Pan-Fried Maple-Tamari-Sriracha Tofu

This tofu is guaranteed to turn any tofu hater into a lover! Nobody can resist the sweet, salty, and mildly spicy flavour of this dish. It is also incredibly versatile, and works well as a filling in wraps, a topping for bowls, and on its own as a tasty, protein-rich snack!

VEGAN
Gluten-Free

Servings: 4
Time: 30 minutes marinating + 15 minutes cooking

3 tablespoon tamari
2 tablespoon pure maple syrup
2 tablespoon sriracha (I like Simply Natural brand organic sriracha)
1 block (350 g) extra firm organic tofu, diced into 1-inch cubes
1 tablespoon virgin coconut oil

Directions: 

1. In a large bowl, whisk together tamari, maple syrup, and sriracha.
2. Add tofu and toss to combine.
3. Allow tofu to marinate for at least 30 minutes, or up to 8 hours, if possible.
4. In a large skillet (preferably cast iron), heat coconut oil over medium heat. Once hot, add the tofu.
5. Cook tofu for about five minutes, then carefully flip and cook for five minutes on the other side.
6. Continue cooking the tofu until most of the marinade has caramelized and the tofu itself is crispy.
7. Remove from heat and enjoy in wraps, on bowls, or as part of a plate with roasted sweet potato, greens, and sauce. The sky really is the limit with this tofu.