Sriracha-Honey Tofuwith broccoli and rice
We combine Sriracha, honey, rice vinegar with a bit of mayo to form a creamy sauce that provides the perfect coating for our sauteed tofu. Served up with some simple broccoli and rice, this is an easy weeknight dinner but can also impress guests!
- Tofu, extra-firm (vacuum-packed preferable) - 1 1/2 lbs
- Green onions - 2 stalks, sliced
- Garlic - 3 cloves, minced
- Broccoli - 1 1/2 lbs, chopped
- Cornstarch - 3 Tbsp
- Garlic powder - 1 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Mayonnaise - 1/4 cup
- Sriracha (or other hot sauce) - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Honey - 2 tsp
- Oil, cooking - 2 tsp + 2 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Walnuts - 4 oz
- Rice, jasmine, brown or white, uncooked - 3/4 cup
- Rice - 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)
- Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2” cubes. (Can be done up 1 day ahead)
- Green onions / Garlic / Broccoli - Prep as directed. (Can be done up to 4 days ahead)
- Cook broccoli - Place garlic and broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)
- Make coating for tofu - Mix together cornstarch, garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
- Make sauce for tofu - Mix together mayo, Sriracha, rice vinegar, and honey. (Can be done up to 3 days ahead and refrigerated)
- Toss tofu with cornstarch mixture until thoroughly coated.
- Heat a wok or nonstick saute pan over medium-high heat. Add first part of cooking oil and then microwaved garlic and broccoli to heated oil. Saute for 2 to 5 minutes, until broccoli is cooked through to your liking. Finish with soy sauce. Remove from pan and set aside.
- Wipe pan clean and return to medium-high heat. Add second part of cooking oil and then tofu to heated oil. Using tongs, arrange tofu so it’s spread out into one layer so they cook more evenly. Cook for 8 to 10 minutes, until tofu is golden on the outside.
- Remove from heat and then toss with sauce, walnuts, and green onions. Enjoy tofu over broccoli and rice!
This meal has 61 reviews
The shrimp sauce is delicious! I really loved this dish and it was easy to put together. The cornstarch coating for the shrimp mostly wound up stuck to the pan, though I think it added enough that I’ll try it again on higher heat or with more oil.
Really good, nice spice level. We used soy mayo and half the nuts (used cashews); with only 1 lb each of shrimp and broccoli, but the listed amount of sauce, the proportions seemed right for 3 (not 4) servings.
Delicious. Would use less sriracha next time as I found it a bit too spicy. Otherwise, the sauce was great. Like another reviewer, my broccoli became cold before serving and I will follow the other suggestions to not coat the shrimp next time. It is a cholesterol point, not a taste one. The coating soaks up the oil and I had to add a bit more to ensure the coating became golden. I liked the crunch but alas.....
made it without the sriracha
We cut out the walnuts and rice and I would do a recipe and a half of the sauce. Delicious!
I used plain yogurt instead of mayo and it turned out well.