This addictive and super easy sauce is a little bit spicy, a little bit sweet, and has a fruity kick from the peach. It's perfect for coating crispy tofu bites and is also great on cauliflower or chicken wings. If you like your food extra hot you can always kick the hot sauce up a notch and add a few extra tablespoons for extra heat, or if you’re more on the mild side just add a few splashes of hot sauce to taste.
 
For this recipe, we used the Ogopogo peach hot sauce to add an extra kick of peach flavoured heat to this dish. If you don’t have peach hot sauce, Sriracha or any other hot sauce of your choice will work.
   
We recommend pairing this sweet and spicy tofu with either rice or cauliflower rice or making it into a stir-fry. Cook your tofu and make the sauce as directed, then stir-fry your vegetables of choice in a pan over medium heat with salt, pepper, and garlic. Once the veggies are cooked add your tofu and sauce to the pan and mix until it’s all combined.
 

Ingredients:

 

Tofu:

1 package extra firm tofu
1 TBSP cornstarch
2 TBSP oil
 

Sauce:

½ cup water
¼ cup low sodium soy sauce
¼ cup sugar or honey
1 peach, peeled
2-3 cloves garlic
1-3 TBSP peach hot sauce (or hot sauce of your choice)
1-2 TBSP cornstarch
1-2 TBSP water
 
Green onion
Sesame seeds  
Method:
 
The first thing you have to do is prepare and cook your tofu. For this recipe, we recommend you use one of 2 ways to get crispy tofu.
 
To prepare the tofu, drain and remove it from the package and slice it into about 1-inch cubes. Place the cubes on a stack of 5 or 6 pieces of paper towel and place more paper towel on top of the tofu, then place a heavy item like a cast iron skillet on top. This will help to drain the tofu of any excess moisture. Leave it to sit for about 30 minutes.
 
Next, sprinkle cornstarch all over each piece of tofu and either bake or pan fry it.
  To bake the tofu, preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the tofu on the pan and drizzle with oil. Bake for 20-30, turning the tofu every 10 minutes, minutes until the edges are crispy. To pan-fry the tofu, add oil to a plan and let the tofu cook until the outside is crispy and lightly browned.
 
To make the sauce, place the peach and ½ cup of water in a blender and blend until liquid. Then add this mixture to a pan with the soy sauce, sugar, garlic, and hot sauce. Let the mixture come to a boil while continuously stirring.
 
In a bowl mix the cornstarch and 1-2 TBSP of water and slowly add it to the boiling sauce until it thickens.
 
Reduce the heat and let the sauce cook for another minute or two until the sauce is thick and sticky.
 
Add your cooked tofu to the sauce and garnish with green onions and sesame seeds. Enjoy!