Crispy Tofu with Sriracha Glaze {Vegan}


Sriracha Tofu

Tofu is such an acquired texture. Taste wise, I feel as though it just takes on whatever it is drowned in or what you are eating it with. I've always been in awe of this one specific tofu I use to have at the Wholefoods hot bar. It was crispy on the outside, not tempura, but a perfect crunch. I never could understand how they were able to do this. I did some online searching and I finally found the key: cornstarch.

Sriracha Tofu and  extra Sauce on the side

When I think of cornstarch, I think of making thickened gravies with a slurry--but never Tofu? I've tried it about 4 times now and I'm absolutely in love. Honestly, I don't know if I could ever eat tofu any other way again.

Tofu dusted in Cornstarch

Tofu is such a great way to pack in protein when trying to go plant-based (something we all should try to do). Meatless Monday's are a real thing folks, but also we should try for Meatless Mondays, Wednesdays, and Fridays-- I mean, it is 2020! We know what's good for us, but why don't we do it? No one is saying 'meat' is bad. I love me some chicken breast or pot roast like the rest of us, but eating more veggies and plant-based proteins is my preferred choice 8/10 times. I reserve my read meat intake for special occasions or if I go out to eat (although, those Impossible burgers have been hard to resist.)

Glazing fried tofu in Sriracha glaze

Okay back to the tofu, it's so easy to eat plant-based when the food tastes GOOD, wait until you actually try this you'll be craving tofu. After frying, I coated in my Sriracha Glaze (see recipe here) before making some wild rice and edamame.

Wild rice with edamame and Sriracha Tofu