The Real Honey Sriracha Tofu
Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!
Foto: Pickled Plum — Caroline Phelps
Ingredients
- 14 ounce block medium firm or extra firm tofu
- 1/4 cup cornstarch, for dusting
- 3 tablespoons vegetable oil or other neutral oil
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 g reen onion, finely chopped (optional)
- 1 clove garlic, minced
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 1/2 tablespoon honey – (for vegan: use pure maple syrup or agave nectar)
- 1 tablespoon rice vinegar
Steps
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Drain the tofu. Wrap the tofu in a couple of paper towels and place it on a plate. Cover with another plate and let sit for 15 to 20 minutes, to remove excess water. Or, if you have one, use a tofu press to remove excess water.
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. Meanwhile, whisk the ingredients for the sauce in a bowl and set aside.
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. Unwrap the block of tofu and slice into bite size cubes (about 1½ inches all around).
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. Dust the tofu cubes with cornstarch until all the sides are coated.
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. Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
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. Add the sauce and gently coat the tofu cubes. Cook for 3 minutes.
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. Turn the heat off and drizzle the sesame oil on top. Toss and transfer the tofu to a serving plate.
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Top with sesame seeds and green onions and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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