Spicy Tofu Sushi Recipes

SPICY BAKED TOFU

Steps:

• Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
• Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
• Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
• Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.

HOT AND SPICY TOFU

Steps:

• Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

SPICY TOFU SUSHI

Steps:

• Cook tofu how desired, steaming, boiling and frying are all acceptable. I like to cut mine into very, very small squares and swirl around a hot dry pan.
• When golden, remove from heat and mash with the mayo and chili oil.
• If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
• lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think. Leaving a gap of around 1 inch at each side.
• Place a line of the tofu mix 1 inch from the edge of the rice. lay the spring onion on top.
• Starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
• Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.

SUSHI WITH SPICY TOFU

Steps:

• Cut the tofu into very small cubes.
• In a hot frying pan, add soy sauce, oyster sauce and tofu cubes and fry until golden in color, about 2 minutes; stirring often.
• Remove from heat and transfer to a mixing bowl.
• Add mayonnaise and chili oil and mash tofu, mix until blended.
• Place a Nori sheet with the shiny side down on top of a sushi bamboo rolling mat.
• Place a 1/4 inch thick layer of sushi rice on top of the Nori to within 1 inch on each side.
• Place a 1/4 inch thick layer of tofu mix on top of the sushi rice to within 1 inch of the front of the Nori that is nearest you.
• Slice the green onion into narrow strips and place on top of the tofu mixture.
• Sprinkle on top with black sesame seeds.
• Starting at the front edge, using the the sushi mat, roll forward and keeping it as tight as possible and moving the mat ahead so that it does not roll up with the rice mixture. When you reach the end, moisten the top edge of the Nori with cold water and stick it down against the roll.
• Roll the sushi roll in a towel until you make the second roll.
• Using a wet, sharp knife, slice the sushi roll into 3/4 inch thick slices.
• Place on a platter and serve with a slice of pickled ginger.
• You may also mix 1 tablespoon of wasabi with some soy sauce and mix to form a paste. Serve along with pickled ginger if desired.