Tofu cubes are pan-fried in sesame oil to a crisp, and then drenched in creamy maple-tahini-sriracha sauce to make this scrumptious vegan meal that comes together in minutes.
Calories: 238 kcal
14 ounce package extra firm tofu,
drained, pressed at least 15 minutes, and cut into 1 inch cubes
or more to taste
rice wine vinegar
freshly grated ginger
Toasted sesame seeds
Coat the bottom of a large skillet with sesame oil and place over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the tofu cubes are browned and crisp on multiple sides.
Make the sauce while the tofu cooks. Whisk the tahini, maple syrup, sriracha, soy sauce, vinegar, garlic and ginger together in a small bowl. Thin with 3 to 4 tablespoons of water.
Once the tofu has finished cooking, lower the heat to low and pour the sauce over the tofu, flipping a few times to coat the tofu in the sauce. Cook just until the sauce is hot and begins to bubble, about 1 minute. Careful here — cooking it too long will dry out the sauce. Remove from heat.
Divide onto plates with rice, and top with sesame seeds and scallions. Serve.
Nutrition information includes 1 teaspoon of sesame seeds and does not include rice.
Sesame Sriracha Tofu
Amount Per Serving
Calories from Fat 175
% Daily Value*
Saturated Fat 3g15%
* Percent Daily Values are based on a 2000 calorie diet.