Sweet and Spicy Sriracha Tofu. The crispy tofu, the heat of Sriracha, and the sweet agave sauciness make one fine combination.
277 kcal
/serving
20 min
Serves
4
Easy
Asian
Vegetarian
Vegan
Ingredients
- 1 block (350 g) extra-firm tofu (drained and pressed (see notes), cubed)
- 1/3 cup cornstarch
- 2 tbsp oil for frying
- cooked rice for serving
- 1 cup (240ml) water
- 1/4 cup soy sauce
- 1/4 cup white sugar
- 1 - 3 tbsp Sriracha ((depending on your spice preference))
- 2 tbsp agave
- 3 cloves garlic, (minced)
- 2 tbsp cornstarch
- 2 tbsp water
Preparation
Not specified
Cooking
- To make the tofu: add the tofu to a medium bowl with the cornstarch.
- Toss well to coat, and shake off excess.
- Heat the oil in a pan and fry the tofu cubes until all sides are browned.
- About 4 minutes each side.
- Drain tofu on paper towel to get rid of excess oil.
- To make the Sriracha sauce: in a small saucepan, 1 cup (240ml) water, soy sauce, sugar, sriracha, agave, and garlic, then bring to a boil.
- In a small bowl or glass, mix the cornstarch and 2 tablespoons water together.
- Pour the cornstarch mixture into the sauce and whisk well.
- Continue to cook another minute or two until the sauce thickens.
- Toss the sauce with the tofu and serve over a bed of rice.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
277
Calories
9.4g
Protein
8% DV
37.9g
Carbs
13% DV
10.8g
Fat
14% DV
1.6g
Fiber
4% DV
20.6g
Sugars
1080mg
Sodium
72% DV
| Diet Type | Balanced |
| Health Labels | Low Potassium Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
| Allergen Info | Gluten Wheat |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
