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.
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