Spicy tofu with rice and spring onion

Today’s spicy tofu recipe will take you about 15 minutes to prepare … ok, maybe 20 if you’re cooking rice from scratch. It is filling, aromatic and, thanks to tofu, rich in protein.
Spicy tofu tastes great served with rice but also noodles, wrapped [ together with vegetables ] in rice paper or as a dumpling stuffing.
I know some individuals who don’t like tofu and honestly can’t understand why? Tofu is one of the most versatile products in the kitchen! Properly prepared [or marinated] it can replace meat, eggs, cheese …

Are you freezing your tofu? If not, that’s why you should!

Usually, we freeze some of the products simply so that they do not go to waste or when we want to store them for a longer time. Tofu is one of those products that actually benefit a lot from freezing.
Why? Freezing gives it a more meaty [ firmer ] texture and allows it to absorb the marinades better. By the way, I noticed that all vegetable meat substitutes gain a lot in taste and texture after freezing.

How to freeze tofu?

Honestly, I simply put the whole package [ along with the liquid ] straight into the freezer, but you can take it out of the packaging, drain and throw it into a bag. If you rarely use a whole cube of tofu, just cut it into slices or cubes beforehand. That way you can defrost only the amount that you actually need.

vegan spicy tofu
In this recipe I used Gochujang chili paste but feel free to replace it with sambal paste, harissa or simply finely chop some chili peppers. By the way – have you tried freezing chili peppers? You can grate the frozen peppers very easily on a fine grater. After grating a needed amount, simply put the remaining piece of the chili back in the freezer!

Spicy tofu with rice and spring onions

Servings 2 servings
Prep Time 20 mins
Total Time 20 mins


  • frying pan or wok


  • 1 brick hard tofu defrosted and crumbled
  • 2 tbsp sesame oil
  • 1 clove garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 tbsp tamari [ gluten free ] or soy sauce
  • 1 tsp cane sugar
  • 2 tbsp Gochujang chili paste or other
  • 1 tbsp tomato paste
  • 4 tbsp water
  • 1 handful green onion chopped, for serving
  • 1 tbsp sesame seeds for serving
  • 2 cups rice cooked, for serving


  • Pour sesame oil into a hot frying pan, add grated ginger together with minced garlic and fry for 20 - 30 seconds, stirring
  • Add tamari/soy sauce, sugar, water, tomato and chili paste and mix thoroughly, cooking for another minute on medium heat
  • Add crumbled tofu into the pan and cook, stirring occasionally for about 10 minutes or until caramelized
  • Divide cooked rice over two [ or more for smaller portions ] bowl, place spicy tofu on top of the rice and sprinkle with sesame seeds and chopped green onion


You can use the spicy tofu right away, store it in the refrigerator for up to 3 days or freeze it for up to a month.
Nutritional value | portion
459 kcal | Carbohydrates 56 g | Protein 22 g | Fat 17 g | Fiber 0.5 g
Course: Appetizer, Main Course
Keyword: gluten free, gluten free option, tofu

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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