A couple years ago I was searching for decent chili sauce to make my special “diner” sauce for veggie burgers and other Americana fare, when I stumbled upon Huy Fong Foods’ Chili Garlic Sauce. The Vietnamese-American Company is most commonly known for sriracha–a condiment I normally avoid.
I was raised in a house who concentrated on bland food followed by sweet desserts (which there is nothing wrong with) but it’s given me a palate with little acceptance of heat.
Regardless, I bought the Chili Garlic Sauce–and love it. I use it in everything from the sauce previously mentioned–to the tofu dish below.
- 1 package pressed tofu — pressed*
- 1 tablespoon arrowroot (or cornstarch)
- 2 tablespoons maple syrup (or honey if you’re not vegan)
- 1 tablespoon Huy Fong Chili Garlic Sauce (or Sriracha. Add more or less depending on desired heat)
- 1 tablespoon bragg liquid aminos (or tamari, coconut aminos, soy sauce)
- 3 cloves garlic, minced
- freshly ground pepper, to taste
- sliced green onions, a handful diced radishes and toasted sesame seeds, to garnish
Preheat the oven to 400°F. Press your tofu for at least a hour. Take pressed tofu, dry off any remaining moisture with a towel and cut into 1/2 inch cubes. Toss with the arrowroot (or cornstarch) and arrange the tofu on a lined baking sheet. Bake for 30-45 minutes flipping the tofu half way through bake.
Start the sauce–in a small frying pan, heat up maple syrup, liquid aminos, chili garlic sauce, and garlic over medium heat until bubbly and thick. Taste and season with freshly ground pepper. (you won’t need additional salt because of the liquid aminos)
Remove the tofu from the oven and toss in the sauce. Garnish with sliced green onions, diced radishes, and toasted sesame seeds.
Crispy Maple Chili Garlic tofu make a great addition to any stir-fry: rice or noodle.
Serve hot! Enjoy.
*Pressing tofu is SUPER easy. These days you can buy it “pre-pressed” but what’s the point? I use two cutting board, two clean dish towels, and something to weight it down. Cut tofu into 1/4 inch thick slices, place between the two dish towels between the two cutting boards. Place weight on top of cutting boards. Go do something else.
The longer you press, the more water is removed. This is great when you want to marinade tofu! In the past, I’ve pressed it over night, and then marinated it the next day. It leave you with a denser texture of tofu, one with a good bite.
Nutritional Information about Tofu:
First up–tofu *is* processed. So, I don’t recommend eating it every single day. Less it more. That said, there are a lot of benefits to adding tofu to your diet.
Tofu is a great source of Calcium and Iron. Yes, it also has protein, but I’m not going to go one and on about protein. Unless you’re only eating junk food–protein will never be an issue in your life. I had a healthy child and never once ate meat or increased my protein amount while I was pregnant. But, living plant based requires to monitor items like calcium or iron.
Plant based Calcium and Iron are both easier for your body to absorb, which makes Tofu a great source.