Description
A deliciously spicy and crispy tofu dish tossed in a savory, tangy sauce—perfect for a satisfying vegan meal or appetizer.
Ingredients
Units
Scale
- 14 oz firm tofu, drained and pressed
- 2 tbsp cornstarch
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 green onion, chopped
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Cut the pressed tofu into 1-inch cubes and pat dry with paper towels.
- Toss tofu with cornstarch and salt in a bowl until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
- In the same pan, sauté garlic and ginger for 1 minute until fragrant.
- Add soy sauce, sriracha, rice vinegar, maple syrup, and sesame oil. Stir and simmer for 2–3 minutes.
- Return the tofu to the pan and toss to coat it evenly in the sauce.
- Garnish with chopped green onion and sesame seeds. Serve hot.
Notes
- For extra crispy tofu, bake or air fry instead of pan-frying.
- Adjust spiciness by increasing or decreasing the amount of sriracha.
- Press tofu for at least 15 minutes to remove excess moisture before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 0mg