Lunch & Dinner

Fried Chinese-Indo Tofu

My husband loves Chinese food, although we can never replicate a dish as perfectly as it would taste when you get it from the restaurants.  I am pretty sure 3 of his favorite words are “Lets get Chinese”.  Some of the best Chinese dishes though are made with meat, something we both don’t eat.  So we need to be creative.  Tim (hubby) loves to make a beautiful stir fry (I will have to post that one day) with a homemade sauce, and steamed broccoli with rice, yum!

So I decided to make a fried tofu for dinner this week, with steamed broccoli and quinoa on the side.  We don’t eat tofu a lot, because they say the natural estrogen in the soy beans mess with the hormone levels of your own body (so no good for people with breast cancer or men!).  However my test results always showed that my estrogen levels were on the low end, so for me (and anyone in the same boat as me) it is probably just fine every so often (consult your doctor if you are really concerned though). The sauce tastes really good, so I am pleased.  Sometimes tofu can be a bit difficult for me to cook right, I can’t seem to get it to evenly brown on all sides, but it still tastes great and makes me come back for more:)  I look forward to eating more of this tonight!

I used 2 packages of tofu, and thats what I have in the recipe below.  This amount will easily feed 2 people for a couple nights.  If it is just you enjoying this dish, cut the recipe amounts in half.

Thanks to Vegan Richa for the inspiration of this recipe.



Fried Chinese-Indo Tofu

Print Recipe
Serves: 4-6 Cooking Time: 45 Minutes


  • 3 - Dried Red Chilli's
  • 1" - Ginger chopped
  • 4 Tbsp - GF Soy Sauce
  • 2 Tbsp - Apple Cider Vinegar
  • 1 tsp - Sugar (I used Coconut Sugar)
  • 1 tsp - Cayanne Pepper
  • 1 tsp - Paprika
  • 1 tsp - All Purpose Spice (contains onions, garlic, pepper, tomato, carrot, orange peel, celery, sace, cumin, thyme, oregano, rosemary, etc)
  • 1/2 - Cup Water
  • ---
  • 2 - 14oz Firm Tofu
  • 4 Tbsp - Cornstarch (ORGANIC! Otherwise you are probably getting GMO Corn, no good)
  • 1/2 tsp - Black Pepper
  • 1/2 tsp - Sea Salt
  • 2 Tbsp - Coconut Oil (good high heat oil)
  • 1 Onion - Sliced
  • 2 Bell Peppers - Sliced



Begin by creating your sauce mixture. Chop everything into tiny pieces and mix together in a small bowl.


Open your tofu, drain, and press firmly with a clean towel or paper towels to dry. Be careful not to smush it or break it! We want it to maintain its shape and form, so no crumbling:)


Slice the tofu into 1" cubes and gently place into a medium bowl. With your hands, mix your corn starch in and coat all of the tofu evenly on all sides. Add salt and pepper, and more corn starch if needed.


In a large skillet over medium heat, add your coconut oil. Be careful the oil does not start to smoke and burn. Once hot, dump your tofu cubes into the skillet (you might need to do this in batches of 2 depending on the size of your skillet), and cook for 5-10 minutes under medium-high heat or until browning happens on the bottom (check frequently to be sure they are not burning). Then flip to brown the other side. You do not need to continue mixing these, let them sit in the hot oil and cook. Continue adding more oil as necessary to make sure they won't stick to the bottom.


Toss the cooked tofu into another mixing bowl and set aside.


Once all of your tofu is cooked, place a small spoonful of coconut oil in your skillet at medium-low heat and cook your onions, bell pepper, ginger and garlic together for 3-5 minutes, or until the onions become translucent and the bell pepper softens.


Add your sauce and bring to a simmer.


Add your cooked tofu and adjust salt or spices as needed.


Cook for another 5 minutes to let flavors infuse, and turn off when you are satisfied with the thickness of your sauce.


Top with pepper flakes, chopped cilantro, etc.


Enjoy with a side of cooked grains and veggies.

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