This crispy tofu is sweet, salty, spicy, and delicious. It’s great in salads or with rice and veggies. Makes for a great go-to recipe!
Crispy Asian Tofu
(makes 4 servings)
- 1 14-oz. (400 g) package extra-firm tofu, drained
- 1 Tbsp hoisin
- 2 Tbsp coconut aminos
- 1 tsp sriracha
- 1 tsp maple syrup or honey
- 2 tsp rice vinegar
- 2 Tbsp avocado oil
Cut tofu into 6 slices. Using a clean kitchen towel, gently press each slice to remove as much liquid as possible, then cut each slice into 1-inch (2.5 cm) cubes.
Make the glaze: Combine hoisin, coconut aminos, sriracha, maple syrup, and vinegar in a small bowl; stir with a whisk. Taste and, depending on your heat tolerance, add more sriracha. Set aside.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the tofu and let sit untouched for about 3 minutes – until the bottom of the cubes are golden brown.
Stir and cook 5-7 minutes, stirring occasionally, until the cubes are browned on all sides.
Pour in the glaze and stir to combine. Cook for 3-4 more minutes, until the tofu becomes caramelized. Remove from the heat and enjoy!