SERVES: 2 AS A SALAD TOPPING
TIME: 30 MINUTES
You’ll go bananas for these cubes of chewy pressed tofu (or tempeh!) dressed up like sautéed-and-saucy Buffalo wings. Use Frank’s RedHot sauce (or your favorite vinegar-based hot sauce) for classic all-American tofu, or switch it up with Sriracha for a piquant East-West twist.
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
1 tablespoon refined or virgin organic coconut oil
3 tablespoons Sriracha or Frank’s RedHot sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon agave nectar
RED-HOT SAUCY TEMPEH
In place of the tofu, dice 8 ounces of tempeh into ½-inch cubes. Sauté the tempeh in the coconut oil until golden; then sprinkle with 2 tablespoons of water and sauté until the water has been absorbed. Prepare the sauce as directed, add the tempeh, and toss to coat.
TIME: a little faster, about 15 minutes!
1 If using extra-firm tofu, press the tofu first (see Pressing Tofu: A History, page 9). Dice the tofu into ½-inch cubes. In a wok or cast-iron skillet, melt the coconut oil over medium heat. Add the tofu and sauté until golden on all sides, about 5 minutes.
2 In a mixing bowl, whisk together the hot sauce, lemon juice, and agave. Add the hot tofu cubes and toss them in the sauce. Serve hot or at room temperature.
I prefer refined coconut oil for this dish; it has the same buttery texture of virgin coconut oil without the intense coconut flavor.