Veganizing The Sriracha Cookbook, Volume 3.0
It’s that time again. Time to consult that beacon of all that is garlic-spice-liscious and make it vegan.
I thought I might as well keep chipping away the “hunk of protein” section of the book. And, as I very recently procured a giant sack of black sesame seeds, it was darn logical to attempt Randy Clemens’ “Sesame-Sriracha Crusted Ahi Tuna” (p 85) sans tuna.
Confession time: I actually made this recipe nearly two weeks ago, immediately following the completion of my local food challenge. I’ve just been struggling to name the bloody post ever since. “Sriracha and Sesame Crusted Protein Source (hi Daddy*!) Of Your Choice” just didn’t seem to cut it, so that’s why I landed on tempeh. No offense to any other yummy treat that can be lovingly coated in Sriracha and toasty seeds. I just had to make a choice and now I’ve got to live with it. sigh.
I tried this with Gardein Beefless Tips because that’s what I had on deck after my local food challenge. But I am absolutely intrigued with the idea of creating Tatake-esque slices of spicy, firm tofu. Once I try it, I shall post photos and results, but, in the meantime, please feel free to giver a go and report your results! That’s why I am declaring this recipe “Veganizing The Sriracha Cookbook, Volume 3.0.” I expect mad improvements and variations. And decimal points. Mad decimal points for days.
INGREDIENTS:
- 1 tbs seasoned rice wine vinegar
- 2-5 tbs Sriracha Hot Chili Sauce, to taste
- 3 cloves garlic, minced ultra fine
- 1 package Gardein Beefless Tips, OR 1 package extra firm tofu cut in half, lengthwise OR 2 cups worth of tempeh cut into 1″ cubes
- 1 tbs white sesame seeds, toasted
- 1 tbs black sesame seeds, toasted
- steamed rice and veggies
METHOD:
1. Stir together vinegar, Sriracha and garlic in a large mixing bowl and set aside for about 10 minutes to allow flavours to get their mingle on.
2. FOR GARDEIN or TEMPEH: Defrost beefless tips (microwave for 2 minutes or let’em thaw in the fridge while you go about your daily bidniss). Place beefless tips (or tempeh cubes) in Sriracha marinade, stir to coat thoroughly and let it all hang out for at least 20 minutes, preferably longer.
FOR TOFU: Pour marinade onto dinner plate and roll your tofu logs in the spicy lava sauce until all long sides are nicely coated. Let it hang out for 20 minutes or longer, ’til your log is good and permeated with yummy Sriracha flavour.
3. Once your protein of choice is sufficiently marinated, spread roasted sesame seeds on a clean and dry dinner plate. FOR GARDEIN or TEMPEH: Toss tips (or cubes) in sesame seeds until coated to your liking. FOR TOFU: Roll tofu logs (does that sound appetizing….hmmm…..) in sesame seeds until sides are thoroughly coated.
Sesame, you're so pretty!
4. Spritz cast iron (or good quality, non-toxic, non-stick) pan with olive oil (or use about a teaspoon of toasted sesame oil, if you are feeling daring!) and bring pan to medium/hot heat. FOR GARDEIN or TEMPEH: flash fry on all sides until (white) seeds are golden and toasty and tips are heated through. FOR TOFU: Sear on all four sides, until seeds are toasty and golden. Remove from heat, allow to rest for 1-2 minutes and slice into .5 cm thick squares using a very sharp knife.
Sesame-Sriracha Crusted Beefless Tips. Getting their sear on.
Serve over thai jasmine rice with steamed veggies and ponzu.
Look at these greens! They're just begging for some citrusy Ponzu and a spicy little buddy to hang out with!
NOTES
*my Dad used to try to trick me into eating nice, friendly animals by cutting them into quasi-innocuous squares and referring to them as simply “protein source.” Silly, Daddy. Ryann’s eat veggies!