Monday, August 18, 2014

Honey Baked Sriracha Tofu

Just because I don't like to eat meat doesn't mean I can't appreciate a great meat based dish. After all, rarely is it the meat that makes a dish smell and look amazing. It's the spices, marinades and rubs that make the dish truly special. So I am not afraid to admit that this dish was inspired by an amazing looking meat dish I came across on Pinterest. The Pin lead me to The Recipe Diaries which featured Baked Sriracha Honey Wings. The ingredients list was full of the stuff dreams are made of. Well, it did have sriracha and lime, and that is what my dreams are made of.  I said aloud, "I'm gonna make that with tofu". And I did. And it was amazing!
For the first time in 5 years I actually purchased real butter for another recipe. I have tons of it left over so it seemed like a great time to make use of it. Veganize this dish by simply using a non-dairy butter substitute.
I also used a great product to flavor the tofu called Not Chick'n. It is a chicken-esque flavored bouillon cube that it perfect for flavoring soups, broths, and tofu. It's completely vegan and adds a great complex flavor to dishes. I found mine at the local Frye's in the natural foods section, but it can be ordered online here. 

Here's What You Need:
  • 15 oz Extra firm tofu
  • 2 tablespoons salted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • 1 cube of Not Chick'n seasoning cube or a vegetable bouillon cube
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish

  • 5 tablespoons salted butter
  • 1 tablespoon all-purpose flour
  • ¼ cup honey
  • ¼ cup Sriracha
  • 1 tablespoon soy sauce
  • 3 tablespoons of lime juice
 Here's What You Gotta Do:
  1. Preheat oven to 400 degrees F. Lightly coat a large baking sheet with nonstick cooking spray. 
  1. Press the block of tofu for 15 to 20 minutes. * 
  1. In a small bowl, mix the butter, vegetable oil, garlic powder, and Chick’n bouillon cube together until the bouillon is dissolved. 
  1. Cut the pressed tofu into ¼ inch slices. Place the wings in the pan and pour the butter mixture on top. Gently move the tofu pieces around to coat them evenly with the sauce.
  1. Arrange the tofu in a single layer in the pan and bake for 25 minutes. Turn the Tofu over and cook for and additional 10 minutes. 
  1. While the tofu is baking, melt the butter in a small sauce pan over a low-medium heat. When the butter is melted, whisk in flour. 
  1. Whisk in Sriracha, honey, soy sauce and limejuice. Bring to a light boil then remove from heat.
  1. When the tofu is finished baking, take it out of the oven and immediately pour the glaze on top, gently turning the tofu pieces over to coat. 
  1. Top the tofu with the cilantro and sesame seeds.

Fresh Chopped Cilantro

This sauce is the stuff dreams are made of. 

* The process of pressing tofu is used to get as much of the water the tofu is packaged in out. I press my tofu by taking the tofu out of the plastic container and sitting it on top of several paper towels. I put the package on top of the tofu and put a heavy can inside. I let it sit for 20 minutes to an hour, changing the paper towels out every 15 minutes or so. 

Life Is Delicious....Go Taste It!

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