Sweet & Spicy Sriracha Tofu

overhead view of sriracha tofu on top of broccoli and rice in a bowl.

5 stars (14 ratings)

Sweet & Spicy Sriracha Tofu

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.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: American, Chinese

Servings: servings

Calories: 278kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition