Honey sriracha tofu from When I Ate is a vegan dish full of flavor. Tofu is the perfect vehicle for intense flavors such as chile and honey because it's so mildly flavored. In this recipe, the cubed tofu is dusted with flour to create a light crust which helps the sauce stick to each individual piece. To make this gluten-free simply substitute the all purpose flour with a gluten-free flour such as almond, coconut or tapioca flour. Serve this dish with a side of brown rice and ginger garlic stir fried vegetables.
Honey Sriracha Tofu
Submitted to Foodista by When I Ate
250 grams tofu, cut in squares
1 big onion, finely chopped
2 tbsp sriracha hot sauce or 1 tbsp chilli garlic sauce
2 tbsp honey or maple syrup
1 tsp all purpose flour
1 tsp white vinegar
1 tsp soy sauce
1 tsp ginger garlic paste
1 tsp white sesame seeds
Salt and white pepper
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