A crispy Tofu Recipe that tastes just like Chinese take out! Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 15 minutes!
There are plenty of tofu recipes out there but not all of them are equal. I’m sure you’ve heard people say that tofu tastes like cardboard and I’m here to tell you that’s not true!
Tofu can be spectacular if you know how to cook it the right way. One thing to remember is that the preparation is as important as the seasoning of the dish. Give it love and attention and it will reward you by becoming the center piece of your recipes.
Take this honey sriracha tofu for example – aside from being one of the most loved recipes on my blog, it showcases how versatile a simple block of soybean can be!
But before we get started, let’s familiarize ourselves with one of Asia’s staple ingredients.
What is Tofu?
Tofu, or bean curd, is made by coagulating (congealing) soy milk and pressing the curds into white blocks (tofu blocks), very much like the process of making cheese.
There are different levels of firmness:
- Silken. This is the softest and smoothest type of tofu that has the highest water content, meaning it’s been pressed the least. It’s mostly used for soups, smoothies, or served cold with a drizzle of soy sauce (hiyayakko). Silken tofu is very delicate and difficult to handle with bare hands as it breaks easily.
- Medium firm. This one is considered the regular type of tofu. The texture is between soft and extra firm, making it ideal for stir fries, salads, and dishes where it can be scrambled, or cooked in a gooey sauce like mapo tofu. Medium tofu is hard enough to hold in your hand without breaking but still needs to be pressed before using to let out excess water.
- Extra firm. The most condensed of them all, extra firm tofu contains the least amount of water. It’s great in stir fries and can be marinated to take on various flavors. It bakes and grills well and is delicious in sandwiches and burgers. It’s easy to handle and needs only to be drained before using.
What Does it Taste Like?
Tofu is quite mild in flavor. It’s a little sweet like soy milk, creamy, with a slight pungency to it. Because it’s so mild, it’s extremely versatile and can take on any flavor you give to it. While most packaged tofu can have a slight bitter taste, fresh tofu doesn’t at all. In fact, freshly made tofu is so delicious that it can be eaten on its own.
How To Cook Tofu
- Open the package, drain the water and place the block of tofu on a plate.
- Leave it for 15-20 minutes to allow the excess water to come out (this is the traditional Japanese way). Alternatively, you can wrap the tofu in paper towel a few times and give it a gentle press until most of the water has come out.
- Place the block of tofu on a cutting board and slice it into bite size cubes.
- Dust the tofu cubes with cornstarch or potato starch until all sides are coated.
- Put a little oil in a pan and fry the tofu on high heat for a few minutes, until all the sides are golden brown and crispy.
- Add the honey sriracha sauce and briefly toss the cubes. Transfer to a plate and serve.
I love to eat this tofu recipe with a side of rice and veggies. The tofu cubes are fluffy and moist on the inside, and nice and crispy on the outside. So yummy!
Using a Tofu Press
When it comes to baking tofu or using it in dishes with little sauce, it’s best to remove as much water as possible so you can get the crispiest pieces you can.
Using a tofu press is the best way to extract as much water as possible since it’s made specifically for that. They are not expensive and totally worth it if you cook a lot with tofu.
The one I use is the TofuXpress because I get more bang for my buck. If I only need half a block of tofu for my recipe I can leave the other half in the TofuXpress since it can be used as a storage container.
I also use it to marinate tofu (I recommend slicing the tofu in cubes when marinating so you get more flavor infused per bite) and to pickle vegetables. I’m big on multi-purpose products since I need to save space. My Brooklyn kitchen is teeny tiny!
How to Press Tofu
- Place the tofu in the tofu press and twist.
- Leave it overnight and drain the excess water.
How Long Does Tofu Last?
Most tofu is sold in aseptic containers to prevent any contamination. Left in these containers, tofu can last 1-2 weeks past the expiration date, stored in a refrigerator. I’ve come across some articles saying that it can last months past the expiration date but that’s something I can’t recommend since I never keep it longer than 2 weeks after it expires.
If the package is opened, it will only last 3-5 days. The best way to conserve leftover tofu is to transfer it to a storage container and fill it with fresh water. Change the water daily to prevent contamination.
Can Tofu Be Frozen?
