Friday meals feel even better when cooking is easy, satisfying, and fun.
Tofu is the perfect ingredient for simple Friday recipes because it absorbs flavor beautifully and cooks quickly.
From crispy tofu bowls to saucy stir-fries, salads, wraps, curries, and sheet-pan dinners — tofu fits into every kind of cuisine.
It’s budget-friendly, protein-rich, and ideal for meatless nights.
These 15 Friday tofu recipes are great for relaxed evenings, weekly routines, or flavorful family meals.
Get ready for a menu that is tasty, wholesome, and stress-free.
15 Flavorful Friday Tofu Recipes for Easy Evenings
Tofu is unbelievably versatile, which makes Friday cooking exciting and creative.
These 15 tofu recipes show how easily you can switch between spicy, savory, roasted, or creamy dishes.
Each one brings fresh energy to the end of the week without long prep time or complicated steps.
Whether you’re cooking for one or feeding a group, tofu makes dinner simple and delicious.
Try a new recipe each Friday and enjoy endless flavor combinations.
Let Fridays be flavorful, balanced, and fun — all with the help of tofu.
Spicy Thai Peanut Tofu Bowl
This Thai-inspired tofu bowl is packed with flavor and spice.
The tofu is marinated in a rich peanut sauce that is creamy and slightly sweet.
Fresh vegetables add crunch and freshness to every bite.
It’s a satisfying meal that works perfectly for a Friday dinner.
Serve it over rice or noodles for a complete dish.
Ingredients
- 1 block firm tofu, pressed and cubed
- 3 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 small carrot, julienned
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Pat the tofu dry completely and cut into 1-inch cubes.
- In a bowl, mix soy sauce, peanut butter, lime juice, maple syrup, chili garlic sauce, and sesame oil to create a thick marinade.
- Add the tofu cubes to the marinade and gently toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to soak in.
- Heat a non-stick skillet over medium heat and lightly oil it.
- Add tofu cubes and cook slowly, turning occasionally, until golden brown and slightly crispy on all sides.
- Remove tofu and set aside on a plate.
- In the same skillet, sauté the bell pepper, snap peas, and carrot for 4–5 minutes until slightly tender but still crisp.
- Add the tofu back to the skillet and pour any remaining marinade over the mixture.
- Toss everything carefully so that the tofu and vegetables are evenly coated.
- Sprinkle chopped green onions and sesame seeds on top before serving.
- Serve over warm steamed rice or noodles for a hearty, flavorful meal.
Conclusion
This Thai peanut tofu bowl is creamy, spicy, and full of flavor.
The tofu soaks up the peanut sauce perfectly while staying crispy.
Vegetables add freshness and crunch to every bite.
It’s a colorful, satisfying dish that elevates any Friday dinner.
Lemon Herb Baked Tofu
This baked tofu is infused with bright, zesty lemon and fresh herbs.
It’s tender on the inside and lightly crisp on the outside.
The aromatic herbs enhance the subtle flavor of tofu beautifully.
It’s perfect as a main dish or protein-packed salad topping.
The simplicity of flavors makes it a refreshing Friday meal.
Ingredients
- 1 block firm tofu, pressed and sliced into ½-inch slabs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Pat tofu slices dry to remove excess moisture and ensure crispiness during baking.
- In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, thyme, oregano, salt, and pepper to create the marinade.
- Place tofu slices in a shallow dish and pour the marinade over them.
- Gently flip each slice to coat both sides evenly with the lemon herb mixture.
- Let the tofu marinate for 15–20 minutes at room temperature to absorb the flavors.
- Arrange tofu slices on the prepared baking tray in a single layer.
- Bake for 25–30 minutes, flipping halfway through, until edges are golden and slightly crispy.
- Remove from oven and let cool slightly before serving.
- Garnish with fresh parsley before plating.
- Serve with roasted vegetables, quinoa, or a fresh salad for a light, nutritious meal.
Conclusion
Lemon herb baked tofu is fragrant, tender, and flavorful.
The citrus and herbs brighten the dish while keeping it simple.
It is lightly crisped on the outside and soft inside.
Perfect for a refreshing, healthy Friday dinner that feels gourmet at home.
Sweet and Sour Tofu Skewers
These tofu skewers are glazed with a tangy sweet and sour sauce.
The tofu is pan-fried until golden and then coated in a flavorful sauce.
Bell peppers, pineapple, and onions create a perfect balance of sweetness and acidity.
This dish is fun to make and perfect for a casual Friday dinner.
