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Hot and Spicy Tofu

A spicy entrée or side dish that also works great as a topping for Asian-style salads and rice bowls.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
Print Recipe


  • 2 cups tofu, cut into 1/2-inch cubes
  • 6 tbsp cornstarch
  • Black pepper, freshly ground, to taste
  • 3 tbsp garlic, fresh, minced
  • 1 tbsp ginger, fresh, minced
  • 1 cup onion, sliced
  • 6 tbsp water
  • 1 tbsp tamari
  • ½ tsp red pepper flakes
  • 1 tbsp maple syrup


  1. Preheat oven to 400°F and line baking sheet with parchment paper.
  2. Squeeze tofu with towel to press out excess liquid then dice into 1/2-inch cubes.
  3. Dredge tofu cubes in cornstarch and sprinkle with black pepper. Place on baking sheet and cook 25-30 minutes or until firm and crisp.
  4. In a nonstick pan, cook garlic and ginger until fragrant, about 1 minute. Add onions, water, tamari, and red pepper flakes and cook for about 3-5 minutes.
  5. Add tofu. Stir and cook 2 minutes.
  6. Add maple syrup. Stir and cook 1 minute.
  7. Remove from heat and serve.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.