Just make sure you extract as much water as you can before freezing it. Slice the tofu into cubes and store it in an airtight plastic bag or container. When you are ready to use it, take it out of the freezer and let it thaw in the fridge overnight. Do not refreeze again though as this may contaminate the tofu.
Frozen tofu will keep for 3-4 months.
Is Tofu Gluten-Free?
Tofu is made with soybeans, water and curdling agent. So yes, plain tofu is gluten-free.
However, it should be noted that not all flavored tofu is gluten-free. Always make sure to check for the GF (gluten-free) label.
Cooking with Tofu
I’ve come a long way since the first time I sliced a block of tofu.
The only preparation I knew was to serve it chilled, topped with grated daikon and drizzled with soy sauce (a Japanese dish called hiyayakko).
As I familiarized myself with tofu I got better at achieving good texture and balancing flavors. I learned that marinating tofu made for a delicious salad topping and that adding a few cubes to my smoothies made them super creamy. The more I used tofu in my cooking and the more impressed I became with this ingredient.
By now I think it’s safe to say that I’ll never run out of tofu recipes to create!
A Substitute for Meat That’s Also Great for the Skin
Tofu is the perfect substitute for meat as it’s lower in calories and fat but just as filling.
And did you know that tofu can also slow down the aging process?
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!
What To Serve This Tofu Recipe With
A bowl of rice is a must!
The grains will soak up the sauce and intensify the flavors with each bite you take. Because the flavors of this tofu recipe are so intense, I recommend sticking to milder sides like steamed veggies, plain rice, miso soup, or something creamy like a kani salad to offset the heat of the dish.
Honey Sriracha Chicken Or Shrimp
Pairing sriracha with honey seemed like a natural choice when I created this tofu recipe. The balance of heat and acidity from the hot sauce paired with sweet and floral honey was a flavor combination I knew would succeed.
And the good news is that it works with just about any other protein too!
If tofu isn’t really your cup of soy milk (I’m good at making bad jokes), swap it for chicken or shrimp. The steps are exactly the same except that you will need to cook the chicken for longer to make sure it’s cooked through.
Crispy Tofu For The Win
It’s easy to see myself chowing down on something like this in a food court somewhere in Thailand or Malaysia. The flavors are reminiscent of my days traveling and working across Asia.
I always get a little nostalgic when picturing myself sitting in a hawker center in Singapore or slurping a bowl of noodles on a subway platform in Tokyo – every day felt like a new adventure.
Ultimately, spending 8 years in Asia changed my life because it’s there that I fell in love with cooking and the reason why I now have a food blog.
This honey sriracha tofu recipe is best served immediately. It’s still yummy the next day but the slight crispy texture will be soft by then.
Looking for more tofu dinner recipes? Try these ones:
- Sweet and sour tofu
- General Tso tofu
- Vegan mapo tofu
- Creamy vegan carbonara
- Tofu chow fun with watercress
- Tofu with London broil marinade
Did you like this Crispy 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!
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Crispy Honey Sriracha Tofu
A crispy Tofu Recipe that tastes just like Chinese take out! Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Tofu
- Method: Stir fry
- Cuisine: Chinese
- 14 ounce block 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)
- 3 tablespoons vegetable oil (or other neutral oil)
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 scallion, finely chopped (optional)
- Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.
- Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
- Dust tofu with cornstarch 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.
Potato starch (katakuriko) is most often used in Japanese cooking. Much like cornstarch, it gives sauce and gooey texture and turn light and crispy when deep fried.
This honey sriracha tofu recipe is best when served immediately to enjoy the crispiness of the tofu cubes.
- Serving Size:
- Calories: 373
- Sugar: 15.7 g
- Sodium: 848.9 mg
- Fat: 23.7 g
- Saturated Fat: 5.1 g
- Carbohydrates: 22.6 g
- Fiber: 2.7 g
- Protein: 19.5 g
- Cholesterol: 10.5 mg
Keywords: recipe, bean curd, Asian, main,
Lost the crispiness after adding the sauce. Flavour was a bit flat.
