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sticky sriracha tofu recipe

Sticky Sriracha Tofu

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

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