It works beautifully as an appetizer or main course.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- ½ cup pineapple chunks
- 1 small onion, cut into chunks
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 1 teaspoon ginger, grated
- 2 tablespoons water
- Wooden skewers, soaked in water for 20 minutes
Instructions
- Pat tofu dry and cut into 1-inch cubes.
- Thread tofu, bell peppers, pineapple, and onion alternately onto soaked skewers.
- Heat a skillet over medium heat and lightly oil it.
- Pan-fry the skewers for 2–3 minutes on each side until tofu is golden.
- In a small bowl, mix soy sauce, rice vinegar, maple syrup, cornstarch, grated ginger, and water to make the sweet and sour sauce.
- Pour the sauce into a small saucepan and cook over medium heat, stirring constantly, until it thickens.
- Brush the sauce generously over the tofu skewers.
- Continue cooking the skewers in the skillet for 1–2 minutes to let the glaze set.
- Remove from heat and serve hot with steamed rice or as an appetizer.
Conclusion
Sweet and sour tofu skewers are tangy, savory, and slightly sweet.
The tofu absorbs the flavorful glaze while staying firm.
Vegetables and pineapple add freshness and a natural sweetness.
It is a fun, colorful, and satisfying dish for Friday evenings.
Maple Sriracha Tofu Sheet Pan Dinner
This sheet pan tofu dinner is bold, spicy, and slightly sweet.
The tofu is coated in a sticky maple sriracha sauce that caramelizes beautifully.
Roasted vegetables alongside create a complete, nutritious meal.
It’s effortless to make yet delivers a vibrant, restaurant-quality flavor.
Perfect for a Friday meal with minimal cleanup.
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 1 teaspoon soy sauce
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat tofu dry to remove moisture and toss with olive oil, salt, and pepper.
- In a small bowl, mix maple syrup, sriracha, and soy sauce for the glaze.
- Arrange tofu cubes on one side of the sheet pan and vegetables on the other.
- Brush tofu with half of the maple sriracha glaze.
- Roast for 20 minutes, flipping tofu halfway through for even caramelization.
- Toss vegetables with the remaining glaze and return to oven for another 10–15 minutes until tender and slightly charred.
- Remove from oven and allow to cool slightly.
- Serve directly from the sheet pan for an easy, casual dinner.
Conclusion
Maple sriracha tofu sheet pan dinner is sweet, spicy, and satisfying.
The tofu is sticky and caramelized while vegetables are roasted to perfection.
It is easy to prepare and requires minimal cleanup.
This dish is perfect for a cozy, flavorful Friday night meal.
Tofu and Vegetable Curry
This creamy tofu curry is rich, aromatic, and comforting.
It combines soft tofu cubes with tender vegetables in a flavorful coconut-based sauce.
Spices like turmeric, cumin, and coriander create a warm, inviting flavor.
It’s perfect for a Friday dinner that feels indulgent yet healthy.
Serve it with rice or naan for a complete meal.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (14 oz) coconut milk
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
- 1 carrot, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large saucepan over medium heat.
- Sauté onion until soft and translucent.
- Add garlic and ginger and cook for 1–2 minutes until fragrant.
- Stir in turmeric, cumin, and coriander and cook for another 30 seconds.
- Add coconut milk and bring to a gentle simmer.
- Add tofu cubes and vegetables, stirring gently to coat everything in the sauce.
- Cover and cook for 10–12 minutes until vegetables are tender and tofu absorbs the flavors.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve hot with steamed rice or naan bread for a wholesome, comforting meal.
Conclusion
Tofu and vegetable curry is rich, creamy, and full of warm spices.
The tofu absorbs the curry flavors perfectly.
Vegetables remain tender yet crisp for a balanced texture.
It is a comforting, healthy dish ideal for a flavorful Friday night dinner.
Ginger Soy Glazed Tofu with Stir-Fried Bok Choy
This ginger soy glazed tofu is packed with bold flavors and a delightful aroma.
The tofu is perfectly caramelized, creating a golden crust while remaining tender inside.
Bok choy stir-fried with garlic adds freshness and crunch to every bite.
The dish is quick to prepare, making it perfect for a busy Friday evening.
It pairs wonderfully with steamed jasmine rice for a complete meal.
Ingredients
- 1 block firm tofu, pressed and cubed
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 cups bok choy, chopped
- 1 teaspoon sesame seeds for garnish
Instructions
- Pat the tofu completely dry to ensure it crisps evenly during cooking.
