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Sriracha Tofu

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A sweet and spicy baked tofu that requires only 4 ingredients! A perfect vegan and gluten free protein served alongside some fried rice or stir fry.

Ingredients

  • 1 14-ounce block extra-firm tofu
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons organic soy sauce or liquid aminos (I used gf tamari)
  • 1/2 tablespoon coconut sugar
  • Protein Fried Rice or fried rice for serving
  • optional toppings: sesame seeds, green onions, Sriracha

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Wrap tofu in paper towels, place in the sink and set a heavy object on top. Let drain for 10-15 minutes.
  3. In a medium bowl, add Sriracha, soy sauce and sugar. Cut the tofu into 1/2-inch chunks; toss in the sauce.
  4. Place tofu on the baking sheet. Cook for 20-25 minutes (After 25 minutes, I increased the temperature to 415 degrees F, and baked the tofu for an extra 10 minutes because I wanted it to be a bit crispier. If you go this route, keep an eye on it to make sure the sauce doesn’t burn).

Notes

To reheat, I threw the tofu in a single layer in a skillet with some oil and cooked until hot and slightly crispy.

Recipe from Vegan with a Budget. Reprinted with permission from the author.

Find it online: https://www.fooduzzi.com/2016/10/sriracha-tofu/

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