Breakfast is the most important meal of the day, but mornings are often hectic, making it hard to cook, sit down, and eat a good meal. Overnight Oats are one of my favorite breakfasts because you can make them the night before and eat them on-the-go! T…
Breakfast is the most important meal of the day, but mornings are often hectic, making it hard to cook, sit down, and eat a good meal. Overnight Oats are one of my favorite breakfasts because you can make them the night before and eat them on-the-go! These healthy no-cook oats are creamy, delicious, and will…
I haven’t made tofu in a while but I can tell you one thing, I’m going to be making this Honey Sriracha Tofu a lot from here on out. These tasty little tofu cubes are pan-fried until crispy on the outside and then drenched in a sweet and spicy sriracha glaze. It’s simple but so addictive! They’re so good that I sat there eating the tofu right out of the pan, nearly polishing off the entire batch myself. 😬 Realistically, you’ll probably want to stretch this out to about four servings as part of a full meal, and I’ve got some great ideas for that below. 😉
What Kind of Tofu to Use
I suggest using either firm or extra-firm tofu for this recipe so that the tofu cubes hold their shape during frying. Even with firm or extra-firm tofu, you’ll want to stir gently to prevent the cubes from crumbling.
To add even more texture in your tofu, you can freeze the tofu (right in the package) and then thaw before pressing. This makes the tofu a little more dense and texturized, rather than soft and smooth.
Can I Substitute the Sriracha?
Sriracha is the main flavor in this recipe and it provides several flavor elements to the sauce like heat, acidity, garlic, and salt. You could potentially substitute it with another chili sauce, like chili garlic sauce, sambal oelek, or maybe even gochujang. But if you’re looking for a non-spicy option, it will take several ingredients to replace all the flavors contained in the sriracha. I suggest using this recipe for Pan Fried Sesame Tofu as a non-spicy alternative.
Make it Vegan
To make this honey sriracha tofu vegan you only need to swap one ingredient—honey. Substitute the honey with either brown sugar or agave nectar. Brown sugar is my top choice because I love the deep flavors that the molasses in the brown sugar provides.
Use Non-Stick Cookware for Best Results
Cornstarch helps create a nice crispy coating on the tofu, but cornstarch also likes to stick to cookware. For that reason, I suggest using some type of non-stick cookware, whether that be ceramic, cast iron, or Teflon.
Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top (cast iron skillet or pot of water). After pressing for 30 minutes, pour off the extra liquid.
While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 teaspoon soy sauce, and the crushed red pepper. Set the sauce aside.
Cut the pressed tofu into ½-inch cubes. Use a paper towel to lightly pat dry the tofu cubes.
Add the cooking oil and 1 teaspoon soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce.
Sprinkle 1 teaspoon cornstarch over the cubed tofu and gently stir. Repeat two more times, or until 3 teaspoon (1 Tablespoon) cornstarch has been added to the tofu.
Heat a non-stick skillet over medium. When the skillet is hot, add the prepared tofu. The tofu will fry in the oil that is coating the cubes. Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes).
Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky.
Top the honey sriracha tofu with sliced green onions and serve.
How to Make Honey Sriracha Tofu – Step by Step Photos
Drain one 14oz. block of firm or extra-firm tofu. Press the tofu for 30 minutes using either a tofu press, or a homemade press like in the photo above. To make the homemade press, place the block of tofu on a plate or rimmed baking sheet, then top with a cutting board and a heavy object, like a cast-iron skillet or pot of water.
While the tofu is pressing, prepare the honey sriracha sauce. Stir together 2 Tablespoons sriracha, 2 Tablespoons honey, 1 teaspoon soy sauce, and ¼ teaspoon crushed red pepper.
You can see how much more liquid came out of the block of tofu after pressing for 30 minutes. Pour off the excess liquid.
Cut the block of tofu into ½-inch cubes and lightly pat dry with a paper towel.
Add 2 Tablespoons of cooking oil and one teaspoon soy sauce to a large bowl. Whisk until they are somewhat combined, then add the cubed tofu and gently stir until the tofu is coated.
