By Andy Smith
Sticky Sriracha Tofu
5 steps
Cook:30min
This sticky sriracha tofu recipe is perfect for meal prepping or when you have less than 30 minutes to make a meal. It's vegan-friendly and will give you perfect sticky tofu every time. I share tips on how to get the crispiest tofu chunks before adding the sticky sauce to provide you with the ultimate vegan tofu recipe.
Updated at: Sun, 10 Nov 2024 15:37:57 GMT
Nutrition balance score
Great
Glycemic Index
67
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories491.4 kcal (25%)
Total Fat10 g (14%)
Carbs77.8 g (30%)
Sugars9.3 g (10%)
Protein25.4 g (51%)
Sodium2162.7 mg (108%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Start by draining the tofu, press with a kitchen towel then tear into bite size chunks, toss in a bowl with the cornflour until coated
Step 2
Place a non stick wok on a high heat (option to add sesame oil to fry) once hot add in the tofu chunks and fry until crispy
Step 3
Meanwhile prep the rice by washing, adding to a pot and just covering with water, bring to boil then turn the heat down allowing to steam for the final 8 minutes or so
Step 4
Prepare the sauce by simply mixing the ingredients together (save a little of that grated ginger to add to the green beans later) then pour over the crispy tofu and fry on a high heat for 2 minutes, set aside in a bowl
Step 5
Add the chopped green beans and tenderstem to the wok used to fry the tofu with the garlic powder, tamari and fresh ginger and fry on a high heat for a few minutes before serving with the sticky rice and tofu, add over chopped spring onions and enjoy
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