Ever wake up on a Sunday craving waffles, but without the gluten? While it tastes great, waffles with regular flour and sugary syrup aren’t always the best option. They can send you into a carb coma, and who wants that when you have great adventures…
Whole Roasted Cauliflower – The Method What happens when you have a head of cauliflower in your produce drawer, but you’re not quite sure what to do with it? Sure, you can add buffalo sauce, fry it, or even turn it into rice. Those are…
Say hello to the Date Lady. She’s here for you in your time of need when it comes to baking, cooking, and general eating. She’s here to add depth, deliciousness, and a naturally sweet element to your Sticky Date Sriracha Tofu.
This Sticky Date Sriracha Tofu is the perfect savory recipe. Keep reading to find out what makes the addition of the date syrup so amazing in this recipe!
Date Syrup: A Sweet Alternative
Honestly, I’ve been searching for an alternative to honey or agave for awhile. Honey can be a bit too sweet, and adds a botanical feel to your sauces. Agave, then has a high fructose content. We don’t want that.
Enter: date syrup. It’s good stuff. It provides a higher vitamin and mineral content than other alternative sweeteners such as potassium, calcium, magnesium, and phosphorous. The health benefits are clear.
In baking, date syrup works wonderfully. It’s got a caramel-like texture, meaning it is even more luxurious than granulated white sugar, honey, or agave. You can incorporate it into your favorite muffin recipes, pour it onto an ice cream cone or slather it onto french toast. The possibilities are endless.
But what about savory dishes? How does that work? In our Sticky Date Sriracha Tofu, it’s complex, spicy and delicious:
Savory Dishes: Using Date Syrup for Sticky Date Tofu
Tofu recipes that involve sweet and spicy elements often need a thickening agent, such as cornstarch to create that sticky sauce you get when you order takeout. However, no need for cornstarch with the date syrup.
The date syrup, along with the spice elements of the sauce, is perfect for basting the tofu. The basting action results in a rich sauce that sticks to the tofu just like we want it to.
Crispy Sticky Date Tofu: The Method
Tofu recipes often involve coating the tofu in flour, and either shallow frying it or deep frying the tofu. No need for that here. Prepping the tofu by pressing it with paper towels and a heavy object is essential here, so make sure you don’t skip that step. Then, you cube the tofu into little bite-sized pieces.
Then, cook the tofu in a lightly oiled pan in batches. This way you can flip those little cubes easily, and you can treat the tofu with the utmost care. It’s much easier to manage the tofu when the pan isn’t too crowded, and you can easily control the process.
So, grab your date syrup, tofu, and the accompanying ingredients and get started. You’re on your way to creating the best Sticky Date Sriracha Tofu.
Don’t forget to taste the sauce as you mix it, adjusting the spice level and sweetness to your preference. One thing is for sure: you’ll be more than impressed with this Sticky Date Sriracha Tofu. There’s nothing like that sweet and spicy combo.
You’re gonna rock this recipe.
I love nothing more than to hear from you, so if you try the recipe, let me know in the comments below!
Sticky Date Sriracha Tofu
- 2 tbsp coconut oil
- 1 block extra firm tofu
- 2 tbsp date syrup I use the Date Lady brand!
- 3 tbsp soy sauce
- 1 tsp red chili flakes
- 2 tbsp sriracha
- 1/2 tsp black pepper
- 2 tsp distilled white vinegar
- 2 cloves minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame seeds
- 1 tbsp chopped green onions
Prepping the Tofu
- Drain the tofu between paper towels and something heavy on top, such as a wooden cutting board. To read more about pressing tofu, check out this blog post.
- After waiting at least 30 minutes for the water to drain out, slice the tofu into cubes.
Preparing the Sauce
- Whisk together the date syrup, soy sauce, sriracha, black pepper and white vinegar in a bowl.
Cooking the Tofu
- Heat the coconut oil over medium heat in a skillet. Cook tofu for 3-4 minutes on each side, then flip the cubes and cook for an additional 3-4 minutes on the other side. I like to cook my tofu in batches, so the cubes are easier to manage, and they crisp up so much better this way. This extra step is worth it!
- Remove the tofu from the pan and set aside.