Yummy yummy. Made this exactly as written and loved it so much. I’ve been a vegetarian since birth and have trouble finding new and yummy recipes and so happy I found your site and this recipe. Served it with jasmine rice and a cucumber salad
Thank you so much Anne! 🙂
I was having a group of friends over and a few are vegan. I have tried tofu recipes in the past but they always turn to mush – until now!!! Your recipe has a great crispy outside with an amazing sauce that adds a burst of flavor. My friends started calling it the “killer tofu“ and my husband has asked that I make it again. My favorite part? It was quick to cook and easy to clean up! Thank you!!!
The killer tofu, hahaha, I love it! Thank you for sharing your story, Alicia! And I’m so happy you like this recipe 🙂
Very good tofu recipe. I added a little chili garlic sauce and a little more soy sauce. It wasn’t quite hot enough for me. I served it over brown rice.
This is SO GOOD! Made it tonight for dinner and will definitely be making it again! I paired it with white rice and stir fry vegetables and it was delicious.
Thanks for a great recipe!
Thank you Katherine! 🙂
THIS IS IT!! I’ve been trying for the perfect golden fried tofu forever and I’ve finally found it!! So so easy and the best I’ve ever made.
Utterly delicious and I always have the ingredients in the kitchen.
I made the honey sriracha tofu the other night and it was off-the-hook delicious.
I used the air fryer for about half the tofu pieces after dredging in katakuriko. I added them to the pan fried tofu and it worked! Fabulous dish.
Thank you so much Debra! 🙂
This was a great recipe. When I went to the frig, my tofu had expired.
So, I made this with pork cutlets and it was amazing.
I browned them in a cast iron skillet, poured the sauce over the meat, added peas and finished it off in the oven. Really good. Thanks, I love your recipes.
I’m so glad you liked it! I also switch the tofu for another protein like shrimp or fish, the sauce goes well with everything 🙂
This is the one. The tofu recipe I have searched for.
I didn’t want it to be spicy, just flavorful, so added 1/4 Sriracha vs what the recipe calls for (so about 1-2tsp) and it was PERFECT. Saving this for every tofu stir-fry I plan to make in the near future.
One of my favorite ways to season tofu. I don’t know when you uploaded this but I think I remember finding it about five years ago and we’ve been eating it now and then ever since–everyone in our family loves it. I don’t fry the tofu, though. I cube, boil, and strain it then simmer it in the sauce until my rice is done. Kind of like how one might do with mapo tofu. Our friends in China loved this recipe too, I remember them saying they’d never eaten anything like it and they really wanted to know who had the great idea to cook it like this haha. Chinese recipes don’t normally add sweet things like honey to their savory dishes! It tastes really good.
That’s so great Janell! This is a recipe favorite among tofu eaters and I’m so happy to know that even people in China like it! Thank you for sharing that 🙂
This recipe looks so good! Would I be able to air fry the tofu first? And if so, what changes do I need to make to the recipe?
Hi Devin! Yes, I think you can definitely air fry the tofu first! I have never tried it that way though but I would suggest making sure the tofu is properly drained, then toss it in a bit of oil and air fry it for 15-20 minutes.
I love this recipe so much! This was a staple meal for me my last two years of college when I wanted to save some money on takeout.
This was also the first ever recipe I used ever to make tofu and it did not disappoint!
Thank you for such an amazing recipe!
That’s so great Sneha! Thank you for sharing your story, I love it! 🙂
This recipe was amazing! This was my second time cooking tofu and it came out crispy and delicious. Easy to follow, and comes out exactly like the picture. The only thing I’d change would be to add the sauce after removing the tofu from the pan. Definitely a recipe to keep!
Thank you Zoe! 🙂
This is the crispiest tofu I’ve ever had! I love spicy food, but as per some of the comments, I decreased the sriracha by half and thought it was really great. I also used maple syrup, because I had no honey. Even though I turned down the heat before adding the sauce, the sauce burned slightly (but it still tasted amazing). I think next time I will simply toss the sauce with the tofu after removing the tofu from the pan. I served it over brown jasmine rice along with broccoli. Delish! Thank you!
It looks like this website copied your blog and it was rewritten by a bot.
Not sure if you can do anything about it but I thought I should let you know because this is a great recipe but a different website is using it and your pictures 🙁
Thank you so much for letting me know, I will contact them 🙂
This has been the only recipe I’ve used so far making tofu because I love it so much! I even got my boyfriend hooked on it thank you! Looking forward to attempting more dishes someday
Love this recipe I make it at least once a month! If you’re like me and you’re not patient enough with the pan frying process — cut the tofu up, shake in it a ziplock bag with a little cornstarch and the oil and throw it in the oven at 400 for a while until it’s as crispy as you want it, then combine with the sauce. Makes the cooking process so much easier! If it’s too spicy just add more honey or soy sauce to balance it out!
