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Spicy Baked Sriracha Tofu with Cucumber Salad
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, pressed and cut into cubes
- 3 tablespoons of sriracha sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of maple syrup
- 1 teaspoon of garlic powder
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of black pepper
- 2 cucumbers, thinly sliced
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of red pepper flakes
- 2 tablespoons of chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together 3 tablespoons of sriracha sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup, 1 teaspoon of garlic powder, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of black pepper.
- Add the tofu cubes to the bowl and gently toss to coat the tofu with the marinade.
- Place the marinated tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the tofu is golden and crispy.
- While the tofu is baking, prepare the cucumber salad by combining the thinly sliced cucumbers, 1/4 cup of rice vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of red pepper flakes in a bowl. Toss to combine and refrigerate until ready to serve.
- Once the tofu is done, remove it from the oven and let it cool for a few minutes.
- Serve the spicy baked sriracha tofu with the refreshing cucumber salad, garnished with chopped fresh cilantro. Enjoy!
The history of Spicy Baked Sriracha Tofu dates back to the fusion of Asian and Western cuisines. This dish originated in the bustling kitchens of innovative chefs who sought to combine the bold flavors of Sriracha with the delicate texture of tofu. The dish gained popularity in regions with a strong culinary influence from both Asia and the West, such as California and New York. The key to this dish is the perfect balance of heat from the Sriracha and the subtle sweetness of the marinade, which infuses the tofu with a tantalizing flavor. The refreshing cucumber salad provides a crisp contrast to the spicy tofu, creating a harmonious blend of textures and tastes. Today, the best versions of this dish can be found in trendy, modern Asian fusion restaurants that prioritize fresh, high-quality ingredients. The key to making this dish shine is to ensure that the tofu is properly marinated to absorb the flavors and then baked to achieve a crispy exterior while maintaining a tender interior. The cucumber salad should be made with crisp, chilled cucumbers and a light, tangy dressing to complement the spicy tofu. For a famous alternative method, some chefs opt to pan-fry the tofu for a more indulgent texture, while others may add a sprinkle of sesame seeds or a drizzle of honey for an extra layer of complexity. Whether served as an appetizer or a main course, Spicy Baked Sriracha Tofu with a refreshing cucumber salad is a delightful dish that continues to captivate diners with its bold flavors and refreshing accompaniments.
45 min
4 servings
250 calories
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