Try these homemade honey sriracha tofu with steamed bok choy on the side. Eat right and eat well.
INGREDIENTS
- 1 block medium firm tofu
- 1 garlic clove, finely chopped
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp rice vinegar
- cornstarch for dusting (about 2 tbsp)
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 scallion, finely chopped (optional)
INSTRUCTIONS
- Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1-inch cubes.
- Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
- Dust tofu with cornstarch until all sides are coated.
- Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits!
- Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
- Add sauce and gently coat tofu cubes. Cook for 3 minutes.
- Turn the heat off and add sesame oil and sesame seeds.
- Stir once more to evenly coat tofu cubes and serve topped with scallions.
Credits to: pickledplum.com
