Spicy Baked Marinated Tofu with Vibrant Cabbage Stir Fry

Today I had a lot of emailing kinds of stuff to do and didn’t prepare much to cook my dish. So I wanted to make something fast, even though this wasn’t exactly fast but it was easier than some things I had planned.

I always wanted to bake tofu in the oven with marinade because I wanted to taste that hard tofu feeling, and this turned out so brilliant that I am just pleased about it!

I thought, having tofu on its own is pretty boring, so may as well add some color, and it turned out so perfect. It feels like I’m starring into a rainbow.

Note: This goes really well with brown rice or quinoa. Do have something like that to eat with because on its own, they may be a little salty. If you’re planning on just eating them by themselves, you may want to omit the soy sauce for the stir fry.

Spicy Baked Marinated Tofu with Vibrant Cabbage Stir Fry
Serves: 3
Baked Tofu
  • 1 block extra firm tofu
  • 2 tablespoons extra light olive oil
  • 2 tablespoons cholula hot sauce original (or other preferred hot sauce)
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sesame oil
  • 1 teaspoon white cooking wine
  • ¼ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
Cabbage Stir Fry
  • 1 tablespoon extra light olive oil
  • 2 cups green cabbage
  • 1½ cup red cabbage
  • 1 medium/small carrot
  • ¼ teaspoon Himalayan/sea salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon white sesame seeds
  • ½ scallion
  1. Baked Tofu: Open the tofu package and rinse briefly. Drain out all the water, then use your hands to press against it gently to let more water out. Do this until no water can come out.
  2. Use a few paper towels to press into the tofu to dry it out even more. Once done, slice them into small, rectangular pieces and place them in a large bowl (flat, if possible). The thickness is up to you, but do know that the thicker the pieces are, the longer it will take to cook. The thinner they are, the faster they’ll cook, and the firmer/harder they’ll be.
  3. In a small bowl, combine the olive oil, cholula hot sauce, soy sauce, onion powder, garlic powder, sesame oil, white cooking wine, salt and pepper. Mix until it’s all even.
  4. Drizzle the sauce over the tofu and use your hands to dip all of them in sauce until they’re evenly coated. Then, marinate the tofu in sauce for about an hour to an hour and a half.
  5. Preheat oven to 350°F (176°C).
  6. Spray a 9×13 inch oven tray with nonstick cooking oil and give the tofu a final coating in the sauce, then lay them out with a little space between each on the oven tray. All of them should fit pretty nicely on it. Be sure to rub any remaining sauce on top of the tofu.
  7. Bake in the oven for about 30-35 minutes on one side until it has browned, then flip all of the tofu pieces over and bake on the other side for another 25-30 minutes. This was how long it took for me, because mine was a little thick. If you cut yours very thinly, it would take much shorter time.
  8. Cabbage: Chop the green cabbage into small, thin pieces. Measure about 2 cups. Do the same with the purple cabbage and measure out only a cup and a half. Throw them together in the frying pan. Use a julienne peeler to shred the carrots into matchsticks, and also toss it in the frying pan with the olive oil, salt, paprika, red pepper flakes and cayenne pepper.
  9. Turn the heat on high-medium high (6 or right under, stove-top should not be red) and cook the veggies for about 5 minutes. Add the rice vinegar and soy sauce, and cook for another 5 minutes.
  10. Assemble: Place the cabbage stir fry on a large plate. Top it with baked tofu, sprinkle on the sesame seeds and chop (slanted to make it looking hot) some scallions and sprinkle on top.
  11. Serve with rice if possible, or noodles even.


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