Vegan Sriracha Tofu
Spicy with just a touch of sweetness.
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18m
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Equipment List
- 12 in non stick skillet
- Large bowl or plate (for vegetables)
Ingredients
- 4 Tbsp oil - (divided) canola or peanut
- 8 oz mushrooms- shiitake or button, diced into small pieces
- 1/2 red onion- diced, about 3/4 c
- 1 red pepper- diced
- 16 oz firm tofu- cut into 3/4 inch cubes
- 3 cloves garlic- diced
- 2 tsp sesame oil
- 2 Tbsp brown sugar
- 1/4 c soy sauce
- 2 Tbsp white miso paste
- 1 Tbsp sriracha
- corn starch slurry
- 1 Tbsp corn starch
- 1 c cold water
- 1/2 c green onion- chopped
Preparation Instructions
- Gather all your ingredients
- Prepare slurry by mixing corn starch and water together
Cooking Instructions
- Preheat to 335°F
- Add 2 Tbsp oil to pan
- Add 8 oz mushrooms to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Remove ingredients from pan and place in a large bowl or plate
- Add 1/2 red onion to pan
- Stir ingredients
- Remove ingredients from pan and add to mushrooms
- Add 1 Tbsp oil to pan
- Add 1 red pepper to pan
- Stir ingredients
- Remove ingredients from pan, adding to other vegetables
- Add 1 Tbsp oil to pan
- Add 16 oz firm tofu to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add 3 cloves garlic to pan
- Add 2 tsp sesame oil to pan
- Stir ingredients
- Add 2 Tbsp brown sugar to pan
- Add 1/4 c soy sauce to pan
- Add 2 Tbsp white miso paste to pan
- Stir ingredients
- Add mushrooms, peppers and onion back to pan
- Stir ingredients
- Add 1 Tbsp sriracha to pan
- Add corn starch slurry to pan
- Stir ingredients
- Taste and adjust seasonings
- Stir ingredients
- Add 1/2 c green onion to pan
- Remove pan from heat
Finishing Instructions
- Serve over rice