Are you tired of the same old tofu dishes? Look no further! Crispy shredded tofu is a game-changer, and when used in combination with a variety of flavors and ingredients, it can elevate any meal. From spicy stir-fries to sweet and sour sauces, we’ve rounded up 18 mouth-watering recipes that showcase the versatility of crispy shredded tofu.
Whether you’re looking for a quick and easy lunch or a show-stopping dinner party, these recipes are sure to impress. From classic Asian-inspired dishes like Spicy Szechuan Shredded Tofu Stir-Fry and Mapo Tofu with Shredded Tofu and Chili Oil, to modern twists like Crispy Shredded Tofu Tacos with Avocado Lime Sauce and Lemongrass Shredded Tofu Vermicelli Bowl, there’s something for every taste and occasion.
In the following pages, we’ll dive into each of these recipes and explore the various ways you can use crispy shredded tofu to take your meals to the next level. So get ready to elevate your cooking game and discover a whole new world of flavor and texture with these 18 delicious shredded tofu recipes!
Spicy Szechuan Shredded Tofu Stir-Fry
Experience the bold flavors of Szechuan cuisine with this quick and easy recipe, featuring crispy shredded tofu, spicy chili peppers, and savory soy sauce.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup Szechuan peppercorns, toasted and crushed
– 1/4 cup chili flakes
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry for 30 seconds.
3. Add tofu; cook until golden brown, about 5 minutes.
4. Add Szechuan peppercorns, chili flakes, soy sauce, rice vinegar, and cornstarch mixture; stir-fry for 1 minute.
5. Season with salt to taste.
6. Garnish with chopped scallions (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Garlic Ginger Shredded Tofu with Bok Choy
This recipe combines the savory flavors of garlic and ginger with the tender texture of shredded tofu, all wrapped up with a handful of nutritious bok choy. Perfect as a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 bunch bok choy, cleaned and chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together garlic, ginger, soy sauce, and sesame oil. Add the crumbled tofu and toss until coated.
3. Spread the tofu mixture on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until the tofu is golden brown and slightly caramelized.
5. Meanwhile, heat a tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the chopped bok choy and cook until tender, about 3-4 minutes.
6. Serve the roasted tofu on top of the sautéed bok choy.
Cooking Time: 25-30 minutes
Crispy Shredded Tofu Tacos with Avocado Lime Sauce
Get ready to elevate your taco game with this innovative and delicious recipe! Crispy shredded tofu takes the place of traditional meat, while a tangy avocado lime sauce adds an explosion of flavor.
Ingredients:
– 1 block extra-firm tofu
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Avocado Lime Sauce (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tofu into small cubes and pulse in a food processor until shredded.
3. In a bowl, mix together cornstarch, salt, and pepper. Add the shredded tofu and toss to coat.
4. Heat olive oil in a skillet over medium-high heat. Add the coated tofu and cook for 5-7 minutes, or until crispy and golden brown.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Avocado Lime Sauce:
– 2 ripe avocados
– 1/2 lime, juiced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Combine all ingredients in a blender or food processor until smooth. Serve with crispy tofu tacos.
Cooking Time: 20-25 minutes
Sweet and Sour Shredded Tofu with Pineapple
Sweet and Sour Shredded Tofu with Pineapple Recipe
Summary: A tangy and sweet twist on traditional tofu, this recipe combines crispy shredded tofu with a pineapple-based sauce for a delicious vegan snack or meal.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 1 cup cornstarch
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 2 tablespoons vegetable oil
– 1 cup pineapple chunks (fresh or canned)
– 1/4 cup chopped scallions for garnish
Instructions:
1. In a shallow dish, mix together cornstarch, soy sauce, and rice vinegar.
2. Add the tofu cubes to the mixture and toss until coated evenly.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown (about 5-7 minutes). Remove from heat and set aside.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in pineapple chunks and cook for about 2-3 minutes or until slightly caramelized.
