Marinated Crispy Tofu with Sriracha Tahini Recipe
Ingredients
- 1 block firm or extra firm tofu
- 2 Tbs. neutral oil (grapeseed or sunflower)
- ¼ cup low sodium soy sauce or tamari
- 1 cup water
- 2 tsp. garlic powder
- ¼ cup toasted sesame seeds
- ¼ cup wheat germ
- ½ tsp. garlic powder
- ½ tsp. kosher salt
- Pinch of black pepper
- 2 tbsp. tahini paste
- 1 tbsp. lemon juice
- 1 tsp of sriracha, more to taste
- Ice water to thin
- Pinch or two of Kosher salt
Instructions
- 1
Cut the tofu into 1-2 inch cubes.
- 2
Combine tamari or soy, water and garlic powder in a flat dish. Lay tofu cubes in dish, marinate (turning occasionally) for 10 minutes up to 6 hours.
- 3
Combine sesame seeds, wheat germ, garlic powder, salt and pepper in the bowl of a food processor. Process until the seeds have broken down and a breadcrumb-like texture is formed.
- 4
Heat a large fry pan over med-high heat. Add the oil. Coat each piece of marinated tofu in sesame seed mixture.
- 5
When the oil is hot, pan fry tofu cubes until each side is golden brown (about 2 minutes each side).
- 6
In a medium size bowl and using a whisk, mix together the tahini, lemon juice, sriracha and 2 tbsp. ice water. The consistency should be similar to ketchup (I know, poor comparison). As you add the lemon and water, the tahini will thicken at first, thin it with water. Taste for flavour, it should be spicy with a hint of lemon but not overpowering. Add more water to achieve the desired consistency.
- 7
Serve the tofu hot as is or over rice or noodles. Drizzle the Sriracha Tahini or use it as a dip
Notes
The dry mixture will last in the freezer for up to 6 months; just be sure to take out only what you need for the tofu so as not to contaminate all the coating.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Marinated Crispy Tofu with Sriracha Tahini?
This Marinated Crispy Tofu with Sriracha Tahini recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this marinated crispy tofu with sriracha tahini ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.