Spicy Sriracha Tofu With Cabbage (Printable)
Crispy spicy tofu over crunchy cabbage salad with sesame dressing
# List of ingredients:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 1 tbsp cornstarch
03 - 1 tbsp olive oil
04 - Pinch of salt
→ Sriracha Glaze
05 - 3 tbsp Sriracha sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp maple syrup or agave nectar
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 garlic clove, minced
→ Cabbage Crunch Salad
11 - 3 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 large carrot, julienned
14 - 1 red bell pepper, thinly sliced
15 - 3 scallions, thinly sliced
16 - 1/3 cup fresh cilantro, chopped
17 - 1/3 cup roasted peanuts, roughly chopped
→ Sesame Dressing
18 - 2 tbsp rice vinegar
19 - 1 tbsp soy sauce
20 - 1 tbsp toasted sesame oil
21 - 1 tbsp maple syrup or agave nectar
22 - 1 tsp grated fresh ginger
23 - 1 tsp Sriracha
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss the pressed tofu cubes with cornstarch, olive oil, and a pinch of salt until evenly coated. Spread on the baking sheet in a single layer.
03 - Bake for 20-25 minutes, turning halfway, until golden and crispy.
04 - In a small saucepan over low heat, whisk together Sriracha, soy sauce, maple syrup, rice vinegar, sesame oil, and minced garlic. Simmer gently for 2-3 minutes, then remove from heat.
05 - Combine green and red cabbage, carrot, bell pepper, scallions, cilantro, and peanuts in a large bowl.
06 - In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, ginger, and Sriracha to make the dressing.
07 - Once tofu is baked, toss it gently with the warm Sriracha glaze until well coated.
08 - Drizzle the sesame dressing over the cabbage salad and toss to combine.
09 - Divide salad among plates, top with spicy Sriracha tofu, and garnish with extra cilantro and peanuts if desired.
# Expert Advice:
01 -
- The contrast between hot glazed tofu and cold crunchy salad hits every texture craving at once.
- It comes together in under an hour but tastes like something you would order at your favorite spot.
02 -
- Do not skip pressing the tofu or you will end up with soggy cubes that never crisp properly.
- The glaze thickens as it cools so pull it off the heat while it is still pourable.
03 -
- Cornstarch is the difference between sad soft tofu and something that actually crunches when you bite it.
- Taste your sriracha first because some bottles are vinegar forward while others pack serious heat.