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.
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
Nutrition Facts
Sticky Sriracha Tofu Bowl
Amount per Serving
Calories
378
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Sodium
1016
mg
44
%
Potassium
75
mg
2
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
19
g
38
%
Vitamin A
11
IU
0
%
Vitamin C
6
mg
7
%
Calcium
270
mg
27
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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