Sesame Sriracha Tofu

4.65 from 14 votes

My sesame sriracha tofu is the vegan weeknight dinner you need in your life! It's made with tofu cubes that are pan-fried to a crisp, and then drenched in creamy maple-tahini-sriracha sauce. This scrumptious dish is loaded with flavor and comes together in minutes!

Prep Time5

Cook Time15

Total Time20

Course: Entree

Cuisine: American, Asian-Inspired

Servings:

Calories: 283kcal

Author: Alissa

Ingredients

¼ cup tahini
2 ½ tablespoons maple syrup
2 tablespoons sriracha sauce, or more to taste
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice wine vinegar
2 garlic cloves, minced
½ tablespoon freshly grated ginger
3-4 tablespoons water, as needed
2 tablespoons vegetable oil
1 (16 ounce/454 gram) package super-firm tofu, cut into ½ inch cubes

For serving:

Cooked rice
Chopped scallions
Toasted sesame seeds

US Customary - Metric

Instructions

Stir the tahini, maple syrup, sriracha, soy sauce, sesame oil, vinegar, garlic and ginger together in a small bowl. Thin the mixture with water to achieve a creamy but pourable consistency. You should need about three or four tablespoons of water.
Coat the bottom of a large skillet with the vegetable oil and place it over medium heat. When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until the tofu cubes are browned and crisp on multiple sides.
Reduce the heat to medium-low, then pour the sauce over the tofu, flipping the tofu a few times to coat the pieces in the sauce.
Continue cooking the tofu just until the sauce is hot and begins to bubble, about 1 minute. Be careful, as cooking it too long will dry out the sauce. Remove the skillet from heat.
Divide the tofu onto plates with rice, and top with sesame seeds and scallions. Serve.

Notes

Nutrition information does not include accompaniments.

Nutrition