Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Ingredients:
3 1/2 tablespoons soy sauce
2 1/4 tablespoons rice vinegar
3 1/2 tablespoons peanut butter
2 1/2 tablespoons water
1 1/2 tablespoons Sriracha sauce
1 block tofu
2 tablespoons olive oil
1/3 cup cornstarch
1 small, hot red pepper
Preparation:
1. Press and drain your tofu. Once your tofu has been drained, slice it into cubes or strips (your preference, really). Pour cornstarch into a mixing bowl and cover the tofu pieces in the cornstarch.
2. Add olive oil to your skillet. Heat over medium.
3. While the oil is heating, mix together the sauce. To do this, combine the soy sauce, rice vinegar, water, peanut butter, and Sriracha sauce. Whisk this together with a fork or mix well with a spoon until it is a smooth consistency.
4. Once the olive oil is heated, place the tofu into the skillet. Brown both sides, about 3-4 minutes for each side.
5. Once the tofu has browned, pour the sauce over the tofu. Let the sauce thicken, about 3 minutes. If the sauce needs more moisture and is already too thick, add a little water.
6. Dice up the small red pepper (be sure to remove the seeds if you don’t want the heat). Sprinkle over the tofu.
7. Serve and enjoy!
Katie's Vegetarian Kitchen 