CRISPY HONEY SRIRACHA TOFU #vegetarian #dinner

CRISPY HONEY SRIRACHA TOFU #vegetarian #dinner

There are a lot of tofu recipes out there yet not every one of them are equivalent. I'm certain you've heard individuals state that tofu poses a flavor like cardboard and I'm here to disclose to you that is not valid! Tofu can be marvelous in the event that you realize how to cook it the correct way. One thing to recall is that the arrangement is as significant as the flavoring of the dish. Give it love and consideration and it will compensate you by turning into the focal point of your recipes.

Take this nectar sriracha tofu for instance – beside being one of the most cherished recipes on my blog, it grandstands how adaptable a basic square of soybean can be!

A fresh Tofu Recipe that preferences simply like Chinese take out! Hurled in a sweet and hot nectar sriracha sauce, these tofu 3D squares are heavenly and prepared in only 15 minutes!

I love to eat this tofu recipe with a side of rice and veggies. The tofu shapes are cushioned and damp within, and decent and fresh outwardly. So yummy!

Also try our recipe Kung Pao Tofu

CRISPY HONEY SRIRACHA TOFU #vegetarian #dinner #tofu #recipes #meatless

Tofu 3D squares covered with corn starch and seared until firm. At that point hurled in a zesty and sweet honey sriracha sauce. Solid thus astonishing! Vegan supper for tofu darlings and tofu fledglings!


  • 14 ounce block medium firm tofu
  • 1 clove garlic (minced)
  • 2 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 tablespoons potato starch or corn starch (for dusting)
  • 3 tablespoons vegetable oil (or other neutral oil)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 scallion, finely chopped (optional)


  1. Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.
  2. Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
  3. Dust tofu with cornstarch until all sides are coated.
  4. Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
  5. Add sauce and gently coat tofu cubes. Cook for 3 minutes.
  6. Turn the heat off and add sesame oil and sesame seeds.
  7. Stir once more to evenly coat tofu cubes and serve topped with scallions.

Read more our recipe : Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing

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