This tofu is anything but bland - spice up your meatless mondays with this delicious dish.
People often complain that tofu can taste bland, but when it's seasoned the correct way it can be packed with flavor. The combination of sweet and spicy is one of my favorites so I'm obsessed with this dish. Plus, this is so quick easy to whip up!
1 brick of tofu
1 tbsp of sesame oil
1-2 tbsp of cornstarch
3 tbsp soy sauce
3 tbsp honey
1 tbsp sriracha
1 tsp sambal
1/2 tsp rice vinegar
Optional: 2 cloves garlic (chopped)
Squeeze out the excess moisture in your tofu by pressing it. Wrap your tofu in paper towel, and then rest a heavy pot on top for anywhere between 10-30 minutes. This will help to release water from the tofu.
Chop your tofu into cubes and cover each cube evenly with cornstarch. The cubes are still fragile since they are uncooked at this point, so be gentle. I just smoothed the cornstarch over the cubes using my hands.
Fry your tofu in sesame oil on medium heat until both sides are golden brown and crispy. If you want you can add more oil to the pan but I found that about a tbsp is enough.
Sauce + Assembly:
Mix together all of the sauce ingredients in a bowl and then pour your sauce into a non-stick pan
Heat the sauce for about 30 seconds on low heat and then toss in your tofu. Continue cooking until the sauce has thickened to your desired consistency.
Serve tofu over a bed of rice and garnish with green onions.