Oh, you guys, I have to tell you about this spicy sriracha tofu. It’s become one of those dishes that I just can’t get enough of, and more importantly, my whole family devours it. It all started a few years back when I was trying to find a quick, flavorful vegan main that wasn’t just… well, bland. You know how some tofu recipes can be a little disappointing? Yeah, I’ve been there. But this one? This is the antidote. It’s got this fantastic kick from the sriracha, a little sweet tang, and the tofu gets perfectly crispy on the outside while staying tender inside. It reminds me a bit of those addictive glazed chicken wings, but with a plant-based twist. Seriously, if you’re looking for something that’s as easy to whip up on a weeknight as it is impressive enough for guests, you’ve stumbled onto a real gem. This spicy sriracha tofu is a lifesaver, and I can’t wait for you to try it!
Thank you for reading this post, don't forget to subscribe!What is sriracha tofu?
So, what exactly is this magical dish I’m raving about? Think of it as flavor-packed tofu that’s been coated in a vibrant, spicy-sweet glaze and then cooked until it’s beautifully caramelized and slightly chewy. It’s not deep-fried, which is a win in my book because who needs that extra mess? We’re talking a simple pan-fry or even an oven-bake method that still delivers that irresistible texture. The “spicy sriracha” part comes from that beloved rooster sauce – you know the one! – which provides a wonderful heat that’s balanced out by a touch of sweetness, some savory soy sauce, and a few other pantry staples. It’s essentially a really accessible way to make tofu the star of the show, transforming it from something you *might* eat into something you *crave*. It’s perfect for anyone looking for a delicious meat-free option that’s bursting with personality.
Why you’ll love this recipe?
Honestly, there are so many reasons why this spicy sriracha tofu has earned a permanent spot in my recipe rotation, and I just know you’re going to fall in love with it too. First and foremost, the flavor is just out of this world. That sweet heat from the sriracha glaze is so addictive! It hits all the right notes: a little spicy, a little sweet, a little savory, and a little tangy. It’s a flavor explosion that wakes up your taste buds. Then there’s the texture. When you get it just right, the tofu is crispy and slightly chewy on the outside, with that wonderfully soft, yielding interior. It’s seriously satisfying. And can we talk about simplicity? This is a weeknight wonder, truly. Most of the ingredients are likely already in your pantry, and the prep is straightforward. You don’t need any fancy techniques or equipment, just a little patience while it cooks. It’s also incredibly budget-friendly. Tofu is a fantastic protein source that doesn’t break the bank, and the other ingredients are common staples. What I love most, though, is its versatility. You can serve this spicy sriracha tofu over rice, toss it into stir-fries, add it to salads, or even just eat it straight out of the container (don’t judge, I do it all the time!). It’s that kind of adaptable recipe that works in so many ways. It’s definitely a winner compared to some of the more involved vegan mains I’ve tried, and the kids absolutely adore it. They always ask for seconds, which is the ultimate seal of approval in my house!
How do you make spicy Sriracha tofu?
Quick Overview
Making this spicy sriracha tofu is surprisingly simple. We’ll press the tofu to get out as much moisture as possible for that perfect texture, coat it in a simple cornstarch mixture for crispiness, pan-fry it until golden brown, and then toss it all in a glorious, flavorful sriracha glaze. The whole process, from start to finish, usually takes under 30 minutes, making it a fantastic option for busy evenings. It’s all about achieving that balance of crispy exterior and tender interior, all bathed in that irresistible spicy sauce.
Ingredients
For the Tofu:
1 block (14-16 oz) extra-firm tofu – this is key for texture! Make sure to get the extra-firm kind. If you can’t find it, regular firm will work, but you’ll need to press it for longer to remove more water.
What is the secret to crispiness?
1 tablespoon nutritional yeast – for a subtle, cheesy, umami flavor boost. Totally optional, but I love it.
1/2 teaspoon salt – to season the tofu itself.
1/4 teaspoon black pepper – just a little something extra.
For the Spicy Sriracha Glaze:
1/4 cup sriracha – adjust this based on your spice preference! If you’re sensitive to heat, start with a bit less and add more to taste.
2 tablespoons soy sauce or tamari (for gluten-free) – provides that essential savory depth.
2 tablespoons maple syrup or agave nectar – for that lovely sweetness to balance the heat.
1 tablespoon rice vinegar – adds a nice tanginess.
1 teaspoon sesame oil – brings a wonderful nutty aroma.