Add one teaspoon cornstarch to the bowl with the tofu and gently stir again. Repeat two more times until you’ve added 3 teaspoons (or one tablespoon) cornstarch and the tofu is coated.
Heat a large non-stick skillet over medium heat. When the skillet is very hot, add the tofu. The tofu is coated in oil, so there is no need to add extra oil to the skillet. Cook the tofu, stirring occasionally, until it is golden brown and crispy on all sides.
Pour the prepared honey sriracha sauce over the tofu.
Continue to cook over medium heat, stirring occasionally, for 1-2 minutes more or until the sauce is thick and sticky. Top with sliced green onions and serve!
I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These H…
I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These Healthy Banana Muffins are a favorite banana muffin recipe at our house.…
Utah peaches are finally ripe and ready and that makes our family VERY happy. Utah peaches are the BEST! We look forward to peach season every year. I love making peach butter, peach pie, peach crisp, peach salsa, peach scones, peach oatmeal, and even …
Utah peaches are finally ripe and ready and that makes our family VERY happy. Utah peaches are the BEST! We look forward to peach season every year. I love making peach butter, peach pie, peach crisp, peach salsa, peach scones, peach oatmeal, and even grilled peach salads. I kind of go peach crazy, I have…
Wake up to this frosty coffee smoothie recipe! The fragrant coffee flavor is paired with banana, oats and almond butter.
Are you a coffee lover? Here’s a way to drink your cup of joe with a few healthy ingredients in the mix. Try this Coffee Smoothie! Because if you’re going to drink coffee, why not add bananas, oats and almond butter to the mix? This puree has just the right bittersweet flavor without lots of added sugar, and smooth, creamy texture. Drink it as a tasty afternoon snack (tastes like a milkshake!) or add protein to make it a morning meal. You choose!
Ingredients in this coffee smoothie recipe
This coffee smoothie recipe has taken us a while to hone to perfection: because it’s hard to get just the right coffee flavor and icy texture! Luckily, we finally found the combination that gets it to the consistency of a Wendy’s frosty, but using healthy ingredients. The recipe is similar to a drink at a local coffee shop in town: there they call it the Healthy Elephant (so you can call it that, if you like!). Here’s what you need for this recipe:
Espresso, cold brew or strong coffee: see notes on the methods to use below!
Milk of choice: dairy or non-dairy
Coffee methods to use
The key to this coffee smoothie recipe? Strong coffee. You must use a very strong coffee or espresso to get just the right coffee flavor, otherwise it’s much too weak. This is key to making a great coffee smoothie, so don’t skimp here! Here’s what to use:
Moka pot coffee: A Bialetti or Moka pot is another great option for this coffee smoothie recipe! Make makes very strong coffee that’s close in intensity to espresso.
Strong coffee: Make double-strength of your normal coffee to use here.
How to freeze bananas
The other necessity for this coffee smoothie recipe? Frozen bananas. This is important because you want to get an icy, creamy texture without watering down the flavor with too much ice. For most of our smoothie recipes we try to use non-frozen bananas, but in this one it is key.
How to freeze bananas? Slice them into rounds and place them on a baking sheet so they don’t clump together. For this smoothie, you can just throw the slices into a sealed container if you’d like.
How long to freeze bananas? The shortest time you can get away with is 1 ½ hours. Or just freeze them overnight!
Sweeten to taste!
What we like about this coffee smoothie recipe is that it’s not too sweet! It lets the bitter coffee shine through, with just enough sweetness from the banana and honey. But keep in mind: you can sweeten this coffee smoothie to taste! The sweetness definitely depends on the bananas, so if they’re not as ripe you may need more honey.
Want to make a vegan coffee smoothie? No problem! Use maple syrup or agave syrup to sweeten, and of course your favorite non-dairy milk (ours is oat milk).
