Sweet and Spicy Tofu
on Mar 25, 2021, Updated Aug 23, 2024
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This sweet and spicy tofu is crispy, sticky and packed with flavour and is easy to make with just 6 ingredients!
About the Recipe
This tofu is perfect as a side dish topped with sesame seeds and green onion, or served over rice or in a bowl like these Avocado Mango Tofu Bowls or Tofu Edamame Buddha Bowls.
The recipe is vegan, oil-free and can be prepared gluten-free. It features crispy tofu bites coated in a delicious sweet and spicy sauce and is easy to prepare with just a few simple ingredients.
Easy tofu recipes like this are a great introduction to the wonderful world of tofu. If you enjoy this recipe, you’ll have to try this Vegan Kung Pao Tofu, Black Pepper Tofu, Vegan Sweet and Sour Tofu or Orange Tofu next!
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Tofu: I like extra-firm best here but you can use firm too.
- Cornstarch: Substitute arrowroot powder.
- Sriracha Sauce: Commonly found in grocery stores and online. Note that it is quite spicy so if you’re sensitive to spice this may not be the recipe for you, though, you can reduce the amount used if you still want to try it. You can substitute sambal oelek.
- Maple Syrup: You can substitute agave syrup if needed.
- Rice Wine Vinegar: You can use seasoned or unseasoned but note that seasoned rice vinegar has added sugar, salt and sometimes other ingredients. I just use unseasoned as we’re using it for the acidity not the seasoning the recipe.
- Soy Sauce: Any kind works here but I like to use a reduced-sodium version.
Step-by-Step Instructions
Before You Start: Press the tofu. This will give you the best result and it’s easy to do! Either use a tofu press or wrap your block of tofu in a dish towel and place a heavy object on it (like a heavy skillet or some books with a couple cans on top). Let it sit for 20-30 minutes. Find more details here: how to press tofu.
Step 1. Preheat the oven to 400 F and cut the tofu into small cubes. Add to a bowl or ziplock bag with the soy sauce and cornstarch and toss to combine.
Step 2. Line a baking pan with parchment paper and add the tofu cubes to the pan in an even layer so each cube has some space around it.
They don’t have to be perfectly spaced, just make sure each pieces has a little breathing room so air can reach all sides.
Bake the cubes for 20 minutes until crispy and golden brown.
Step 3. When the tofu has about 6 minutes left, mix together the sauce in ingredients in a container until all the cornstarch is dissolved.
Add the mixture to a skillet on the stovetop and start heating over low heat, stirring frequently. After a few minutes the sauce will start to thicken substantially.
When the tofu is ready, add it to the pan with the sauce and toss to coat. Enjoy!
Serving
- Serve as a side dish topped with a sprinkle of sesame seeds and finely chopped green onion.
- Serve over rice.
- Try it in a bowl with rice, mango, edamame and radish.
- Cut the tofu into slabs rather than cubes and use them in a bahn mi-style sandwich or any sandwich or wrap.
- Serve with rice and stir fried vegetables.
Storing
- Best enjoyed hot from the pan but will keep up to 4 days in a sealed container in the fridge.
- Enjoy leftovers cold or reheat as needed in a pan or in the microwave.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Sweet and Spicy Tofu
Ingredients
For the Baked Tofu
- 350 g package extra-firm tofu
- 1 tbsp soy sauce
- 1 tbsp cornstarch
For the Sweet & Spicy Sauce
- 2 tbsp sriracha sauce
- 4 tbsp maple syrup
- 4 tbsp soy sauce or gluten-free tamari
- 2 tbsp rice wine vinegar
- 1 tbsp water
- 1 tbsp cornstarch
Instructions
- Press the tofu using a tofu press or by wrapping the block in a dish towel and placing a heavy object on it. Let it sit for 20-30 minutes. This removes excess moisture for a crisper and more flavourful result.
- When you're getting ready to proceed, preheat the oven to 400 F. Line a baking tray with parchment paper. If you don't have parchment, use a light coating of non-stick cooking spray.
- Cut the tofu into small cubes and add them to a bowl or plastic bag. Add the cornstarch and soy sauce and toss to coat.
- Place the tofu cubes on the pan so each piece has some baking sheet around it. They don't have to be perfectly spaced out, you just want the air to be able to reach all sides. Bake the tofu for 20-25 minutes until crisp and golden brown.
- When the tofu has 6-7 minutes left, mix the sauce ingredients together in a dish until all the cornstarch is dissolved and no clumps remain.
- Add to a pan and heat over low to medium heat, stirring frequently. Stir and continue heating until it starts to thicken, this should take 4-6 minutes.
- Once the tofu is ready, add it to the pan and stir to coat.
- Enjoy hot right away as a side dish topped with sesame seeds and thinly sliced green onios, served over rice or added to any bowl, wrap or salad.
Holy cow, this is sooooo good! I like spicy, but I may even dial back the siracha a tad next time. I am just eating plain as I write this, but added to a rice bowl with veggies, I imagine it will be fantastic! Thank you, this is a keeper of a recipe!
This one is a TREAT. We top bowls with mango chunks and cashews and eat it over rice. It’s seriously so delicious. We make the tofu and rice ahead and then assemble the bowls throughout the week making it an easy weekday lunch.
First time ever cooking tofu .. and this recipe was so easy . More importantly.. SOOOOOO good! Thank you so much!!
Absolutely delicious 😋
I made this using rice flour since i didn’t have cornstarch, and used honey instead of maple syrup (which i also didnt have lol) and it was so fantastic! i ate it with a side of rice. i know i’ll be making this again 🙂
Great! Thanks for the substitution notes, they’re always helpful for others. Glad you enjoyed it!
This was very good. I did just little less spice so it was perfect. I made it in a protein bowl and was delicious. Thank you. Oh I also used an air fryer for tofu instead of oven. Worked great!
This was so, so flavorful!! I do love spicy so thats what made me want to make this recipe. It is perfectly spicy!
If one doesn’t like a lot of spice eliminate some sirracha, you can always drizzle more on when you taste the finished dish. But I had it with rice and it was perfect.
The tofu was crispy so cook it the way she says. I added about 6 extra minutes for mine to bake, but that’s my oven.
Again…flavor packed!!
Thank you, Terri! I’m so glad you loved it!
This recipe was amazing! So easy and tasted great all week for meal prep!!