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Sriracha Honey Tofu
with broccoli / quinoa

Active: 30 min Total: 30 min

We're giving this classic Cook Smarts meal (a favorite back in 2016) a fresh look. The photos and instructions may have been updated, but this dish still features the same creamy, spicy, unique sauce that had our community raving when it was first introduced.

Tags

Ingredients

Servings:
4
Metric
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Sriracha Honey Tofu with Broccoli:
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Garlic - 3 cloves, chopped
  • Broccoli - 1 lb, chopped
  • Garlic powder - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Mayonnaise - 1/4 cup
  • Sriracha - 2 Tbsp (or other hot sauce)
  • Vinegar, rice - 1 Tbsp
  • Honey - 2 tsp
  • Cilantro - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Walnuts, halves or pieces - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Quinoa - (Skip if quinoa was made ahead for Tuesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  3. Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Make seasoning for tofu - Combine garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
  5. Make sauce for tofu - Combine mayonnaise, Sriracha, vinegar, and honey. (Can be done up to 5 days ahead)
  6. Cilantro - Chop leaves.

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Make

  1. Toss tofu with seasoning.
  2. Heat a wok or saute pan over medium-high heat. Add first part of oil and then broccoli to heated oil. Saute broccoli until it turns bright green. Add soy sauce and then cover with a lid. Steam broccoli, covered, until tender, 4 to 5 minutes. Remove lid and add garlic to broccoli. Saute together for 2 minutes more.
  3. Set broccoli aside.
  4. Wipe pan clean and return to medium-high heat. Add second part of oil and then tofu to heated oil. Using tongs, arrange tofu in a single layer so it can brown more easily. Cook on all sides until golden brown, 7 to 8 minutes.
  5. Remove from heat and toss tofu with sauce, walnuts, and cilantro.
  6. If quinoa was made ahead, reheat in the microwave.
  7. Serve tofu over broccoli and quinoa. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (51)
Gluten-free (2)
Paleo (2)
Vegetarian (17)

41 reviews

followed recipe as is except used greek yogurt instead of mayo (which worked well). overall thought the dish was ok. wouldn't necessarily make it again.

By: Laura
Posted: Apr 16, 2020
Diet: Original
0 Helpful

Yummy but I only used half of the sriacha. Also I recommend cutting the broccoli up fairly small.

By: Gabrielle
Posted: Feb 16, 2020
Diet: Vegetarian
0 Helpful

We've eaten the earlier version of this dish. This was again delicious but even with cutting the amount of sriracha in half it was hot. Maybe the new bottle of sriracha? I see there's a label that says shake well...

By: Nancy
Posted: Feb 10, 2020
Diet: Original
0 Helpful

It was a great easy meal, but even half the amount of sriracha was a little too spicy for us. I’d use even less next time.

By: Lindsey
Posted: Nov 17, 2019
Diet: Original
0 Helpful

Loved this so much. Subbed bulghur for quinoa. Looking forward to the next time I make it!

By: Dalia
Posted: Nov 11, 2019
Diet: Original
0 Helpful

My family thought it was too spicy, but I thought it was awesome.

By: Nathan
Posted: Nov 11, 2019
Diet: Original
0 Helpful