This Sweet and Spicy Sriracha Tofu is fiery, flavorful, and totally vegan too! Skip the takeout and Sriracha it up at home!
Say hello to my latest tofu obsession!
I’m loving this sweet and spicy Sriracha tofu paired with crisp-yet-tender broccoli and fluffy jasmine rice for a homemade tofu bowl that rivals take-out options.
It has the most addictive homemade sauce that’s a little sweet, a little spicy, and perfectly sticky for coating your crispy tofu bites. Adjust the Sriracha to make this as fiery as you’d like! I opted for a heaping 3 TBSP serving of Sriracha this time around and it was spiiiiicy! Love it so!
Depending on time available and overall preference, there are two tasty ways you can cook your tofu for this delish dish!
PAN-FRIED TOFU
This is by far the fastest (and crispiest) method! You’ll only need about 1-2 TBSP of oil (no deep-frying needed!) and a light dusting of either cornstarch or arrowroot powder will ensure your tofu doesn’t stick. The coating will also help your tofu get nice and crispy on the outside with a tender interior.
CRISPY BAKED TOFU
The next method requires you carve out 25-35 minutes bake time in your dinner prep schedule but it’s hands-off time you can use to make your veggies and rice so it’s no big deal at all.
You’ll bake the lightly coated tofu until crispy on a parchment paper lined pan at about 400 degrees F until the edges are crispy and the tofu is nice and hot.
tasty tofu side dishes and serving suggestions
Not sure what to serve with your sweet and spicy sriracha tofu? There are SO MANY scrumptious possibilities here!
- white or brown rice
- quinoa
- riced cauliflower (aka cauliflower rice)
- edamame
- broccoli
- asparagus
- snow peas
- snap peas
- carrots
- zucchini
- bell peppers
- mushrooms
For the veggies, they can be steamed, roasted, blanched, or even cooked up stir-fry style on a skillet.
This time around I served my tofu over jasmine rice with an extra-large side of broccoli and edamame. I’m also a big fan of making a big batch of veggie-packed quinoa fried rice for the week and serving this tofu on top. It’s crazy delicious together!
Sweet and Spicy Sriracha Tofu
Crisp tofu blanketed with a slightly sweet and deliciously spicy Sriracha sauce… Dinner is served! Depending on dietary restrictions I’ve included vegan and gluten-free options within the recipe. Just choose whichever applies and you’re good to go!
Sweet and Spicy Sriracha Tofu
This Sweet and Spicy Sriracha Tofu is fiery, flavorful, and totally vegan too! Skip the takeout and Sriracha it up at home!
Ingredients
- 14 oz package EXTRA FIRM tofu
- 1 TBSP cornstarch or arrowroot powder plus extra as needed
- 2 TBSP frying oil
- 1-2 TBSP sliced green onion
- 1-2 tsp toasted sesame seeds
SWEET AND SPICY SRIRACHA SAUCE
- 1 cup water
- 1/4 cup low-sodium soy sauce or gluten-free tamari soy sauce if GF
- 1/4 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 toasted sesame seeds
Instructions
ADVANCE PREP
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!)
While you press your tofu, let's make the sauce!
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.
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.
FOR PAN-FRIED TOFU (my preferred method!)
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 BAKED TOFU:
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!
Recipe Notes
Serve with your favorite sides. I like to add rice (brown or white) and something green. Broccoli, asparagus, edamame, bok choy anything goes! Choose your favorite grains and veggies and make it a meal! For your grains you can use tofu, noodles, fried rice, regular rice, etc...
Vegan friends: simply choose the sweet chili option in place of the honey in the sauce recipe. Easy peasy!
Nutrition Facts below are estimated for tofu and sauce using an online recipe nutrition calculator. Adjust as needed and enjoy!
I used my go-to tofu method and added a tasty Sriracha sauce from It Doesn’t Taste Like Chicken. Loving the combo like woah!
If you get a chance to try this Sweet and Spicy Sriracha Tofu, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
hungry for more?
Rea Kironn
This recipe is absolutely delicious! The best tofu I have ever prepared. I served it with Spanish rice. If you love tofu you will love this one! RK.
Emily
Does olive oil work for this?
Jenn
Totally! I would go for a mild-tasting one so it doesn’t overpower and you’re good to go! Avocado oil is my go to over olive oil just bc it has a higher smoke point for pan frying and the taste is super mild.
Irene Roman
Thank you so much this is a keeper..very delish the whole family loved it. Will save this and do again soon. Wondering what toy think of you add shrimp? My husband days he thinks that be awesome too.
Good bless you always
Jenn
Thank you Irene! Shrimp would be a marvelous addition — I’m actually a huge fan of Sriracha and shrimp together and make Sriracha Shrimp Tacos and Sriracha Shrimp Ramen often!
Ananya Sri Ram Rajan
This was very easy to make and came out wonderfully. I am watching carbs so just had the tofu with broccoli and no rice. It was scrumptious, filling, and kept my energy up.
Jenn
Thank you Ananya! So happy to hear it!
Sarah
I made this for my husband and I last night – and WOW! So good! Perfectly crispy tofu, the sauce was extremely easy to make and spot on for flavor! I went easy and served with rice and toasted sesame seeds since we were super hungry! This will be a weekly staple in our house!
Jenn
I’m so glad y’all enjoyed the recipe, Sarah! Thank you!
Mathanki
Loved this! So simple to make and tasty!
Jenn
So stoked to hear it! Thanks Mathanki!
Dana Rustad
In love with this recipe! The sauce was AMAZING, and cant quit thinking about it.
I did add red crushed pepper flakes, and a tsp of fish sauce. 1 tsp sugar, and a tsp extra of honey. Thank you!
Shannon
Love this recipe! So simple to follow and prepare. Even my carnivore husband thought it was delicious and first time having tofu. Reheats well for leftovers also! Do you put some of the sauce on the tofu before you serve over rice and veggies? My tofu never turns out like your photos, but tastes amazing either way.
candice
I’m so confused… where on the ingredient list does it say you need agave and corn starch for the sauce??? It says clearly to use the cornstarch to dust the tofu and then does not specify the amount of cornstarch to mix with the water…..
Jenn
Hey Candice, terribly sorry for the confusion! I originally had the recipe calling for either agave or honey but had switched it to try and make it a little less confusing and apparently I just made a mess. You’ll want to make a little cornstarch slurry for the sauce to thicken. 1 TBSP water to 1 TBSP cornstarch for slightly thicker than what you see in the saucepan and then 2 TBSP C.S. to 2 TBSP water for a thicker restaurant-style sauce. I updated the instructions to try to fix things, let me know if it helps! xoxo
Healthy Kitchen 101
One of my big Asian love ❤ Easy and simple to make but the flavor is extremely succulent.
– Natalie
Beth
This was so good! I used the chili sauce and 1 T. Sriracha was plenty spicy. Simple to make too.
Jenn
I’m so glad you enjoyed it Beth! Thanks!
Britni
What a fun twist on tofu. Thanks for the recipe
James Strange
The spicy sauce is perfect for me.
Lindsay
I made this recipe for lunch, and it was perfect! So easy, quick and delicious
Jenn
Ahhhh yay!!! So glad you enjoyed it Lindsay! Happy dancing over here RN! 🙂
2pots2cook
Perfect for my office lunch ! Thank you !
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