1 clove garlic, minced – fresh garlic makes all the difference!
1/2 teaspoon grated fresh ginger – optional, but it adds a fantastic zing.
For Cooking & Garnish:
2 tablespoons neutral oil (like vegetable, canola, or avocado oil) – for pan-frying.
Sesame seeds, for garnish – adds a nice crunch and visual appeal.
Chopped green onions, for garnish – for freshness and a pop of color.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our tofu ready. You want to drain the tofu and then press it. I usually wrap the block in a clean kitchen towel or paper towels and place something heavy on top, like a cutting board with some cans or cookbooks, for at least 15-30 minutes. The longer you press it, the firmer and crispier your tofu will be. While the tofu is pressing, you can get your glaze ingredients ready. In a small bowl, whisk together the sriracha, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger (if using). Set this aside. Also, get a large skillet or wok ready; you’ll need it for frying.
Step 2: Mix Dry Ingredients
Once your tofu is pressed and you’ve cut it into cubes (about 1-inch is perfect, but you can do bite-sized pieces too!), it’s time to coat it. In a medium bowl, combine the cornstarch, nutritional yeast (if using), salt, and pepper. Whisk them together well so there are no clumps of cornstarch. This mixture is what’s going to give our tofu that amazing crispy coating. Don’t skip this step; it’s crucial for texture!
Step 3: Mix Wet Ingredients
This step is already done! Remember that small bowl where we whisked together the sriracha, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger? That’s our glorious glaze. Give it another quick whisk to make sure everything is well combined. The consistency should be like a slightly thickened sauce. If it seems too thick, you can add a tiny splash of water. If it seems too thin, no worries, it will thicken up a bit as it cooks with the tofu.
Step 4: Combine
Now, let’s get that tofu coated. Add the pressed and cubed tofu to the bowl with the cornstarch mixture. Gently toss the tofu pieces until they are evenly coated on all sides. You can use your hands for this – it’s the best way to ensure every nook and cranny gets covered. Make sure there aren’t any big clumps of cornstarch. If the tofu seems a little dry and the cornstarch isn’t sticking, you can spritz it with a tiny bit of water or oil, but be careful not to make it too wet.
Step 5: Prepare Filling
This step is actually referring to the glaze we prepared earlier, which acts like the “filling” or coating for our tofu. Once the tofu is coated in cornstarch, we’ll fry it, and then toss it in this flavorful mixture. So, the “filling” is ready to go!
Step 6: Layer & Swirl
This step is more about how we’ll finish the dish once the tofu is cooked and coated in glaze. We’re not actually layering or swirling here, but rather ensuring the glaze evenly coats the crispy tofu. Once the tofu is fried and tossed in the glaze, we want to make sure each piece gets a nice, even coating. You can gently toss them in the pan with the glaze, or pour the glaze over the tofu in a serving bowl and toss. The goal is for every piece to be beautifully coated in that sticky, spicy goodness.
“The Spicy Sriracha Tofu Easy Weeknight Meal turned out amazing. My kids asked for seconds. Saving this one!”
Step 7: Bake
We’re actually pan-frying for this recipe, not baking. Heat the neutral oil in your large skillet or wok over medium-high heat. Once the oil is shimmering and hot (you can test by dropping a tiny bit of the cornstarch mixture in; it should sizzle immediately), carefully add the coated tofu in a single layer. Don’t overcrowd the pan, or the tofu will steam instead of crisp. You might need to cook it in batches. Let the tofu cook for about 3-5 minutes per side, until it’s golden brown and crispy. Flip the pieces gently with tongs to ensure even cooking. Once all the tofu is cooked and golden, remove it from the pan and set it aside on a plate lined with paper towels to drain any excess oil.
Step 8: Cool & Glaze
Once all your tofu is fried to a beautiful golden brown, it’s time for the best part – the glaze! You can either add the fried tofu back into the now-empty skillet and pour the sriracha glaze over it, tossing gently to coat, or transfer the fried tofu to a clean bowl and pour the glaze over that. Heat the glaze over medium heat for just a minute or two until it starts to bubble and thicken slightly. Then, toss the tofu in the glaze until each piece is beautifully coated. You want it to be sticky and glossy. Be careful not to overcook the glaze, or it can burn.
