Sriracha Glaze {Vegan}


I really do love me some Sriracha. One of my favorite co-workers and I used to go out for ramen and I would joke that I'm basically eating Sriracha with a side of ramen. Same with my pho, I know it's not authentic but it's basically sriracha broth and noodles.

Sriracha Glaze

Usually, I just drown my foods in just Sriracha from the bottle, but I thought I'd get a bit fancier this time and make a glaze.

Boy, was I right. I basically have 1) had this right out the jar and 2) have already put this on: Cauliflower gnocchi (but I'd eat those slathered in anything), Salmon, Chicken, Tofu (recipe coming!), plain cauliflower, steamed green beans... dare I say more?

Recipe:

1/4 c. Sriracha

2 tbs. Honey

1/2 tbs. Sugar

1/2 c. Soy sauce (or coconut aminos)

1/2 tbs. red pepper chili flakes (optional, only if you like it real spicy!)

3 tbs. corn starch

3 tbs. cold water

Yields ~ 1 cup of glaze

Sriracha glazed tofu with rice

Directions:

Pour the sriracha, honey, sugar, soy sauce, and red chili flakes (if using) into a small sauce pan. Whisk together well over medium-high heat. When sauce starts boiling, reduce heat to low. In a separate bowl, whisk together the equal parts of corn starch and cold water. When the corn starch slurry is whisked (no lumps), add to the sauce. Whisk quickly to prevent any lumps, the sauce will quickly thicken and you'll have to remove it from the heat.

Thickened Sriracha Glaze

Use right away, or it will "gel" due to the corn starch. I packed mine in a mason jar with a tight fitting lid for use throughout the week.

#GlutenFree #Vegan #MealPrep #Dinner #Sauces

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