Description
Honey Sriracha Tofu is a flavorful and easy-to-make dish that combines crispy tofu with a sweet and spicy honey Sriracha sauce. Perfect for busy weeknights or quick lunches, this vegan-friendly recipe is customizable with your favorite veggies or served over rice or noodles. With a balance of heat and sweetness, it’s a dish that will satisfy all taste preferences!
Ingredients
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1 block (14 oz) firm or extra-firm tofu, pressed and drained
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2 tablespoons cornstarch
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2 tablespoons vegetable oil (for frying)
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3 tablespoons honey (or maple syrup for a vegan option)
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2 tablespoons Sriracha sauce (adjust to taste)
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon rice vinegar
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1/2 teaspoon garlic powder
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1/4 teaspoon ground ginger (optional)
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Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions
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Prepare the Tofu:
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Press the tofu for at least 15-20 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
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Coat the Tofu:
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Toss the tofu cubes with cornstarch in a bowl to lightly coat each piece for a crispy texture when frying.
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Cook the Tofu:
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Heat vegetable oil in a large skillet over medium-high heat. Fry the tofu cubes for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the skillet and set aside.
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Make the Sauce:
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In a small bowl, whisk together honey, Sriracha sauce, soy sauce, rice vinegar, garlic powder, and ground ginger (if using). Adjust the spice level to taste.
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Combine and Coat the Tofu:
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Return the tofu to the skillet over low heat. Pour the sauce over the tofu and gently toss to coat evenly. Let it simmer for 2-3 minutes to thicken the sauce.
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Serve:
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Serve the tofu over rice, noodles, or vegetables. Garnish with sesame seeds and chopped green onions. Serve immediately for a crispy texture.
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Notes
Add Vegetables: Add sautéed bell peppers, broccoli, or snap peas for extra flavor and nutrition.Make It Spicier: Increase Sriracha or add chili flakes for more heat.Baked Tofu: For a healthier version, bake tofu at 400°F (200°C) for 25-30 minutes until crispy, then toss in the sauce.Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C). Add a splash of water to loosen the sauce if needed.
