Maple Sriracha Tofu

My Maple Sriracha Tofu is sticky, sweet and spicy! Serve with fluffy white rice, spring onions, sesame seeds and fresh coriander. Get the recipe below.

Another tofu recipe

Yes, it’s another tofu recipe on a vegan blog. But you are definitely going to want to make this one.

Fried cubes of tofu and coated in a sticky, sweet and spicy glaze that is made using maple syrup, soy sauce, sriracha and lime juice. It’s whisked together with cornflour which makes it thick and glossy when cooked.

I like to serve it with a sprinkle of sesame seeds, spring onions and coriander. Fluffy white rice is the perfect accompaniment but noodles would work well too.

But first, let’s take a closer look at the ingredients.

How to make Maple Sriracha Tofu – the ingredients

Tofu

This recipe calls for firm tofu. If you can’t get hold of firm then get extra firm!

What you can’t do is replace it with anything softer. Silken tofu in particular would just become a mess.

You could even use tofu puffs that are already crisp on the outside if you didn’t want to crisp up your own.

If all else fails, tempeh would also work well.

Cornflour

Cornflour, also known as corn starch, is what helps to make our tofu crispy.

If the tofu is coated in cornflour, then it gets super crispy as the tofu fries.

Potato starch is a good alternative, plain flour would work in a pinch.

Maple Syrup

Honey Sriracha Chicken is a popular recipe but in making it vegan, we’ve had to substitute out the honey for a plant based alternative.

My favourite honey alternative is maple syrup which you will find in the recipe.

You could, however, use agave syrup if you wished.

Sriracha

Sriracha is one of my favourite condiments. Although all brands differ, it’s generally a mix of sweet and sharp, spicy and garlicky. In terms of consistency it’s a bit like ketchup.

My favourite brand is Flying Goose.

If you can’t get hold of it you could use Korean chilli paste instead.

Sesame oil

Sesame oil is not one for cooking with, it’s designed to add flavour. That’s why we don’t fry our tofu in it. Instead, we add it to the sticky glaze.

If you can’t get sesame oil it’s not the end of the world. Just replace it with a neutral oil.

Soy sauce

Soy sauce is what gives the sauce it’s dark colour and salty flavour. It’s one ingredient you don’t want to miss out or substitute.

It is, however, not suitable for those who are gluten-free. Instead use tamari as a gluten-free alternative to soy sauce.

Minced garlic

A top tip for mincing garlic without a crusher, is to bash it with the flat part of your knife, sprinkle it with coarse sea salt and then press the clove down, pulling it towards you with the blade of your knife. This will make it almost pureed.

Lime juice

Lime juice helps to balance out what would otherwise be quite a sweet sauce. Fresh lime juice is best though lemon juice or lime juice from concentrate would work if you couldn’t get hold of fresh limes.

The recipe

Now we’ve gone through the ingredients, let’s get stuck into the recipe.