Spicy Tahini Stir Fry
If you’re looking for an Asian stir-fry sauce that packs heat with insane flavor, look no further. We could easily eat a vegetable noodle bowl smothered with this punchy, hot sauce every day of the week, or paired with our favorite proteins.
3 packages extra firm tofu*
⅓ cup to ½ cup sesame oil
¾ cup Soom Premium Tahini
3-6 Tbsp Sriracha hot sauce
¼ cup low-sodium soy sauce
¼ cup Soom Silan Date Syrup
4 tsp unseasoned rice wine vinegar
Juice from ½ lime
6 cloves garlic that have been minced
1½ Tbsp freshly grated ginger
3 Tbsp water
2 boxes rice noodles
Optional: Cooked boy choy
Optional: Sesame seeds
Optional: Poppy seeds
Optional: Chopped scallions
Drain the tofu by wrapping it in a dish towel and applying pressure for 10 minutes. Once liquid is drained, cut the tofu into 1-inch cubes.
Heat sesame oil in a large skillet over medium heat. Cook tofu on an even layer for about 10 minutes, flipping once or twice, until the tofu is browned and crisp on all sides.
Meanwhile, whisk tahini, Sriracha hot sauce, low-sodium soy sauce, silan date syrup, unseasoned rice wine vinegar, lime juice, minced garlic and grated ginger. Add water to thin sauce.
Once tofu cubes are browned, lower the heat to low and pour the tahini sauce over the tofu, stirring gently to coat the tofu. Cook just until the sauce is hot and starts to bubble, about 1 minute. Don’t overcook or the sauce will be too thick. If necessary, add additional 1-2 tbsp of water one tablespoon at a time.
Divide onto plates and serve with cooked rice noodles and cooked boy choy, and sprinkle with sesame and poppy seeds and chopped scallions.
*To make your tofu very crispy, pour boiling water over drained tofu cubes then pat dry before frying. This will help take out excess water.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free Vegan, Kosher
Seasonality: All, Summer