Sticky Date Sriracha Tofu

Sticky Date Sriracha Tofu

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 syrupIt’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.

Prepping the Tofu
Cubed Tofu and Spicy Date Sauce

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.

Tofu - Prep Ingredients
Tofu Garnishes + Ingredients

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!

-Meghan

 

Sticky Date Sriracha Tofu

This sweet and spicy tofu is bold, fiery, and has depth like you wouldn't believe. Oh, and it's completely vegan!
Course Main Course
Cuisine Chinese
Keyword easyrecipes, srirachatofu, tofu, vegan
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Calories 254kcal
Author meghanlavincooks

Ingredients

  • 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

Instructions

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.

Serving

  • Serve with white rice, or alongside some sesame bok choy. Garnish with chopped green onions and sesame seeds. Enjoy!

Notes

This recipe is spicy, so I encourage you to taste the sauce before you cook the tofu with it. Adjust it to your liking. For a less spicy version, cut back on the sriracha and add a teaspoon of white vinegar. For an extra kick, add another tablespoon or sriracha.


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