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Home >> Articles >> Recipes
Sriracha Honey Tofu Bowls
Serves
4
Total Time
30 minutes
Ingredients
1 (14-ounce) package firm tofu (about 397 g)
1/4 cup reduced-sodium soy sauce (about 60 g)
1 tablespoons sriracha (about 34 g) - 2 was too much
3 tablespoons honey (about 63 g)
2 tablespoons rice vinegar (about 30 g)
4 garlic cloves, minced (about 12 g)
2 tablespoons cornstarch (about 16 g)
2 tablespoons canola or avocado oil, plus more as needed (about 28 g)
For Serving
Steamed rice
Persian (mini) cucumbers, thinly sliced
Carrot matchsticks
Sliced avocado
Instructions
Using either a tofu press or two heavy objects such as plates lined with paper towels, press the tofu until its excess moisture has been released, 15 to 30 minutes.
While the tofu is being pressed, in a small saucepan, combine the soy sauce, sriracha, honey, rice vinegar, and garlic and cook over medium heat, stirring occasionally, until the mixture is warm and smooth, about 1 minute. Set aside.
Cut the tofu into 1-inch cubes. In a large bowl, toss the cubed tofu with the cornstarch until evenly coated on all sides.
Line a plate with paper towels. Heat the oil in a large nonstick skillet over medium-high heat until it shimmers. Once the oil begins to shimmer, working in batches, carefully add the tofu in a single layer, making sure to keep the cubes separated from one another to prevent sticking. Cook the tofu until golden brown on the bottom, 3 to 5 minutes. With tongs or a small spatula, turn the tofu over to brown the other side, 3 to 5 minutes longer. Remove the tofu from the skillet and place on the paper towels to drain. Add more oil to the skillet if necessary for the subsequent batches.
Once all of the tofu has browned, carefully wipe any excess oil from the pan. Reduce the heat to low, return all of the tofu to the skillet, and toss with the sriracha-honey sauce. Simmer until the sauce is slightly thickened, about 1 minute.
To serve: Divide the rice among 4 bowls. Top half of the rice with the tofu and place the vegetables alongside the tofu. Drizzle the tofu or the entire plate with any sauce remaining in the skillet.
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