Honey Sriracha Tofu

Honey Sriracha Tofu

A deliciously easy veggie dinner, using some of our favourite condiments. Tofu is coated in cornflour for that crispy texture and glazed in a sweet and spicy sauce. Make the sauce your own, add more sriracha or honey if you prefer. Perfect for using up leftover veg too. You can swap honey for maple syrup to make this dish vegan.

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Ingredients

firm tofu 400 g (diced)
bell pepper 1 (sliced)
vermicelli 300 g
sriracha 2 tbsp
honey 2 tbsp
soy sauce 1 tbsp
cornflour 2 tbsp
spinach 1 handful
sesame seeds to serve

Method

Prep the ingredients & the glaze

Pat dry the tofu and dice it into small cubes. Deseed and dice the bell pepper.
In a small bowl combine the sriracha, honey, soy sauce and a dash of water (this is your glaze).

Cook the noodles

Cook the vermicelli according to the packet instructions. Drain when cooked

Cook the tofu

Coat the tofu pieces in cornflour
Heat a dash of oil in a large frying pan over a medium heat. Add the tofu pieces and fry for 2-4 minutes until golden on each side.

Finish the dish

Add the spinach and the vermicelli to the pan and the sriracha honey glaze from step 2, stir to coat the ingredients.
Fry for a few minutes to warm up the vermicelli and wilt the spinach.

Plate Up

Plate up and sprinkle with some sesame seeds. Enjoy!

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