Sesame Sriracha Tofu
  • 14 ounce package extra firm tofu, cut into 1 inch cubes 1
  • Sesame Oil 1 Tbsp
  • Tahini 1/4 Cup
  • Water, Sugar mixture 3 Tbsp + 1 Tbsp
  • Sriracha sauce 2 Tbsp
  • Soy Sauce 1 Tbsp
  • Rice wine vinegar 1 Tsp
  • Garlic, minced 2 Cloves
  • Fresh ginger, grated 1/2 Tbsp
  • Water 3 Tbsp
  1. Coat the bottom of a large skillet with sesame oil and place over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the tofu cubes are browned and crisp on multiple sides.
  2. Make the sauce while the tofu cooks. Whisk the tahini, maple syrup, sriracha, soy sauce, vinegar, garlic and ginger together in a small bowl. Thin with 3 to 4 tablespoons of water.
  3. Once the tofu has finished cooking, lower the heat to low and pour the sauce over the tofu, flipping a few times to coat the tofu in the sauce. Cook just until the sauce is hot and begins to bubble, about 1 minute. Careful here - cooking it too long will dry out the sauce. Remove from heat.
  4. Divide onto plates with rice, and top with sesame seeds and scallions. Serve.
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