- Add the garlic and ginger to the pan, let it become fragrant for about 30 seconds. Add the tofu back to the pan, and pour in the sauce.
- Use a spoon to baste the tofu as it cooks. Cook for 3-4 minutes over medium heat until the tofu is coated in the sauce, and the sauce thickens.
- Serve with white rice, or alongside some sesame bok choy. Garnish with chopped green onions and sesame seeds. Enjoy!
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Remember the sad, tired looking vegetable tray at your last summer barbecue? There was a little ramekin of bland hummus in the middle, and instead of reaching for the raw veggies, your guests ate the store bought chips. Sad times.
You see, hummus doesn’t have to be boring and sad. It doesn’t have to disappoint you or your guests. This recipe is a novel approach towards hummus: it has color, zest, and earthiness.
I opted for cooked beets to keep it easy and simple. I wanted mine to bright and beautiful, so I used about three quarters of the pack of beets. Of course, I next whizzed up some chickpeas in the blender. Then I reached for a lime, zested that up, and squeezed the juice into the mixture. I incrementally added the other ingredients, tasting and adjusting as necessary.
I remember serving this to my family, with my chickpea tostada recipe. They loved it! I think the color had almost as much to do with it as the flavor. Feel free to serve yours on it’s own with seedy crackers, freshly sliced cucumbers, or spread onto a vegetable sandwich for lunch.
Feel free to run wild with this recipe. It’s red hummus, after all. You make the rules here!
- 1/2 - 1 container cooked beets (I used Love Beets brand)
- 1 15oz can chickpeas
- 1 lime juiced
- 1 lime zested
- 3 cloves garlic minced
- 2 tbsp tahini paste
- 1/4 cup avocado oil
- dash salt and pepper
- Blend the cooked beets in a food processor until smooth.
- Add the chickpeas, and blend with the beets until it is a hummus-like consistency.
- Add remaining ingredients and blend.
- Taste and adjust based on preference. Add more lime juice for zestiness, beets for earthiness, avocado oil for a more buttery texture. You're the star of the show, make it what you wish!
- Will stay fresh for a week refrigerated.
How are you, foodie lovers? I hope you are healthy, well, and happy.
With the stay-at-home advisory in effect in Boston, the restaurant industry is suffering. Some restaurants are temporarily shutting down. Others are offering delivery and takeout. The situation is changing everyday. Restaurant owners are faced with tough decisions. What can you do to help?
The best way to help is to support local businesses. Take a break from the Pinterest perfect crock-pot recipes. Put down the knitting needles and the dumbbells.
Then, check out the list below for veggie-friendly restaurants, and order directly through the restaurant or a delivery service like UberEats, Doordash, or Postmates.
Let one your favorite restaurants do the cooking for you.
Keep reading for a list of Boston restaurants you can order take-out or delivery from.
Here Are 15 Veggie-Friendly Boston Restaurants You Can Order Take-Out/Delivery From:
A beloved spot near Boston University, Brown Sugar Cafe is known for their fresh take on Thai with kaffir lime leaves, galanga, and hot chillies. Choose the Homestyle Scallion Pancakes with ginger sauce as an appetizer, and finish with Tofu-Basil in a garlic chili sauce. You wouldn’t order Thai food without dessert, right? Thought so. Finish with Chilled Lychee or the Brown Sugar Banana Dumpling.
This joint uses fresh, organic ingredients that will make you feel amazing. Their menu features naturally sweet smoothie bowls, salads, and artisan toasts. Try the Super Acai bowl, with almond butter, berries, banana and goji berries. For something warm, order Cashew Butter Toast, made from sprouted grain bread and topped with drippy nut butter, sliced banana and drizzled honey.
FoMu is famous for one thing, and they do it well. Scratch-made plant based ice cream. It’s sweet, organic, and delicious. So, you really can eat ice cream for dinner and not feel bad about it. Treat yourself to Magic Bar, rich dulce de coconut ice cream blended with dark chocolate, toasted peanuts, and crumbled oats. For something lighter, try their Sweet Lavender ice cream.
Inspired by Eastern Mediterranean Cuisine, you could close your eyes and choose anything off the menu and it would be a good choice. Order the Halloumi Cheese or Falafel. Or, make a meal out of their nutritious sides like Babaganouj, Grape Leaves, and Fattoush Salad. Have a mezze party.
