- Prep Time
- 5 mins
- Serves
- 4
Ingredients
- 1 pkg
- extra-firm tofu
- 350 g
- 2 tbsp
- cornstarch
- 30 mL
- 1 tsp
- rice vinegar
- 5 mL
- 1 tsp
- sesame oil
- 5 mL
- 1 tsp
- soy sauce
- 5 mL
- 1 tsp
- Sriracha sauce
- 5 mL
- 2 tsp
- vegetable oil
- 10 mL
- 2 tbsp
- sweet chili dipping sauce
- 30 mL
Directions
Step 1
Cut tofu into 1 1/2 x 1/2 x 1/2-in. (4 x 1 x 1-cm) "fingers". Pat dry with paper towel then place in large bowl. Sprinkle with cornstarch and toss well to coat. Set aside.
Step 2
In small bowl, whisk together vinegar, sesame oil, soy sauce and Sriracha sauce. Pour over tofu; toss to coat.
Step 3
Heat oil in large non-stick skillet over medium-high heat. Place tofu in a single layer in the skillet, cooking in batches. Fry tofu about 1 to 2 min. per side, or until golden brown on all sides. Transfer batches to clean plate. Once all tofu is cooked, place back into skillet. Pour in sweet chili sauce; stir to coat. Cook about 1 min., or until heated through. Serve warm.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 150
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 11 g
- Fibre:
- 1 g
- Sugar:
- 4 g
- Protein:
- 9 g
- Sodium:
- 150 mg
