This Sweet and Spicy Sriracha Tofu is sticky-sweet, spicy and so addictive! Crispy tofu pieces are coated in the most delicious sriracha “honey” sauce, then served over rice. Easy to make it as spicy or mild as you like.
I have plenty of other saucy tofu recipes where that came from! If you love this sriracha tofu, you’ll also want to try my Kung Pao Tofu, Easy Teriyaki Tofu, and Black Pepper Tofu recipes.
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“This recipe is a 10! Soooo goood!!!!!! I served it over garlic rice, steamed broccoli, and garnished with green onion and sesame seeds. I also love that you can customize the sauce to your spice preference. Absolutely a must make!” – Alee
Believe it or not, my kids LOVE this Sticky Sriracha Tofu. Thank goodness they do, because I could eat it any day of the week! From the sweet and spicy sriracha sauce to the crispy baked tofu, everything about it is finger-licking good.
The most important thing about this recipe is that the spice factor is easy to adjust. Use as much or as little sriracha hot sauce in the sauce as you want. No matter what, it will still be deliciously sweet and sticky with a slight kick of heat.
Just like my Crispy Orange Tofu, “honey” sriracha tofu is easy enough to make any day of the week! We like to serve it with rice and steamed broccoli for quick yet flavor-packed weeknight dinners.
Why you need to try this vegan sriracha tofu recipe
- Sweet and spicy – The easy vegan sriracha sauce in this tofu recipe has a perfect balance of sweet, savory, tangy, and spicy flavors. And no, it won’t set your mouth on fire!
- Flexible – The spice level in the sauce is so easy to adjust! Keep it spicy or tone it down by reducing the sriracha hot sauce.
- Just plain easy – All you have to do is bake the tofu, make the sauce, and then toss ‘em together.
How to make sriracha tofu
Find the complete recipe with measurements in the recipe card below.
After pressing the tofu, coat the cubes in the olive oil, cornstarch, and salt. I like to do this in a large ziplock bag or bowl with a lid to keep it mess-free.
Transfer the tofu to a baking sheet and bake until the cubes are golden brown and crispy.
Pan-fry or air fry the tofu
Don’t have time to bake the tofu? This recipe also works with my Perfect Fried Tofu and Air Fryer Tofu recipes.
Meanwhile, add all of the sauce ingredients (except the cornstarch and water) to a large pan. Heat to a boil.
Whisk the cornstarch and water together in a small bowl, then pour it into the sauce. Whisk over medium-high heat until it thickens. Add the crispy tofu to the pan with the sauce, and stir to coat.
Immediately serve the sriracha tofu over cooked white or brown rice and garnish with chopped green onions, sesame seeds, or red pepper flakes (for even more heat). Enjoy!
Frequently asked questions
It depends on how much sriracha you use. Making the sauce with the full 3 tablespoons of sriracha will give it a nice spicy kick, while the soy sauce, sugar, and agave keep the heat from being overwhelming.
For a less spicy sauce, you can use only 1 or 2 tablespoons of sriracha instead. If it’s still too hot for your taste buds, feel free to melt a little vegan butter into the sauce to lessen the heat.
I recommend it, especially if you’re using tofu that’s packed in water. Draining the excess water out of the brick of tofu will always give you the meatiest, most tender results. But you can skip pressing if you use the “super firm” tofu variety.
My favorite way to serve this is over a bowl of white or brown rice with steamed broccoli on the side. It’s quick, filling, and delicious!
We also love this with sliced cucumbers, grated carrots, sliced cabbage, and avocado slices on the side. I know that sounds a little out there, but it’s a great combination, especially on a warm day.
Some commenters have also enjoyed it with sliced red bell peppers and fresh pineapple. The sweetness from both complements the spicy sauce perfectly.
Not inherently, no, but it’s easy to keep gluten-free. Simply replace the soy sauce in the sriracha sauce with tamari.
Sweet & Spicy Sriracha Tofu
Ingredients
Crispy Baked Tofu:
- (2) 14.5-ounce blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
Sticky Sriracha Sauce:
- 1 cup vegetable broth I used Better than Bouillon Paste
- 2-3 tablespoons Sriracha hot sauce use less for sensitive palates
- 1/4 cup + 2 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- 1/2 cup granulated sugar
- 3-4 tablespoons agave
- 3-4 tablespoons fresh lime juice
- 2 tablespoons cornstarch + 1/4 cup water for thickening sauce
For Serving:
- cooked rice
- chopped green onions
- steamed broccoli optional
Instructions
- Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Slice the tofu into 1-inch cubes and add them to a large ziplock bag (or large bowl), along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat the tofu pieces.
- Arrange the tofu evenly on the prepared pan, and bake for 15 minutes. Flip and bake for 15 more minutes, until the tofu pieces are crispy and lightly golden brown. Remove from oven.
- Make the Sauce: In a large pan, add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two. Mix the cornstarch and water in a small bowl to combine, and then add to the pan. Whisk over medium-high heat constantly for a couple of minutes, until the sauce thickens.
- Now add the crispy tofu to the pan with the sauce, and stir to coat.
- Serve immediately with white or brown rice, chopped green onions, and steamed broccoli, if desired. Sprinkle with red pepper flakes for even more heat.
Notes
- Nutrition information is for the tofu and sauce only, not added rice or other ingredients.
- For gluten free, make sure to use gluten free tamari instead of soy sauce.
