I’ve craved spicy Asian food lately, so when I found this recipe on Pinterest, I just knew I had to try it. Served with rice noodles and stir-fried vegetables, it was very satisfying. I suggest starting by adding little sriracha, adjusting the amount according to how spicy you want it. Of course, I have changed the recipe a bit.
- 14-16 oz. firm or extra firm tof
- 1 Tbsp. canola oil
- 2 garlic cloves, sliced
- 1 Tbsp. ginger root, sliced
- 3 Tbsp. Bragg’s liquid aminos or tamari
- 3 Tbsp. rice vinegar
- 2 Tbsp. smooth natural peanut butter
- 1 Tbsp. Honey
- 2 Tbsp. vegetable stock
- 1 Tbsp. sriracha sauce
Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the towel absorbs the liquid from the tofu. (You can do this several times if needed.) Cut tofu into lengthwise strips about 1 inch wide.
Whisk together the soy sauce, rice vinegar, peanut butter, honey stock, and then add the Sriracha sauce.
Heat the dry wok (or heavy pan) over high heat for one minute. Then add the oil and heat about 30 seconds more. Add the slices of ginger and garlic, and cook just until they are fragrant (about 30 seconds); then remove and discard. Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.
When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don’t cook too long or the sauce will get too thick and won’t pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over.