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
Keyword easyrecipes, srirachatofu, tofu, vegan
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
1blockextra firm tofu
2 tbspdate syrupI use the Date Lady brand!
1tspred chili flakes
2tspdistilled white vinegar
1tbspchopped 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!
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.