Crispy, Sticky, Spicy Tofu with Ginger & Garlic Asian Greens

I think my little jelly bean must be a worldly traveler as I have been craving all sorts of cuisines lately from Thai to Indian, Mexican, Korean, Chinese and Middle Eastern just to name a few.


I have been enjoying my cravings which has meant we have been eating out a lot and getting take away which is not the most economical way to eat. Tonight I was all about crispy tofu and crunchy Asian green’s but I really didn’t want to spend any extra so I thought I would make it myself.

Tofu marinade.jpg

A couple months ago I made this amazing sticky, spicy, crispy tofu recipe which I completely forgot to blog and didn’t write down. Tonight I did my best to remember what I had thrown together and I think I managed to recreate my original dish.

Asian Veggies.jpg

Crispy, Sticky, Spicy Tofu with Ginger & Garlic Asian Greens

  • Servings: 4-6
  • Difficulty: easy
  • Print

A Crispy, Sticky, Tofu with just the right amount of spice served with crunchy Ginger & Garlic Asian Greens. This recipe is does require a bit of prep work but is well worth it!

**NOTE: This marinade makes double the amount needed for just 1 block of tofu, I make it in such a large quantity so that Dylan can use half for his chicken or we can save it to use later in the week. If you wish to only cook enough for 1 block of tofu halve all the ingredients in the marinade only.**


  • 1 block of firm Tofu
  • 2 cups rice
  • 4 tablespoons vegetable oil
  • 3 tablespoons red chili paste
  • 1 teaspoon chili powder
  • 1 tablespoon sesame oil
  • 4 tablespoons soy sauce
  • 3 tablespoons sugar
  • 1-inch piece ginger, peeled and grated
  • 6 cloves garlic, diced
  • 1/2 large shallot, diced
  • 1 pack baby bok choy
  • 1 pack broccolini
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, diced
  • 1 inch piece ginger, peeled and diced
  • 1 tablespoon soy sauce
  • 1/2 large shallot, diced
  • Toasted sesame seeds, freshly ground pepper & salt, to serve


  1. Drain the tofu, to do so use a press or set out on absorbent paper towel and place a plate over the top and leave for 20 minutes.
  2. Combine all the marinade ingredients into a bowl and mix until it becomes a thick paste. If the paste is too thick add a teaspoon of water to help dilute.
  3. Dice the drained tofu into small pieces and place in a zip lock bag with half the marinade mixture (that is if you are cooking the full amount). Shake the bag ensuring that the marinade coats the tofu and place in the fridge for at least 1 hour, the longer you leave it the better the taste.
  4. Cook rice as per package instructions.
  5. Dry roast sesame seeds in a pan on low heat until the begin to brown.
  6. Slice baby bok choy and broccolini into small pieces.
  7. Heat a large pan on medium heat add 2 tablespoons vegetable oil, 2 garlic cloves, 1 piece of ginger, 1/2 shallot and cook until they begin to brown and become fragrant.
  8. Add sliced bok choy and broccolini to pan stirring to cover with oil mixture, add in soy sauce and cook for 2 minutes or until vegetables have begun to wilt but are still slightly crunchy.
  9. Remove from pan to bowl and sprinkle toasted sesame seeds.
  10. Place the pan back on a medium heat and pour in all the tofu, stirring continuously to avoid sticking. Once the begin to become crispy and golden remove from heat.
  11. Divide rice between 4 to 6 bowls, top with tofu and Asian greens, then serve immediately.

Well there you have my Crispy, Sticky, Spicy Tofu with Asian Greens. The greens are so addictive I could just eat a giant bowl of them on their own and found myself constantly picking at them whilst I was cooking the tofu.

Crispy Tofu Asian Greens.jpg

I am really surprised by the authenticity of this recipe, I think it tastes just as good as traditionally cooked Chinese takeaway and I will be cooking this again in the future when I am craving Chinese.

Do you have a recipe that tastes like the real deal I should try?

What is your favourite tofu recipe?

Love, The Hunts xx


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