- Place the tofu on a plate. Top the tofu with a heavy cutting board. Press for 30 minutes until it releases most of the liquid. Discard the excess liquid.
- While the tofu is pressing, add the sriracha, honey, 1 teaspoon of the soy sauce, and crushed red pepper to a bowl. Mix to combine.
- Cut the tofu into 1 inch long by ¾ inch wide rectangles. Pat the tofu rectangles dry with paper towels.
- Add the vegetable oil into a large bowl. While whisking the oil, stream in the remaining soy sauce. Whisk until combined. Add the tofu to the bowl and toss until evenly coated.
- Sprinkle in 1 teaspoon of the cornstarch over the tofu and stir. Repeat this process two more times until all of the cornstarch has been incorporated.
- Heat a pan over medium heat. Add the tofu to the pan. Cook until brown and crispy on all sides, about 10 minutes. Then drizzle in the prepared sauce and cook for another 1-2 minutes until it has thickened.
- Sprinkle the Jbasket Sriracha Sesame Seeds and green onion over top and enjoy!
#jbasket #jbasketusa #spicy #spicelover #sriracha #tofu #plantbased #vegan #vegetarian #honeysrirachatofu #crispy
