Sweet and Spicy Sriracha Tofu Recipe

Ingredients

400g tofu, pressed and cubed
6 tbsp cornflour/cornstarch
4 tbsp oil
2 spring onions
2 cloves garlic
1 cup water
1 tbsp Sriracha sauce
2 tbsp soy sauce
2 tbsp agave nectar
4 tbsp sugar

To garnish:

2 spring onions
Handful coriander
Sesame seeds
A wedge of lime

Method

1. Put 4 tbsp of the cornflour onto a plate and turn the tofu cubes over in it until they are covered.

2. Heat the oil in a frying pan and fry the tofu cubes for 4 to 5 minutes on each side until golden and crispy. Then remove them from the oil and set aside.

3. Add the spring onions and garlic to the same pan, and fry for a minute or two.

4. Then add the water, Sriracha sauce, soy sauce, agave nectar and sugar. Bring to a simmer.

5. In a small bowl, mix the last two 2 tbsp cornflour with a tablespoon of water to form a smooth paste, and then stir it into the liquid to thicken it.

6. Pour the sticky sweet and spicy sauce over the tofu and garnish with more spring onions, chopped coriander, a wedge of lime and a sprinkle of sesame seeds.

Recipe provided by Emmerdale actor and Veganuary ambassador James Moore

Recipe courtesy of the Veganuary celebrity cookbook. Launched in the UK in 2014, Veganuary is a non-profit organisation that encourages people to try vegan for January and beyond. www.veganuary.com

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