Sriracha Tofu
If you’re in the mood for a delightful twist on tofu, you’ve landed in the right spot! This Sriracha Tofu recipe is packed with flavor and is ready to light up your taste buds. Imagine crispy tofu cubes kissed by the heat of Sriracha and the crunch of fresh veggies. It’s not just a meal; it’s an experience, and I’ll guide you every step of the way!
Ingredients
- 1 block of firm tofu or extra-firm, drained and pressed
- 2 tablespoons of Sriracha more if you like it spicy, less if you're more on the timid side!
- 2 tablespoons of soy sauce or tamari for gluten-free
- 1 tablespoon of maple syrup honey works too if you’re not keeping it vegan!
- 1 tablespoon of sesame oil for that yummy nutty flavor
- 1 bell pepper sliced (any color you like!)
- 1 cup of broccoli florets frozen or fresh
- 1 teaspoon of garlic powder or 2 cloves of minced fresh garlic
- 1 teaspoon of cornstarch optional, but it really helps with the crispy factor!
- Sesame seeds for garnish totally optional, but they’re pretty!
Instructions
- Press the Tofu: First, you want to get that tofu as dry as a desert. Wrap it in a clean kitchen towel, place a heavy plate on top, and let it press for about 15 minutes. Say goodbye to soggy tofu!
- Cut and Marinate: Slice the tofu into cubes—about 1-inch pieces. In a bowl, whisk together the Sriracha, soy sauce, maple syrup, sesame oil, garlic powder, and cornstarch. Add the tofu cubes and toss gently. Let it marinate for about 10 minutes while you prepare the veggies.
- Get the Pan Hot: Heat a non-stick skillet over medium-high heat. Add a splash of sesame oil (or whatever oil you love) and wait for it to get shimmering!
- Cook the Tofu: Carefully add the marinated tofu to the skillet in a single layer. Let it cook undisturbed for about 5 minutes until golden and crispy. Then toss and cook for another 5-7 minutes until all sides are beautifully crispy. Oh, the smell will be heavenly!
- Add the Veggies: Toss in your bell peppers and broccoli. Sauté them for about 5-7 minutes until they’re vibrant and tender but still have a nice crunch. We want color and texture, my friends!
- Serve and Garnish: Once everything’s ready, plate it up and sprinkle some sesame seeds on top. Maybe drizzle a tiny bit more Sriracha if you’re feeling zesty. Grab your fork or chopsticks and dig in!