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.

5 stars (12 ratings)

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.
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
Servings: 3 servings


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
Course: Main Course
Cuisine: American, Chinese
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. 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!

    1. 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!

  2. 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.

    1. 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!

      1. 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!

  3. 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! 

    1. 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!

  4. 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! 

    1. 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!

  5. 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!

  6. 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.

  7. 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!

  8. 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!

    1. 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!

  9. 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!!! Tonight…meatloaf!!! Yay!!!

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