The robust flavors of sriracha sauce, soy sauce, and sesame oil come together in this recipe for Sriracha tofu to produce a fiery and flavorful meal. It's a delicious way to enjoy tofu as a main course or side dish, and it's perfect for vegans and vegetarians.
Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons sriracha sauce. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 clove garlic, minced. 1 tablespoon cornstarch. 1 tablespoon water. 1 tablespoon vegetable oil.
Instructions: In a bowl, mix sriracha sauce, soy sauce, rice vinegar, sesame oil, and minced garlic. Add tofu cubes to the bowl and toss gently to coat. Let marinate for 15-20 minutes. In a small bowl, mix cornstarch and water to make a slurry. Heat vegetable oil in a pan over medium-high heat. Add marinated tofu cubes to the pan and cook until crispy and golden brown on all sides, about 5-7 minutes. Pour the cornstarch slurry over the tofu and toss to coat. Cook for an additional 1-2 minutes until the sauce thickens. Serve hot, garnished with sesame seeds and chopped green onions, if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
B.C. Cooperative Learning Association