Adding protein to this coffee banana smoothie recipe
Want to drink this coffee banana smoothie as a breakfast? You’ll probably want to add a little protein for staying powder. The best way to add more protein here? Protein powder. We don’t often use it, but it’s a nice way to pack in quite a bit without affecting the overall flavor too much. Here’s how to find a healthy protein powder:
I love making homemade granola bars because they are easy to make and taste so much better than store bought. Most granola bar recipes have nuts or nut butter, including my favorite recipe. The only problem? A lot of schools, day cares, and camps don&#…
I love making homemade granola bars because they are easy to make and taste so much better than store bought. Most granola bar recipes have nuts or nut butter, including my favorite recipe. The only problem? A lot of schools, day cares, and camps don’t allow nuts because of nut allergies so I created a…
The soft floral notes of honey mingle with sultry vanilla bean in this show-stopping baked custard that’s deceivingly easy to prepare. Honey and vanilla make for a perfect combination in these perfectly petite, and perfectly adorable, pots de crème. The silky smooth texture is achieved by gently baking in a bain-marie or water bath. Part […]
The soft floral notes of honey mingle with sultry vanilla bean in this show-stopping baked custard that’s deceivingly easy to prepare.
Honey and vanilla make for a perfect combination in these perfectly petite, and perfectly adorable, pots de crème. The silky smooth texture is achieved by gently baking in a bain-marie or water bath.
Part two of my edible flower obsession, this time featuring chamomile flowers. They are most commonly used as herbal tea, but the fresh flowers are a lovely edible garnish for any dish, sweet or savory.
I was unsuccessful growing my own chamomile flowers last summer, and this year my efforts to find a starter plant came up short. I filled my garden with other edibles, including dianthus and marigold, but had resigned myself to a chamomile-less existence.
Then I spotted fresh cut chamomile flowers at Trader Joe’s, and immediately stashed a bunch in my cart (to Taylor’s obvious confusion since I never buy fresh flowers… because, cats.)
I had been planning to revisit these lovely honey pots de creme for some time now, the recipe one we originally developed for a honey company years ago but never actually posted it here. I had a container of honey comb I’d been saving for just this reason as well, so it appeared the stars (and flowers) had finally aligned.
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy […]
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy honey Dijon dressing drenches the salad in tons of flavor. Throw a few sweet golden raisins on top for a pop of sweetness and you’ve got salad magic. And the best part? All of these ingredients hold up well to refrigeration, so this salad is perfect for your weekly meal prep. 🙌
Originally posted 7-28-2014, updated 8-16-2021.
If you love regular chicken salad, I think you’ll love this kale and chicken salad as well. It has all the same flavors as traditional chicken salad, but the ingredients are piled onto a bed of greens and the dressing is made slightly thinner so that it’s pourable instead of acting like a thick binder. And just as with regular chicken salad, there is a lot of room for customization here, so keep reading for some ideas.
Can I Use Different Greens?
Sure! If you’re not into kale, you can swap it out with your favorite greens. I think a crunchy green like Romaine or finely shredded cabbage would probably be best, but you could use any green that you like to use for fresh salads.
What Kind of Chicken to Use
I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can take a shortcut and use store-bought rotisserie chicken instead. You’ll need about 1.5 cups of chopped cooked chicken for this recipe.
I love the mildly sweet golden raisins in this recipe, but you could swap them out with dried cranberries, chopped apples for more crunch, or even fresh grapes (sliced).
If you don’t want to make your own homemade dressing for this salad, a store-bought honey mustard or poppyseed dressing would be awesome with the flavors in this salad.
How to Meal Prep Kale and Chicken Salad
The sturdy, crunchy nature of the ingredients in this salad means that it holds up extremely well to refrigeration without much effort. I would store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads will stay good in the fridge for about 3-4 days.
Crunchy Kale and Chicken Salad
This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
How to Make Crunchy Kale and Chicken Salad – Step by Step Photos
You can us any pre-cooked chicken for this recipe and you’ll need about 1.5 cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.
While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1.5 Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.
Next, prep the kale. I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. Watery salad is never good. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.
Next, dice two ribs of celery, or about 1 cup once chopped.
Chop the cooked chicken to similar sized pieces (about 1.5 cups chopped).
Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery…
Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.
Pour your dressing over top just before serving.
