Spicy Tofu Recipe - Spicy tofu curry served with rice is both nutritious and wholesome .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Tofu(टोफू),

Cuisine : Thai

Course : Main Course_Veg

Spicy Tofu

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Spicy Tofu Recipe - How to make Spicy Tofu


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Tofu 1 inch cubes250 grams

  • Rice steamed2 cups

  • Oil 2 tablespoons

  • Whole dry red chillies 1/2 inch pieces3

  • Spring onions thinly sliced3

  • Garlic sliced5-6 cloves

  • Ginger sliced1 inch piece

  • Broccoli blanched5-6 florets

  • Oyster mushrooms soaked250 grams

  • Salt to taste

  • Crushed red chillies 1/2 teaspoon

  • Sugar 1 tablespoon

  • Cornflour/ corn starch 2 teaspoons


Step 1

Pack steamed rice into a bowl tightly, invert onto a serving plate. Keep it warm in the microwave oven.

Step 2

Heat oil in a wok. Add red chillies, spring onions, garlic and ginger and stir fry for a minute. Add broccoli, mushrooms and continue to stir fry. Add half a cup of water and stir.

Step 3

Add salt, crushed red chillies, sugar and another half a cup of water. Cook for two to three minutes. Blend cornflour in quarter cup of water and add to the wok.

Step 4

Stir and cook till the mixture thickens. Add tofu and toss.

Step 5

Pour the vegetables over the warm rice and serve immediately.

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