Sweet and Spicy Tofu

Recipe by Sarah Bernstein


  • Firm tofu 1 block
  • medium carrots 2-3, cut evenly
  • medium onion ½ , large dice
  • cornstarch 3-5 tablespoons
  • Oil
  • Water
  • Soy sauce
  • Sugar
  • Honey, agave, or sweet chilli sauce
  • Sriracha or chosen hot sauce
  • Directions


    Press and drain the block of tofu by removing the tofu from the container and placing in a tofu press for 15 minutes or by wrapping with towels, or paper towels, and placing it on a cutting board with a heavy book (a cookbook works well here) or weight on top for 30 minutes.


    Prep the vegetables by dicing your onion and cutting the carrot into even pieces.


    Assemble the sauce by combining water, soy sauce, sugar, Sriracha, and honey into a small pot over medium-low heat and whisk to combine.


    Taste for seasoning and add more Sriracha according to taste.


    Remove pressed tofu and pat dry.


    Cut tofu into bite sized pieces.


    Lightly coat tofu in cornstarch by adding the two to a bag and shaking them gently or dipping the tofu and brushing off excess.