Sesame Sriracha Tofu Recipes

SRIRACHA SESAME BREAKFAST TOFU SANDWICH

Steps:

• Preheat oven to 375 F.
• Drain tofu and slice in half lengthwise, and in half crosswise, to create 4 rectangular pieces. Place in a small baking dish.
• Mix together soy sauce, garlic, ginger, sriracha sauce, and sesame seeds. Drizzle over tofu.
• Place tofu on top rack of oven and cook for about 15 minutes, until golden brown.
• While tofu is baking, place bread slices on a small baking sheet and place in oven to toast for 3-5 minutes, until browned and crisp.
• To arrange sandwiches, place one toast on a serving dish, layer with one-fourth of the lettuce leaves, 1 slice of baked tofu, and top with 1 slice tomato. Repeat to make 4 open face sandwiches.
• Serve immediately. Makes 4 servings (1 open-face sandwich each).

SESAME SRIRACHA TOFU

Steps:

• 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.

HONEY SRIRACHA SESAME TOFU

Steps:

• Heat sesame oil and olive oil in a nonstick saucepan over medium high heat.Add cubed tofu and saute until golden brown. Add ginger, garlic and saue for about 1 minute until fragrant. Add soy sauce, vinegar, honey, Sriracha, salt, pepper, red chili flakes, water and cook until sauce is reduced and thickens to your desired consistency. Garnish with sesame seeds and enjoy!

GRILLED TOFU SKEWERS WITH SRIRACHA SAUCE

Steps:

• Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.

CRISPY SESAME TOFU

Steps:

• Place block of tofu flat on cutting board; slice lengthwise into 4 equal pieces, then down the middle to make 8 squares. Place on baking sheet lined with three layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, 5 minutes.
• Spread the sesame seeds on a plate. Press both sides of each tofu square into sesame seeds. In a large nonstick skillet, heat 1 tablespoon sesame oil over medium heat. Cook tofu, until golden brown, 4 to 6 minutes per side. Add the soy sauce; continue cooking, turning tofu, until it has absorbed all the liquid, about 1 minute. Remove from pan. Wipe skillet with a paper towel.
• Add broccoli, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup water to skillet. Simmer, covered, until broccoli is tender, about 5 minutes. Divide among 4 serving plates; arrange 2 tofu squares on each. Drizzle with remaining tablespoon sesame oil. Serve.

CRISPY SESAME TOFU + SRIRACHA MAYONNAISE

Steps:

• Preheat the oven to 350°F, and prepare a large baking tray with a drizzle of oil in the base.
• Mix nutritional yeast, rice flour, salt, and non-dairy milk in a small bowl. Set aside.
• Chop the tofu into bite-size pieces.
• Coat them with the prepared batter. If you run out of batter, simply make some more following the same recipe.
• Then, place the sesame seeds in another small bowl, and toss each piece of tofu with them.
• Spread the tofu nuggets in the prepared baking tray. Bake them for 5 minutes, move them around, and bake them for another 5-8 minutes or until the seeds turn golden.
• To make this easy sriracha mayo, you just need to mix all the ingredients until well combined.
• Serve these tofu bites with sriracha mayo on the side.

SPICY SRIRACHA TOFU RICE BOWLS

Steps:

• Place tofu block between some paper towels and press to absorb extra water.
• Repeat until tofu feels dry and no more water comes out. Slice across in half lengthwise and then into cubes.
• In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites, add the tofu and let sit 10 minutes.

SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH

Steps:

• Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
• Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
• Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
• Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
• Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.