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!

Sweet and Spicy Sriracha Tofu

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!


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.


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.

Sweet and Spicy Sriracha Tofu Recipe

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
5 from 15 votes

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
Calories 228 kcal
Author Jenn Laughlin - Peas and Crayons


  • 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


  • 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



  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.


  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!

Nutrition Facts below are estimated for tofu and sauce using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Sweet and Spicy Sriracha Tofu
Amount Per Serving
Calories 228 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Sodium 684mg30%
Potassium 181mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 22g24%
Protein 9g18%
Vitamin A 15IU0%
Vitamin C 3mg4%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Pan Fried Spicy Sriracha Tofu

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Recipe Rating


  • Rachel Beauregard

    I have tried making Tofu about 4 times before and finally gave up on it! This sounded so easy and yummy and it was! Thank you!

    • Ahhh yay! I’m so proud of you for not giving up Rachel + so stoked the recipe was a hit!

  • Dorothy Kerby

    The recipe sounds awesome. I was thinking of making it for Easter Friday lunch for the members of the group who are attending the lunch, who do not eat fish or seafood.

    I am wondering if it can be made ahead, and if so is there some that can be prepared before and just finished off, or reheated
    Thanks in advance

    • Hi Dorothy! So kind of you to make this! My tips would be to prep a few of the time consuming elements in advance so you have little to do the day of the lunch. The tofu can be pressed and either pan fried or baked (the post has instructions for both) and then stored in an airtight container. I usually put paper towels under and on top of the tofu to catch any moisture. The sauce can also be made and kept in a container in the fridge. Quick boil-in-the bag rice or microwaveable rice can also be used to save time when prepping lunch if desired. When ready to make the dish you’ll simply line a baking sheet with parchment paper and bake up the tofu until crispy again (I usually do mine at 375F) and follow the remaining instructions in the recipe card. Hope this helps!

      I’ll toss a few links for some other favorites that can be made in advance and reheated easily for group functions below too! XOXO

      Slow Cooker Vegetarian Taco Chili
      Vegetarian Chickpea Minestrone Soup
      Healthy Vegetarian Quinoa Salad
      Vegetarian Tortellini Pasta Salad

  • Wendy

    love, love, love this!

  • jenna

    when do you put the sauce for pan fried

    • Hi Jenna! You’ll add the sauce after step 2 once the tofu is nice and crispy and has drained a wee bit on the paper towels. You can return them to the pan and sauce or sauce them in a large bowl, whichever you prefer!

  • Yovanny

    5 stars
    All I can say i WOW! This is restaurant-level delicious and yet so easy to make. Thank you. I’d bought a package of tofu that had been sitting in the fridge because I didn’t know how I was going to make it. Your recipe came up when I did a Google search and after reading the instructions I thought I’d give it a try. Thankfully I had all of the ingredients at home. I highly recommend this recipe. I’m going to buy another package since I have enough sauce left. Yum!

    • Thank you for your kind comment Yovanny! I’m so happy you enjoyed the dish!

  • ravi summersault

    5 stars
    i’ve made this dish a billion times and it gets better every time. it’s easily changeable if you dislike spice or prefer more ginger, etc. This dish is my new comfort food and it’s pretty easy to make as well!

  • 5 stars
    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?

    • 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

    5 stars
    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

  • Ananya Sri Ram Rajan

    5 stars
    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.

    • Thank you Ananya! So happy to hear it!

  • 5 stars
    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!

    • I’m so glad y’all enjoyed the recipe, Sarah! Thank you!

  • Mathanki

    5 stars
    Loved this! So simple to make and tasty!

    • So stoked to hear it! Thanks Mathanki!

  • Dana Rustad

    5 stars
    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

    5 stars
    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…..

    • 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

  • 5 stars
    One of my big Asian love ❤ Easy and simple to make but the flavor is extremely succulent.
    – Natalie

  • 5 stars
    This was so good! I used the chili sauce and 1 T. Sriracha was plenty spicy. Simple to make too.

    • I’m so glad you enjoyed it Beth! Thanks!

  • Britni

    5 stars
    What a fun twist on tofu. Thanks for the recipe

  • The spicy sauce is perfect for me.

  • Lindsay

    5 stars
    I made this recipe for lunch, and it was perfect! So easy, quick and delicious

    • Ahhhh yay!!! So glad you enjoyed it Lindsay! Happy dancing over here RN! 🙂

  • 5 stars
    Perfect for my office lunch ! Thank you !

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