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Sweet and Spicy Sriracha Tofu
5 from 93 votes

Sweet and Spicy Sriracha Tofu

Sweet and Spicy Sriracha Tofu features crispy cubes of pressed, cornstarch-coated tofu, pan-fried to golden perfection, then tossed in a balanced sauce made from soy sauce, sugar, honey, garlic, and adjustable sriracha heat. Toasted sesame seeds and green onions add texture and flavor garnish. This dish blends savory, sweet, and spicy elements for a flavorful plant-based meal component.

Prep Time
12 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
22 mins
Servings: 4 servings
Calories: 228 kcal
Course: Main Course
Cuisine: Asian-American Fusion

Ingredients

  • 14 oz tofu extra firm, package
  • 1 TBSP cornstarch plus extra as needed, or arrowroot powder
  • 2 TBSP cooking oil for frying
  • 1-2 TBSP green onion sliced
  • 1-2 tsp sesame seeds toasted
SWEET AND SPICY SRIRACHA SAUCE
  • 1 cup water
  • ¼ cup soy sauce or gluten-free tamari soy sauce if GF, low-sodium
  • ¼ cup granulated sugar
  • 2 TBSP honey or sweet chili sauce
  • 2-3 cloves garlic (peeled and minced)
  • 1-3 TBSP sriracha
  • 1-2 TBSP cornstarch
  • 1-2 TBSP water
  • 1 tsp sesame seeds toasted

Instructions

ADVANCE PREP
    Cup of Yum
  1. 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.
  2. Once the water has been pressed from your tofu, cut each plank into 8 bite-sized cubes, for 16 pieces total.
  3. 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!)
While you press your tofu, let's make the sauce!
  1. 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.
  2.  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.
  3. 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.
FOR PAN-FRIED TOFU (my preferred method!)
  1. 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.
  2. 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 BAKED TOFU:
  1. 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.
  2. 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!

Notes

  • Press tofu for at least 30 minutes before cooking to remove moisture and improve crispiness.
  • Vegan option: substitute honey with sweet chili sauce in the sauce mixture.
  • Serve with rice or noodles and your choice of cooked vegetables to complete the meal.
  • Adjust sriracha quantity to control spiciness level.
  • Toasted sesame seeds and green onions enhance texture and flavor when sprinkled before serving.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 6g (30%) Sodium 684mg (29%) Potassium 181mg (4%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 15IU (0%) Vitamin C 3mg (3%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 29g 10%
Protein 9g 18%
Fat 9g 14%
Saturated Fat 6g 30%
Sodium 684mg 29%
Potassium 181mg 4%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 15IU 0%
Vitamin C 3mg 3%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.