I have to admit, I'm not the biggest tofu fan. I think that is, however, because of how it's prepared a lot of times. Fried though? I can get down with some fried anything. This recipe was really easy to make and the flavors were a little different than what we usually cook in our home, so it was a welcome change. This is also a great way to use our house fermented sriracha.
Our sriracha, as I've said in the past, is VERY different than the store bought counterparts you find. We ferment red jalapeños, garlic, brown sugar and salt for about 2 weeks to create it. When you stir it the mixture explodes into volcanic bubbles of active cultures.
Fried Tofu with Peanut Sriracha Sauce
What you'll need:
- 1 block of extra firm tofu, pressed and cut into strips
- 1 TB peanut oil and about 4 TB coconut oil
- 1 garlic clove diced
- 1 inch ginger diced
- 3 TB soy sauce
- 3 TB vinegar, I used apple cider
- 2 TB smooth peanut butter
- 3 TB honey
- 2 TB water
- 1 TB sriracha plus extra to drizzle over top
- Chopped scallions to taste
- Heat up garlic, ginger, sesame and coconut oil in a cast iron skillet
- While it's heating up add soy sauce, vinegar, peanut butter, honey, water and sriracha to a small sauce pan over about medium heat and stir frequently until blended and warm.
- Once oil is properly heated fry tofu on each side until golden brown.
- Remove tofu once golden brown and drizzle with sauce and scallions.
- I served mine over quinoa using the instructions on the box.
Our sriracha can ONLY be found in our tasting room. If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!