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Vegan Sriracha Tofu

Spicy with just a touch of sweetness.

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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
    Step Image
  • 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