I decided to change things up a bit the other night and do something with some heat for dinner, but not so spicy that we weren’t going to be able to feed it to the kid. Taking some tofu that we bought the week before I decided to do a teriyaki similar to the one I did in the Pineapple Teriyaki Chicken Bowl recipe except swap out the pineapple and add sriracha!
I was pleasently surprised with the outcome and deemed it worthy to share with you!
Like I said earlier, this is similar to the teriyaki that I did in the Chicken Bowl recipe, so if you’re planning on doing both recipes in a weeks span you will want to double up on the teriyaki base, then split it for each recipe.
If this is your first time working with tofu, there is a little prep you’ll have to do. I personally perfer the firmest tofu possible, so it’s up to you how firm or soft to get it, but once you’ve taken the tofu out of the package you need to drain as much fluid as possible out of the tofu. This is how it will absorb any flavor.
You’ll see down in the recipe instructions, but you’ll need to wrap a clean towel around the tofu, then press it with something heavy for about 15 minutes. I tend to rely on my pan with a few cans in it.
I use a wok in this recipe because it makes doing a stir fry much easier and keeps the mess to a minimum. You’ll want to get the wok as hot as possible and stir frequently after the tofu has been browned.
A wok isn’t required, but your life will be much easier with one for this recipe. If you don’t have one i highly recommend this This wok.