[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” background_enable_color=”off” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row column_structure=”1_5,3_5,1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Recipe Title” _builder_version=”4.25.1″ _module_preset=”default” header_2_text_color=”#e91e63″ width=”100%” module_alignment=”right” custom_padding=”||||false|false” global_colors_info=”{}”]

Sticky Sriracha Tofu

​

[/et_pb_text][et_pb_image src=”https://plantpowererecipes.com/wp-content/uploads/2024/06/stickyShrirachaTofu500.png” alt=”Sticky Shriracha Tofu” title_text=”Sticky Shriracha Tofu” admin_label=”Recipe Image” _builder_version=”4.25.1″ _module_preset=”default” border_color_all=”#FFFFFF” global_colors_info=”{}”][/et_pb_image][et_pb_text admin_label=”Recipe Nutritients” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”]

[/et_pb_text][et_pb_text admin_label=”Recipe Highlights Text” _builder_version=”4.27.0″ _module_preset=”default” text_orientation=”right” module_alignment=”center” custom_margin=”-36px|||||” custom_padding=”|50px|10px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]

My go-to recipe. Easy to make and delicious. Reduce the sriracha quantity if you don’t like it too hot.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Recipe” _builder_version=”4.16″ background_color=”#FFFFFF” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row column_structure=”1_5,3_5,1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredients” _builder_version=”4.25.1″ text_text_color=”#e4a445″ header_text_color=”#000000″ header_2_font=”||||||||” header_2_text_color=”#e91e63″ header_2_font_size_tablet=”62px” header_2_font_size_phone=”42px” header_2_font_size_last_edited=”off|desktop” global_colors_info=”{}”]

Ingredients

[/et_pb_text][et_pb_text admin_label=”Ingredients List” _builder_version=”4.25.1″ text_font=”||||||||” text_text_color=”#000000″ text_line_height=”1.8em” ul_font_size=”16px” ul_line_height=”2em” global_colors_info=”{}”]

Serving 2

For the Tofu
1 pack of tofu (I usually use Naked Tofoo),, cut into cubes
2 tbsp cornflour (or 3 if small cubes)
2 tbsp veg oil
Black pepper

For the sauce
2 tbsp Sriracha
2 tbsp soy sauce
2 tbsp honey (or vegan alternative)
1 tbsp rice vinegar

To serve (optional)
280g rice
Sesame seeds
Sliced spring onion

[/et_pb_text][et_pb_text admin_label=”Method” _builder_version=”4.20.2″ text_text_color=”#e4a445″ header_text_color=”#000000″ header_2_font=”||||||||” header_2_text_color=”#e91e63″ header_2_font_size_tablet=”26px” header_2_font_size_phone=”26px” header_2_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

Method

[/et_pb_text][et_pb_text admin_label=”Method Details” _builder_version=”4.25.1″ text_font_size=”16px” text_line_height=”2em” header_3_font=”DM Serif Display||||||||” header_3_font_size=”20px” header_3_line_height=”1.4em” text_font_size_tablet=”” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

1. Mix the cornflour with a pinch of pepper in a bowl, and toss the tofu cubes until evenly coated.
2. Heat vegetable oil in a large frying pan over medium heat. Once hot, add your tofu cubes and cook for 5 minutes, turning them over until golden on all sides.
3. Whisk all the sauce ingredients in a small bowl and add them to your tofu. Stir and cook for a few minutes until the tofu is evenly covered in sticky sauce.
4. As your tofu is cooking, prepare your rice according to the package instructions. Serve the rice in bowls, and top it with your deliciously sticky Sriracha tofu.
5. For the perfect finishing touch, scatter with spring onion and sesame seeds. This ultimate fakeaway is ready in just 20 minutes!

[/et_pb_text][/et_pb_column][et_pb_column type=”1_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_fullwidth_post_slider include_categories=”7″ orderby=”rand” more_text=”Show Recipe” _builder_version=”4.25.1″ _module_preset=”default” background_color=”#fff4f0″ width=”80%” module_alignment=”center” global_colors_info=”{}”][/et_pb_fullwidth_post_slider][/et_pb_section]