Sticky Sriracha Tofu Bowl

This sticky sriracha tofu bowl is one of the best ways to enjoy tofu. The bite-sized pieces are first fried for that crunchy exterior and then drowned in sweet and spicy sriracha sauce. I love serving it on rice with some fresh veggies.

Servings servings

Ingredients

For the fried tofu:

1 block extra-firm tofu, drained, pressed and cubed (~250g)
¼ cup cornstarch
1 tablespoon vegetable or olive oil , for frying

For the sticky sriracha sauce:

½ cup water
⅛ cup soy sauce or tamari (if GF)
⅛ cup coconut sugar (can substitute with brown sugar)
1 tablespoon sriracha
1 tablespoon maple syrup
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water

Instructions

Add the tofu to a medium bowl with the cornstarch. Toss well to coat and shake off any excess starch.
Heat the oil in a pan and fry the tofu cubes until all sides are browned; about 4 minutes each side. Drain tofu on a paper towel to get rid of excess oil.
In a small saucepan, mix water, soy sauce, sugar, sriracha, maple syrup and garlic, then bring to a boil. In a small bowl or cup, mix the cornstarch and 2 tablespoons of water. Pour the cornstarch mixture into the sauce and whisk well. Continue to cook for another minute or two until the sauce thickens.
Coat fried tofu cubes with the sticky sauce.
Serve over rice with fresh vegetables of your choice. See my suggestions above.

Nutrition