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Tangy Tofu

Here is a flavorful and lean way to fix tofu. If desired, once the tofu is done, you can fold in 2-3 cups of stir fried vegetables. We like to serve the tofu on a bed of steamed rice with a side of garlic broccoli.Tangy Tofu

Serves 4.


  • 12 ounces extra firm tofu
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, grated
  • 1/2 inch knob fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 1/3 cup brown sugar
  • 2 Tbsp ketchup
  • 2 Tbsp apple cider vinegar
  • 1/3 c apple juice
  • 1/2 c low sodium soy sauce
  • 1 Tbsp sesame seeds


  1. Rinse tofu, cut into bite-sized cubes, and drain on a clean towel for about 30 minutes, patting dry.
  2. Place in 9 x 9 inch pan in a single layer. Freeze 30 minutes.
  3. Remove from freezer, cover and place in the refrigerator until thawed, about 4 hours or overnight.
  4. In a small bowl, combine garlic, ginger, red pepper flakes, brown sugar, ketchup, apple cider vinegar, apple juice and soy sauce. Set this sauce aside.
  5. In a large skillet over medium low, heat the olive oil. Add the tofu and lightly brown on all sides, turning carefully with a spatula.
  6. Add the sauce and bring to a simmer.
  7. Turn heat to low and simmer 8-10 minutes, stirring often with a wooden implement.
  8. When liquid is almost all absorbed, remove from heat and serve over steamed rice or soba noodles. Sprinkle with sesame seeds.

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