Low Sodium Spicy Tofu

Satisfy your craving for bold flavors while keeping your sodium intake in check with this vibrant Low Sodium Spicy Tofu recipe! Featuring golden, crispy cubes of firm tofu coated in a zesty, homemade chili sauce, this dish strikes the perfect balance between heat, sweetness, and umami. A combination of low sodium chili paste, soy sauce (or coconut aminos), rice vinegar, and a touch of maple syrup delivers big flavor without compromising your health goals. With just 15 minutes of prep and 15 minutes of cook time, this quick and easy recipe is perfect for busy weeknights. Serve it over steamed rice, quinoa, or sautéed veggies, and garnish with green onions and sesame seeds for a wholesome, restaurant-quality meal that’s entirely customizable. Perfect for spice lovers, vegans, and anyone seeking a low-sodium alternative to their favorite spicy dishes!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 16 ounces firm tofu
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 2 tablespoons low sodium chili paste (or homemade with no added salt)
• 1 tablespoon rice vinegar
• 1 tablespoon low sodium soy sauce or coconut aminos
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 2 cloves minced garlic
• 1 teaspoon grated ginger
• 0.5 teaspoon red pepper flakes
• 2 stalks green onions (optional, for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Press the tofu: Remove the tofu from its packaging and drain the excess liquid. Wrap the tofu block in a clean kitchen towel or paper towels, place a heavy object (such as a cast iron skillet or a stack of books) on top, and let it press for 15-20 minutes to remove excess moisture.

Step 2

Cut the pressed tofu into 1-inch cubes and toss with the cornstarch in a bowl until evenly coated.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside on a plate.

Step 4

In a small mixing bowl, whisk together the low sodium chili paste, rice vinegar, low sodium soy sauce (or coconut aminos), maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes to create the sauce.

Step 5

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the sauce mixture and cook for 1-2 minutes until fragrant and slightly thickened.

Step 6

Add the crispy tofu back to the skillet and gently toss to coat in the sauce. Let it cook for another 2-3 minutes to ensure the tofu absorbs the flavors.

Step 7

Transfer the tofu to a serving dish and garnish with sliced green onions and sesame seeds, if desired.

Step 8

Serve immediately on its own or over steamed rice, quinoa, or a bed of sautéed vegetables for a complete meal.

Nutrition Facts

Serving size	(628.6g)

Amount per serving	% Daily Value*
Calories	930.9

Total Fat 65.5g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 717.8mg	0%
Total Carbohydrate 49.1g	0%
Dietary Fiber 7.8g	0%
Total Sugars 21.6g
Protein 51.1g	0%

Vitamin D 0IU	0%
Calcium 768.1mg	0%
Iron 8.1mg	0%
Potassium 998.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 20.6%

Carbs: 19.8%