Sriracha Honey Tofu Bowls

Servings: 4
Total time: 30 minutes

Ingredients:

• 2 (14-ounce) packages firm tofu

• 1/4 cup reduced-sodium soy sauce

• 1/4 cup sriracha

• 3 tablespoons honey

• 2 tablespoons rice vinegar

• 4 garlic cloves, minced

• 6 tablespoons cornstarch

• 1/4 cup canola or avocado oil, plus more as needed

For serving:

• Steamed rice

• Persian (mini) cucumbers, thinly sliced

• Carrot matchsticks

• Sliced avocado

Instructions:

1. Using either a tofu press or two heavy objects such as plates lined with paper towels, press the tofu until its excess moisture has been released, 15 to 30 minutes.

2. While the tofu is being pressed, combine the soy sauce, sriracha, honey, rice vinegar, and garlic in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture is warm and smooth, about 1 minute. Set aside.

3. Cut the tofu into 1-inch cubes. In a large bowl, toss the cubed tofu with the cornstarch until evenly coated on all sides.

4. Line a plate with paper towels. Heat the oil in a large nonstick skillet over medium-high heat until it shimmers.

5. Working in batches, carefully add the tofu in a single layer, keeping the cubes separated to prevent sticking. Cook until golden brown on the bottom, 3 to 5 minutes. Turn the tofu over and brown the other side for another 3 to 5 minutes. Transfer the tofu to the paper-towel-lined plate to drain. Add more oil to the skillet as necessary for subsequent batches.

6. Once all the tofu has browned, carefully wipe any excess oil from the pan. Reduce the heat to low, return all the tofu to the skillet, and toss with the sriracha-honey sauce. Simmer until the sauce is slightly thickened, about 1 minute.

7. Divide the rice among 4 bowls. Top half of the rice with the tofu and arrange the vegetables alongside it. Drizzle with any sauce remaining in the skillet.

Source: Kylie Sakaida, So Easy So Good, p. 175–176.