5. Combine cooked tofu and pineapple sauce. Stir in sugar to taste.
6. Garnish with chopped scallions and serve hot.
Cooking Time: 15-20 minutes
Shredded Tofu Pad Thai with Peanuts
A flavorful and nutritious twist on the classic Pad Thai dish, this recipe uses shredded tofu as a protein substitute, while peanuts add crunch and depth of flavor.
Ingredients:
– 1 block extra-firm tofu, drained and shredded
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, carrots, green onions)
– 2 tablespoons tamarind paste
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar
– 1/4 teaspoon ground white pepper
– Salt to taste
– 1/4 cup chopped peanuts
– 2 tablespoons rice vinegar
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; stir-fry until softened, about 2 minutes.
3. Add mixed vegetables; cook for an additional 2-3 minutes.
4. Add shredded tofu; stir-fry until well combined with the vegetable mixture.
5. In a small bowl, whisk together tamarind paste, soy sauce, palm sugar, and white pepper.
6. Pour the sauce over the tofu and vegetable mixture; stir-fry for 1-2 minutes or until well coated.
7. Season with salt to taste.
8. Stir in chopped peanuts and rice vinegar.
9. Serve hot over steamed jasmine rice.
Cooking Time: 15-20 minutes
Korean BBQ Shredded Tofu Lettuce Wraps
Add a flavorful twist to your wrap game with these Korean-inspired lettuce wraps, featuring tender shredded tofu smothered in sweet and spicy BBQ sauce.
Ingredients:
– 1 block of extra-firm tofu, drained and crumbled
– 2 tbsp Korean chili flakes (gochugaru)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 4-6 lettuce leaves
– Optional: kimchi slaw, cilantro, or green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chili flakes, soy sauce, brown sugar, and rice vinegar.
3. Add crumbled tofu and toss until coated with the marinade.
4. Line a baking sheet with parchment paper and spread the marinated tofu in a single layer.
5. Drizzle with vegetable oil and bake for 20-25 minutes or until crispy on the edges.
6. Assemble wraps by placing the shredded tofu onto a lettuce leaf, drizzling with your favorite BBQ sauce (store-bought or homemade), and adding any desired garnishes.
Cooking Time: 25 minutes
Shredded Tofu and Veggie Spring Rolls
Get ready to roll up the flavor with this easy-to-make spring rolls recipe, packed with shredded tofu, crunchy veggies, and a hint of savory goodness.
Ingredients:
– 1 package of spring roll wrappers (usually found in the produce section or international aisle)
– 1 block of extra-firm tofu, drained and shredded
– 1/2 cup mixed vegetables (such as carrots, zucchini, and bean sprouts)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: chopped scallions or cilantro for garnish
Instructions:
1. In a medium bowl, mix together the shredded tofu, mixed vegetables, soy sauce, and sesame oil.
2. Lay a spring roll wrapper on a flat surface with one corner pointing towards you (like a diamond).
3. Place about 1/4 cup of the tofu-veggie mixture in the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Serve immediately or store in an airtight container for up to 2 days.
Cooking Time: None (spring rolls are best served fresh or lightly pan-fried)
Mapo Tofu with Shredded Tofu and Chili Oil
Mapo tofu is a popular Chinese dish that combines silken tofu, ground pork or beef, and Szechuan peppercorns in a savory sauce. This recipe adds a twist by using shredded tofu instead of the traditional cubed version.
Ingredients:
– 1 block silken tofu, drained and cut into small pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup ground pork or beef (optional)
– 1/4 cup chili oil
– 2 tablespoons soy sauce
– 2 tablespoons cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant.
3. Add the ground pork or beef (if using); cook until browned.
4. Add the shredded tofu; stir-fry until coated with the chili oil mixture.
5. In a small bowl, whisk together soy sauce and cornstarch. Add to the wok and stir-fry until thickened.
6. Season with salt and pepper to taste. Garnish with chopped scallions (if desired).
Cooking Time: 10-12 minutes
Shredded Tofu Banh Mi Sandwich
This recipe is a delicious and easy-to-make vegan twist on the classic Vietnamese sandwich, featuring crispy tofu, fresh herbs, and spicy mayo. Perfect for a quick lunch or dinner.
