Description
Spicy Tofu will bring the heat to any dish or bowl! Spiced with sriracha and ginger, you'll get a ton of flavor with every bite.
Ingredients
Scale
- 4 Tablespoons Sriracha
- 0.25 cup Low Sodium Soy Sauce
- 1-2 Tablespoons Maple Syrup
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ginger Powder
- 1 Tablespoon Cornstarch + 3 Tablespoon Water
- 1 Block Extra Firm Tofu
Instructions
- Start Cooking the Tofu: If using our Crispy Tofu, follow the directions there. If not, cube your tofu in to medium squares. Then either air fry them at 400 F for 10 minutes or bake them at 400 F for 10 to 15 minutes, or until golden brown. You can also pan fry your tofu and set on a paper towel to absorb the excess oil.
- Mix the Sauce: Add all the other sauce ingredients, EXCEPT the corn starch and it's water, to a measuring cup. Stir them together.
- Boil: Add the mixture to a small pot and bring it to a medium boil.
- Create the Slurry: Add the cornstarch to a small measuring cup and then add the water. Then mix quickly and add to the small pot.
- Stir to Properly Thicken: You'll need to stir constantly for a few minutes to get the cornstarch slurry to properly mix into the sauce. It will become a sticky and goopy sauce when it's ready.
- Add to Tofu: Put your finished tofu in a large bowl. Add the sauce to in an mix with a large spatula.
- Serve and Enjoy!
Notes
- Note 1: Cornstarch has a habit of seizing if you don't add it quickly to your sauce. Avoid this by keeping the cornstarch and water separate until you need them for your recipes. Also, make sure your boil for the sauce isn't TOO strong as we find a hot pot can weaken a cornstarch slurry.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Tofu, Dinner
- Method: Stovetop
- Cuisine: Asian, Healthy
Keywords: Vegan Dinner Recipes, Tofu Recipes