4 servings

Prep time

15 minutes

Cooking time

40 minutes



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

  • Glaze:
  • 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


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