I am obsessed with this recipe. Like, this bad boy is in my top ten meals for sure. It is easy to make, and tastes bomb-ass!

The key? You need a tofu press. Trust me on this. I used to stick mine wrapped in a towel, under a heavy blender until my best friend bought me a press. It changed everything. And besides, do you guys remember the tofu in the washer debacle. Basically, Kevin thought it was just a dirty dish towel under the blender and washed the whole damn thing. Let’s just say tofu in a washing machine is not pretty. How did he not feel a giant loaf of tofu in his hand? Hell if I know. Long story short, you don’t have to use a press, but it does save a freak laundry accident.



14 ounce block of firm tofu

2 cloves garlic

2 tbsp sriracha sauce

1 tablespoon soy sauce

2 tbsp honey

1 tbsp rice vinegar

2 tbsp corn starch (arrowroot works, but not quite as well)

2 tbsp olive oil or avocado oil

1 tbsp sesame oil



1: Press your tofu while you prepare your veggies and rice (about 15 minutes). I like to serve mine with white rice and roasted broccoli.

2: In small bowl, which together garlic, siracha, soy sauce, honey and vinegar. Set aside.

3: Chop your tofu into cubes. Toss with cornstarch until all sides are coated. Add a little salt and pepper if desired.

4: Use a large skillet and add oil. When oil is hot, add tofu cubes. Fry on each side for 2-3 minutes until golden brown on all sides.

5: Turn heat to low and add the sauce. Gently coat tofu and cook for 2 minutes.

6: Turn off heat and add sesame oil.

7: Serve on top of rice and veggies if desired.