Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!
Potato starch (katakuriko) is most often used in Japanese cooking. Much like cornstarch, it gives sauce and gooey texture and turn light and crispy when deep fried.
This honey sriracha tofu recipe is best when served immediately to enjoy the crispiness of the tofu cubes.
Keywords: bean curd, Asian, main
Find it online: https://pickledplum.com/house-foods-honey-sriracha-tofu/