Imagine my delight when reading Bon Appetit‘s June 2011 issue two months late, and two of my favorite things are staring back at me:
Tofu and Sriracha.
Bonus: the recipe was already vegan.
Super Bonus: we had a brand spankin’ new cast iron grill pan to christen.
Mega Bonus: funny story about sriracha at the end.
Let’s do this!
Note: This is not for the faint of heart. The marinade is quite spicy!
(BA’s exact recipe, my photos, my comments)
Sriracha-Grilled Tofu
Make a spicy version of tofu dae-ji, the Korean BBQ dish.
Ingredients
- 1 14-16 ounce container extra-firm tofu
- 3/4 cup Sriracha
- 1 tablespoon roasted sesame seeds plus more
- 1 tablespoon soy sauce
- 1 tablespoon white miso paste
- 3 chopped scallions plus more
- 2 garlic cloves
Preparation
-
Cut tofu into 1″ blocks. Drain well on paper towels. (I cut it into 8 rectangles)
Mise en place
-
Put Sriracha, 1 tablespoon sesame seeds, soy sauce, and white miso paste in a blender with 3 chopped scallions and garlic cloves. Blend with 1/4 cup water until smooth. Reserve a cupful for dipping; marinate the tofu in the rest overnight. (I started this in the morning to be ready at night, waiting at least 8 hours. I also put it in the fridge so it wouldn’t spoil)
Things get saucy. 
♪♫ "Goin' to the fridge-y, and we're, going to get mar-i-nated" ♪♫
-
Shake off excess sauce and grill tofu, brushing with sauce. Sprinkle with roasted sesame seeds and scallions. (Grill marks are great for impressing guests, but next time I will just do it in a frying pan)
I also kept with the Korean theme by making pa-jeon aka chijimi as a bready side dish.
Related recipes:
What to do with leftover marinade
Chijimi pancakes
Funny story: Sriracha is also called “rooster sauce” because of the rooster on the front of the most-famous bottle. I was speaking to a woman who was very scatter-brained and panicked. I mentioned about sriracha and how spicy it was, seeing she was buying it. She replies, “Oh I don’t know! My son wanted this! This is cock sauce, right?!”
“………………………..Yes.”
BAHAHAHAHAHA
Ronin Dining 
WHOA. 3/4 CUP of sriracha? That is hardcore. I’m a fan, but I don’t think I could take that much! 😀
A lot of if is left over for the dipping sauce. It is a bit intense, but with the garlic and spring onions, so good!
Hey there! I found you via VeganMofo (I am This Is Vegan) . This looks amazing, I already emailed the link to myself so that I could try it sometime soon! And around here people call sriracha as well as the sweet chili “rooster” sauce “cock sauce” all the time…half the time I don’t even think about it and yell down the grocery aisle to my husband “Did you get the cock sauce??? We need cock sauce this week” as mothers shield their children’s ears…bahahha.
Another MoFo finder, here! I LOVE Mofo!!! This looks great, I love love the idea. And, This Is Vegan, I think I’ll start calling it “cock sauce.” Hilarious.
I definitely have some sriracha in my pantry…
Happy MoFoing!
Love,
Dawn
Vegan Fazool’s Pantry Party
Make that three Vegan MoFo-ers. I tagged this recipe — love tofu and LOVE Sriracha!
So, I’m going to make this and I tried to click on the Korean pancake recipe link and it was empty!
Any advice? Did you take it down? Hopefully it means you are editing it!!!
Thanks for letting me know! It is fixed now! =)
Did you say spicy?? Count me in! I love your grill marks 🙂
I couldn’t find sriracha at my international market. Perhaps I should ask for cock sauce!
I too call it “cock sauce”
I just made this. It was delicious, with a ton of kick. There’s a full cup of leftover sauce; I’d say you can do this recipe as-is but reduce the sriracha to 1/4 cup. You’ll still have a very spicy marinade and you won’t waste a whole bunch of sriracha. The flavor on this marinade is excellent, but even for a spice lover it’s a little intense.
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