If you eat tofu and you love sriracha with all your heart and soul (like I do), then you will be thrilled about today’s post. If not, please kindly disregard this recipe. ;)
Also, excuse the slew of terrible iPhone pictures coming your way, por favor. Sometimes I make up a recipe and there’s no time for the real deal.
This tofu was supposed to be for my very-soon-to-be-sister-in-law, but it ended up not being for her, due to the fact I forgot it existed in my fridge. I do not hate tofu, but I do hate waste, so I cooked it for myself last week. Wheat refused to eat it, so it became a packed lunch for work. I did not mind that he wouldn’t eat it though, because it was so easy to cook and so spicy-good.
And let’s be honest: if I put enough hot sauce on anything, I’ll probably like it.
Sriracha Roasted Tofu Recipe
– 1 pack extra firm tofu, cut into cubes
– 3 tablespoons sriracha
– 3 tablespoons soy sauce
– 1 tablespoon vegetable oil (or sesame oil, if you’ve got it)
Preheat oven to 400 degrees Fahrenheit. Cut tofu into cubes, or triangles if you love 1 Fresh Stir Fry‘s tofu in Tallahassee. In a small bowl, whisk together the rest of the ingredients. Place a sheet of parchment paper on a baking sheet. Dredge each piece of tofu in the mixture and place on the baking sheet, leaving an inch or two of space between each piece. Pour the rest of the mixture over the top, if you like things really spicy. Bake for 10 minutes or so, or until tender and shrunken.
Please note that I added that little parchment paper tip after the fact, based on hindsight.
I topped a New York Times Tuscan Kale Salad with these spicy bits, and it was the perfect spicy-tangy-garlicy combination for a meatless Thursday.