Spicy Tofu Recipe with Vegetables

spicy tofu recipe
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  • Servings : 5 to 6
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron

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This Thai spicy tofu recipe comes from a wonderful cookbook called Complete Book of Thai Cooking: Over 200 Delicious Recipes.

The perfection in this recipe is the mix of the blander flavored tofu, plus the carrot and asparagus mixed with the spicy chilies.

Of course you can vary the amount of heat to suit your taste buds by simply adding more or fewer chilies to the recipe.

Spicy Tofu Recipe with Vegetables

gluten free labelvegetarian label


  • 3 tablespoons (45 mL) vegetable oil, divided
  • 12 ounces (375 g) firm tofu, patted dry, cut in 1/2-inch (1 cm) cubes
  • 3 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 carrot, cut in matchstick pieces
  • 1/2 red bell pepper, seeded and cut in 1/2 inch thin strips
  • 1 cup (250 mL) sliced asparagus or green beans, cut in 1 inch (2.5 cm) pieces
  • 2 tablespoons (25 mL) soy sauce
  • 2 tablespoons (25 mL) lime juice
  • 2 1/2 teaspoons (12 mL) chopped fresh red chilies
  • 2 teaspoons (10 mL) granulated sugar
  • 1/2 teaspoon (2 mL) black pepper


Step 1

Heat a wok or large skillet over medium-high heat and add 2 tablespoons (25 mL) oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Step 2

Add remaining oil to wok. Add shallots and garlic and stir-fry for 1 minute.

Step 3

Add carrot, red pepper and asparagus and stir-fry for 2 minutes.

Step 4

Add soy sauce, lime juice, chilies, sugar and pepper and cook, stirring, for 1 minute.

Step 5

Return tofu to wok and cook for 1 minute, or until combined and heated through.

Deep-fried Tofu Recipe:

Cut 12 ounces (375 g) of firm tofu into 1-inch (2.5 cm) cubes. Pat very dry.

In a wok or deep saucepan, heat 13/4 cups (425 mL) of vegetable oil to 350°F (180°C). Add tofu in batches and cook for 2 to 3 minutes. Turn and cook for 3 to 4 minutes longer, or until golden brown. Drain on paper towels. Serve with homemade or store bought sweet chili sauce.

Serves 3 or 4 as an appetizer or snack.

Did You Know?…

The author of the cookbook this recipe came from, Linda Stephen, has spent years traveling through Thailand and teaching Thai cooking.

Her knowledge of Thai cuisine shines throughout the book and certainly in this recipe.

Vegetarians will love this recipe, plus anyone who just wants a change from the ordinary. You can certainly add meat to it if you really want to. A bit of cut up cooked chicken would work well.

This is a very healthy recipe. The only ingredient that isn’t healthy is the sugar and you can certainly cut that out. The bit of sugar does round out the flavors though so you may want to use a touch.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

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If you like this spicy tofu recipe, you will want to have a look at Linda’s cookbook. Find our review here.

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