- Cut tofu into 1-inch cubes and set aside.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic to form a marinade.
- Place tofu cubes in the marinade and toss gently to coat all sides evenly.
- Let the tofu marinate for at least 20–30 minutes to soak up the flavors.
- Heat sesame oil in a large skillet over medium-high heat until shimmering.
- Add tofu cubes carefully and cook for 3–4 minutes on each side until golden and caramelized.
- Remove tofu from skillet and set aside on a plate.
- In the same skillet, add chopped bok choy and sauté for 3–4 minutes until tender but still crisp.
- Return tofu to the skillet and toss gently with bok choy to combine.
- Sprinkle with sesame seeds before serving.
- Serve hot with steamed jasmine rice or noodles for a wholesome dinner.
Conclusion
This ginger soy glazed tofu is sweet, savory, and packed with flavor.
The tofu is crispy on the outside and tender on the inside.
Bok choy adds a fresh, crunchy contrast.
It is a quick, healthy, and satisfying meal for any Friday evening.
Coconut Curry Tofu with Vegetables
This coconut curry tofu is creamy, aromatic, and full of flavor.
Tender tofu cubes soak up a rich coconut curry sauce.
Fresh vegetables provide color, texture, and nutritional balance.
It’s an indulgent yet healthy meal perfect for a Friday dinner.
Serve with rice or flatbread for a comforting, satisfying experience.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup snap peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pan over medium heat until shimmering.
- Sauté onion for 4–5 minutes until soft and translucent.
- Add garlic and ginger and cook for another 1–2 minutes until fragrant.
- Stir in curry powder and turmeric and cook for 30 seconds to release aroma.
- Pour in coconut milk and bring to a gentle simmer.
- Add tofu cubes and vegetables and stir gently to coat everything in the sauce.
- Cover and cook for 10–12 minutes, stirring occasionally, until vegetables are tender and tofu has absorbed the flavors.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve hot with steamed rice or warm flatbread for a hearty, comforting meal.
Conclusion
This coconut curry tofu is creamy, aromatic, and deeply flavorful.
The tofu absorbs the curry beautifully while remaining tender.
Vegetables provide a vibrant contrast in texture and color.
It is a wholesome, satisfying dish perfect for a relaxing Friday night.
Maple Dijon Tofu with Roasted Vegetables
This maple Dijon tofu is sweet, tangy, and perfectly balanced.
The tofu is baked to golden perfection, absorbing the rich flavors of the glaze.
Roasted vegetables provide a warm, earthy complement.
It’s a healthy and comforting meal ideal for a Friday dinner.
Serve it alongside quinoa or brown rice for a full, balanced plate.
Ingredients
- 1 block firm tofu, pressed and sliced
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon soy sauce
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup red bell pepper, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat tofu dry and slice into ½-inch thick slabs.
- In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, and soy sauce to form a glaze.
- Brush the tofu slices generously with the glaze on both sides.
- Arrange tofu slices on the baking sheet in a single layer.
- Toss vegetables with a little olive oil, salt, and pepper and place them around the tofu.
- Bake for 25–30 minutes, flipping tofu halfway through, until tofu is golden and vegetables are tender.
- Remove from oven and allow to cool slightly.
- Serve on a plate with roasted vegetables and drizzle any remaining glaze on top.
Conclusion
Maple Dijon tofu is sweet, tangy, and full of flavor.
The baked tofu is golden and tender while vegetables are roasted to perfection.
It is a healthy, satisfying, and visually appealing Friday dinner.
This dish is simple to prepare yet impressively flavorful.
Sesame Ginger Tofu Noodle Bowl
This sesame ginger tofu noodle bowl is savory, fresh, and satisfying.
The tofu is crisped to perfection and tossed with a flavorful sesame ginger dressing.
Crunchy vegetables add texture, while noodles provide a hearty base.
It’s quick to assemble, making it a perfect Friday meal after a busy week.
Garnish with sesame seeds and green onions for extra flavor.
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 cups cooked noodles
- 1 cup shredded cabbage
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Pat tofu dry and cut into 1-inch cubes.
- Heat a non-stick skillet over medium-high heat and add sesame oil.
- Add tofu cubes and cook slowly, turning occasionally, until golden and crisp on all sides.
- In a small bowl, mix soy sauce, rice vinegar, maple syrup, garlic, and ginger to create the dressing.
- Toss cooked noodles with the sesame ginger dressing until evenly coated.
