Crisp tofu blanketed with a slightly sweet and deliciously spicy Sriracha sauce… Dinner is served! Depending on dietary restrictions I’ve included vegan and gluten-free options within the recipe. Just choose whichever applies and you’re good to go!
SWEET AND SPICY SRIRACHA SAUCE
Ingredients:
- 14 oz package EXTRA FIRM tofu
- 1 TBSP cornstarch or arrowroot powder plus extra as needed
- 2 TBSP frying oil
- 1-2 TBSP sliced green onion
- 1-2 tsp toasted sesame seeds
SWEET AND SPICY SRIRACHA SAUCE
- 1 cup water
- 1/4 cup low-sodium soy sauce or gluten-free tamari soy sauce if GF
- 1/4 cup granulated sugar
- 2 TBSP honey or sweet chili sauce
- 2-3 cloves garlic (peeled and minced)
- 1-3 TBSP Sriracha
- 1 tsp toasted sesame seeds
Instructions:
- Drain and remove tofu from package. Slice the block of tofu into two 1/2 inch thin planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
- Once the water has been pressed from your tofu, cut each plank into 8 bite-sized cubes, for 16 pieces total.
- Get full recipe==>>peasandcrayons.com
