Prep Time80 minutes
Cook Time20 minutes
Total Time2 hours
You can buy Chinese chilis online (although they might take some time to arrive), or your local Asian market may have them. Árbol chiles also work if those are easier to find in your area.
If you want to use regular soy sauce or coconut aminos, I'd recommend different measurements. For the soy sauce, start with 1 tbsp., adding more to taste if needed. For coconut aminos, you may wish to cut down on the maple syrup (2-3 tbsp).
This recipe makes just enough sauce for the tofu, so if you're going to add a lot of vegetables, consider making a half-batch of tofu, or doubling the sauce.
This recipe is best when it's fresh, but if you expect to have leftovers, only put the tofu that you'll eat right away in the sauce. The tofu will stay a little crispier if it's stored without sauce.
Store sauce in an airtight container in the refrigerator for up to one week.
With this recipe, you'll get a medium level of heat (which may vary, depending on the specific chilis you use). Feel free to adjust the amount of chilis for a milder or hotter sauce.
Rice wine vinegar is not the same as rice vinegar. If you can't find rice wine vinegar, I'd suggest using white wine vinegar instead.