Spicy Sticky Tofu
Servings 3
Ingredients
Crispy Tofu
- 1 block extra firm tofu (300 g or 10.5 oz)
- ¼ cup arrowroot starch
- 1 tbsp avocado oil
- ¼ tsp sea salt
- ¼ tsp garlic powder
Sticky Sauce
- ¼ cup tamari
- ¼ cup brown rice vinegar
- 2 tbsp maple syrup
- 2 tbsp tomato paste
- ½ tsp Sriracha hot sauce
- 1 tbsp arrowroot starch
- 1 tbsp water
Instructions
Crispy Tofu
- Drain and press 1 300 g (10.5 oz) block of tofu. The sauce recipe provides plenty enough for a larger 15.5 oz block if that's what you have.
- Cut the tofu into bite-sized cubes and toss in the ¼ cup of arrowroot starch in a small bowl. We find it easiest to do this in a few batches. Place the coated tofu on a clean plate.
- Heat the 1 tbsp of avocado oil in a heavy frying pan over medium heat, being careful not to pass the smoke point. If this happens, toss it out and start again as oil heated past it's smoke point becomes unstable and harmful to your health.
- Place coated tofu cubes in the pan, season with sea salt and garlic powder and sauté for approximately 15 minutes while turning, until golden on all sides. We like to shake the pan intermittently, to keep the tofu from sticking, but also to keep it moving around the pan. By doing so, the thin coat of oil on the pan between the cubes is less likely to reach its' smoke point.
Spicy Sticky Sauce
- Add all ingredients with the exception of the arrowroot starch and water, to a small sauce pan and stir to combine.
- Heat sauce mixture over medium heat until bubbly. Combine arrowroot starch and water and pour into heated sauce, stirring to combine and thicken.
Pulling it Together!
- Pour sauce over crispy tofu cubes and enjoy with rice and some green vegetables, as part of a vegan bowl, or in a bun together with some pickled veg or cole slaw.
