This recipe calls for a tangy lime glaze that will definitely bring a sweet and heated note from the Sriracha. It’s both flavorful and mild but also aromatic without dominating your palate. We think that lime, unlike lemon, has a sharper citrus note. But with the maple and sriracha flavors it creates a bright and fresh symphony in your mouth.
The cornstarch being added to the recipe initially threw us off. But once we saw how it helped give the tofu a crispy texture and golden caramel color, we understood its purpose. Once the glaze is added all the ingredients really come through.
We really enjoyed the journey of this recipe; seeing it being made, the smell of citrus, sweet and spicy notes as it was simmering. And the unexpected sweet and zingy flavors really complimented each other unexpectedly well.
2 blocks extra firm tofu, cubed
1 heaping tablespoon cornstarch
½ teaspoon salt
½ cup bell pepper, julienne
1 onion, diced
2 tablespoon canola oil for frying
3 ½ tablespoons Maple syrup
2 tablespoons soy sauce or liquid aminos
3 tablespoons Lime juice
1 teaspoon Sriracha sauce
2 cloves garlic, minced
½ tablespoons Corn starch (diluted into 1 tbsp. water)
Dry tofu and cut into cubes
- In a large resealable plastic zip lock bag add salt and cornstarch. Shake until evenly coated.
- In a bowl, mix all ingredients for glaze (do not add cornstarch mix yet)
- In a pan heat 1 ½ tbsp. of oil and fry tofu cube until crisp
- Remove tofu and saute onions and bell peppers
- Add glaze ingredients (except cornstarch water mix)
- Cook sauce to a boil, lower heat add cornstarch mixture and let simmer for 1 minute
Live Love and Eat Good Food!
The Vgn Way
Adapted from thefoodietakesflight.com