I haven’t made tofu in a while but I can tell you one thing, I’m going to be making this Honey Sriracha Tofu recipe a lot from here on out. These tasty little honey sriracha tofu cubes are pan-fried until crispy on the outside and then drenched in a sweet and spicy sriracha glaze. It’s simple but so addictively good! They’re so delicious that I sat there eating the tofu right out of the pan, nearly polishing off the entire batch myself. 😬 Realistically, you’ll probably want to stretch this out to about four servings as part of a full meal, and I’ve got some great ideas for that below. 😉
Ingredients for Honey Sriracha Tofu
This super simple tofu recipe only requires a few ingredients. Here’s what you’ll need to make this truly delicious honey sriracha tofu:
- Tofu: Look for firm or extra firm tofu. The extra firm works a little better, but if all you have available is firm, you can simply press it for a little longer to get the extra-firm texture.
- Sriracha: Sriracha is a one-stop shop for flavor. It adds heat, acidity, and salt to the glaze.
- Honey: The sweetness of the honey perfectly compliments the spicy heat of the sriracha.
- Soy Sauce: Soy sauce adds saltiness and a little bit of umami flavor to the glaze.
- Crushed Red Pepper: For even more pops of spicy heat, we added a little crushed red pepper.
- Cooking Oil: The tofu is pan fried in a small amount of cooking oil, as opposed to deep frying in a large quantity of oil. This keeps it budget-friendly and easy while still creating a crisp texture.
- Cornstarch: Coating the tofu in cornstarch helps create a deliciously crispy layer on the surface of the tofu.
- Green Onions: A few sliced green onions provide the perfect fresh pop of flavor on top of the sweet and spicy glaze.
Can I Substitute the Sriracha?
Sriracha is the main flavor in this recipe and it provides several flavor elements to the sauce like heat, acidity, garlic, and salt. You could potentially substitute it with another chili sauce, like chili garlic sauce, sambal oelek, or maybe even gochujang. But if you’re looking for a non-spicy option, it will take several ingredients to replace all the flavors contained in the sriracha. I suggest using this recipe for Pan Fried Sesame Tofu as a non-spicy alternative.
Make it Vegan
To make this honey sriracha tofu vegan you only need to swap one ingredient—honey. Substitute the honey with either brown sugar or agave nectar. Brown sugar is my top choice because I love the deep flavors that the molasses in the brown sugar provides.
Tips for The Best Tofu
If you’re new to cooking with tofu, here are a few simple tips and tricks to make sure your tofu has the best flavor and texture:
- Press the tofu well. This removes the excess water which helps it crisp up and gives it a more firm texture and better mouthfeel. If there is too much water in the tofu the cornstarch coating will not crisp up as readily.
- Freeze your tofu. Freezing and then thawing tofu changes the texture, giving it a more meaty feeling and allowing water to be more easily pressed out. So, if you remember, freeze the tofu ahead of time and allow it to thaw in the refrigerator for a day before making your recipe. I freeze it right in the package it comes in.
- Use non-stick cookware. Tofu can stick easily to other cookware and, because it’s fairly soft, it can tend to crumble. Using enough oil, a higher heat, and a non-stick surface will help the tofu fry up nice and crispy without sticking.
- Don’t stir too often. Stirring the tofu too often will prevent it from forming a crispy brown exterior. Let it cook until golden brown and crispy on the bottom before flipping.
How to Serve Honey Sriracha Tofu
Do as I say and don’t do as I do (almost eat the entire batch straight out of the skillet). Use this honey sriracha tofu to top salads, like Crunchy Cabbage Salad or Cold Peanut Noodle Salad. Make it into a bowl meal with rice (or coconut rice) and cooling cucumbers (as pictured) and maybe some Peanut Lime Dressing. Or add it to some noodles like these Sesame Noodles with Wilted Greens or Garlic Noodles. You could even stuff it into a big tortilla with Crunchy Cabbage Salad and make it a wrap!
Honey Sriracha Tofu
Servings 4Ingredients
- 14 oz. extra firm tofu ($1.79)
- 2 Tbsp sriracha ($0.22)
- 2 Tbsp honey ($0.24)
- 2 tsp soy sauce, divided ($0.04)
- 1/4 tsp crushed red pepper ($0.02)
- 2 Tbsp cooking oil ($0.08)
- 1 Tbsp cornstarch ($0.03)
- 2 green onions, sliced ($0.22)
Instructions
- Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top (cast iron skillet or pot of water). After pressing for 30 minutes, pour off the extra liquid.
