Sesame Sriracha Tofu

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1/4 cup tahini

2 1/2 tablespoons maple syrup

2 tablespoons sriracha sauce, (or more to taste)

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 teaspoon rice wine vinegar

2 garlic cloves, (minced)

1/2 tablespoon freshly grated ginger

3-4 tablespoons water, (as needed)

2 tablespoons vegetable oil

1 (16 ounce/454 gram) package super-firm tofu, (cut into 1/2 inch cubes)

Cooked rice

Chopped scallions

Toasted sesame seeds

Directions

Stir the tahini, maple syrup, sriracha, soy sauce, sesame oil, vinegar, garlic and ginger together in a small bowl. Thin the mixture with water to achieve a creamy but pourable consistency. You should need about three or four tablespoons of water.

Coat the bottom of a large skillet with the vegetable oil and place it over medium heat. When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until the tofu cubes are browned and crisp on multiple sides.

Reduce the heat to medium-low, then pour the sauce over the tofu, flipping the tofu a few times to coat the pieces in the sauce.

Continue cooking the tofu just until the sauce is hot and begins to bubble, about 1 minute. Be careful, as cooking it too long will dry out the sauce. Remove the skillet from heat.

Divide the tofu onto plates with rice, and top with sesame seeds and scallions. Serve.

Nutrition

• Calories: 283 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.04 g
• Sodium: 502 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 12 g