This honey sriracha tofu is a quick, flavor-packed dish featuring crispy pan-fried tofu cubes coated in a glossy, sweet-and-spicy glaze. The contrast between the crunchy exterior and sticky sauce makes it incredibly satisfying, whether served on its own or as part of a complete meal with rice and vegetables.
Why You’ll Love This Recipe
This recipe is simple, fast, and made with everyday pantry ingredients. It delivers bold flavor without complicated techniques, making it perfect for busy weeknights. The balance of sweetness from honey and heat from sriracha creates an addictive glaze that clings beautifully to the crispy tofu. It’s also versatile and can be served in bowls, wraps, salads, or alongside noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
14 oz (400 g) extra-firm tofu
2 tablespoons sriracha sauce
2 tablespoons honey
2 teaspoons soy sauce, divided
1/4 teaspoon crushed red pepper flakes
2 tablespoons neutral cooking oil
1 tablespoon cornstarch
2 green onions, thinly sliced
Directions
Remove the tofu from its package and press it for 30 minutes to eliminate excess moisture. This can be done using a tofu press or by placing the tofu on a plate, topping it with a flat board, and weighing it down with a heavy object. Drain away the released liquid.
While the tofu presses, prepare the sauce by mixing the sriracha, honey, 1 teaspoon soy sauce, and crushed red pepper flakes in a small bowl. Set aside.
Cut the pressed tofu into 1/2-inch cubes and gently pat them dry with a paper towel.
In a large bowl, combine the cooking oil with the remaining 1 teaspoon soy sauce. Add the tofu cubes and gently toss until evenly coated.
Sprinkle the cornstarch over the tofu in three small additions, gently tossing between each addition until all cubes are lightly coated.
Heat a non-stick skillet over medium heat. Once hot, add the tofu cubes and cook for about 8–10 minutes, stirring only occasionally, until golden brown and crispy on all sides.
Pour the prepared honey sriracha sauce over the tofu and cook for another 1–2 minutes, stirring gently, until the sauce thickens and coats the tofu.
Remove from heat, garnish with sliced green onions, and serve immediately.
Servings and timing
This recipe yields 4 servings.
Preparation time is about 10 minutes, with an additional 30 minutes for pressing the tofu.
Cooking time is approximately 10 minutes, making the total time around 40–45 minutes.
Variations
For a vegan version, replace the honey with an equal amount of brown sugar or agave nectar. If you prefer less heat, reduce the sriracha to 1 tablespoon and omit the crushed red pepper flakes. For extra texture, add lightly sautéed bell peppers or snap peas to the skillet just before adding the sauce.
Storage/Reheating
Store leftover honey sriracha tofu in an airtight container in the refrigerator for up to 4 days. Reheat in a non-stick skillet over medium heat to help restore some crispness, or warm gently in the microwave if convenience is preferred.
FAQs
Can I use firm tofu instead of extra-firm?
Yes, firm tofu works, but it should be pressed longer to remove as much moisture as possible for the best texture.
Is this recipe very spicy?
It has a moderate level of heat. You can easily adjust the spice by reducing or increasing the amount of sriracha.
Can I bake the tofu instead of pan-frying?
Yes, the tofu can be baked at 200°C (400°F) for about 25–30 minutes, flipping halfway, though pan-frying gives the crispiest result.
What oil works best for this recipe?
Any neutral oil such as vegetable, sunflower, or canola oil works well.
Can I make this recipe ahead of time?
You can prepare it ahead, but it’s best enjoyed fresh for maximum crispiness.
What can I serve with honey sriracha tofu?
It pairs well with steamed rice, noodles, quinoa, or fresh vegetables like cucumber and carrots.
How do I keep the tofu from sticking to the pan?
Use a non-stick skillet, enough oil, and avoid stirring too frequently.
Can I double the recipe?
Yes, but cook the tofu in batches to avoid overcrowding the pan.
Does freezing tofu really help?
Freezing and thawing tofu changes its texture, making it firmer and more absorbent, which many people enjoy.
Is this dish suitable for meal prep?
Yes, it works well for meal prep, though reheating in a skillet is recommended for the best texture.
Conclusion
Honey sriracha tofu is an easy, satisfying dish that delivers big flavor with minimal effort. Its crispy texture and sticky glaze make it a reliable go-to recipe that fits seamlessly into many meals. Whether you’re new to cooking tofu or already a fan, this recipe is one you’ll want to make again and again.
Honey sriracha tofu features crispy golden tofu cubes coated in a sweet and spicy glaze made from honey, sriracha, and soy sauce. It’s a flavorful, satisfying dish perfect for bowls, wraps, or meal prep.
Ingredients
14 oz (400 g) extra-firm tofu
2 tablespoons sriracha sauce
2 tablespoons honey
2 teaspoons soy sauce, divided
1/4 teaspoon crushed red pepper flakes
2 tablespoons neutral cooking oil
1 tablespoon cornstarch
2 green onions, thinly sliced
Instructions
Press the tofu for 30 minutes to remove excess moisture, then drain the liquid.
In a small bowl, mix sriracha, honey, 1 teaspoon soy sauce, and red pepper flakes to make the sauce.
Cut the pressed tofu into 1/2-inch cubes and pat dry.
In a large bowl, mix oil and remaining soy sauce. Add tofu and toss to coat.
Sprinkle cornstarch over tofu in small additions, tossing between each to evenly coat.
Heat a non-stick skillet over medium heat. Add tofu and cook for 8–10 minutes, turning occasionally, until golden and crispy.
Pour the sauce over the tofu and cook for 1–2 minutes, stirring, until thickened and glazed.
Remove from heat, garnish with green onions, and serve hot.
Notes
For a vegan option, replace honey with agave or brown sugar.
Adjust sriracha and pepper flakes for milder or spicier flavor.
Use a non-stick skillet and avoid overcrowding for crisp results.