Step 9: Slice & Serve
And there you have it! Your incredible spicy sriracha tofu is ready to be devoured. Serve it immediately while it’s warm and crispy. Sprinkle with sesame seeds and chopped green onions for a beautiful presentation and an extra burst of freshness and crunch. It’s perfect served over fluffy steamed rice, or as part of a larger meal with some steamed veggies. Trust me, the aroma alone will have everyone gathering around!
What to Serve It With
This spicy sriracha tofu is so versatile, it can truly be the star of any meal! Here are a few of my favorite ways to serve it:
For Breakfast: While it might sound unusual, a little bit of this tofu is fantastic alongside scrambled eggs or a tofu scramble. It adds a savory, slightly spicy kick that wakes up your morning. I sometimes even tuck some into a breakfast burrito with avocado and salsa. It’s surprisingly satisfying!
For Brunch: Elevate your brunch spread by serving this tofu as a protein option. It pairs wonderfully with a fresh fruit salad, some avocado toast, or even a side of crispy sweet potato hash. For beverages, a refreshing mimosa or a vibrant green juice would be perfect.
As Dessert: Okay, hear me out! This isn’t a dessert in the traditional sweet sense, but it makes for an incredibly satisfying and flavorful late-night snack or appetizer. It’s that perfect blend of sweet and spicy that satisfies cravings without being overly heavy. Serve it in small bowls with toothpicks for easy grabbing.
For Cozy Snacks: This is where this dish truly shines for me. It’s perfect for a movie night snack, a quick appetizer when friends drop by, or just a satisfying bite when you need something flavorful. I love serving it with some simple steamed broccoli or bok choy on the side to round out the meal. It’s also fantastic tucked into lettuce wraps with shredded carrots and cucumber for a lighter, fresher feel. My kids love just grabbing a piece or two as a snack after school – it’s a much healthier option than chips, and they actually eat it!
Personally, my family loves it served over jasmine rice with a side of steamed edamame. It’s a complete meal that’s quick, easy, and always a hit. I’ve also tried it in spring rolls with fresh veggies, and that was absolutely delicious!
Top Tips for Perfecting Your Spicy Sriracha Tofu
Over the years of making this dish countless times, I’ve picked up a few tricks that I think really make a difference. Here are my top tips to ensure your spicy sriracha tofu turns out absolutely perfect every single time:
Tofu Prep: The absolute MOST important step is pressing your tofu well. I can’t stress this enough. The drier the tofu, the crispier it will get. If you’re in a pinch and don’t have hours to press it, at least give it a good 15-20 minutes under something heavy. Also, cutting the tofu into uniform, bite-sized cubes (around 1 inch) ensures they cook evenly. Smaller pieces will get crispier faster, while larger ones might stay softer inside.
Mixing Advice: When you’re coating the tofu in the cornstarch mixture, be gentle! You don’t want to mash up the tofu. Just toss it lightly until each piece is evenly dusted. If the cornstarch mixture seems to be clumping or not sticking well, it might mean your tofu still has too much moisture. Give it a bit more press time. Also, try not to let the coated tofu sit for too long before frying, as the moisture from the tofu can start to make the coating soggy again.
Swirl Customization: The “glaze” step is where you really make it your own! Taste your sriracha sauce before you coat the tofu. Is it spicy enough? Too spicy? Not sweet enough? Feel free to adjust the sriracha, maple syrup, and soy sauce to your liking. A little squeeze of lime juice at the end can also add a lovely brightness. For a different flavor profile, try adding a teaspoon of hoisin sauce for more depth or a pinch of red pepper flakes for extra heat.
Ingredient Swaps: If you don’t have cornstarch, you can try all-purpose flour, but cornstarch gives a superior crispiness. For the soy sauce, tamari is a great gluten-free alternative. If you’re out of maple syrup, agave nectar or even brown sugar can work. Just adjust the sweetness to your preference. For the neutral oil, any high smoke point oil will do, but I find avocado or canola oil give the best results.
Baking Tips: While I love pan-frying for speed and crispiness, you can absolutely bake this! To bake, spread the coated tofu in a single layer on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 20-30 minutes, flipping halfway through, until golden and crispy. You’ll then toss it with the glaze in a bowl, as it won’t get as sticky in the oven. This is a great option if you’re cooking a larger batch or prefer less oil.
Glaze Variations: The glaze is where the magic happens! For an extra kick, add a bit more sriracha or a pinch of cayenne pepper. If you prefer it sweeter, increase the maple syrup slightly. A tablespoon of peanut butter or almond butter whisked into the glaze can also make it wonderfully creamy and nutty. For a tangier version, a bit more rice vinegar or a splash of lime juice works wonders. Experiment and find your perfect balance!
