Sweet & Spicy Sriracha Tofu

• Vegan
• Gluten free

• Produce

  • 3 Cloves Garlic

• Refrigerated

  • 1 Block Tofu, extra firm

• Condiments

  • 2 tbsp Agave
  • 1/4 cup Soy sauce
  • 1 tbsp Sriracha

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1/2 cup Cornstarch
  • 1/4 cup White sugar

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 1 cup Water

Found on itdoesnttastelikechicken.com

Description

Ingredients

• For the Tofu:
• 1 Block Extra Firm Tofu, drained and pressed for 15-30 mins
• ⅓ Cup Cornstarch
• 2 Tablespoons Oil for Frying (more if needed)
• Cooked rice for serving
• For the Sriracha Sauce:
• 1 Cup Water
• ¼ Cup Soy Sauce
• ¼ Cup White Sugar
• 1 - 3 Tablespoons Sriracha (depending on your spice preference)
• 2 Tablespoons Agave (or to taste)
• 3 Cloves Finely Minced Garlic, minced
• 2 Tablespoons Cornstarch + 2 Tablespoons Water

Directions

• To make the tofu: cut the tofu into cubes, then add them to a medium bowl with the cornstarch. Toss well to coat, and shake off excess.
• Heat the oil in a pan and fry the tofu cubes until all sides are browned. About 4 minutes each side. Drain tofu on paper towel to get rid of excess oil.
• To make the Sriracha sauce: in a small saucepan, add the water, soy sauce, sugar, sriracha, agave, and garlic, then bring to a boil. In a small bowl or glass, mix the cornstarch and water together. Pour the cornstarch mixture into the sauce and whisk well. Continue to cook another minute or two until the sauce thickens.
• Toss the sauce with the tofu and serve over a bed of rice.