Sriracha Honey Tofu
with broccoli / rice
- Rice, uncooked white or brown - 1 cup
- 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 leaves - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Walnuts, halves or pieces - 4 oz
Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make seasoning for tofu - Combine garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
Make sauce for tofu - Combine mayonnaise, Sriracha, vinegar, and honey. (Can be done up to 5 days ahead)
Cilantro - Chop leaves.
Toss tofu with seasoning.
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.
Set broccoli aside.
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.
Remove from heat and toss tofu with sauce, walnuts, and cilantro.
If rice was made ahead, reheat in the microwave.
Serve tofu over broccoli and rice. Enjoy!
Love this meal. So easy and so good0 Helpful
I love the broccoli. The sauce wasn't my favorite.0 Helpful
Easy and delicious, this time wasnt saucy enough but I think I made too much quinoa.0 Helpful
One of the best meals I've ever made. I did swap cashews for walnuts and green beans for broccoli.0 Helpful
Very good recipe that is quite versatile if you are overstocked with veggies. We tried a mix of cabbage and broccoli and it was quite delicious. Sauce is so yummy!0 Helpful
This recipe sounded amazing, but I found it was lacking something in flavor - the sriracha gave it some heat, but overall it was a little bland. The sauce was also visually unappealing; the color was very odd and made the tofu look weird. I really liked the rest of the recipe, though, especially the broccoli, so I'll likely make this again with some other sauce next time.0 Helpful