Sweet & Spicy Tofu Recipe

Tofu seems to be one of those foods that people either love or hate. I have always fallen on the love side of the line, but M has never been a fan.

Preparing two separate dishes was always a pain, so I’ve made efforts to find recipes for tofu that he’d enjoy as well.

Sweet & Spicy Tofu Recipe | Eurolinguiste

And I finally found a winner.


Pulling together ingredients I happened to have on hand – yay for fridge raid meals – I was able to put together an adaptation of the Honey Sriracha Tofu recipe on Pickled Plum.

It’s delicious, M loved it and is officially a convert, and I now make this dish about once a week. It’s quick and easy to make and definitely a favorite.

Sweet & Spicy Tofu Recipe | Eurolinguiste
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Sweet & Spicy Tofu

A delicious spicy tofu dish with a touch a sweet.
Author: Shannon Kennedy

Notes

1 block, firm tofu (about 14 oz)
3 garlic cloves, finely chopped or 1 tbsp garlic paste
2 tbsp Korean pepper paste Gochujang
1 tbsp Hot Mama Sauce or soy sauce
1 tbsp honey
1 tbsp rice vinegar
flour to coat tofu
2 tbsp sesame oil
Sesame seeds, garnish
Diced green onion, garnish
Drain the tofu, then wrap it in a paper towel to remove excess water. Set aside and re-wrap if paper towel becomes too damp while you prepare sauce.
Combine garlic, pepper sauce, hot mama (or soy) sauce, honey and rice vinegar in a bowl and set aside.
Cut tofu into triangles about 1/2 in. thick. Lightly coat tofu with flour on all sides.
Use a medium-sized pan and add oil, turning heat to high. When oil becomes hot, add in tofu (being careful of splashing). Fry on each side until you see a small crust form on bottom of tofu, about 2-3 minutes. Cooked sides of tofus should be golden brown.
Add sauce to pan, mix lightly to coat tofu cubes. Continue to cook for about 3 minutes.
Serve. Add sesame seeds and green onion to taste.
Hot Mama Sauce is a bottle of soy sauce to which I’ve added diced Thai chili peppers. I then let the bottle sit for at least one week before I start using the sauce.
Adapted from Pickled Plum.


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Published on: April 13, 2017

Filed Under: Culture & Cuisine

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