Maple Sriracha Tofu
Marinated tofu in maple/honey sriracha sauce and simmered in similar flavor sauce.
Servings: 2
Ingredients
Marinated Tofu
- 10 oz Firm Tofu
- 1 tbsp McCormick® Culinary Select™ Honey Sriracha Seasoning
- 1 tsp Soy Sauce
- 2 tsp Maple Syrup or honey
- 1 tbsp Sesame Oil
- 1 tbsp Lime Juice
- ½ tsp Rice Vinegar
Maple/Honey Sriracha Sauce
- 1 tsp Grated Ginger
- 1 tsp Minced Garlic
- ½ tsp Sesame Oil
- ½ tsp Rice Vinegar
- 1½ tsp Maple Syrup or honey
- 1 tsp Dark Soy Sauce
- 1½ tsp Corn Starch
- 1 tsp McCormick® Culinary Select™ Honey Sriracha Seasoning
- ½ tsp Lime Juice
- 1 tbsp Sriracha Sauce
Instructions
Marinate Tofu
- Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
- Once the extra water if gone from the tofu, cut them in cube and keep it aside.
- Mix everything but tofu listed under "Marinated Tofu" ingredients.
- Add cubed tofu to the marinate and coat it well. Marinate the tofu for 4-8 hours. I like to marinate this overnight.
Prepare Maple Sriracha Tofu
- Sauté marinated tofu in little oil until all the cubes get somewhat crispy from outside while still moist in the inside.
- Once sautéed, keep it aside.
- Mix ¼ cup of water and everything but ginger and garlic listed under "Maple/Honey Sriracha Sauce" ingredients. Keep it aside.
- Sauté minced garlic and grated ginger in tiny amount of oil.
- Once the raw smell of garlic disappears, add ½ cup of water and bring it to boil.
- Stir the sauce mix very well and then add it to boiling water slowly while you keep stirring the boiling water. The sauce should get a little thicker.
- Keep simmering the sauce on medium heat for couple of minutes. Add sautéed tofu to the sauce, simmer it for an extra minute.
- Serve it hot over rice, quinoa etc!
