Tag Archives: sriracha tofu


So you are probably wondering why I haven’t published in a long time.  I was wondering the same thing and then I realized, I’m human.

I began a PhD program in Public Policy and Administration last fall and somehow managed to make it through without dropping a single ball from the ever increasing load I juggled which included teaching part time, working full time, taking full time classes, doing homework, and oh, yeah…being a wife.  It was then that I realized, I don’t sleep and I don’t exercise-I’m crabby and chubby.  Something had to give.  Turns out it is/was this recipe blog in order to pick up exercise.  I still don’t really sleep.

I still cook a few times a week from scratch, and hit up leftovers on the other nights, but creating new things has not been in my enjoyment wheelhouse for the last few months.  I don’t project it will be in the cards again until the CSA’s start their march into my kitchen in April/May and I can’t ignore them for they perish.

So this note is really to say, I’m sorry for not posting.  I’ll post on occasion through my journey when relevant or new.  But for the most part, I’m living from my freezer [thank goodness I stocked it before school started], archived recipes from this blog, and by my wits end.

I’m heading to the kitchen right now to make rice for the week, Sriracha Tofu for dinner tonight and sandwiches this week, and then to bake off some potatoes for a few quick meals in upcoming days.  If you can’t stand to be without my quick wit, you can catch up with me professionally at 834 Design & Marketing’s blog and wait patiently for The Mode Life to relaunch this spring [that’s a big project of its own and we are seeking writers-hint, hint].  Until then, eat well.

Sriracha Tofu

I was thinking of a recipe that might be similar in sushi for spicy tuna and this is pretty close.  One night when we were out at Tokyo Grill, I asked the sushi chef what made up the spicy sauce for the tuna and it’s just Sriracha and mayo mixed together.  I bet the texture could be achieved if you cubed the tofu very, very small.  This can be used for make at home sushi or over rice in a bowl, which is a go-to meal for us during the work week with some steamed or stir fried veggies.  This is spicy.  So if you want to dial it down a notch, half the Sriracha or even quarter it depending on your tolerance.  I like this with avocados and kale over brown rice.  It cools it off a little but still tastes tangy.

  • 1 12-oz. pkg. extra-firm tofu, drained and patted dry, cut into ¼-inch cubes
  • 3 T low-sodium soy sauce
  • 2 T Sriracha
  • 1 T white wine vinegar (or rice wine vinegar)
  • 1 T mirin
  • 1 T maple syrup
  • 2 tsp toasted sesame oil
  • 1 T vegan mayonnaise

1. Heat nonstick skillet over medium-high heat, and add half of tofu cubes. Cook 10 to 12 minutes, or until cubes are golden, stirring occasionally. Transfer tofu to plate, and repeat with remaining tofu.

2. Stir together soy sauce, Sriracha, vinegar, mirin, maple syrup, sesame oil.  Return all tofu to pan, and add soy sauce mixture. Bring to a simmer, and cook 2 to 3 minutes, or until most of liquid is absorbed. Remove from heat, and stir in mayonnaise. Serve warm or chilled.

Adapted from vegetariantimes.com