maple sriracha tofu

This recipe looks complicated, but it is actually really easy. If you love spicy Chinese take-out, this recipe is for you.

{Prep}

1. Freeze tofu in freezer safe container for 24 hours- 48 hours (I typically use a zip-lock type bag)

2. Defrost the morning that you are going to make the recipe (tofu will look yellow out of the freezer and that’s ok).

3. If using a bag, place on a plate to defrost as water might come from the bag.

INGREDIENTS:

Marinade

• 1 ¼ tsp. bouillon (I like Better than Bouillon No Chicken)

• 1 tsp. soy sauce

• 1 tsp. Worcestershire sauce

• 1 C. water

Tofu

• 2 blocks extra firm tofu

• 4 Tbsp. soy sauce

• 1 tsp. garlic powder

• 1 tsp. sesame oil

• 1/2 C. oil (high heat like avocado or grape seed- wouldn’t recommend coconut)

Dredge

• ½ C. flour (all purpose)

• 2 Tbsp. corn starch

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1/2 tsp. smoked paprika

• 1 1/2 tsp. kosher salt

• ½ tsp. white pepper (or sub black)

Sauce

• 1/4 C. Sriracha

• 1/2 C. maple syrup

• 1/4 C. soy sauce

• 1/4 C. mirin

• 1/4 C. water + 3 Tbsp.

• 2 Tbsp. rice wine or white vinegar

• 1 knob ginger grated or finely chopped (about 2 tsp.)

• 2 cloves garlic (finely chopped)

• 1 Tbsp. cornstarch

• Pinch of salt

Optional Toppings

• green onion

• sesame seeds

• cilantro/coriander

Directions

1. Add marinade ingredients into a large bowl and whisk ingredients together, making sure bouillon desolves in water.

2. Add tofu blocks to the bowl and pierce with a fork several times. Let sit for at least one hour, although I prefer to let sit for 4 hours.

3. Remove tofu from marinade and press to remove liquid- 30 minutes to 1 hour. I like to put in a shallow dish that will catch liquid and place a heavy cast iron pan on top along with something else flat and heavy, like a brick or a canister of flour.

4. Put tofu in a ziplock bag or freezer safe container and place in freezer for12-48 hours (the longer the freeze, the chewier the texture).

5. On the day you want to make, remove tofu from freezer and set on counter to defrost- again a shallow dish come in handy to catch the liquid. The time for defrost will vary on the temperature, but average is 2-4 hours.

6. Once defrosted, gently squeeze as much water from the tofu as you can without breaking the tofu..  Add 4 tablespoons of soy sauce, garlic powder and sesame oil to a bowl or container and mix to combine..

7. Tear tofu in to chicken nugget size pieces and add to soy sauce mixture.

8.  In a paper or plastic bag (it’s the way mom always did it) add flour, corn starch, spices, salt, and pepper.  Shake well, then add the tofu pieces. Use a pair of thongs to remove tofu, shaking off extra flour mixture.  Set on a plate and set aside while you heat a large frying pan. If you don’t have a bag, you can always use a large bowl to dredge in flour. Set tofu aside.

9. Meanwhile, start your sauce. Add all of the sauce ingredients (except the cornstarch and 3 tablespoons of water) to a small to medium size pot set a medium-high heat.

10. Mix together cornstarch and water to make a slurry.

11. Bring mixture to a boil, then reduce to medium-low heat- add cornstarch slurry and mix well. Let sauce simmer on low heat until thick (should coat the back of a spoon). When at desired thickness, remove from heat and set aside.

12. Back to tofu- Add 1/2 cup of oil to a large pan (preferably cast iron) and turn to medium-high heat.   Check for readiness by flicking a little flour into the oil.  If it bubbles up, you’re good to go.

13. Once hot, add tofu pieces, be careful not to over crowd- you will likely have to do two batches if you have used two blocks of tofu.

14. Fry tofu pieces until golden brown- flip on each side until all the tofu is nicely browned, about 10 minutes total.    Remove and place on a paper towel lined plate.  Lightly sprinkle with a little salt.  Let cool for a couple of minutes. Add to a bowl, then gently toss with desired amount of sauce- until fully coated.

15. Top with green onion, sesame seeds and cilantro (if you’re not a hater). Serve with rice or noodles.

Thanks for stopping by- hope you enjoy.

xx Debbie xx