ½ T vegan mayonnaise


  1. Cut tofu into ¼” to ½” cubes.
  2. Preheat large nonstick skillet, spray with zero-cal cooking spray. Cook tofu over medium-high heat for 12-15 minutes, or until golden brown, stirring occasionally.
  3. While tofu is cooking, combine liquid aminos (or soy sauce), Sriracha, vinegar, agave nectar, sesame oil and 1 T water in a small bowl.
  4. When tofu is golden, add mixture to the skillet and simmer for a few minutes until the liquid is absorbed.
  5. Remove from heat, then toss the tofu with mayonnaise and serve.

Serves 2

(Per Serving) Calories: 153, Fat: 7g, Fiber: .5g, Protein: 14g

Serving Suggestions:

-       As a green salad topping

-       Over a bed of brown rice and steamed veggies

-       In a pita with lettuce

-       With stir-fried rice noodles and veggies

-       As spring roll filling

In the featured photo, I served the tofu on a bed of romaine leaves with raw orange bell pepper, tomatoes, and pine nuts.