Firecracker Tofu

Look no further than this vegan firecracker tofu for a sweet and spicy recipe that rivals take-out flavor. Tofu is first patted dry and tossed in gluten-free flour to absorb extra moisture, then pan-fried until golden brown and crisp before tossing in firecracker sauce. Serve alongside jasmine rice and steamed broccoli for a complete meal.

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Prep Time: 15

Cook Time: 14

Total Time: 29

Course: dinner, Lunch, Main Dish

Cuisine: American

Keyword: dinner, gluten free, lunch, plant based, Tofu, vegan, vegetarian

Servings: meals

Calories: 524kcal

Author: Meal Prep on Fleek

Ingredients

1 lb. extra-firm tofu cubed and patted dry
3 tablespoon vegan butter
¼ cup hot sauce
1 tablespoon coconut aminos or reduced-sodium soy sauce
2 tablespoon brown sugar
¼ teaspoon chili flakes
⅛ teaspoon garlic powder
2 tablespoon gluten-free flour
2 tablespoon vegetable oil

For Serving

4 cups steamed white rice
4 cups steamed broccoli

Instructions

Add tofu to a medium mixing bowl and sprinkle with gluten-free flour. Gently toss to coat the tofu. Heat 2 tablespoons oil over medium-high heat for 1-2 minutes in a large skillet, until very hot. Add tofu leaving space between each piece. Cook for 4-5 minutes. Turn and cook 4-5 minutes longer, until golden brown and crispy.
Add cooked tofu to the mixing bowl. Wipe skillet clean and add butter, hot sauce, coconut aminos, brown sugar, chili flakes, and garlic powder. Heat over low heat until simmering. Simmer for 1-2 minutes, until butter is melted and brown sugar is dissolved. Stir. Pour firecracker sauce over tofu and stir gently to coat the tofu.
Add 1 cup of rice to 4 black round meal prep containers. Add 1 cup steamed broccoli and divide firecracker tofu between containers. Drizzle with the remaining sauce from the bowl.

Nutrition

Calories: 524kcal | Carbohydrates: 66g | Protein: 18g | Fat: 21g | Fiber: 4g

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