We really enjoyed it! It’s a winner! You can adjust the amount of sriracha depending on how Spicy you want your food to be. It was delicious!!
A tasty, if spicy (even for me) sauce, and delightfully crunchy tofu, but frying on high with an iron skillet was a BAD idea. Literally set off my smoke alarm; it was smoky the whole time and adding in the sauce started the alarm. Gonna try again soon with like 6 or 7 for temperature instead, because the rest turned out delightfully.
Using avocado oil versus any other would benefit you greatly. It has a higher smoke point and will crisp the tofu perfectly without any annoying noises, !
So I’ve been determined to find a recipe that makes tofu work, and I have finally found it! I used agave/maple syrup instead of honey and it certainly did the trick. I read many people complain about the heat of the dish and I agree that the entire amount of siracha is a lot but I took the advice of another commenter and added hoisin sauce in place of the entire amount of siracha. I also left it in slices instead of squares to make the cooking process easier. You should always be checking your sauce before incorporating it to make sure it tastes just right! Thank you sooo much for this gem of a find!
Love this recipe! I’ve made this several times, substituting Sambal for Sriracha (because I love Sambal). My husband and I can’t get enough! Good by itself or with a dish.
This was one of the best recipes, I made have ever. I love salad. when I eat food I need salad little bite.so please post salad recipes soon. I am eagerly waiting…..
Very tasty and great to re-heat the next day. A tad on the spicy side however. Overall I would make again for sure with a little less sriracha. Thanks!
Honestly…way better than I thought it would be, and I make lots of tofu!!! Healthy and everything is already in the cabinet. Big win! P.S. I doubled sauce and added broccoli. Thanks babe!
I have made this so many times and never get tired of it. Probably my all time favorite recipe!
Thank you Judy, you just put a big smile on my face 🙂
I just made it for the first time today, but unfortunately I didn’t have all the ingredients, so I substituted sriracha for gochujang and rice vinegar for spiced rice vinegar. I ended up not cooking for 3 minutes after adding the sauce because the honey reacted to the heat of the pan (I hadn’t turned it down as I didn’t know I needed to) and I just barely avoided setting off the fire alarm, especially since I added the sesame oil too early and just added to the smoke, lol. Anyway, it ended up being really bloody spicy, but it’s soooo good. Drowned myself in milk afterwards, but good. Might just continue to use gochujang again the next time I make it, just… less. Thanks so much for this recipe it was a great guide for cooking tofu for the first time!
I have made this recipe many times and never get tired of it. Thanks for a great dish!
Made this tonight and DELICIOUS!! We don’t have any sriracha in the house so used some sweet chilli sauce instead, also baked the tofu for a while first. My two boys, who can be really fussy, devoured it!! Thank you!! Am about to go and plan my week of meals around your other recipes 😉
Thank you Kath, that’s wonderful!!
This was DELICIOUS! I threw mine over a salad and my boyfriend has his in a wrap and they were both so tasty. Will definitely make again:)
Your boyfriend had such a great idea Paula! I’m going to try adding this tofu to a sandwich next time I make it 🙂
MAde this with some really good quality tofu. I am not a vegetarian but just wanted to try a meat free meal and this was really good. A but spicy since the sauce is mostly sriracha so not great for kiddos but really tasty for adults.
On the whole, this recipe is well worth a repeat. I need to practice my tofu cooking skills. When I added the sauce to the tofu pan, my pan was too hot and some of the sauce burned. Next time I’ll cook the tofu in a skillet and add to a pot with the sauce. I added broccoli and orange peppers. I would double the sauce, too. I subbed in a tablespoon of hoisin sauce for part of the sriracha sauce. Yummy!
