Tahini Sriracha Tofu

Happy Friday!! I wanted to just throw this recipe up here really quick because it is so amazing and you simply must stop everything you are doing and go made it. It is also super quick. My only problem with this recipe is that when I make it I can’t stop eating it.

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The key factor in this recipe is the sauce. If tofu is not your thing, the sauce would be absolutely fabulous on chicken or shrimp or vegetables or whatever you’re into. I make mine with extra firm baked tofu (click here for baked tofu heaven) and then I also add in whatever hot peppers I have lying around, along with some cauliflower rice.

You can buy riced cauliflower at a ton of places now, including Trader Joe’s, Costco and Mariano’s (for those Chicagoans out there). I am also not opposed to going old school and making your own riced cauliflower. If you are going old school, I have to say that it is SO much easier to just use a box grater rather than a food processor. It is still quick and easy and I like the consistency much better than when I use a food processor. Also, less clean up.

Okay so anyway, without further ado, here is the recipe for Tahini Sriracha Tofu:

Tahini Sriracha Tofu:

Baked Tofu

Ingredients:

2 garlic cloves, minced

1/2 tablespoon freshly grated ginger

1/4 cup tahini

2 1/2 tablespoons agave (you can also use honey or maple syrup)

3 tablespoons sriracha sauce

1 tablespoon liquid amino

1 teaspoon rice wine vinegar

3-4 tablespoons water

Instructions:

Simply combine all of the ingredients except for the water until you have a homogenous mixture. Add the water slowly to thin until you have the consistency that you want.

If you are using baked tofu, add the sauce and tofu to a large skillet over low heat. This is also where I add in any hot peppers or chopped onions that I am using. Cook for about one to two minutes until the sauce is warm. Garnish with sesame seeds and scallions.

* Instead of using baked tofu, you can also opt to cook the tofu over the stove while you are making the tahini and sriracha sauce. Coat the skillet with oil of choice (sesame goes really well with this recipe) and place over medium heat. When the oil is hot, add the tofu and cook for about 10-15 minutes. This requires flipping the tofu occasionally to make sure you get all of the sides.

That’s it! Super easy, right? Now go eat your vegan heart out!

SIMPLE

TOFU

SRIRACHA

TAHINI

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