- May adjust sweetness to your own tastes; use less sugar or agave if desired.
- You can skip pressing the tofu if you buy the vacuum packed super-firm tofu.
Make this all the time, it’s easy and tasty and great for the whole family.
Thank you for sharing your stellar review and feedback! I’m thrilled you guys are loving the tofu! Happy cooking!
Nora, your recipes never disappoint. Just finished making this exactly how you have it posted. Amazing!! The flavors are perfect! Love the spice level! I don’t know how you do it but you have a gift for blending the perfect amount of ingredients together to create these wonderful recipes. Wish there was a 10 star rating for this one! Thank you for another awesome recipe!
Hi David. You have made my day! Thank you for your awesome review and feedback! I’m so glad you love the recipe! Wishing you lots of happy cooking!
Delicious!
This was easy to prepare and left me with yummy tongue tingles. I will definitely make this again. Thank you for another great recipe!
You are welcome, Brooke! I’m thrilled you loved the recipe! Thanks for your fun feedback and awesome review! Happy cooking!
All of your tofu recipes are just delicious
Thank you Nora! This recipe got a 10/10 rating from my 23 yo son! And me as well, but he is the pickier one :))) I made a double batch. This will be one of our staples.
So good – but way spicy! I’ll cut the sriracha down next time!
It’s a great recipe for spice lovers but tastes just as great with less hot sauce! A little melted vegan butter added in can help lessen the heat too. Thank you for your review!
So good! And honestly, barely spicy, just enough heat that the other flavors pop out. I added half a lime to give it more acidity.
Question, Nora — I imagine I could use brown, not granulated, sugar next time, right? Grateful for this recipe and all your others!
Hi, Nora, Love your recipes! I see this tofu recipe was recently updated. Is the original recipe still available? It is a favorite and I unfortunately didn’t print it out. Thanks much for all you do.
Thanks for loving my recipes! I did update this one a bit, not too much though. But here is the original recipe: Sticky Sriracha Tofu. Thank you so much!
Nora this was fantastic! I put this over brown rice and some sautéed vegetables. The tofu turns out perfect! Love the flavor! Your recipes never disappoint! Thank you!
Thank you for sharing your wonderful feedback! I am so glad that you loved the tofu! I appreciate you using my recipes, and am so glad you are enjoying them! Happy cooking!
Yum
When I turned tofu I sprinkled sesame seeds over top. Toasted perfectly.
Easy too!
I am newer to tofu and have made this recipe several times — it is fantastic!
I started by buying my tofu at Costco because, well, it’s Costco. But, I just bought some tofu from Trader Joe’s, made this recipe again, and it made all the difference. The texture and flavor are so much better in general.
I made the recipe the first few times exactly as written. Tonight I pressed the tofu from Trader Joe’s, then marinated it in 2 T olive oil, 2 T tamari, 1 T sriracha, 1 t minced garlic for a few hours before I wanted to cook.
Then I coated the tofu in cornstarch and cooked as written. While cooking I sautéed yellow onion, red bell pepper, and mushroom. Combined it all together and served over rice noodles.
Thank you for such a great, versatile dish! It has become a regular in my household!
Hi Kirsten. I’m glad you love the tofu recipe! It is definitely versatile, and I’m glad you are having fun trying different ways to cook it! Thank you for sharing your comments!
I just ate way too much of this, haha! So delicious. I added some thinly sliced red bell pepper and had some fresh pineapple on the side – the sweetness paired really nicely with the heat of the sriracha. Thanks for another wonderful recipe!
You’re welcome! I’m so glad you liked it!
I made this for the first time last night and it was soo good! I added roasted broccoli as a side, but my husband actually ended up mixing it in with his. Our entire family loved this recipe and it’s definitely a keeper in our house.
I’m so happy you enjoyed it, roasted broccoli is a great addition!
This is delicious. I made this for the first time today – crazy good. I only needed about half the sauce (didn’t serve mine quite as “saucy” as yours is in the picture), and I used about 3 1/2 T sriracha as we like a kick! Served with black rice and roasted broccoli. So easy and quick!
Thank you for this awesome recipe!
What brand of high protein tofu do you use?
I usually buy my tofu from Trader Joe’s.
This recipe is a 10! Soooo goood!!!!!! I served it over garlic rice, steamed broccoli, and garnished with green onion and sesame seeds. I also love that you can customize the sauce to your spice preference. Absolutely a must make!
Thank you so much! It’s one of my absolute favorite dishes and I make it every couple weeks at least. I’m so happy you loved it!
Ok, ok, ok now you need to STOP! So this is not the actual recipe that I got in your meal plan, it was sticky orange sauce with tofu and broccoli but it is very similar. It was SOOOOOO good! My husband saw me putting out my lunch box and he said you are not taking that right? That’s for me tomorrow, right? WHAT?! So even after messing up, since I put the soy sauce in with the rest of the sauce ingredients instead of marinating the tofu with it, it was very orangey and delicious! I think I’m going to stick with that because it was good. The only changes I’m going to make is, well duh, to season the tofu and making it in the AF instead of the oven for a crispier texture. And I did not mixed the tofu in the sauce so to keep the crispiness. Other than that, woman you are the bomb.com!!! Tonight…meatloaf!!! Yay!!!
I love this method for cooking tofu!! So EASY and DELICIOUS!! Thank you.