After having my gallbladder removed in September I’ve had hardly any red meat and don’t eat spicy food nearly as much. And I’m trying new things…like Tofu. Cooked Honey Siracha Tofu with it last night for the 1st time. Doubled the sauce like reviews suggested, cooked a little longer to make sure it was crispy. Served on brown rice. My 25yo son made chicken stir fry just in case him and my 14yo son didn’t like it. This stuff was so damn good. My 14yo thought it was chicken! Didn’t know until after dinner what it was. And the tofu was gone, but leftover stir fry. 25yo said to save the recipe…what??!! Spicy and flavorful..here is where I did half and half. If anyone wants the recipe ill post it.
I just made this tonight. It was super easy and a very interesting take on tofu. I will say that I need to touch back on the Sriracha next time but that’s because I’m a weakling when it comes to spicy stuff. Tons of flavor and this will definitely be a go to tofu recipe for me
Loved this recipe! I’ve cooked lots of tofu before and this recipe rocks! I subbed chili garlic paste for the sriracha and in my opinion, I do think it decreases the spiciness. I love spicy though, so it’s hard to say if it would help for those that don’t like spicy! I’ll trial it on my mother’s spice-sensitive pallet and let you know 😉
This was one of the BEST recipes I have ever made. I actually powdered each individual piece of tofu in the corn starch to get them nice and crispy once I fried them! I added snap peas, green bell pepper and mushrooms to the pan once I sauteed everything. I also served it on a bed of coconut rice. I will be making this so many more times! LOVE LOVE LOVE!!! We also LOVE sriracha! The spicier the better 🙂
Yay! Thank you Kristen for sharing your ideas, I’ve never tried adding veggies, sounds so yummy I will next time I make it! 🙂
Way too spicy! My mom and I both like spice, but we agreed that this way uncomfortable to eat. For the two person recipe, I would suggest just starting with 1 tablespoon of sriracha.
It has been my doctrine for a long time not to comment on cooking blogs, but times change. Ever since I saw this recipe on Reddit I just feel the urge to comment on it, because it’s good beyond words and I just have to encourage as many people as possible to try it out. It’s ridiculously well balanced, compliments to the author. I wouldn’t change a thing. There’s everything in there: sweetness, solid crunchiness, powerful spiciness — the combination is really tasty. I’ve made it 3 times in a very short time. The last time was yesterday for a number of guests and they were disappointed that I only managed to make 2 batches… Just WOW. Served with some sticky jasmine rice it takes you on a sensory journey to distant Eastern lands! Besides, the ingredients are readily available. No need to search countless hours for that bottle of chili paste with a garlic hint from brand XYZ, you know what I mean. Seriously, what more can one wish for?
It’s true that the recipe requires some technique though. As usual, you have to press the water out of the tofu really well. Believe me, this makes a huge difference and takes time so don’t rush it. The last thing you want is the tofu to start leaking water in the frying pan; you’ll spend the rest of the day cleaning. I do it by slicing the tofu first, putting the slices flat on a plate, covering with some paper towels and then pushing down with a pile of heavy pans. So a layer of tofu, paper towels and pans. I change the paper towel and flip to tofu slices 2-3 times and pat the tofu dry after the last time. It’s ready for coating! Coat them well (inspect visually) and make sure you begin frying immediately after coating, because the starch layer might stick to whatever utensil you have the tofu in and come off. Medium firm and firm tofu works quite well, but be gentle because it brittles easily. You’ll get the hang out of it eventually if you cook a lot of tofu. With really firm tofu you would lose the smooth texture and that ruins it for me.
You’ll notice I speak of slices and not cubes. To avoid having to flip 5 times while frying I slice the tofu in rectangular blocks instead of cubes so I only have to flip once. I don’t think the crunchiness suffers, but I haven’t tried cubes so it’s possible 🙂 Just make sure you’re temperature is OK for frying, don’t burn them, but also don’t get them soggy. Test with 1 slice first, as suggested. Also, the oil is hot so don’t stick your head in the pan while checking on the progress 🙂
And now for my top tip: do use your faithful wok to coat your fried tofu with the Sriracha mix and the sesame oil / seeds, it’s so much easier than the frying pan; especially with moderately sized tofu slices it should be very easy to toss them around a couple of times to get even coating. Buying a wok is a decisions which you are not going to regret.
So I’m now going through all the recipes on the blog and discovering all the gems, but — you know — oh so little time ;(
I wish you all the best!
Made it, with some minor adjustments and came out great! The honey, vinegar and sriracha was a great combo.
