Smoked Maple Tofu
- 1 block firm tofu (frozen & thawed)
- Spiceology Smoked Maple Sriracha Blend
- soy sauce
- Place a container of firm tofu in the freezer overnight and thaw in the fridge the next day.
- Once thawed, remove the tofu from the container and place between a tea towel (or paper towel) and press to remove excess water.
- Once you get most of the water out, cut the tofu into cubes.
- Place in a large bowl and toss with cornstarch and smoked maple sriracha blend and a few dashes of soy sauce. Make sure to fully coat the tofu.
- Bake in a 350 degree oven for 10-15 minutes or until tofu reaches your desired crispiness.
- 3/4 cup peanut butter
- 2-3 tablespoons rice vinegar
- 2 teaspoons maple syrup
- red pepper flake, to taste
- 1 teaspoon sesame oil
- 1 tablespoon Spiceology Smoked Maple Sriracha Blend
- 2-3 tablespoons water
- pinch of salt
- 1-2 teaspoons lime juice (optional)
- 1 teaspoon soy sauce (optional)
- garlic powder or fresh garlic minced (optional)
- Combine all your ingredients in a bowl or mason jar and fix until well combined.
- To create a thinner consistency, add more water.
- Cook some noodles or rice and saute up whatever veggies you have in the fridge and combine in a large bowl with your tofu and top with your peanut sauce. Garnish with green onion and cilantro and enjoy!