Ingredients:
– 1 block of extra-firm tofu, drained and crumbled
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 teaspoon of sesame oil
– 1/4 cup of chopped cilantro
– 2 cloves of garlic, minced
– 1 tablespoon of spicy mayo (store-bought or homemade)
– 1 baguette, toasted
– Pickled carrots and daikon, sliced
– Sliced cucumber and bell peppers
Instructions:
1. In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, cilantro, and garlic. Add the crumbled tofu and marinate for at least 30 minutes.
2. Preheat a non-stick pan or grill over medium-high heat. Remove the tofu from the marinade and cook until crispy and golden brown, about 5-7 minutes per side.
3. Assemble the sandwich by spreading spicy mayo on the toasted baguette, adding the cooked tofu, pickled carrots and daikon, sliced cucumber and bell peppers.
4. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Teriyaki Shredded Tofu Rice Bowl
This recipe combines the savory flavors of teriyaki sauce with tender shredded tofu and fluffy rice, creating a satisfying and nutritious bowl. Perfect for a quick lunch or dinner!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups cooked Japanese short-grain rice
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 1 tablespoon sesame oil
– 1 clove garlic, minced
– 1 green onion, thinly sliced
– Salt to taste
Instructions:
1. In a small bowl, whisk together teriyaki sauce and sesame oil.
2. Add the tofu cubes to the sauce mixture and toss to coat. Set aside.
3. Cook Japanese short-grain rice according to package instructions.
4. Heat the garlic in a pan over medium heat until fragrant. Add the coated tofu and cook for 2-3 minutes, stirring occasionally.
5. Assemble the bowl by placing cooked rice on the bottom, followed by the teriyaki tofu mixture, and finishing with green onion slices.
Cooking Time: Approximately 15-20 minutes
Shredded Tofu and Mushroom Ramen
This Japanese-inspired ramen recipe is a comforting and flavorful vegetarian meal that combines the creamy texture of shredded tofu with the earthy taste of mushrooms. Served in a rich, savory broth and accompanied by springy noodles, this dish is sure to satisfy your cravings.
Ingredients:
– 1 block of extra-firm tofu
– 2 cups of mixed mushrooms (such as shiitake, cremini, and oyster), sliced
– 4 cups of vegetable broth
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of grated ginger
– 8 oz. ramen noodles
– Green onions and sesame seeds for garnish (optional)
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Cut the tofu into small cubes and add it to the pot with the mushrooms. Cook for an additional 2-3 minutes, or until the tofu is lightly browned.
4. Pour in the vegetable broth, soy sauce, and grated ginger. Bring the mixture to a simmer.
5. Add the cooked noodles to the pot and stir to combine.
6. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 20-25 minutes
Crispy Shredded Tofu with Sweet Chili Sauce
Transform ordinary tofu into a crispy, sweet, and savory delight by following this simple recipe. Perfect as a snack or appetizer, this dish is sure to please even the pickiest eaters.
Ingredients:
– 1 block of extra-firm tofu, drained and crumbled
– 1/2 cup cornstarch
– 1 tablespoon soy sauce
– 1 tablespoon maple syrup
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– Vegetable oil for frying
– Sweet Chili Sauce (store-bought or homemade)
Instructions:
1. In a bowl, mix together cornstarch, soy sauce, maple syrup, smoked paprika, and garlic powder.
2. Add the crumbled tofu to the mixture and toss until evenly coated.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spatula, add small batches of the coated tofu to the skillet and fry for 3-4 minutes on each side, or until crispy and golden brown.
5. Drain excess oil on paper towels and serve hot with Sweet Chili Sauce.
Cooking Time: 15-20 minutes
Shredded Tofu and Spinach Stuffed Wontons
Elevate your wonton game with this flavorful and nutritious twist! Shredded tofu and wilted spinach are the perfect filling for these delicate wrappers.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup shredded firm tofu
– 1 cup fresh spinach leaves, chopped
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Water for sealing
Instructions:
1. In a bowl, combine the shredded tofu, chopped spinach, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of the tofu-spinach mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal.
