Sticky Sriracha Tofu
Crispy baked tofu glazed in a sticky sriracha and sesame sauce.
For the Crispy Tofu
- 300 g tofu (extra firm)
- 6 tbsp cornflour
- 1/2 tsp Chinese five spice
- pinch fine sea salt
- 2 tbsp vegetable oil
For the Sticky Sriracha Sauce
- 1 tbsp vegetable oil
- thumb sized piece ginger (peeled and sliced into match-sticks)
- 2 dried red chillis
- 2 cloves garlic (crushed)
- 2 spring onions (sliced into 1cm pieces, white section separated from the green section)
- 60 ml soy sauce
- 60 ml rice vinegar
- 80 ml vegetable stock
- 2 tbsp light brown sugar
- 1/2 tbsp sriracha
- 1 tbsp corn starch (+1 tbsp water)
- 1/2 tbsp white sesame seeds
To Make the Crispy Tofu
Preheat the oven to 200c.
Slice the drained, pressed tofu into 16 rectangles.
In a medium bowl, mix together the corn flour, Chinese five spice and salt. Toss the Tofu in the corn flour mixture. Spread on a baking sheet and drizzle with the oil.
Place in the oven and bake for 35 minutes (or until golden brown and crispy), flipping the tofu half way through. While baking make the sauce. Once baked, remove from the oven.
To Make the Sticky Sriracha Sauce
In a frying pan or wock over a medium/high heat, add the oil and bring to temperature.
Add the ginger and fry for around 30 seconds before adding the chillis, garlic and the white parts of the spring onions. Fry for a further minute or two then add the soy sauce, vinegar, stock, sugar and sriracha sauce. Reduce the heat to medium and allow to simmer for a few minutes.
Whisk together the corn starch with the tbsp of water in a small bowl then add the corn starch slurry to the sauce. Stir and simmer until thickened and sticky.
Add the crispy tofu, sesame seeds and green spring onion pieces and stir to combine. Serve with steamed or boiled rice.
Calories: 503kcal | Carbohydrates: 46g | Protein: 18g | Fat: 28g | Saturated Fat: 17g | Sodium: 1937mg | Potassium: 97mg | Fiber: 2g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 6mg | Calcium: 246mg | Iron: 4mg