Sriracha Tofu

Sriracha Sauce. A sauce I was recently introduced to and loved it at first taste! It is tangy but also has some zip.

Tofu. A protein I would normally only eat in Pad Thai (and rarely noticed it – I always thought it was a scrambled egg). However, tonight I bought tofu for the first time. I bought tofu because I saw a recipe on Pinterest that looked so delicious that I could not pass up. Check out the website where I found this awesome recipe:

It doesn’t taste like kitchen

What I did differently: I used honey instead of agave (sweetener) and I did not have cornstarch to thicken the sauce so I used flour instead.

What I enjoyed about this recipe: It is so easy to prep and to make. Also, it had a little snap, which I like.

If you have not tried tofu before, but love spice, this might be a good recipe to start off with, as the tofu is cut up into small cubes. For those who have not had tofu before, yes it is an acquired texture. You must try and then decide if you like it. To be honest, I never thought I would like tofu, but I really did enjoy it, and will begin to incorporate into my cooking more often. *There are so many varieties of tofu. Therefore, take a look at this article that explains the diffetent types of tofu that you can buy:

@ the kitchen

If you love tofu, but do not love spice, do not add 3 tbsp of Sriracha sauce.

Yet, if you love both main ingredients, you will definitely love this recipe! Check out my pictures and then attempt this easy recipe and let me know what you think! I look forward to hearing from you.

Tofu mixed with flour

Fry tofu (4 minutes on each side)

Fry tofu (another 4 minutes)

Once tofu is cooked, prepare the sauce

Mix tofu and sauce together

Et voilà!



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