Heart-Healthy Spicy Tofu

Transform your weeknight dinners with this vibrant and flavorful Heart-Healthy Spicy Tofu recipe! Designed to satisfy your taste buds and support your wellness goals, this dish pairs protein-packed crispy tofu with a colorful medley of stir-fried vegetables like red bell peppers, zucchini, and crunchy carrots. The tofu is marinated in a bold blend of low-sodium soy sauce, rice vinegar, sesame oil, and a kick of sriracha for a zesty, umami-rich glaze. A quick dusting of cornstarch ensures a golden, crispy texture when pan-fried to perfection. Finished with fresh garlic, grated ginger, and a handful of tender baby spinach, this wholesome stir-fry comes together in just 35 minutes and can be served over nutrient-dense brown rice or quinoa for a hearty, balanced meal. Sprinkle on some sesame seeds and green onions for extra flavor and texture, making this vegan-friendly entrée an easy, crowd-pleasing choice for anyone craving a healthy yet indulgent plant-based delight.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz Extra-firm tofu
• 2 tbsp Low-sodium soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1.5 tbsp Sriracha or chili garlic sauce
• 1 tbsp Cornstarch
• 1 tbsp Olive oil
• 1 Red bell pepper (sliced into strips)
• 1 medium Zucchini (sliced into half-moons)
• 1 large Carrot (julienned or thinly sliced)
• 3 cups Baby spinach
• 3 cloves Garlic (minced)
• 1 tsp Fresh ginger (grated)
• 2 Green onions (sliced)
• 2 cups Cooked brown rice or quinoa (optional, for serving)
• 1 tsp Sesame seeds (optional, for garnish)

Directions

Step 1

Drain and press the tofu to remove excess water. Once pressed, cut the tofu into 1-inch cubes.

Step 2

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, and sriracha or chili garlic sauce to make the marinade.

Step 3

Toss the tofu cubes with the marinade and let sit for 10 minutes to allow the flavors to absorb.

Step 4

Sprinkle the marinated tofu with cornstarch and toss until evenly coated. This will help create a crispy crust during cooking.

Step 5

Heat a large non-stick skillet or wok over medium heat. Add the olive oil and swirl to coat.

Step 6

Add the tofu cubes to the hot skillet in a single layer. Cook for 3-4 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside.

Step 7

In the same skillet, add the red bell pepper, zucchini, and carrot. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

Step 8

Add the minced garlic and grated ginger to the skillet and stir for 1 minute until fragrant.

Step 9

Return the cooked tofu to the skillet and stir in the baby spinach. Cook for 2-3 minutes until the spinach is wilted and everything is heated through.

Step 10

Taste and adjust seasoning, adding a splash of soy sauce or extra sriracha if desired.

Step 11

Serve hot over cooked brown rice or quinoa, if using. Garnish with sliced green onions and sesame seeds, if desired.

Nutrition Facts

Serving size	1387.8 grams (1387.8g)

Amount per serving	% Daily Value*
Calories	1492

Total Fat 65.90g	84%
Saturated Fat 10.10g	51%
Polyunsaturated Fat 7.20g
Cholesterol 0mg	0%
Sodium 1321mg	57%
Total Carbohydrate 150.30g	55%
Dietary Fiber 25.60g	91%
Total Sugars 17.00g
Protein 84.00g	168%

Vitamin D 0IU	0%
Calcium 2929mg	225%
Iron 19mg	104%
Potassium 2185mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 22.0%

Carbs: 39.3%