$2.64 RECIPE / $0.66 SERVING
I haven’t made tofu in a long time, but I have a feeling I’ll be cooking this Honey Sriracha Tofu a lot from now on.
Pan-fried tofu cubes are drizzled in a sweet and spicy sriracha sauce after being pan-fried until crispy on the outside. It’s simple, yet it’s quite addictive!
These honey sriracha tofu are so amazing that I ate the tofu straight off the pan, almost finishing the entire batch by myself.
In reality, you’ll want to stretch this out to roughly four servings as part of a full dinner, and I’ve got some fantastic suggestions for that below.
WHAT TYPE OF TOFU SHOULD I USE?
To ensure that the tofu cubes keep their shape during frying, I recommend using the firm or extra-firm tofu. In order to keep the cubes from disintegrating, mix gently even if the tofu is firm or extra-firm.
To give your tofu even more texture, freeze it (right in the package) and then thaw it before pressing. Instead of being soft and silky, the tofu becomes denser and texturized.
CAN THE SRIRACHA BE SUBSTITUTED?
Sriracha is the predominant flavor in this recipe, and it adds heat, acidity, garlic, and salt to the sauce, among other things. We can also use another chili sauce, such as chili garlic sauce, sambal oelek, or even gochujang in its place.
If you want a non-spicy alternative, you’ll need many items to replace all of the flavors in the sriracha. As a non-spicy option, try this recipe for Pan Fried Sesame Tofu.
TURN IT VEGETARIAN
Only one ingredient—honey—must be replaced to make this honey sriracha tofu vegan. Instead, use brown sugar or agave nectar in place of honey. Brown sugar is my favorite because of the deep taste provided by the molasses in brown sugar.
FOR BEST RESULTS, USE NON-STICK COOKWARE
Cornstarch aids in the creation of a lovely crispy coating on the tofu, but it also sticks to cookware. As a result, I recommend utilizing nonstick cookware of some kind, whether it’s ceramic, cast iron, or Teflon.
HONEY SRIRACHA TOFU SERVING GUIDE
Do as I say, but not as I do (almost eat the entire batch straight out of the skillet). Top salads with delicious honey sriracha tofu, such as Crunchy Cabbage Salad or Cold Peanut Noodle Salad.
Make a bowl meal out of it by adding rice (or coconut rice) and cooling cucumbers (as shown), as well as some Peanut Lime Dressing.
Add it to a noodle dish, such as these Sesame Noodles with Wilted Greens or Garlic Noodles. You could even make a wrap out of it by stuffing it into a large tortilla with Crunchy Cabbage Salad.
HONEY SRIRACHA TOFU
- 14 oz. extra firm tofu ($1.79)
- 2 Tbsp. sriracha ($0.22)
- 2 Tbsp. honey ($0.24)
- 2 tsp soy sauce, divided ($0.04)
- 1/4 tsp crushed red pepper ($0.02)
- 2 Tbsp. cooking oil ($0.08)
- 1 Tbsp. cornstarch ($0.03)
- 2 green onions, sliced ($0.22)
- To eliminate excess moisture from tofu, press it for 30 minutes. You can do this with a tofu press or by putting the block of tofu on a rimmed dish or tray, then topping it with something flat like a cutting board and a heavy item (cast iron skillet or pot of water). Pour out the excess liquid after pressing for 30 minutes.
- Preparing the honey sriracha sauce while the tofu is pressing Combine sriracha, honey, 1 teaspoon soy sauce, and crushed red pepper in a small mixing basin. Place the sauce in a separate container.
- Make 12-inch cubes out of the pressed tofu. To dry the tofu cubes, use a paper towel.
- In a large mixing bowl, combine the frying oil with 1 teaspoon of soy sauce. Whisk the soy sauce into the oil until it is evenly distributed. Gently mix in the cubed tofu until it is evenly covered in oil and soy sauce.
- 1 teaspoon cornstarch, gently stirred in with the cubed tofu Repeat two more times, or until the tofu has been dusted with 3 teaspoons (1 Tablespoon) cornstarch.
- A nonstick skillet should be heated over medium heat. Add the tofu to the skillet once it is hot. In the same oil that coats the cubes, the tofu will fry. Cook until the tofu is golden brown and crispy on both sides, stirring only occasionally (about 10 minutes).
- Pour the honey sriracha sauce over the tofu and stir until the glaze is thick and sticky about 1-2 minutes.
- Serve with chopped green onions on top of the honey-sriracha tofu.
- Serving: 1 serving
- Calories: 161 kcal
- Carbohydrates: 13 g
- Protein: 8 g
- Fat: 9 g
- Sodium: 405 mg
- Fiber: 1 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING HONEY SRIRACHA TOFU
- 1 14-ounce firm or extra-firm tofu block, drained Using a tofu press or a homemade press like the one seen in the photo, press the tofu for 30 minutes. Place the tofu block on a plate or rimmed baking sheet, then top with a cutting board and a heavy object, such as a cast-iron pan or a pot of water, to construct the handmade press.
- Preparing the honey sriracha sauce while the tofu is pressing 2 tbsp. sriracha, 2 tbsp. honey, 1 tbsp. soy sauce, and 1/4 tbsp. crushed red pepper, combined
- After pressing the block of tofu for 30 minutes, notice how much more liquid comes out of it. The excess liquid should be poured off.
- Tofu should be cut into 12-inch cubes and lightly blotted dry with a paper towel.
- In a large mixing bowl, combine 2 tablespoons olive oil and 1 teaspoon soy sauce. Whisk until they’re mostly blended, then add the cubed tofu and swirl gently until it’s evenly coated.
- In the same bowl with the tofu, carefully whisk in one teaspoon of cornstarch. Repeat the process two more times until the tofu is coated with 3 teaspoons (or 1 tablespoon) cornstarch.
- Over medium heat, preheat a large nonstick skillet. Add the tofu to the skillet once it’s extremely heated. There is no need to add any additional oil to the skillet because the tofu is already coated. Cook until the tofu is golden brown and crisp on both sides, stirring periodically.
- Toss the tofu with the prepared honey sriracha sauce.
- Cook, stirring periodically, for another 1-2 minutes over medium heat, or until the sauce thickens and becomes sticky. Serve garnished with thinly sliced green onions.