A vegan restaurant that transforms your favorite Chinese dishes into veggie-friendly creations. How do they do it? Is it magic? Probably. The Happy Family dish is a local favorite: deep fried tofu served with a sweet chili basil sauce. Or, try the Seitan sautéed with bell peppers and spicy lemongrass.
A Korean restaurant with homemade tofu, deep red soups, and fermented vegetables. Order Soondubu Jjigae, a bubbling red soup with gochujang and tofu. Eat it with rice and kimchi.
Lucy Ethiopian Cafe
Ethiopian cuisine is nourishing, spicy, and delicious. Also, it’s totally acceptable to eat with your hands. Try the Atkilt Combo, served with Misir Wot, Gomen, and Tikel Gomen. I promise those dishes contain good, delicious things: spicy lentils, garlic-ginger collard greens, and slow-stewed cabbage. These recipes cook for hours, simmering in bright spices and served with Injera, a flatbread made out of teff flour.
Healthy bowls filled with chickpeas, lentils, and veggies. With vegan-friendly meals under $10, this restaurant is a local favorite in Dorchester. Think wraps, macro bowls, smoothies and fresh juices to help you get that glow. Try the Rasta Wrap with a Golden Milk Shake. Bliss!
Fine-dining vegan and vegetarian cuisine with a variety of legumes, soups, crepes and pastries. For lunch, order the jackfruit tacos with serrano chili. For a dinner option, try the Pistachio & Coconut Herb-Crusted Tofu, served with a pan-seared corn cake, spinach, and finished with a jalapeno relish and cilantro chutney. It’s healthy, upscale, and vegetable focused. Cheers to that.
A wellness-focused plant-based eatery, you’ll feel refreshed and nourished after eating one of the carefully prepared menu items. Try the Date Toast served with date spread, banana, chia, and cinnamon on organic, slow-rise sourdough bread. Pair it with the Immunity Booster, which has lemon and echinacea to keep you at your healthiest. All made with love and good vibes.
A healthy, environmentally friendly restaurant, the menu features Mediterannean flavors paired with local ingredients. Vegetarian options include the roasted mushroom medley or house made falafel. Try it with the lemony hummus, kalamata olives and spicy harissa. You design your own masterpiece.
A high-end plant based restaurant with a deep respect for the environment. Start with the Purple Carrot Spirals salad with young coconut meat, lime, chili, toasted peanuts and crispy shallots. Finish with the Butternut Squash Manicotti, filled with spinach and tofu and served with parsnip puree, brussel sprouts, crunchy kasha, and cranberries.
An Indian Spot with Punjabi flavors of ghee, tomatoes, garlic, and ginger. Order the Dal Tadka, a lentil dal cooked for hours in onions, tomatoes, and coriander. Or try the Baingan Bhartha, an eggplant dish cooked over an open flame and then slowly sautéed with garlic, ginger, and onions. Don’t forget the naan: try Peshawari Naan, a sweet rendition with nuts, coconut, and raisins. Enjoy!
This local favorite is 100% vegetarian, with plenty of vegan options as well. They serve pizzas made from homemade dough and signature pizza sauce. Their menu is perfect for the health conscious. Try the Fresh Tomato Mozzarella Pizza with fresh limeade. For the more adventurous, try the Cauliflower Manchurian Pizza. Healthy and sustainable pizza? I’ll be back.
A vegetarian/vegan restaurant, this restaurant is a hidden gem in the suburbs of Boston. Start with the Baked Artichoke Hearts, cooked in goat cheese, spinach and sundried tomatoes. For the main event, try their signature Polenta Napoleon. It’s pan seared, and served with a Provencal fennel béarnaise, baby greens, and corn and black bean salsa. Oh, they also have a kid’s menu – so you can have your polenta, and your little ones can have soy tenders. Family dinner, re-imagined.
Hang in there. Let’s look forward to when the hustle and bustle of the Boston dining scene we all love returns. For now, order some takeout and support the restaurants you love.
There WILL be a time when restaurants look like this again:
Let me know in the comments below your favorite Vegan/Vegetarian Restaurants in Boston! I love hearing from you and I’m all about spreading the plant-based love.