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Sriracha Crispy Tofu

4.2
3
Notes
30 mins cook
Coating your tofu in cornflour before you fry it is a great kitchen hack to attain an optimal level of tofu crispiness.
Sophie Godwin

Sophie Godwin

Sriracha Crispy Tofu
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Serves
4
Basmati Rice
Firm Tofu
Tenderstem Broccoli
Lime
Spring Onion
Cornflour
Sriracha
Maple Syrup
Soy Sauce
Sesame Seeds
Coriander
Salt
Black Pepper
Vegetable Oil

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    Notes
    (3)

    C
    Caroline D.
    a day ago
    I feel the proportions were off for the sauce, it was extremely salty and it took ages to thicken up/ become sticky. I ended up pouring out half of it and adding more syrup and sriracha. I think 6 tbsp of soy sauce is too much, be aware 😉
    N
    Naomi-Ruth B.
    16 days ago
    Delicious recipe and combination of flavours! I cooked the suggested amount of rice but found it was much more than needed - would recommend reducing quantities
    K
    Kim K.
    8 months ago
    (edited)
    In all the ‘freezer, recipes I’ve looked at it doesn’t seem to give any information about freezing at all. freezing the recipe/defrosting/reheating/stage at which to freeze/cooking from frozen. Further information would be good, including batch cooking meals for the freezer.

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