Crazy delicious Sticky Sriracha Tofu – Made with my EASY method for baking tofu to crispy perfection! Better tasting and so much healthier than take out.

sriracha tofu being picked up with chopsticks from a bowl

Believe it or not, my kids LOVE this Sticky Sriracha Tofu. Even the picky 3 year old loves it, who generally doesn’t like spice at all. I do tend to pat off a bit of the sauce for him, but he gobbles it up!

I’m so thrilled about the fact that my family enjoys it because I could eat it any day of the week.


You can control the spice factor by adding less or more Sriracha hot sauce. Go on the lower side if you don’t like a lot of spice. This Sriracha Tofu has the perfect amount of sweet and spicy taste! BONUS: It’s easy to make any day of the week!

looking down on a bowl of sriracha tofu with chopsticks and green onions.

How to make Crispy Tofu the easiest way ever!

This is probably my favorite part of the whole recipe. I’ve started making tofu a new way recently, and today I’m going to share it with you. It’s making my life a lot easier!

First, you will need to drain and press your tofu. UNLESS you buy the high protein version that is not sitting in water. If I know it’s going to be a busy week, I buy that kind to skip the pressing. Preheat the oven to 400 degrees.

After pressing the tofu, slice it into cubes and add it to a large, ziplock bag along with a tablespoon of olive oil, cornstarch and 1/4 teaspoon salt. Gently shake the bag until the pieces are coated evenly.

It’s so much easier than using a bowl and trying to stir it with a spoon!

collage showing how to shake tofu in large bag with ingredients to make it bake crispy.

Then, simply dump the tofu onto a parchment lined baking sheet and space them out so the cubes aren’t touching. Bake for 15 minutes, then flip the pieces (I use a fork, gently for this) and bake for 15 more minutes. You will have perfectly crispy, delicious tofu with minimal effort!

collage showing how to bake crispy tofu.

While the tofu is baking, cook your rice and make the sauce on the stovetop. Once the tofu is done, add it to the sauce to coat. Serve with rice.

pan full of sriracha tofu

What to serve with Sticky Sriracha Tofu?

Serve with white or brown rice and chopped green onions.

You might feel like rounding this dish out with a vegetable. Steamed broccoli, cauliflower or kale are all good choices. Sometimes we have it with sliced cucumbers, grated carrots, sliced cabbage and avocado slices. I know that sounds a little out there, but it’s a great combination especially on a warm day!

sriracha tofu in a pan being lifted out by a silver spoon

Want more vegan tofu recipes?

very close up photo of sriracha tofu in bowl with green onions

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The sauce for this recipe was adapted from Creme De La Crumb.

Sticky Sriracha Tofu

Crazy delicious Sticky Sriracha Tofu - Made with my EASY method for baking tofu to crispy perfection! Better tasting and so much healthier than take out.
5 stars (8 ratings)


Crispy Baked Tofu:

  • 1 block extra-firm tofu, (16 oz)
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Sticky Sriracha Sauce:

  • 1 cup water
  • 2-3 tablespoons Sriracha hot sauce, depending on how much spice you like
  • 5 tablespoons low sodium soy sauce, | tamari for gluten free
  • 3 cloves garlic, minced
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch + 1/4 cup water, for thickening sauce

For Serving:

  • cooked white or brown rice
  • green onions, chopped
  • steamed broccoli or kale, if desired


  • Press the tofu: Wrap the block 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 400 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, 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 or kale, if desired. Sprinkle with red pepper flakes for even more heat.


  1. Nutrition information is for the tofu and sauce only, not added rice or other ingredients. 
  2. For gluten free, make sure to use gluten free tamari instead of soy sauce.
  3. May use agave or maple syrup in place of the sugar.
  4. You can skip pressing the tofu if you buy the vaccum packed super firm tofu. They have it at Trader Joe's and Whole Foods, sometimes other stores as well.
  5. I double the recipe for my family of 5.


Serving: 1serving, Calories: 260kcal, Carbohydrates: 36g, Protein: 13g, Fat: 8g, Saturated Fat: 1g, Sodium: 710mg, Potassium: 305mg, Fiber: 1g, Sugar: 24g, Vitamin C: 7mg, Calcium: 57mg, Iron: 2mg

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