Vegan Sweet and Spicy Sriracha Tofu

Name: Vegan Sweet and Spicy Sriracha Tofu
Cuisine: Asian
Ingredients: 400g tofu, pressed and cubed; 6 tbsp cornflour / cornstarch; 4 tbsp oil; 2 spring onions; 2 cloves garlic; 1 cup water; 1 tbsp Sriracha sauce; 2 tbsp soy sauce; 2 tbsp agave nectar; 4 tbsp sugar; 2 spring onions; Handful coriander; Sesame seeds; A wedge of lime

6 steps

Updated at: Thu, 04 Jan 2024 15:25:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories669.2 kcal (33%)

Total Fat39 g (56%)

Carbs65 g (25%)

Sugars39.8 g (44%)

Protein20.1 g (40%)

Sodium1115.4 mg (56%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

400gtofu

pressed and cubed

6 Tbspcornflour

4 Tbspoil

2spring onions

2cloves garlic

1 cupwater

1 Tbspsriracha sauce

2 Tbspsoy sauce

2 Tbspagave nectar

4 Tbspsugar

Instructions

Step 1

Put 4 tbsp of the cornflour onto a plate and turn the tofu cubes over in it until they are covered.

Step 2

Heat the oil in a frying pan, and fry the tofu for 4–5 minutes on each side until golden and crispy. Then remove them from the oil, and set aside.

Step 3

Add the spring onions and garlic to the same pan, and fry for a minute or two.

Step 4

Then add the water, Sriracha sauce, soy sauce, agave nectar and sugar. Bring to a simmer.

Step 5

In a small bowl, mix the last two tablespoons of cornflour with a tablespoon of water to form a smooth paste, and then stir it into the liquid to thicken it.

Step 6

Pour the sticky sweet and spicy sauce over the tofu and garnish with more spring onions, chopped coriander, a wedge of lime and a sprinkle of sesame seeds.