{"id":30822,"date":"2019-05-08T05:00:05","date_gmt":"2019-05-08T11:00:05","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=30822"},"modified":"2019-05-07T14:44:42","modified_gmt":"2019-05-07T20:44:42","slug":"sticky-spicy-almond-butter-tofu","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/sticky-spicy-almond-butter-tofu\/","title":{"rendered":"Sticky Spicy Almond Butter Tofu"},"content":{"rendered":"

If you're tofu-hesitant, this sticky spicy almond butter tofu might be the recipe that converts you to tofu-lover. Keep reading for my trick to create the perfect tofu texture!<\/em><\/strong><\/p>\n

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Tofu.<\/p>\n

You either love it or hate it.<\/p>\n

I'll be honest. I used to classify myself as falling into the latter category.<\/p>\n

So much so, that out of the 100+ recipes in my cookbook, I only included tofu in ONE of them. I even documented my distaste for the gelatinous soybean \"meat\" imposter in the pantry chapter.<\/p>\n

But that was before I understood<\/em> tofu. Before I realized it could be so much more than a scramble. And so much more than a jiggly baked blob of tastelessness.<\/p>\n

I first began to really understand tofu when I tried my hand at dry \"frying\" it in a super hot skillet. This was a cooking technique I read about in Thug Kitchen's first cookbook, and it revolutionized both my opinion and approach going forward.<\/p>\n

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The best part about the dry frying method is that it's incredibly simple to follow and it's reliable, meaning it's easily repeated time and time again. If you have any doubts, check out the reviews and comments on this<\/a> recipe.<\/p>\n

For this particular recipe, this easy dry-fried tofu is coated in a sticky, spicy almond butter sauce.<\/p>\n

Let's take a closer look, shall we?<\/p>\n

You'll start by pressing a block of firm or extra-firm tofu for 20 minutes (or more if you can). If you have a tofu press, you can use that. If you don't have one, don't fret. I've provided an alternative in the recipe instructions below.<\/p>\n

Once the tofu has been pressed, slice it into thin rectangles like this...<\/p>\n

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\n\"StickyNext, heat a well-seasoned cast iron skillet (or skillet of choice) over high heat until very, very hot. Since you're dry frying, it's important the pan is hot or the tofu will stick.<\/p>\n

When the pan is hot, add the tofu in a single layer (you'll need to cook it in two to three batches). Sear the tofu for 3 minutes, then flip and continue to sear for another 3 minutes. While the tofu cooks, use a spatula to press the tofu until you hear it hiss and squeal (seriously, it's quite noisy). This helps sear and brown it to perfection.<\/p>\n

While the tofu cooks, prepare the sauce by whisking together\u00a0almond butter, Sriracha, maple syrup, tamari, and rice vinegar.<\/p>\n

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You'll notice this sauce is quite thick thanks to the almond butter. You can leave it exactly as is (that's what I do)\u00a0or<\/em> you can tweak it to suit your tastes. For instance, if you like a spicier sauce, add more Sriracha. If you like a tangier sauce, add more vinegar. If you like a saltier sauce, add more tamari.<\/p>\n

You get the idea. This is your sticky almond butter sauce\u2014do it up however you please. :)<\/p>\n

The finished dry-fried tofu will look like this:<\/p>\n

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Add the cooked tofu back to the pan along with the sauce. Cook for just 30 seconds to a minute, or until the sauce is heated through and clings to the tofu.<\/p>\n

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Serve this yummy tofu however you'd like.<\/p>\n

I love it over brown rice that's been seasoned with rice vinegar and tamari with a side of fresher, greener ingredients like cilantro and cucumbers.<\/p>\n

Enjoy it in a similar fashion or all on its own or tucked into spring rolls<\/a> or layered on a veggie sandwich<\/a>. The options for this tasty tofu are (nearly) endless.<\/p>\n

\"Sticky<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Sticky Spicy Almond Butter Tofu<\/h2>\n
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Perfectly cooked dry pan-fried tofu is tossed in a mixture of almond butter, sriracha, maple syrup, tamari + rice vinegar! <\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Vegan<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>Protein, Tofu<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>2<\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>