- Add crisped tofu and vegetables to the noodles and toss gently to combine.
- Transfer the mixture to serving bowls.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately while warm for a fresh, flavorful meal.
Conclusion
This sesame ginger tofu noodle bowl is crispy, fresh, and full of flavor.
The tofu is golden and perfectly textured.
Vegetables add a fresh crunch, and noodles provide a hearty base.
It is a quick, satisfying, and colorful Friday dinner that everyone will enjoy.
Miso Glazed Tofu with Baby Spinach
This miso glazed tofu is savory, slightly sweet, and deeply flavorful.
The tofu is marinated in miso and baked to perfection.
Baby spinach adds freshness and balances the richness of the glaze.
It is a light yet satisfying dish ideal for a Friday dinner.
Serve it over rice or alongside steamed vegetables for a complete meal.
Ingredients
- 1 block firm tofu, pressed and sliced
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 cups baby spinach
- 1 teaspoon sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat tofu dry and slice into ½-inch slabs.
- In a small bowl, whisk together miso paste, soy sauce, maple syrup, rice vinegar, and sesame oil.
- Brush tofu slices generously with the miso glaze on both sides.
- Place tofu on the prepared baking sheet and bake for 20–25 minutes, flipping halfway through, until golden and slightly caramelized.
- In the last 5 minutes, sauté baby spinach in a small skillet until just wilted.
- Remove tofu from the oven and let cool slightly.
- Serve tofu on a plate with sautéed baby spinach on the side.
- Sprinkle with sesame seeds before serving.
Conclusion
Miso glazed tofu is savory, slightly sweet, and full of umami flavor.
The tofu is tender yet slightly caramelized on the outside.
Baby spinach adds freshness and balance to the richness.
It is a light, healthy, and satisfying dish perfect for Friday evenings.
Honey Garlic Tofu with Green Beans
This honey garlic tofu is sticky, sweet, and full of flavor.
The tofu becomes golden and caramelized while remaining tender inside.
Green beans add crunch and freshness to balance the richness.
It’s a quick, satisfying dish ideal for a Friday dinner.
Serve with steamed rice or quinoa for a complete meal.
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups green beans, trimmed
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper to taste
Instructions
- Pat the tofu completely dry to remove moisture for crisping.
- Cut tofu into 1-inch cubes and set aside.
- In a small bowl, mix soy sauce, honey, and minced garlic to create a sauce.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add tofu cubes and cook slowly, turning occasionally, until golden brown on all sides.
- Remove tofu from skillet and set aside on a plate.
- Add green beans to the same skillet and sauté for 4–5 minutes until bright green and tender-crisp.
- Return tofu to the skillet and pour the honey garlic sauce over the mixture.
- Stir gently to coat tofu and green beans evenly in the sauce.
- Mix the cornstarch slurry and pour it into the skillet to thicken the sauce.
- Cook for an additional 1–2 minutes until sauce is glossy and slightly thickened.
- Serve hot over steamed rice or quinoa for a complete, satisfying meal.
Conclusion
Honey garlic tofu is sweet, savory, and delightfully sticky.
The tofu is golden and tender while green beans add a fresh crunch.
The sauce clings perfectly to the tofu and vegetables.
It is a quick, comforting dish perfect for a Friday dinner.
Crispy Baked Tofu with Peanut Sauce
This crispy baked tofu is coated in a rich, creamy peanut sauce.
The tofu becomes golden and slightly crunchy on the outside.
Vegetables add freshness and a contrasting texture to the dish.
It’s a flavorful, satisfying meal perfect for a cozy Friday evening.
Serve over rice or noodles for a complete experience.
Ingredients
- 1 block firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- 2 tablespoons oil
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon chili garlic sauce
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1 teaspoon sesame seeds for garnish
Instructions
- Pat the tofu completely dry to ensure crisping.
- Cut tofu into 1-inch cubes and toss with cornstarch until coated evenly.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread tofu cubes on the baking sheet in a single layer.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and chili garlic sauce to form a creamy sauce.
- Heat a skillet over medium heat and sauté bell peppers and snap peas for 3–4 minutes until tender-crisp.
- Add the baked tofu to the skillet and pour peanut sauce over everything.
- Stir gently to coat tofu and vegetables evenly in the sauce.
- Cook for another 2–3 minutes until sauce thickens slightly and clings to the tofu.
- Sprinkle sesame seeds on top before serving.
- Serve hot over rice or noodles for a flavorful meal.
