“Honey” Sriracha Tofu

If I were to describe the perfect bite of tofu, it would be spicy, sweet, and crispy. So, when I make tofu, this recipe is my go to! It’s delicious on top of rice, paired with vegetables, mixed in with a stir fry, or eaten as is. Ready to impress tofu skeptics? Then let’s get cooking!


Ingredients:
  • 1 block tofu (extra firm is best)
  • 1 tbsp oil of choice
  • 1 tsp of rice vinegar
  • 1 tbsp soy sauce
  • 1-2 tbsp sriracha (depending on your spice liking)
  • 1 tbsp agave
  • 1 tablespoon cornstarch

Prep time: 25 minutes | Cook time: 30 minutes | Allergens: None | Category: Protein, Dinner


Instructions:
  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Press the tofu. Cut the block into three equally sized slabs and lay on a towel. Cover the tofu with the towel, top and bottom, and place heavy objects (cutting boards, pots, pans, etc) on top for at least 15 minutes to press out extra water.
  3. Once the tofu is pressed, cut the slabs into cubes.
  4. In a bowl, combine all liquid ingredients (leaving out the cornstarch.) Add in the chopped tofu and coat gently (too aggressively and the tofu may crumble.)
  5. Once the pieces are covered in sauce, sprinkle the cornstarch overtop and gently fold the pieces until all have cornstarch on them (be sure not to over mix here.)
  6. Place the tofu on your baking sheet (not touching.) Bake for 20-30 minutes, tossing the tofu midway through.
  7. Enjoy!

Notes:
  • If you want crispier tofu, press the tofu for at least one hour.
  • If you’re in a time crunch, this can be made in an air fryer as well (400 degrees Fahrenheit for 15 minutes will do the trick!)
  • If you don’t have agave, you can substitute it with a brown sugar + water mixture (same measurement as the agave)

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