sriracha tofu

This Sweet and Spicy Sriracha Tofu is fiery, flavorful, and totally vegan too! Skip the takeout and Sriracha it up at home!

Sweet and Spicy Sriracha Tofu

oz package EXTRA FIRM tofu

TBSP cornstarch or arrowroot powder (plus extra as needed)

TBSP frying oil

1-2 TBSP sliced green onion

sesame seeds

water

soy sauce

sugar

TBSP honey (or sweet chili sauce)

garlic ((peeled and minced))

1-3 TBSP Sriracha

cornstarch

Drain and remove tofu from package. Slice the block of tofu into two 1/2 inch thin planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.

Once the water has been pressed from your tofu, cut each plank into 8 bite-sized cubes, for 16 pieces total.

Sprinkle either cornstarch or arrowroot starch over the tofu and gently toss until evenly coated and no powdery spots remain. (This light coating prevents sticking and get's the outside of the tofu nice and crispy!)

ADVANCE PREP

Measure out water, soy sauce, sugar, sriracha, honey, and garlic in a small sauce pan and bring to a boil. Start with 1 TBSP Sriracha then add extra as desired at the end after taste-testing the spice level. You can always add more at the end if desired.

&nbsp;In a small bowl, mix 1-2 TBSP cornstarch with 1-2 TBSP water together at a 1 to 1 ratio. Pour the cornstarch mixture into the bubbling sauce and whisk well.

Reduce heat as needed and continue to cook another minute or two until the sauce thickens, whisking constantly to prevent sticking. Remove from heat and set aside. Return to a burner to warm up on low once your tofu is ready.

While you press your tofu, let's make the sauce!

Bring a pan or cast iron skillet to medium-high heat, then add 2 TBSP oil once hot. Tilt and swirl pan so oil is evenly distributed. Once the oil has evenly heated, add your tofu, spaced, so that no sides touch.

Let the first side sear for about 6 minutes so a nice even crust forms. You can shake the pan occasionally so they don't stick but keep them on the first side. Once perfectly golden, flip each tofu nugget to the other side and sear for about 4-5 minutes. Remove from pan and allow to drain on a paper towel.

FOR PAN-FRIED TOFU (my preferred method!)

Pre-heat oven to 400 degrees F and place a piece of parchment paper over a baking sheet. Arrange the coated tofu spaced on the parchment. Bake for 25-35 minutes, tossing or flipping at the 15-minute mark until nice and crispy.

Warm up your sauce and toss with tofu just before serving. If less sauce is desired feel free to pour and dip as needed. Garnish with toasted sesame seeds and sliced green onion. Serve with your choice of grains and veggies and dive in while it's hot. Enjoy!

FOR BAKED TOFU:

Crazy delicious Sticky Sriracha Tofu - Made with my EASY method for baking tofu to crispy perfection! Better tasting and so much healthier than take out.

Sticky Sriracha Tofu

extra-firm tofu ((16 oz))

olive oil

salt

soy sauce (| tamari

garlic,

cornstarch + 1/4 cup water, for thickening sauce

rice

green onions, chopped

broccoli

Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into 1 inch cubes and add them to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat the tofu pieces.&nbsp;

Arrange the tofu evenly on the prepared pan, and bake for 15 minutes. Flip and bake for 15 more minutes, until the tofu pieces are crispy and lightly golden brown. Remove from oven.

Make the Sauce:&nbsp;In a large pan, add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two. Mix the cornstarch and water in a small bowl to combine, and then add to the pan. Whisk over medium-high heat constantly for a couple of minutes, until the sauce thickens.

Now add the crispy tofu to the pan with the sauce, and stir to coat.

Serve immediately with white or brown rice, chopped green onions, and steamed broccoli or kale, if desired. Sprinkle with red pepper flakes for even more heat.

Sweet, sticky and spicy maple sriracha tofu! You will love the flavour of this highly addictive sauce. Easy to make and amazing served over a bowl of your favourite rice.

Sweet and Spicy Tofu

350 g package extra-firm tofu

tbsp sriracha sauce

maple syrup

soy sauce or gluten-free tamari

tbsp rice wine vinegar

Press the tofu using a tofu press or by wrapping the block in a dish towel and placing a heavy object on it. Let it sit for 20-30 minutes. This removes excess moisture for a crisper and more flavourful result.

When you&#8217;re getting ready to proceed, preheat the oven to 400 F.

Cut the tofu into small cubes and add them to a bowl or plastic bag. Add the cornstarch and soy sauce and toss to coat.

Line a baking tray with parchment paper. If you don&#8217;t have parchment, use a light coating of non-stick cooking spray. Place the tofu cubes on the pan so each piece has some space around it. They don&#8217;t have to be perfectly spaced out, you just want the air to be able to reach all sides.

Bake the tofu for 20-25 minutes until crisp and golden brown.

When the tofu has 6-7 minutes left, mix the sauce ingredients together in a dish until all the cornstarch is dissolved and no clumps remain.

Add to a pan and heat over low to medium heat, stirring frequently. Stir and continue heating until it starts to thicken, this should take 4-6 minutes.

Once the tofu is ready, add it to the pan and stir to coat.

Enjoy hot right away as a side dish topped with sesame seeds and thinly sliced green onios, served over rice or added to any bowl, wrap or salad. 

This recipe was amazing! So easy and tasted great all week for meal prep!!

This was so, so flavorful!! I do love spicy so thats what made me want to make this recipe. It is perfectly spicy!
  If one doesn't like a lot of spice eliminate some sirracha, you can always drizzle more on when you taste the finished dish. But I had it with rice and it was perfect. 
 The tofu was crispy so cook it the way she says. I added about 6 extra minutes for mine to bake, but that's my oven.
Again...flavor packed!!

I made this using rice flour since i didn’t have cornstarch, and used honey instead of maple syrup (which i also didnt have lol) and it was so fantastic! i ate it with a side of rice.  i know i’ll be making this again :)

This pan-fried sriracha tofu is deliciously spicy and protein-packed.  It&#x27;s perfect for vegetarians or vegans, but even the carnivores in the family will love it.  This spicy tofu can be used in a rice bowl or as a filling for rice paper rolls.

Pan-Fried Sriracha Tofu {Spicy Tofu}

Olive Oil

/ 7 oz Extra-Firm

Water

Sriracha

Soy Sauce

Rice Wine Vinegar

Sesame Oil

Green Onion / Shallots, halved lengthways and thinly sliced

Garlic Clove, minced

Heat oil in a frying pan on medium...

Heat oil in a frying pan on medium heat, then cook tofu until browned on all sides.

Meanwhile, mix the sauce ingredients together in a...

Meanwhile, mix the sauce ingredients together in a bowl. 

When the tofu is nicely browned, pour the...

When the tofu is nicely browned, pour the sauce into the frying pan and lower the heat.  Simmer the tofu until the sauce reduces, flipping the tofu over to coat both sides in the sauce.   

Serve as is, on top of a rice...

Serve as is, on top of a rice bowl or inside some rice paper rolls.  

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The most viewed sriracha tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine