This tofu dish is fast and easy to prepare, and even non-tofu fans will like the texture. You can double the sauce if you want extra for serving over rice or noodles with the tofu.
Servings: 4servings
Author: Mary Gillespie
Ingredients
1/4cup/ 60 ml cornstarch
1/2teaspoon/ 2.5 ml salt
1lb/ 454 g medium-firmor firm tofu
1/4cup/ 60 ml honey
2tablespoons/ 30 ml lime juice
1tablespoon/ 15 ml sriracha sauce
Instructions
Preheat oven to 425 degrees F / 220 degrees C. Line a baking tray or cookie sheet with parchment paper.
Combine cornstarch and salt in small bowl.
Cut tofu into small cubes (about 1/2-inch / 1.25 cm) and toss in cornstarch.
Place tofu cubes on parchment-lined baking tray and bake for 25 - 30 minutes. The tofu should start to turn a light golden brown. Turn after about 20 minutes to lightly brown other side of cubes.
While tofu is baking, combine honey, lime juice and Sriracha sauce.
When tofu is cooked, remove from oven and set aside.
Heat the Sriracha sauce in a frypan, then add tofu and toss to coat. Cook over med-high heat for 2-3 minutes, tossing frequently.
Serve hot with rice or noodles and steamed vegetables.