“New family favorite! This Spicy Sriracha Tofu Easy Weeknight Meal was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Storing and Reheating Tips
This spicy sriracha tofu is definitely best enjoyed fresh and hot, right out of the pan, because that’s when it’s at its crispiest. But life happens, and sometimes you have leftovers! Here’s how I store and reheat it to keep it as delicious as possible:
Room Temperature: I honestly wouldn’t recommend leaving this out for too long. For food safety, it’s best to eat it within 2 hours of it being cooked. If you’re serving it as part of a buffet and it’s sitting out, keep an eye on the time.
Refrigerator Storage: This is your best bet for leftovers. Once the tofu has cooled down a bit, store it in an airtight container in the refrigerator. It should stay good for about 3-4 days. The glaze will keep it from drying out, but the crispiness will diminish over time. Don’t worry, it will still taste fantastic!
Freezer Instructions: I don’t typically recommend freezing this dish after it’s been cooked and glazed. The texture of the tofu and the glaze can change significantly upon thawing, becoming a bit mushy. If you *really* need to freeze it, I’d suggest freezing the *uncooked*, cornstarch-coated tofu in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container. You can then cook it from frozen (it might take a little longer) and toss it with fresh glaze. But for the best results, aim to enjoy it fresh or refrigerated.
Glaze Timing Advice: If you’re planning to store leftovers, I sometimes like to store the glaze separately in a small container. Then, when you reheat the tofu (see below), you can toss it with the glaze just before serving to revive some of that sticky, saucy goodness. This helps maintain the texture a little better.
Reheating: To reheat, the best method is in a skillet or air fryer. For the skillet, heat a tablespoon of neutral oil over medium heat and toss the tofu in it, stirring occasionally, until heated through and slightly re-crisped. If you want to add more glaze, do it towards the end of reheating. An air fryer works wonderfully too – just a few minutes at 350°F (175°C) until warmed through. Avoid the microwave if you can, as it tends to make the tofu a bit soft and rubbery, though it’s still perfectly edible if that’s your only option!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to make spicy sriracha tofu! It’s one of those recipes that just makes me so happy because it proves that plant-based eating can be incredibly flavorful, satisfying, and downright fun. It’s easy enough for a Tuesday night but impressive enough for a weekend dinner party. The combination of that crispy tofu texture with the sweet and spicy glaze is something I could honestly eat every single week. If you love dishes with bold flavors and a bit of a kick, I really hope you’ll give this a try.
For those of you who enjoy experimenting in the kitchen, maybe you’ll even come up with your own amazing variations! I’m always curious to hear what you all come up with. If you try this spicy sriracha tofu, please, please let me know how it turns out in the comments below. I’d love to hear your thoughts, your family’s reactions, or any tweaks you made!
Happy cooking, and I can’t wait to hear all about your delicious creations!
spicy sriracha tofu
Ingredients
Main Ingredients
- 14 ounce extra firm tofu drained
- 1.67 tablespoon gluten-free Tamari (or soy sauce), divided
- 4 teaspoons sriracha divided
- 1 tablespoon sesame oil divided
- 1 medium scallion chopped, white and green parts separated
- 2 teaspoons Thai sweet chili sauce
- 1 cup cooked brown rice
- 0.5 cup shelled edamame warmed
- 0.5 teaspoon multi color sesame seeds
Instructions
Preparation Steps
- Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out.
- Slice tofu across in half lengthwise and then into cubes.
- In a large bowl, stir together 1 tablespoon of the Tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame oil, and the scallion whites. Add the tofu and let it sit for 10 minutes to marinate.
- Air Fryer directions: Spray the air fryer basket with oil. Transfer the marinated tofu to the air fryer in a single layer and air fry at 370°F (188°C) for about 10 to 12 minutes, shaking the basket halfway, until the tofu is slightly golden and crisp on the outside and tender on the inside.
- Oven directions: Bake in a preheated oven at 400°F (200°C) for about 25 minutes, turning halfway, until the tofu is golden and crisp.
- To Finish: While the tofu cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil, and Thai sweet chili sauce to the bowl.
- When the tofu is ready, toss it with the prepared sauce to coat until evenly covered. Serve immediately over cooked brown rice with warmed shelled edamame, multi-color sesame seeds, and scallion greens.
