Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and cut into ¾-inch cubes
- 1 tablespoon plus 1 teaspoon cornstarch, divided
- ¼ cup tamari (or soy sauce)
- 2 tablespoons hoisin sauce (vegan)
- 1 teaspoon sriracha
- 1 teaspoon maple syrup
- 1 tablespoon neutral-flavored cooking oil (or vegetable broth)
- 6 green onions, chopped
- ¾-inch ginger, grated
- 1 small garlic clove, minced
- 1 cup cashews (optional, for added crunch)
- 1 head iceberg lettuce leaves (or romaine, separated)
- Sesame seeds (for garnish, optional)
Instructions
- Press the tofu: Remove excess moisture from the tofu by pressing it for at least 15 minutes. Cut it into ¾-inch cubes once done.
- Coat the tofu: Toss the tofu cubes with 1 teaspoon of cornstarch until evenly coated.
- Heat the oil: In a large skillet, heat the neutral oil (or vegetable broth) over medium-high heat.
- Cook the tofu: Add the coated tofu to the skillet and fry until golden and crispy, about 5-7 minutes, stirring occasionally.
- Prepare the sauce: Mix the tamari, hoisin sauce, sriracha, maple syrup, and the remaining cornstarch in a small bowl.
- Add flavor: Add the chopped green onions, ginger, and garlic to the skillet with the tofu, and pour over the sauce. Stir to combine and cook for an additional 2 minutes.
- Serve: Spoon the tofu mixture into lettuce leaves and top with optional cashews and sesame seeds. Enjoy!
Notes
Press the tofu well for a great texture and absorption of flavor. Customize the heat by adjusting sriracha to your taste.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegan, Gluten-Free