Spicy Hoisin Ginger Tofu

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This Spicy Hoisin Ginger Tofu served over rice is packed with spicy, savory flavors from the sauce and the earthy aroma from ginger.

The tofu has a meaty texture from using a mix of shredded and crumbled tofu, that were cooked until chewier and “meatier” in consistency before being cooked down with the aromatics and tasty sauce.

WHAT KIND OF TOFU IS BEST TO USE?

For this recipe, using extra firm or super firm tofu is the key. For my Filipino friends, tokwa or extra firm tofu is a must! Firm might work too but can easily crumble. Silken or soft tofu will most definitely not work since it won’t be able to hold up when shredded.

SHREDDED OR CRUMBLED TOFU

I like to use a mix of shredded and crumbled tofu for different textures. For the tofu, I shred or grate half using a cheese grater and then just crumble the remaining half of the tofu before mixing the shredded and crumbled tofu together.

Actually, I first stumbled upon this shredded tofu technique on Tiktok and don’t recall exactly whose video i saw but was really intrigued and I’ve been shredding my tofu ever since! I really love how the tofu comes out almost like minced meat, texture-wise, since baking or air frying it really draws out extra moisture from the tiny pieces.

Air fried or baked shredded extra firm tofu

I cooked mine until golden brown and crisp on the edges while some pieces are still white and soft so when you add everything together, you get a really nice mix of textures.

The cooked shredded or crumbled tofu itself is a great base for any kind of sauce or marinade you like. For this recipe, I made a spicy hoisin sauce and cooked it down with lots of ginger. I love the savory and earthy flavors of this recipe, making it perfect with rice for a really delicious cozy meal.

INGREDIENTS YOU NEED

You’ll find the full detailed recipe in the card below!

EXTRA FIRM TOFU

1 lb extra firm tofu pressed
Neutral oil for cooking

SPICY HOISIN SAUCE

3 tbsp hoisin sauce
2 tsp dark soy sauce
1 – 1.5 tbsp chili oil – with sediments or chili sauce, adjust according to desired heat
2 tbsp maple syrup or other sweetener adjust to taste (see notes)
1/2 tbsp Chinese black vinegar or rice vinegar

Ingredients for Spicy Hoisin Ginger Tofu

STIR-FRYING

1-2 tbsp neutral oil
1 inch knob fresh ginger , peeled and minced (makes around 1.5 tbsp minced)
1 small red bell pepper , seeded and diced
1 bird’s eye chili , optional for extra heat
Drizzle of sesame oil
1 green onion chopped

TO SERVE

Steamed rice to serve
Chopped green onions for topping
Toasted sesame seeds for garnish

HOW TO MAKE THIS SPICY HOISIN GINGER TOFU

PREPARING THE TOFU

Remove the tofu from the water and drain from any excess water. Press your tofu. I like to do so by wrapping it in a large towel and placing a heavy surface on top.
Using a cheese grater, carefully grate half of the tofu into shreds.
For the remaining half, I simply used my hands to crumble the tofu.
Mix the shredded and crumbled tofu.

PAN-FRYING

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.
Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.
You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

AIR-FRYING/BAKING

I prefer the air-frying/baking option since it’s an easier, more hands-off approach.
If air-frying/baking, preheat your air-fryer or oven to 350F/180C.
On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.
For air-frying, air-fry for 10-15 minutes or until lightly golden brown – do NOT overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.
It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.
If baking, you may need to bake the tofu for 25-30 minutes.

SAUCE

While the tofu is cooking, prepare the sauce by mixing everything together.
Feel free to adjust this to your taste.

COOKING TOFU IN THE SAUCE

In the same pan or wok, heat the oil over medium heat.
Once hot, add the minced ginger.
Sauté for 1-2 minutes until aromatic.
Add the bell pepper and chili (if using), Cook for 1 minute or until the bell peppers are tender.
Add the cooked tofu.
Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Taste the tofu and feel free to season the tofu with more hoisin sauce or maple syrup, if needed. You can also add more chili oil or sauce for heat, if you’d like.
Add the chopped green onions. Mix well.
Turn off the heat. Add the sesame oil and then mix everything together.

TO SERVE

Scoop a generous amount of the spicy hoisin ginger tofu over a bowl of steamed rice.
Garnish with green onions and some sesame seeds, if you’d like.
Enjoy while hot!

You can also check out my other vegan tofu recipes here or down below:

Check out my tips on how to store tofu!

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Spicy Hoisin Ginger Tofu

5 from 9 votes

This Spicy Hoisin Ginger Tofu served over rice is packed with spicy, savory flavors from the sauce and the earthy aroma from ginger. The tofu has a meaty texture from using a mix of shredded and crumbled tofu, that were cooked until chewier and “meatier” in consistency before being cooked down with the aromatics and tasty sauce.

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Prep Time 25

Cook Time 25

Total Time 50

Course Main Course

Cuisine Asian, Chinese, East Asian, Fusion

Servings servings

Calories 263 kcal