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Sweet and Spicy Maple Sriracha Tofu

My favorite way to cook and eat tofu - Sweet, Spicy, and Sticky. I'm an avid tofu fan myself but if anyone in your life still insists that tofu is bland show them this recipe!


Tofu is undoubtedly one of the superstar foods for vegans and vegetarians for its exceptionally high protein and low calorie content. It's also a great source of calcium and magnesium. However, the real reason why I love tofu so much is simply that it's incredibly delicious and versatile!

With its tender texture and non-aggressive taste, you can pair it with whatever sauce or glaze you want. My absolute favorite and one of the most complimentary to tofu's natural taste in my opinion is this sweet and spicy glaze! 


And as far as pressing the tofu, I have tested this recipe with and without this step. The key is to use extra-firm tofu, as long as you're using the extra firm kind, they're sturdy enough to withstand the cooking process even without being pressed. But of course, if you have the time it never hurts to get rid of the water in tofu as much as possible! Just wrap the tofu block in paper towels and place a flat and heavy project on top, a frying pan or a wood cutting board would work perfectly.

This dish pairs nicely with brown rice, quinoa, or other grains you like. Throw in whatever fresh veggies you have on hand and you've got a quick a yummy lunch bowl!


INGREDIENTS:

Tofu Marinade -
1 block 14 oz Extra Firm Tofu
1 tablespoon Tamari/Soy Sauce
1 tablespoon Maple Syrup
1 tablespoon Coconut Amino
1 teaspoon Rice Vinegar

Maple Sriracha Sauce -
3 Garlic Cloves, minced
1/2 tablespoon Rice Vinegar
1 tablespoon Maple Syrup
1 tablespoon Tamari/Soy Sauce
1 tablespoon Sriracha Sauce, adjust for preferred spiciness
1/2 tablespoon Coconut Amino
1/2 teaspoon Arrowroot powder
2 tablespoon water
Olive Oil for cooking

TO MAKE:

- Drain and pat dry the tofu block with paper towels, cut it into 1/2 inch cubes;
- In a large bowl, mix together the tofu marinade ingredients, toss the tofu cubes in the marinade, set aside for at least 30 minutes;
- When ready, heat a drizzle of olive oil in a non-stick frying pan, add the tofu cubes and fry each side for about 2-3 minutes until all sides are golden brown and crispy, transfer the fried tofu cubes onto a dish and absorb excess oil with kitchen towels;
- In the same frying pan, heat another drizzle of oil, add the minced garlic, and sauté till fragrant;
- Meanwhile, in a small bowl, mix the rest of the maple sriracha sauce ingredients and whisk till well combined;
- Pour sauce mixture into the pan, stir slowly and wait till it bubbles, then add tofu cubes, stir to coat all the tofu with the sauce, keep stirring until the sauce thickens to your preferred consistency, turn off the heat;
- Sprinkle with chopped cilantro and sesame seeds, enjoy!


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