Hot and Spicy Tofu

    22 mins

    Tofu, red capsicum, red onion and chillies, all quickly stir-fried in a sweet and sour sauce. If you like milder dishes, decrease the amount of crushed chillies or omit them altogether.

    293 people made this

    Serves: 4 

    • 3 tablespoons (60ml) peanut oil
    • 400g firm tofu, cubed
    • 1 red onion, sliced
    • 1 red capsicum, sliced
    • 1 green chilli, chopped
    • 3 cloves garlic, crushed
    • 1/3 cup (85ml) hot water
    • 3 tablespoons (60ml) white vinegar
    • 3 tablespoons (60ml) soya sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon cornflour
    • 1 teaspoon crushed red chilli flakes (optional)

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Heat a wok or large frying pan until hot. Pour in oil and toss in the tofu, stir fry until browned on all sides. Once browned, toss in onion, red pepper, chilli and garlic; stir fry until just tender, about 5 minutes.
    2. In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornflour and optional crushed chillies.
    3. Pour over tofu and vegetables, stir fry gently over low heat for 3 to 5 minutes, or until sauce thickens slightly.

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    Reviews in English (200)


    me and my girlfriend made this, we added noodles to the recipe. it was pretty easy to make. but the end result wasnt very good don't get me wrong, it was edible. but there are much better things out there. but it was fun making and eating it! we snuck the food into the movie theater and ate during the movie  -  25 Jul 2013


    After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. I pressed, froze and pressed again the tofu making it way less mushy and more resilient to work with. After cubing it I sprinkled soy sauce and mirin over it to soak in the flavors and let it sit for about 15 minutes before frying it in sesame oil with a dash of toasted sesame oil for more flavor. I added the vegetables including bean sprouts after the tofu was brown on all sides, cooked for the required length of time then added the liquid to which I added a little more brown sugar and mirin. We ate it over rice, but my son had his over bean thread. This was soooo good and even better the next day. Will definately be making it again. Thanks for sharing.  -  16 Oct 2007  (Review from Allrecipes US | Canada)


    Very tasty. I added chicken broth instead of water. When I open a can or box of chicken broth and have leftovers I pour it in an ice cube tray then put the frozen cubes in a zip top bag. Then you have small amounts available without opening a whole can.  -  08 Dec 2007  (Review from Allrecipes US | Canada)