DEElicous!!! I paired it with brown Basmati rice, will make again 🙂
Full of flavor, very very tasty with complemtary notes of spicy and sweet.
I agree with another commentator that there’s too much oil; I had to pour off half to get the tofu to brown quickly and get crispy without being oily.
This recipe can be done in a flash and it’s delicious, healthy and filling all on its own.
I love it! I had not idea about the beauty benefits of tofu. I’ve always liked it, but I think I will work it in more often. I try to fit a protein into every meal, but get tired of chicken, and beef is not good to eat every day. When I cook tofu, I typically use the extra firm because I always seem to have trouble with it getting mushy and falling apart. Do you have any recommendations for this? Thanks!
I use to have the same problem, I’d recommend using a tofu press. I got mine from Tofu Express, it’s durable, I’ve had it for a few years. Easy to clean and store. 🙂
I’ve made this recipe twice now in the last week…so yummy!! I’m allergic to peppers so i replaced the Sriracha with ketchup. It tastes like a sweet and sour sauce! Yum!!!! Thanks for the recipe Caroline! 🙂
You’re welcome Kristina! It must be good with ketchup since it would add sweetness to it, great idea!
Just a FYI…. Trader Joe’s brand “Sriracha” sauce is MUCH less spicy than the original for anyone looking for a substitute. I would venture to say it has no heat, but I do enjoy spice foods so it may have a slight spice if someone is hyper sensitive. Might be a nice way to keep the flavor without the spice.
Thank you Chelsea, that’s really good to know since I have quite a few readers who are sensitive to spicy foods!
OMG I loved this recipe!!! I used extra firm tofu and didn’t use or potato starch and it was still super yummy! Steamed green beans and threw them in at the end- thanks for the awesome recipe.
You’re welcome Tanya!
HEY! I would love to try this recipe! I had a question, however. Another site with a tofu recipe recommended marinating the tofu for a couple minutes in soy sauce, bfore dusting it in corn starch. Do you think that will work out well with this recipe? I’m just a teen and I’ve never made anything with tofu before, so I want to know the best strategy. Thanks
You can definitely try marinating the tofu but I’m not sure if a couple of minutes would make any difference since tofu doesn’t absorb flavor as well as meats. But it can’t hurt, the more flavor, the better! 🙂
This is so delicious.I wanted to try it because I love anime and now I am watching about food.And I just try to make the Japanese FOOD WEEK.And this is awesome guys.U should try it put in ONGIRI.The food is wonderful and I give 6 star rating.TNX GUYS.
Hi, I think the honey burnt on mine. This was my first time cooking with tofu. Was I supposed to leave it on high when I added the sauce?
Hi Stephanie! Yes you are supposed to leave it medium-high but since every stove top is different, high for you may be higher than high for my stove top. I would lower the heat a little next time you make it, though it should still be high enough to fry the exterior of the tofu. Let me know if this helps, I would love an update!
Yum yum yum o my tum, I tried Tofu for the first time with this recipe and its amazing, thanks for sharing, can I just add; its lame that honey is not vegan. I eat it anyways and i love bees.
I had high hopes for this one, but unfortunately I was disappointed with the final result (or at least with mine)… There wasn’t much flavor other than the fact it was hot and the texture was just mushy. Maybe there was still too much moisture in the tofu for it to crisp… As for taste, I’ll just mess around with the ratios. Hopefully next time it’ll come out as expected. Gonna have to experiment (first time cooking with tofu!).
Hi Yasmin, the more you cook with tofu and the better it will taste, you are absolutely right about that because it can be a tricky ingredient. Next time, try wrapping it in paper towels a few more time so it can absorb as much liquid as possible. Also, the oil has to be very hot for the outside to quickly fry. I recommend adding a small piece of tofu to see if it sizzles before adding the whole batch next time you experiment. If you like punchier flavors, I have this sweet and sour tofu recipe you might enjoy https://pickledplum.com/sweet-and-sour-tofu-recipe/ and also general Tso tofu https://pickledplum.com/general-tso-tofu-recipe/ 🙂
Hi. Thank you for posting this recipe. I just made it at home and have to say it turned out awsome. It looks eye catching and taste very good. It was super easy to make and didn’t take long at all. Keep posting more recipes please.
Thank you Jen and I’m happy you like the recipe!