Conclusion
Crispy baked tofu with peanut sauce is creamy, crunchy, and full of flavor.
The vegetables provide freshness and texture to each bite.
The sauce coats the tofu perfectly and enhances the dish.
It is a satisfying, easy, and delicious Friday dinner.
Teriyaki Tofu Stir-Fry
This teriyaki tofu stir-fry is sweet, savory, and colorful.
Tofu is golden and crispy on the outside while remaining soft inside.
A medley of vegetables provides crunch and freshness.
It’s a quick and easy meal perfect for a busy Friday evening.
Serve with rice or noodles for a complete dish.
Ingredients
- 1 block firm tofu, pressed and cubed
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Pat tofu completely dry to remove moisture.
- Cut tofu into 1-inch cubes and set aside.
- In a small bowl, mix soy sauce, maple syrup, rice vinegar, and grated ginger to create teriyaki sauce.
- Heat sesame oil in a large skillet over medium-high heat.
- Add tofu cubes and cook for 3–4 minutes on each side until golden brown.
- Remove tofu from skillet and set aside on a plate.
- Add broccoli, bell pepper, and carrot to the same skillet and stir-fry for 4–5 minutes until tender-crisp.
- Return tofu to the skillet and pour the teriyaki sauce over everything.
- Toss gently to coat tofu and vegetables evenly with the sauce.
- Cook for another 2–3 minutes to allow flavors to combine and sauce to thicken slightly.
- Sprinkle sesame seeds on top before serving.
- Serve hot with steamed rice or noodles for a complete meal.
Conclusion
Teriyaki tofu stir-fry is sweet, savory, and full of flavor.
Crispy tofu complements tender vegetables perfectly.
The teriyaki sauce coats everything beautifully.
It is a quick, colorful, and satisfying Friday dinner.
Szechuan Spicy Tofu
This Szechuan tofu is spicy, savory, and deeply flavorful.
Tofu is crispy on the outside and tender inside, coated with a fiery sauce.
Vegetables add freshness and texture to balance the heat.
It’s perfect for a bold, exciting Friday dinner.
Serve with steamed rice to mellow the spiciness.
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup bell peppers, sliced
- 1 cup snow peas
- 1 tablespoon cornstarch
- 1 teaspoon sesame seeds
Instructions
- Pat tofu completely dry and cut into 1-inch cubes.
- Toss tofu cubes with cornstarch to coat evenly.
- Heat sesame oil in a skillet over medium-high heat.
- Fry tofu until golden and crispy on all sides, then remove and set aside.
- In the same skillet, sauté garlic and ginger for 1–2 minutes until fragrant.
- Add bell peppers and snow peas and stir-fry for 3–4 minutes until crisp-tender.
- Mix soy sauce, rice vinegar, and chili paste in a small bowl and pour into the skillet.
- Return tofu to the skillet and toss gently to coat in the spicy sauce.
- Cook for another 2–3 minutes until sauce thickens and tofu is well-coated.
- Sprinkle with sesame seeds before serving.
- Serve hot with steamed rice for a fiery, flavorful meal.
Conclusion
Szechuan spicy tofu is bold, fiery, and satisfying.
Crispy tofu and tender vegetables balance the heat perfectly.
The spicy sauce clings beautifully to every piece.
It is an exciting, delicious, and flavorful Friday dinner.
Herbed Tofu with Roasted Sweet Potatoes
This herbed tofu is aromatic, savory, and perfectly baked.
Sweet potatoes provide natural sweetness and a tender contrast to the tofu.
Fresh herbs enhance the flavor, creating a simple yet elegant dish.
It’s perfect for a comforting Friday dinner at home.
Serve with a side salad or grains for a complete meal.
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 medium sweet potatoes, cubed
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat tofu dry and cut into 1-inch cubes.
- In a bowl, mix olive oil, thyme, rosemary, garlic powder, salt, and pepper.
- Toss tofu cubes in half of the mixture until coated evenly.
- Toss sweet potato cubes in the remaining mixture.
- Arrange tofu and sweet potatoes in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping tofu and sweet potatoes halfway through, until golden and tender.
- Remove from oven and let cool slightly before serving.
- Serve on a plate or bowl, optionally garnished with fresh herbs.
Conclusion
Herbed tofu with roasted sweet potatoes is aromatic, savory, and hearty.
Tofu is tender while sweet potatoes are naturally sweet and soft.
The herbs enhance every bite.
It is a wholesome, comforting, and satisfying Friday dinner.
