Sunday, October 27, 2019

Sriracha Tofu Hack

Delicious, savory Sriracha Tofu is fabulous as is but makes a wonderful addition of flavorful protein to soups, wraps and sandwiches, stir-frys, etc - think luscious rice noodle filled pho, banh-mi type of sandwiches, filling for sushi, salads, and grain and veggie bowls. Srirach Tofu also makes a lovely starter (sprinkled with a few sliced green onions if you like) served with other starters and snacks.

Sriracha Tofu
It is well worth the small amount of effort to prepare - you get at least double the amount for less than the price of the ready-made and lots more flavor! Be warned though - Sriracha Tofu is so yummy, it is easy to eat the whole batch!

Extra Firm Tofu works the best but firm is acceptable.

For extra umami, mix in a little tamari when marinating/cooking the tofu. Tamari and coconut aminos  are gluten-reee sauces prepared without wheat. For best results, cook the tofu slowly and long over low heat. A little pinch of salt maybe added if desired.

5 Servings - maybe!


1 Block (~16 oz) Extra Firm or Firm Tofu
1/4 - 1/2 cup Sriracha Sauce
Tamari Sauce/Coconut Aminos


Drain the tofu thoroughlyand dry off with paper towels. Slice the tofu evenly into 10 slices crosswise. Have a small container with a tight-fitting lid ready to keep the tofu and sauce. Use the smaller amount for mild and the larger for spicy tofu. If using smaller amount of Sriracha, tamari will be needed for well seasoned tofu.

Spread a layer of the Sriracha on the bottom of container. Coat tofu slices on both sides with the sauce and place them in the container; it is fine to stack the slices. Pour any remaining sauce over the tofu. Tightly cover.

Place the tofu in the fridge for at least 3-4 hours or overnight for best results. 

When ready to use, warm a non-stick skillet with cover and place tofu slices in a single layer. Baste with some of the sauce in the contianer. Cover and cook over low heat for about 5 minutes or so until the sauce has been absorbed; turn the tofu slices to cook the other side. Cook until all the sauce is absorbed again and tofu is browned a little. 

Repeat with the rest of the tofu. 

Serve hot or warm. Delicious cold too if there is any left; think sandwiches or salads.


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