No-Cook Spicy Tofu
Deliciously spicy and packed with flavor, this No-Cook Spicy Tofu comes together quickly and requires zero cooking. For best flavor, allow the tofu mixture to marinate in the refrigerator for several hours (or, preferably, 12 to 24 hours) before serving. Serve cold from the fridge. It tastes great on its own or spooned on top of coconut rice! Naturally vegan and dairy free.
Equipment
Ingredients
- 1 (14-ounce) block firm tofu, vacuum-packed or drained and pressed cut into ½-inch cubes
- 2 tablespoons sambal oelek
- 1½ tablespoons spicy chili crisp (Lao Gan Ma brand)
- 1½ tablespoons soy sauce
- 2 teaspoons fresh lime juice
- 3 scallions (green parts only) finely sliced
- 3 tablespoons finely crushed unsalted dry roasted peanuts
- 1 teaspoon finely grated ginger root
- 1 small garlic clove grated with a microplane
- 2 tablespoons cilantro leaves finely chopped
Instructions
- Combine the ingredients in a large mixing bowl.
- Toss together gently until the tofu is evenly coated. Cover and marinate in the fridge for 2 hours (minimum) to 8 hours (ideal), or overnight for best flavor.
- Leftovers can be stored in the refrigerator for up to 5 days.
Make Gluten Free:
- Substitute soy sauce with tamari.
Serving: 1serving, Calories: 124kcal, Carbohydrates: 4g, Protein: 13g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 359mg, Fiber: 2g, Sugar: 1g