Toss to coat everything in dressing and enjoy! (I added a little extra cracked black pepper on top because I love pepper!)
Pasta salads are on repeat at our house during the summertime. They are easy and always so good! My boys all-time favorite pasta salad recipe is this Chicken Pasta Salad. They request it often and I don’t mind making it because they eat it up and…
Pasta salads are on repeat at our house during the summertime. They are easy and always so good! My boys all-time favorite pasta salad recipe is this Chicken Pasta Salad. They request it often and I don’t mind making it because they eat it up and even enjoy the leftovers. It is a great salad…
Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, […]
Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, truth be told, when corn is prepared this way it’s so good that I’d be just as happy eating it plain!
Originally posted 5-20-2011, updated 7-27-2021.
Why Roast in the Husk?
Leaving the husk on the corn while it roasts helps hold in the corn’s natural moisture, yielding super juicy kernels that pop with sweetness when you bite into them. It’s truly amazing. Once the corn has roasted, the husks and silk peel away easily so it’s ready to eat in no time.
How to Pick Good Fresh Corn
Choosing corn that is fresh and in season is key because that’s when the corn is the sweetest and juiciest. Older corn can tend to be dry and more starchy rather than sweet. To make sure your corn is fresh, look for husks that are bright green, tight against the cob, and not dry or brown. If the silk is sticking out the top, it should look fresh, moist, and maybe a bit brown, but never black, shriveled, or dry.
As if the juicy roasted corn wasn’t magic enough, have you tried honey chili butter yet?? It’s perfectly sweet, a little spicy, and creamy like a dream. The heat level of the honey chili butter will depend on how spicy your chili powder is. Some brands, like McCormick, are very mild, while others can carry some substantial heat. Keep your leftover honey chili butter in the fridge, where it should stay good for a few weeks.
Oven Roasted Corn with Honey Chili Butter
Super sweet and juicy oven-roasted corn slathered with sweet and spicy honey chili butter is a true summer treat.
Total Cost $1.75 recipe / $0.44 serving
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Servings 41 ear each
Author Beth - Budget Bytes
4Tbspbutter, room temperature$0.37
1/2tspchili powder $0.05
Preheat the oven to 350ºF. Prepare the ears of corn by cutting off the very tip of the ear to remove most of the silk, and removing the outer husks (the thicker bright green layers), leaving the inner layers (the thinner lighter green husks).
Transfer the prepared ears of corn to the fully preheated oven, placing them directly on the oven rack. Roast for 35 minutes.
While the corn is roasting, prepare the honey chili butter. In a small bowl, combine the butter, chili powder, honey, and salt. Whip the mixture with a fork until smooth and evenly combined.
After 35 minutes the husks on the corn should be slightly browned and papery in appearance. Carefully remove the corn from the oven using oven mitts or a thick towel. Let them rest for about five minutes, then carefully pull back the husks and remove any remaining silk.
Serve hot with the bowl of honey butter for smearing over the kernels just before eating.
How to Make Oven Roasted Corn – Step By Step Photos
Preheat the oven to 350ºF. To prep the ears of corn, cut the very tip off to remove most of the silk, then remove the first couple of layers of husk, leaving a few layers of the thinner husks. Basically, just remove the thicker bright green husks leaving the more tender leaves still attached (prepped ears on the right, unprepped ears on the left). Place the prepped ears of corn in the fully preheated oven, directly on the oven rack. Roast for about 35 minutes.
While the corn is roasting, prepare the honey chili butter. Combine 4 Tbsp room temperature butter with 1 Tbsp honey, ½ tsp chili powder, and ⅛ tsp salt.
Use a fork to sort of whip the honey chili butter together until it is evenly mixed. Set the butter aside.
After the corn has roasted for 35 minutes, the husks should look slightly browned and more papery. Remove them from the oven (use an oven mitt or thick towel to grab them). I placed them on this tray just to transport them, but they roasted directly on the oven rack with no tray. Let them rest for a few minutes, then carefully peel back the husks. The remaining silk will pull off easily.
After removing the husks and silk, smear honey chili butter over the warm ears of corn. Serve immediately!