Vegetarian Recipe | Honey Sriracha Tofu

Today I'm sharing a recipe that I think is the most wonderful thing to ever happen to tofu. This post is really just a recipe review with ingredient change, and believe me, it turned out so much better than I ever dreamed. The recipe I followed can be found here: Honey Sriracha Chicken - Creme De La Crumb. I've used it before with chicken, and I thought to myself, would this work with tofu? Surprise, surprise. It does!

Ingredient change: I used one package of extra-firm tofu in place of 3-4 chicken breasts. I used cubed, but you can buy a block and cube it yourself.

I don't want to copy the recipe here because Tiffany deserves all the credit for her work, so when you get to step 2 (of 2), simply exchange tofu for chicken and continue following the recipe. Sauté the tofu until golden brown (flip with spatula). Mine took around ten minutes give or take. Your browning time may vary a little from mine. One thing I've learned, is that you absolutely need to have a good non-stick pan if you're going to cook tofu on a regular basis. This will make sautéing so much easier for you. I used a CeraPan, bought from WalMart. It's a ceramic coated pan that is truly nonstick; works better than any pan I've ever had.

I hope you enjoy the recipe as much as I do. It's sweet. It's spicy. However, be forewarned: Portion control is difficult because it tastes so darn good.

Have you ever made a major switch in ingredient, for better or worse? 

This is the honey sriracha sauce. Absolutely the best!

All sides need to be sautéd. Flip tofu with spatula until all sides are golden brown.

The finished product. As you can see, I added no extra red pepper, and it was plenty spicy. The recipe made more than enough and was just as good two days later when reheated in the microwave.

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