Spicy Tofu with Peanuts
"This is a tasty, lively dish with a firm and crunchy texture and plenty of heat. It goes really well with plain rice, fried rice or, like we had it, black rice."
-- @isabella.akshay
More from @isabella.akshay


Prep time 10mins
Cook time 10mins
Serves or Makes: 2


  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 (14-ounce) block extra firm tofu
  • 1/ 2 head Chinese napa cabbage
  • 2 thai red chillies, deseeded and minced
  • 3 cloves garlic
  • 1 inch piece ginger, minced
  • 3 green onions, chopped
  • 1 cup peanuts, roasted and peeled
  • 2 tablespoon oil
  • Kosher salt, to taste


  • Step 1

    In a small bowl, mix the soy, hoisin and rice wine vinegar for the sauce and set aside.

  • Step 2

    On high heat, add the oil to a large wok or skillet. Then add chillies, garlic, green onions and ginger. Cook until fragrant, or 1 minute.

  • Step 3

    Add the tofu, cabbage, salt and stir well. Cook uncovered for 2 minutes, stirring frequently.

  • Step 4

    Reduce the temperate to medium-high. Then add the sauce, mix well and cook uncovered for 4-5 minutes. The sauce shouldn’t evaporate completely - if it becomes too dry, add a couple of spoons of water.

  • Step 5

    Remove wok from heat, place mixture onto serving plater and top with additional peanuts and chilies.