Spicy sriracha tofu
sautéed with onion, scallions and a tangy dressing
An exquisite recipe to enjoy tofu with the typical 'heat' of sriracha combined with miso and a touch of sesame oil. Served with basmati rice.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
soya, sesame
Utensils:
Ingredients
Tofu
White onion
Scallion
Garlic
Sriracha sauce
Cayenne pepper powder
Fine corn flour
Miso
Fresh coriander
Basmati rice
Sesame oil
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2523
603
25
4
78
6
5
19
0
602
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the rice and 200ml of water in a pot. Bring the water to a boil, cover the pot and turn off the heat. Let it sit for 10 minutes before uncovering the pot. Set aside.
2.
Drain the water from the tofu. Use a clean cloth or kitchen paper to press on the tofu and absorb any excess water. Cut the tofu into cubes of approx. 1cm. Place the corn flour in a bowl (reserve 1 tsp for the sauce). Coat the tofu with the flour and run it through a strainer to remove any excess flour. Heat 2 tablespoons of oil in a frying pan and sauté the tofu for 4 minutes until it turns brown. Set aside.
3.
Wash the vegetables. Peel and finely chop the onion and garlic. Cut the scallion into thin slices. Remove the tofu from the pan and heat another tablespoon of oil. Sauté the onion and garlic for 3 minutes until transparent. Add the tofu and 3/4 of the scallion. Mix it well. Place the remaining corn flour, the sriracha, the cayenne pepper, the miso and 125ml of water in a cup. Mix it well. Add the mixture to the pan and stir it until thickened. Reduce the heat to a minimum, season to taste and let it cook for 1 minute. Add the chopped coriander and mix it.
4.