Pair this Sriracha-maple tofu with a burrito bowl, in a wrap or over rice and veggies. It’s quick to make and very versatile. Our burrito bowl included romaine lettuce, corn, cilantro-lime rice, creamy black bean and cilantro dip from Thug Kitchen, and steam-sauteed potatoes and onions with cumin and paprika.
I personally can’t eat a lot of tofu, so I typically add it to my meals as a condiment. For this bowl, I used only a few pieces and it was completely satisfying and added a nice kick to the meal!
Sriracha Maple Marinated Tofu
- 1/4 cup Sriracha sauce
- 2 tsp maple syrup
- 1 block tofu with water removed
- Add the Sriracha sauce and maple syrup to a shallow dish or tupperware container. Mix well, then add the tofu.
- Toss the tofu in the mixture and marinate in the refrigerator for 20 minutes. During the 20 minutes, toss the tofu around in the mixture a few times to make sure all pieces are marinating evenly.
- Serve raw over veggies, a burrito bowl or in a wrap!