How can I adjust the heat level of this Spicy Tofu recipe?

To reduce the heat, use less minced bird's eye chili pepper or omit it entirely, relying on chili jam or hot sauce for flavor. For more spice, add extra bird's eye chili.

Can I use a different type of tofu instead of silken tofu?

While silken tofu is recommended for its delicate texture that absorbs the sauce well, you could try firm or extra-firm tofu, pressed and cubed, though the texture and cooking time might vary slightly.

What is vegetarian oyster sauce and can I substitute it?

Vegetarian oyster sauce is a savory, umami-rich condiment typically made from mushrooms. If you don't have it, you can substitute with an equal amount of dark soy sauce mixed with a pinch of sugar, or a mushroom-based umami seasoning.

Do I have to use dried shiitake mushrooms, or can I use fresh?

Dried shiitake mushrooms offer a more concentrated umami flavor once rehydrated. If using fresh, you would need a larger quantity and they might alter the texture and depth of flavor slightly.

What are some good accompaniments for this Spicy Tofu dish?

This Spicy Tofu is excellent served over steamed rice, with a side of blanched greens, or alongside a simple cucumber salad to balance the spice.

3 years ago

Spicy Tofu
[Vegan]

HL By: Helen Le

Author Bio

Whether you’re vegan, plant-based, vegetarian, or just looking to eat less meat, Vegan Vietnamese is... Read More

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Spicy Tofu with tender silken cubes in a rich, reddish-brown sauce, garnished with fresh cilantro and sliced red chili.

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Spicy Tofu [Vegan]

Dairy Free

Vegan

This dish (đậu phụ sốt cay) was inspired by the popular Chinese mapo tofu. Be sure to use silken tofu for better results. It can also be served as a side along with steamed rice.

Ingredients You Need for Spicy Tofu [Vegan]

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced shallot
1 teaspoon minced bird's eye chili pepper, plus sliced chili pepper for garnish (optional)
1/2 ounce (14 g) dried shiitake mushrooms, soaked and minced
1 tablespoon chili jam (page 25) or hot sauce (such as sriracha or Korean hot pepper paste)
1 tablespoon soy sauce
1 tablespoon vegetarian oyster sauce
1/4 cup (60 ml) water
1 tablespoon julienned ginger
10 1/2 ounces (300 g) silken tofu, cut into small cubes
1 tablespoon sugar
1/2 teaspoon vegetable or mushroom stock powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ounce (28 g) chopped cilantro, for garnish

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How to Prepare Spicy Tofu [Vegan]

In a large skillet or wok, heat oil over medium heat. Add garlic, shallot, and minced chili pepper, and cook and stir until garlic turns slightly golden on edges (about 30 seconds).
Add mushrooms, chili jam, soy sauce, and vegetarian oyster sauce, and mix well.
Stir in water and ginger.
Add tofu cubes, sugar, stock powder, and salt, and simmer until sauce slightly thickens (2 to 3 minutes).
Transfer to a platter, dust with ground pepper, garnish with chopped cilantro and sliced chili pepper (if using), and serve.