- While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 teaspoon soy sauce, and the crushed red pepper. Set the sauce aside.
- Cut the pressed tofu into ½-inch cubes. Use a paper towel to lightly pat dry the tofu cubes.
- Add the cooking oil and 1 teaspoon soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce.
- Sprinkle 1 teaspoon cornstarch over the cubed tofu and gently stir. Repeat two more times, or until 3 teaspoon (1 Tablespoon) cornstarch has been added to the tofu.
- Heat a non-stick skillet over medium. When the skillet is hot, add the prepared tofu. The tofu will fry in the oil that is coating the cubes. Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes).
- Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky.
- Top the honey sriracha tofu with sliced green onions and serve.
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Nutrition
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How to Make Honey Sriracha Tofu – Step by Step Photos
Drain one 14oz. block of firm or extra-firm tofu. Press the tofu for 30 minutes using either a tofu press, or a homemade press like in the photo above. To make the homemade press, place the block of tofu on a plate or rimmed baking sheet, then top with a cutting board and a heavy object, like a cast-iron skillet or pot of water.
While the tofu is pressing, prepare the honey sriracha sauce. Stir together 2 Tablespoons sriracha, 2 Tablespoons honey, 1 teaspoon soy sauce, and ¼ teaspoon crushed red pepper.
You can see how much more liquid came out of the block of tofu after pressing for 30 minutes. Pour off the excess liquid.
Cut the block of tofu into ½-inch cubes and lightly pat dry with a paper towel.
Add 2 Tablespoons of cooking oil and one teaspoon soy sauce to a large bowl. Whisk until they are somewhat combined, then add the cubed tofu and gently stir until the tofu is coated.
Add one teaspoon cornstarch to the bowl with the tofu and gently stir again. Repeat two more times until you’ve added 3 teaspoons (or one tablespoon) cornstarch and the tofu is coated.
Heat a large non-stick skillet over medium heat. When the skillet is very hot, add the tofu. The tofu is coated in oil, so there is no need to add extra oil to the skillet. Cook the tofu, stirring occasionally, until it is golden brown and crispy on all sides.
Pour the prepared honey sriracha sauce over the tofu.
Continue to cook over medium heat, stirring occasionally, for 1-2 minutes more or until the sauce is thick and sticky. Top with sliced green onions and serve!
My teenagers absolutely love this recipe. I’ve made it 3 times, and after the first time I learned to double it! Great with rice and broccoli, or as a component in sushi bowls. Next time I plan to try baking the tofu first to crisp up before adding the sauce…had some trouble with it sticking in the skillet (might have been overcrowding or because the tofu hadn’t thawed completely).
So so so good! There were no leftovers and there are just two of us! I served it with rice, and stir fried zucchini and onions. I am making this again for sure.
Delicious and spicy enough. Pairs well with the crunchy cabbage salad!
This was delicious!
I made this tonight for the first time and we really love it. Thanks for sharing this recipe with all of us!
Mmmmmmmmmm I love this recipe! Thank you!
Just made this because I had a recipe calling for TJs baked sriracha tofu and it was too pricey for the amount I needed for teenage boys! So I made this instead and it is perfect! Thank you and yum!!!!!!
This recipe is the bomb.com! I substituted the sirachi for bbq sauce& used coconut aminos instead of soy sauce. Soooo Delicious!!! I have been making it weekly.
Delicious! I would double the sauce next time because it was so good!
I’m interested in starting a blog, and am curious as to how much revenue can come out of blogging..
You should google it! Loads of articles out there. XOXO -Monti
My first vegan recipe dinner and will definitely make it again!
Pleasing to the palate and the eye! A bit spicy, which makes it even healthier (inflammation wise)..will definitely make again!😋
Turned out really good and so easy! Just really spicy. Will leave out the red pepper flakes or some sriracha next time. But will definitely make again. Always looking for new tofu recipes.
By far the best.
I’ve never cooked tofu before but this turned out great. I ate it with rice and some quick pickle cucumber salad and it made a lovely meal.
Beth’s recipes are always nutritious, affordable, and so easy to make! I can pick a recipe at random from the site and it always turns out so good.