Spicy and sweet, these honey sriracha tofu cubes are crispy on the outside and silky on the inside. This is one of those healthy tofu recipes you can’t stop eating! Ready in 15 minutes from start to finish. Thank you House Foods for sponsoring this post!
Honey Sriracha Tofu
There are plenty of tofu recipes out there but not all of them are equal.
Tofu can be spectacular if you know how to prepare bean curd and cook it the right way. It can also be bland and terrible if it gets treated like an afterthought. Serving tofu plain is what you want to stay away from doing.
Give it love and attention and it will reward you by becoming the center piece of your recipes.
Take mapo tofu for example – it has everything a food lover could ever hope for. Texturally, it’s gooey, silky and easy to eat. On the flavor front it’s hot, savory, nutty, salty and jam-packed with umami. It’s one of those dishes that gets perfect score on everything. This is what to strive for when cooking with tofu. The preparation is as important as the seasoning and creation of the dish.
This honey sriracha tofu hits all those points which is why it’s one of the most popular recipes on my blog!
The best part?
It only takes 15 minutes to make! I’ve added this meal to my speedy meal rotation. When I’m tired and can only handle cooking with a few ingredients, this is the recipe I make. It’s such a simple dish and yet it’s so packed with yumminess! It’s basically sweet and spicy tofu cubes that are dusted with cornstarch and pan fried until crispy.
I use medium firm tofu for this recipe for specific reasons. The tofu needs to be firm enough to handle being tossed in cornstarch and soft enough to have a silky, almost melt in your mouth effect when bitten into it.
How To Prepare Tofu
The first step to this recipe is to remove the excess water from the tofu, which is a common step to follow when cooking with tofu.
If you are adding tofu to stir fries, salads, bake it in the oven or serve it on its own with a drizzle of soy sauce, it will need to be pressed to remove excess water. Otherwise you end up with a puddle of water and diluted flavors.
There are a couple of ways to remove excess water. You can wrap the tofu in a kitchen towel or paper towel and wring out the water. Repeat this step a few times until the tofu feels drier. This technique works fine with firm tofu but not so much with the silken type as it is too delicate and may even get stuck to the towel.
What I prefer using is the Tofu Xpress because it’s easiest way to prepare tofu. All you need to do is put the tofu in the container and twist to start the pressing process. If you only need half a block of tofu for the recipe you are making, you can leave the other half in the tofu press since it can be used as a storage container.
The Tofu Xpress can also be used to marinate tofu (I recommend slicing the tofu in cubes when marinating so you get more flavor infused per bite) or be used to pickle vegetables. I’m big on multi purpose products since they can be huge space savers for people with small kitchens like me!
I cook with tofu on a weekly basis so this little gadget saves me time and keeps my kitchen clean!
The best of both worlds crammed into one perfect bite!
I’ve come a long way since the first time I cooked with tofu. The only way I used to eat it was chilled with a drizzle of soy sauce and topped with grated daikon. The dish actually has a name – hiyayakko – which is a traditional Japanese side dish served in the summertime.
As I got better at cooking and improving my skills with the wok, I started substituting meat for tofu in stir fries. Then I got into marinating the cubes. The more I used tofu in my cooking and the more impressed I became with this ingredient. I added tofu to my smoothies to add creaminess, deep fried them into crispy strips to use as salad toppings and used the grill to impart a smoky element that mimicked lightly charred meat.
Nowadays I love cooking with tofu – it’s become such a fun adventure!
Taking a break from eating meat
Tofu is the perfect substitute for meat. It’s lower in calories and fat and very filling!
Tofu also slows down the aging process!
If you wonder why Japanese women never seem to age, check out these 5 Japanese beauty secrets. Following these tips along with adding super foods such as green tea and tofu to your diet can really improve your skin tone and texture.
Tofu is packed with strong anti aging properties. It’s rich in isoflavones which help prevent collagen breakdown. Think of it this way: every bite of tofu you eat preserves skin-firming collagen and act as a glue that holds everything together.
Beauty on a physical level starts from the inside so the more “beauty foods” you eat, the more radiant your skin will be!
I Heart Sriracha
I thought using sriracha for this recipe would be a fun idea since it’s such a popular condiment – almost everyone I know puts it on everything these days!
Pairing sriracha with honey seemed like a natural choice; balance heat and acidity with a little sweetness and ta da! You suddenly find yourself with a dish that encompasses many of South East Asia’s classic flavors that taste best together with a bowl of rice. It’s easy to picture myself chowing down on something like this honey sriracha tofu in a food court somewhere in Singapore or Malaysia.
I’ve been cooking with House Foods products for years because I like the texture and taste of their tofu. I’m using their medium firm tofu for this dish.
One of the reasons why I have been a House Foods fan is the fact that all of their soy bean based products contain no GMO and are 100% U.S. grown. Knowing what is in my food and where it comes from is something I value dearly.
I also like that they use rooftop solar electric panels in their California facility to reduce emissions. I’ll always be a supporter of companies who take responsibility for their impact on the environment.
This honey sriracha tofu recipes is best served immediately. It’s still yummy the next day but the slight crispy texture will be soft by then.
Are you a tofu lover looking for more yummy tofu recipes? Here are my top 10 favorites:
- Sweet and sour tofu
- General Tso tofu
- Vegan mapo tofu
- Tofu and vegetable poke bowl
- Tofu chow fun with watercress
- Green Goddess smoothie
- Tofu with London broil marinade
- Tofu edamame fish cakes
- Vegetable tofu curry noodles
- Tofu dengaku – broiled tofu with miso glaze
Did you like this Honey Sriracha Tofu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Serve this recipe with a side of Japanese rice. Watch our video on How To Make Japanese Rice the stove top or rice cooker method!
These recipes constantly make “best dish” lists on sites such as Country Living, Self, Shape, Bon Appetit, The Cooking Channel, Men’s Fitness and Woman’s Day. They are favorites among my readers, friends and family!
Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!
House Foods Honey Sriracha Tofu
Hot and sweet, this House Foods Honey Sriracha Tofu recipe tastes like the best Asian take out! It’s also healthy and only takes 15 minutes to make from start to finish!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people
- Category: Main, Tofu
- Cuisine: easy, vegetarian, healthy
- 14 ounce block House Foods medium firm tofu
- 1 clove garlic (minced)
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 1/2 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons potato starch or corn starch (for dusting)
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 scallion (finely chopped (optional))
- Put tofu in Tofu Xpress for 1 hour or in the EZ Tofu Press for 15 minutes. Slice tofu into 1-inch cubes.
Alternatively, you can drain the tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier.
- Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
- Dust tofu with corn starch until all sides are coated.
- Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
- Add sauce and gently coat tofu cubes. Cook for 3 minutes.
- Turn the heat off and add sesame oil and sesame seeds.
- Stir once more to evenly coat tofu cubes and serve topped with scallions.