Sticky Spicy Almond Butter Tofu

Perfectly cooked dry pan-fried tofu is tossed in a mixture of almond butter,
sriracha, maple syrup, tamari + rice vinegar!

Servings: 2

Author: Ashley

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Bigger Bites

Cuisine:

Vegan gluten-free

Keywords:

protein Tofu

Instructions

1 If you have a tofu press, use it to press the tofu for 20 to 30 minutes.
Alternatively, wrap the tofu in several layers of paper towels, and place it on
a rimmed dinner plate. Set a very heavy pot or pan (e.g., cast iron skillet) on
top of the wrapped tofu and let stand for at least 20 minutes (preferably 30
minutes) to press the excess water from the tofu. Gently unwrap the tofu and
discard the paper towel.
2 Meanwhile, in a medium spouted mixing bowl or glass measuring cup, combine the
almond butter, Sriracha, maple syrup, tamari, and rice vinegar. Whisk together
until combined and set within reach of the stove. Note: The recipe for the sauce
is a jumping off point, and you should feel free to add more of what you love.
Like a tangier sauce? Add more vinegar. Extra spicy? More Sriracha. Generously
salty? More tamari. A little sweeter? More maple syrup. Adjust to suit your
preferences!
3 Slice the pressed tofu widthwise into ¼-inch-thick pieces. Then, lay each piece
flat and slice in half lengthwise and then widthwise, yielding four small
rectangles from each larger piece.
4 Heat a well-seasoned cast iron skillet or pan over medium-high heat until hot.
The heat will sear the surface of the tofu and prevent it from sticking, which
is why it's important the pan is thoroughly heated.
5 Once the pan is hot, add the tofu in a single layer (you'll need to do this in
two or even three batches). Use the back of a spatula to lightly press down on
the tofu (you should hear it sizzle and hiss). Cook for 3 to 4 minutes, or until
the pan-facing side is golden-brown. Flip, and continue to cook for another 3 to
4 minutes, or until golden-brown.**
6 Reduce the heat to low, return all the tofu to the pan, and add the sauce. Cook
for 30 seconds to 1 minute, or until the sauce warms and clings to the tofu,
stirring constantly. The sauce is thick, so this step is very quick!
7 Transfer the tofu and sauce to a medium mixing bowl and allow it to rest until
ready to serve. I recommend serving the tofu over warm brown rice that's been
seasoned with rice vinegar and tamari. For a lovely pop of freshness, add sliced
cucumbers, lime wedges for spritzing, and cilantro!
8 Refrigerate leftovers.

Sticky Spicy Almond Butter Tofu

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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