Crisp tofu blanketed with a slightly sweet and deliciously spicy Sriracha sauce… Dinner is served! Depending on dietary restrictions I’ve included vegan and gluten-free options within the recipe. Just choose whichever applies and you’re good to go!
14 oz package EXTRA FIRM tofu
1 TBSP cornstarch or arrowroot powder plus extra as needed
2 TBSP frying oil
1-2 TBSP sliced green onion
1-2 tsp toasted sesame seeds
SWEET AND SPICY SRIRACHA SAUCE
1 cup water
1/4 cup low-sodium soy sauce or gluten-free tamari soy sauce if GF
1/4 cup granulated sugar
2 TBSP honey or sweet chili sauce
2-3 cloves garlic (peeled and minced)
1-3 TBSP Sriracha
1 tsp toasted sesame seeds
Drain and remove tofu from package. Slice the block of tofu into two 1/2 inch thin planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
Once the water has been pressed from your tofu, cut each plank into 8 bite-sized cubes, for 16 pieces total.