God, is there any foodstuff more perfect than Sriracha sauce? No. No there is not.
I've been messing around with stir-fry recipes that rely on Sriracha for their flavor. I finished one today and I'm simply calling it Sriracha Lime Stirfry Sauce. Below you'll see most of the basic ingredients behind a lot of Thai-inspired recipes I'be been researching.
I've tried a lot of them this past week and came to the conclusion most people blogging about Thai food in English are 1) have some crazy access to foods I do not have, 2) have really weird ideas of what tastes good, and 3) apparently have unlimited time and money on their hands. No. This will not do.
This recipe is stupid easy. And I'm going to show you how to make it even stupid easier. You'll need a jar.
Sriracha Lime Stirfry Sauce
- 3 tablespoons of soy sauce
- 3 tablespoons of brown sugar
- 2 tablespoons of lime juice (the bottled stuff is fine)
- 1 tablespoon of garlic powder
- 1 (OR MORE) tablespoons of Sriracha sauce
Got it? Great. Dump it all in your jar and shake that shit up.
Now, you need tofu. Extra-firm is always best for stir-fry. Regular firmness is not firm enough to withstand the trials of being stirred. Cut the tofu into pieces. I recommend little triangles but don't be afraid to go fucking nuts and use cubes. Or rectangles. Or pentagons. See if I care how you waste your time with this endeavor.
Ok, now before dumping the sauce in, saute the tofu in a little sesame oil (or any oil will do). Just enough so it gets a bit crisp around the edges.
Then dump the sauce in, like so:
When you are done, plate it and the extra sauce over some rice (or quinoa if you're paying attention).
You could always make a lot of this sauce and keep it in that jar and put it in your fridge. I imagine it'll keep for about at least a week or so.