Ingredients
Scale
Sauce:
- 2 teaspoons soy sauce
- 2 teaspoons mirin
- 2 teaspoons honey*
- 4 teaspoons sriracha
- 2 teaspoons sesame oil
Tofu:
- 1 package medium firm tofu
- ½ large onion
- 2 cloves garlic minced
- 4–5 tablespoons neutral oil
- 2 scallions
Instructions
- Stir the soy sauce, mirin, honey, sriracha, and sesame oil together in a small bowl. Set aside.
- Peel and trim the onion and then finely dice. Set aside.
- Trim the scallions and slice finely on an angle. Set aside.
- Open the package of tofu and drain it. Cut the tofu in half lengthwise and then across the tofu 8 times to create 16 equal squares. Place 4 sheets of paper towels (double layered) on a plate and place the tofu on the paper. Place another couple sheets of paper on top of the tofu. Press down gently on the paper towels to eliminate moisture from the tofu. Set aside.
- Heat a large skillet over medium high heat. Add the oil and swirl it around the pan to evenly coat the surface with oil.
- Gently place the tofu in the pan in one even layer. Cook undisturbed for 2-3 minutes. Flip the tofu carefully (it should be a nice, crisp golden brown) and cook for an additional 2-3 minutes.
- Take the tofu out of the pan with a pair of tongs or chopsticks and set it aside in a bowl. Put the pan back on the stove without washing it out and heat it for a couple minutes over medium high heat.
- If the pan looks dry, add 1 Tablespoon of neutral oil and then add the onions to the pan and stir fry for 3-5 minutes, moving the onion around regularly, until it has softened and started to lightly brown. Add the garlic and cook for another minute.
- Pour the sauce into the pan and add the fried tofu. Stir the tofu into the sauce to coat the pieces and continue to cook for a couple of minutes until the sauce has reduced.
- Add the scallions to the pan and toss to combine. Serve immediately.
Notes
*to make this vegan, sub an equal amount of agave syrup for the honey
Keywords: asian vegan, tofu, sweet and spicy, sriracha, plant based