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!

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!

5 from 5 votes

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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!

Course Main Course

Cuisine Asian Fusion

Keyword Sriracha Tofu

Prep Time 12 minutes

Cook Time 10 minutes

Tofu Press Time 30 minutes

Total Time 22 minutes

Servings 4 servings

Author Jenn Laughlin - Peas and Crayons

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

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!

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!

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?

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• Garden Veggie Tofu Scramble