Easy Sticky Sriracha Tofu Recipe
This sticky sriracha tofu recipe is perfect for meal prepping or when you have less than 30 minutes to make a meal. It’s vegan friendly and will give you perfect sticky tofu every time. I share tips on how to get the crispiest tofu chunks before adding the sticky sauce to give you the ultimate vegan tofu recipe.
What’s in the recipe?
Tofu- It helps to drain the tofu, give it a little squeeze with a tea towel to help drain off that excess liquid and tear into bite size chunks. Toss in cornflour before frying on a high heat, this way it’ll get a lovely crispy texture to the tofu. Then add in the sauce and continue to fry on a high heat to get that lovely sticky texture.
Sriracha- To make this a sticky sriracha tofu recipe we need the key ingredient. This recipe works with either spicy sriracha or sriracha mayo, whatever your favourite.
Tamari- This is such an important ingredients, it’s got a umami flavour to it. Tamari is actually a gluten free soy sauce but I think the flavour is actually better than soy.
Grated Ginger- This is a delicious punch of flavour to the recipe, either finely chop or grate into the sauce.
Cooking Tips:
Tofu- A good non stick pan makes all the difference to your tofu staying sticky, or sticking to the pan. Tossing it in cornflour really helps give the tofu a crispy coating so make sure to toss in the flour, fry on a high heat until crispy then add the sauce.
Add the sauce- Once you’ve added the sauce you only need to fry on a high heat for a few more minutes.
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Sticky Sriracha Tofu
Ingredients
- 375 g tofu
- 3 tbsp cornflour
For the sauce:
- 2 tbsp tamari or soy sauce
- 3 tbsp sriracha / sriracha mayo
- 2 tbsp grated ginger
- 1 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp mirin optional
For the bowl:
- 2 portions sticky rice around 120g
- 120 g tenderstem
- 50 g fine green beans
- sprinkle garlic powder
- 1 tbsp tamari
- 1 spring onion finely chopped
Instructions
- Start by draining the tofu, press with a kitchen towel then tear into bite size chunks, toss in a bowl with the cornflour until coated
- Place a non stick wok on a high heat (option to add sesame oil to fry) once hot add in the tofu chunks and fry until crispy
- Meanwhile prep the rice by washing, adding to a pot and just covering with water, bring to boil then turn the heat down allowing to steam for the final 8 minutes or so
- Prepare the sauce by simply mixing the ingredients together (save a little of that grated ginger to add to the green beans later) then pour over the crispy tofu and fry on a high heat for 2 minutes, set aside in a bowl
- Add the chopped green beans and tenderstem to the wok used to fry the tofu with the garlic powder, tamari and fresh ginger and fry on a high heat for a few minutes before serving with the sticky rice and tofu, add over chopped spring onions and enjoy
If you like this recipe why not try my Grilled Tofu Sandwich with Chimmichurri
