Spicy Asian Tofu Bowls

This is a recipe that I've been holding on to for quite awhile. Not to be stingy and hoard a good recipe for m'self (who does that?!) but because A) recipe posts take a looong time to prepare and write and B) while I've made it a couple of times over the past couple of months, I'd be so eager to eat it that I didn't stop to think about getting pictures. The tummy wants what the tummy wants but no pic, no post.

A few weeks ago, I was reminded at a book event about this recipe by a local bookish buddy (Thanks Jess!). I knew I had to get off my duff and get my head out of a book long enough to post this recipe (miracles do happen). 

So, last night I made it again but instead of pan frying the tofu I decided to bake it based on a website's tip and …. it was a disaster (the texture and taste was similar to eating drywall). It looks good in the picture I've posted but texture-wise it was all kinds of nasty therefore, the recipe below has my pan-fried tofu which will be my go-to method until the end of time. 

This teriyaki-esque meatless, veggie-filled main dish is one of my favourite ways to eat tofu. Even my less-than-eager-tofu-eater husband enjoyed this dish.

Spicy Asian Tofu Bowls
Yield: 3 servings


1/2 package of extra-firm tofu (see notes)
1/3 cup Hoisin sauce
3 garlic cloves, minced
1 1/2 tsp fresh ginger
3 tbsp. soya sauce
1/2 tsp red pepper flakes (or to taste)
1 tsp brown sugar
2 tsp grapeseed oil (or your preferred oil)
2 cups broccoli florets - cut small and partially cooked
1/2 cup red pepper - cut into thin strips
1 tsp sesame oil 

Serve with: 
Hot, cooked rice
Green onions, chopped
Sesame seeds

Prepare entire package of tofu:
** Please note: The optional part of this prep (see below) takes several hours to complete **
Remove tofu from package and drain liquid. Cut the tofu in half lengthwise, then cut each half in half again so you have four squares of tofu. Set tofu pieces side by side on top of a tea towel. Drape the tea towel over the tofu so the tofu is covered on both sides by the cloth. Set a heavy pan (I used a couple of my Pampered Chef baking stones) on the tofu for at least 20 minutes. At this point you may want to move the tofu to a drier spot on the towel and squish it again to get out the moisture. The more moisture you get out of it, the more of the delicious marinade it will absorb when it cooks.

Optional Prep We prefer our tofu with a denser texture (similar to chicken) so at this point, I cut each square of tofu into four strips, put them into a medium freezer bag, suck out any air and freeze for at least several hours. The freezing of the tofu turns it magically into a denser texture which we prefer for dishes like this.  Plus, with tofu prepped in your freezer, you'll always have tofu on hand for those last minute dinners!

Preparing the Spicy Asian Tofu:
Remove one-half of a block of tofu from the freezer (you can use it all if you want, we just used half for the two of us). Allow the tofu to thaw (I've put it in the microwave and defrosted it on bread setting for about 30 seconds).  Put tofu on paper towels (or a tea towel) and cover with a heavy dish to squeeze out any moisture while you make the sauce.

Prepare the sauce -- In a medium bowl, combine the Hoisin sauce, garlic, ginger, soya sauce, red pepper flakes and brown sugar. Mix well and set aside.

Cut tofu into bite-sized pieces and place into the marinade, making sure each piece is under the marinade. Marinate for 30 minutes, turning a couple of times to make sure all sides are marinated.

Make your rice.

Heat a large skillet over medium heat. Add grapeseed oil. Once the oil is sparkling, add tofu (keeping the marinade on stand-by! Don't throw it out!) and cook each side until nicely browned. When the tofu is almost done, add red peppers and partially cooked broccoli florets (I like to steam them for a couple of minutes), sautéing until the florets are el dente. Pour in marinade and toss to coat the tofu and broccoli mixture well. Drizzle sesame oil over top and toss again.

Serve over hot rice and sprinkle with chopped green onions and sesame seeds, if desired.