Sweet and Spicy Tofu
This sweet and spicy Sriracha tofu is crispy, sticky and packed with flavour! Serve this amazing tofu over rice for complete meal or with sesame seeds and green onion for a tasty side dish. Easy to make with just 6 ingredients!
- easy to make with just a few simple ingredients
- ready in less than 30 minutes (aside from tofu pressing time)
- vegan, oil-free and can be gluten-free
- you’ll love the crispy tofu bits coated in the most delicious sweet and spicy sauce
- perfect as a side dish or served over rice for a complete meal
Complete list of ingredients with amounts and instructions is located in the recipe card. Scroll down or use the Jump to Recipe button at the top for quick access.
- Tofu: I like extra-firm best here but you can use firm too.
- Cornstarch: You’ll need this to both make the tofu crispy and thicken the sauce.
- Sriracha Sauce: Look for the clear bottle with the green lid. It’s 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.
- Maple Syrup: The perfect sticky, sweet addition to the sauce. You can substitute agave syrup if needed.
- Rice Wine Vinegar: Helps balance the sweetness. 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.
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!
- 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.
- 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.
For the Baked Tofu
For the Sweet & Spicy Sauce
- 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.
- 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.
- Line a baking tray with parchment paper. If you don’t have parchment, use a light coating of non-stick cooking spray. Place the tofu cubes on the pan so each piece has some space 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.
This recipe is quite spicy, for me anyways, so if you’re sensitive to spice, it may not be for you. It’s not overpowering. I can’t usually do spicy food and I this was ok for me but it’s definitely got some heat.
Best enjoyed fresh and hot but leftovers can be stored in a sealed container in the fridge for up to 4 days. Enjoy cold for a snack or in a bowl or salad or reheat in the microwave until heated to your preference. Not suitable for freezing.
- Serving Size: 1
- Calories: 177
- Fat: 5 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 15 g
Keywords: sweet and sticky tofu, sriracha tofu