Ingredients

The following ingredients have 4 Servings
  • 1 block (350g) extra-firm tofu, (drained and pressed (see notes), cubed)
  • 1/3 cup cornstarch
  • 2 tablespoons oil for frying
  • cooked rice for serving
  • 1 cup water
  • 1/4 cup soy sauce
  • 1/4 cup white sugar
  • 1 - 3 tablespoons Sriracha ((depending on your spice preference))
  • 2 tablespoons agave
  • 3 cloves garlic, (minced)
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instruction

  • To make the tofu: add the tofu to a medium bowl with the cornstarch. Toss well to coat, and shake off excess.
  • Heat the oil in a pan and fry the tofu cubes until all sides are browned. About 4 minutes each side. Drain tofu on paper towel to get rid of excess oil.
  • To make the Sriracha sauce: in a small saucepan, 1 cup water, soy sauce, sugar, sriracha, agave, and garlic, then bring to a boil. In a small bowl or glass, mix the cornstarch and 2 tablespoons water together. Pour the cornstarch mixture into the sauce and whisk well. Continue to cook another minute or two until the sauce thickens.
  • Toss the sauce with the tofu and serve over a bed of rice.