4. Repeat with remaining wrappers and filling.
5. Cook wontons in boiling, salted water for 5-7 minutes or pan-fry until golden brown.
Cooking Time: 10-15 minutes
Shredded Tofu Massaman Curry
A flavorful and aromatic Thai-inspired curry made with shredded tofu, rich coconut milk, and a blend of spices.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Massaman curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons fish sauce (optional)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add crumbled tofu and cook until lightly browned.
4. Stir in curry powder, cumin, turmeric, paprika, salt, and pepper.
5. Pour in coconut milk and fish sauce (if using); bring to a simmer.
6. Reduce heat to low and let the curry simmer for 10-15 minutes or until thickened slightly.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped cilantro leaves (if desired).
9. Serve over rice or noodles.
Cooking Time: 20-25 minutes
Shredded Tofu and Black Bean Enchiladas
These enchiladas combine the creaminess of shredded tofu with the savory flavor of black beans, all wrapped up in a crispy tortilla and smothered in a rich tomato sauce.
Ingredients:
– 1 block extra-firm tofu
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup tomato sauce
– 1/4 cup shredded cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, blend tofu until smooth. Set aside.
3. In a large skillet, sauté onion, garlic, and bell pepper until tender.
4. Add black beans, cumin, and chili powder to the skillet. Cook for 1-2 minutes.
5. Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to warm.
6. Assemble enchiladas by filling tortillas with tofu mixture, then placing them seam-side down in a baking dish.
7. Pour tomato sauce over the top and sprinkle with cheese (if using).
8. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lemongrass Shredded Tofu Vermicelli Bowl
A vibrant and flavorful bowl that combines the tender taste of lemongrass-infused tofu with the crunchy texture of vermicelli noodles.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 stalks lemongrass, bruised and chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 8 oz vermicelli noodles
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a blender or food processor, combine lemongrass, garlic, soy sauce, rice vinegar, and sesame oil. Blend until smooth.
2. Add the crumbled tofu to the blender mixture and blend until well combined.
3. Cook vermicelli noodles according to package instructions. Drain and set aside.
4. Heat a non-stick pan with a little oil over medium heat. Add the lemongrass-tofu mixture and cook for 5-7 minutes, stirring occasionally, until the tofu is tender and lightly browned.
5. Combine cooked noodles, lemongrass-tofu mixture, salt, and pepper in a bowl. Garnish with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Shredded Tofu and Kimchi Fried Rice
A Korean-inspired twist on the classic fried rice, this recipe combines crispy shredded tofu with spicy kimchi for a flavorful and filling meal.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 1/2 cup kimchi, chopped
– 1/4 cup firm tofu, drained and shredded
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kimchi and cooked rice to the skillet. Stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Push the rice mixture to one side of the pan. Crack in an egg and scramble it until cooked through. Mix the egg into the rice mixture.
6. Add the shredded tofu to the pan and stir-fry until crispy, about 2-3 minutes.
7. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: About 15-20 minutes
Shredded Tofu Satay Skewers with Peanut Sauce
Elevate your snack or appetizer game with these flavorful and easy-to-make Shredded Tofu Satay Skewers, served with a creamy Peanut Sauce.
Ingredients:
– 1 block extra-firm tofu, drained and shredded
– 1/2 cup peanut sauce (store-bought or homemade)
– 10-12 bamboo skewers
– 1 tablespoon soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon grated ginger
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together soy sauce, maple syrup, ginger, garlic powder, salt, and pepper.
3. Add the shredded tofu to the marinade and mix until well coated.
4. Thread 2-3 pieces of marinated tofu onto each skewer.
5. Bake for 15-20 minutes or until lightly browned.
6. Serve with peanut sauce for dipping.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your plant-based game with these 18 crispy shredded tofu recipes! From spicy Szechuan stir-fries to sweet and sour dishes, and from tacos to pad thai, there’s something for every occasion. Whether you’re in the mood for a savory snack or a satisfying meal, these recipes are sure to please. With flavors ranging from Korean BBQ to Massaman curry, and with options for wraps, bowls, and more, you’ll never get bored with this versatile ingredient. So go ahead, get creative, and indulge in the crispy goodness of shredded tofu!