I made my own variation of this recipe using diced tempeh and zucchini in place of tofu, brown rice syrup in place of honey, and sambal olek in place of sriracha. It came out delicious. This recipe is a great starting point for experimentation.
I will try it with sambal oelek next time, that’s a great idea. Thanks Dominic!
This was amazing!! I never really liked tofu before and now I love it. I forgot to use corn starch though. I just added coconut oil to the pan with the garlic and let it get golden then added the sauce. Does the corn starch make that much of a difference?
Thank you Nicole!
The cornstarch adds a layer of crispiness and thickens the sauce. Try it with it next time, you’ll end up liking the recipe even more 🙂
LOVED this dish! I shared it in my last post because it’s so good and easy to make. Can’t wait to try more of your recipes!
Thank you so much Elaine!
what can i use to substitute for the rice vinegar?
You can use apple cider vinegar as it is close enough in flavor. 🙂
I hated tofu until I tried this. Amazingly flavourful. And pressing the tofu really helps soak up the flavours!
Thanks for this recipe
You’re welcome! And thank you for the lovely comment 🙂
Thank you for sharing such a delicious recipe! I did not have any sesame oil or seeds, so I just used a bit of peanut sauce instead and I really enjoyed it.
Thank you Julie!
This recipe was fantastic! So much flavor and so healthy. I thought there might be some leftovers, but no way. It was all gone…
Thank you Barbara!
Hi, after making these how long would they last in the fridge?
the tofu is best eaten as soon as you are done cooking it. I wouldn’t recommend eating it the next day as the fried skin will most likely be soggy.
If there any leftovers I have them for breakfast the next day and the tofu tastes just as good then. I have many tofu recipes but I keep coming back to this one – it is amazing!
Thank you Judy!
Hello. This recipe looks delicious but would like a less spicier version? Thanks!
Hi Donna! You can substitute 1 tbsp sriracha for 1 tbsp ketchup for a sweeter tofu bite 🙂
Made this for dinner this evening. Any tips for getting the corn starch to stick to the tofu? Mine was all at the bottom of pan – could not get the tofu to fry for a crisper texture. Help! Great flavor!
Hi Carmela, was the oil really hot when you added the tofu? The tofu must also be well drained (as it gets watery really quickly) in order for the cornstarch to stick. Also, I would recommend moving the tofu cubes as little as possible and instead flip them only when they are golden brown. I hope this helps!
Thanks for the tips! I’ll try those next time. Thank you so much 🙂
delicious!! thank you so much, recipes like these make the transition to vegetarianism much easier
You’re welcome Tora!
Awesome! And I mean awesome! Added broccoli as another suggested, and it was delicious! Spicier the next day when re-heated too. Will definitely make this again!
Thank you Christine for your feedback – I’m so happy to hear you liked it
Hey, this looks great, but this isn’t vegan. Honey isn’t vegan because it comes from bees.
Hi Bella, I know what you mean and I agree with you that it honey isn’t vegan to some vegans but there are also vegans who eat honey. More of an ethical issue of whether you see it as exploitation, so I have left the option out there and you can decide for yourself 🙂
Just started a new diet with less meat. Tofutotally weirder me out until today. This was sooooo good. One of my favorites. And in talkingallrecipes not just diet or tofu
Yay! So happy to hear that Angie, tofu can taste so good when made the right way!
I’m going to start looking like a stalker… but seriously, since every recipe I’ve tried from this site has been fabulous, I’m kind of going back to this site every time I need a new recipe.
I had tofu hanging around, and I’m terrible at cooking with it. It always just comes out spongy and flavorless.
I’ve also had a hankering for all things spicy this last week or so, and this sounded really delicious.
But holy spicy, Batman! This was one of those eat-slowly-lest-you-sweat-out-of-your-eyes kind of spicy. My husband would love it! Heck, I loved it, but I gave it four stars because I’m not sure how you would modify this if you want it to be less spicy. Half ketchup? Still, everything was spot-on for one of the most satisfying tofu dishes I’ve ever eaten. Draining the tofu was absolutely critical, as was giving it enough time to get golden when frying, which is something I didn’t really understand until trying this. The honey also helped the sauce really congeal into something sticky that actually stayed on the tofu. That’s something else I’ve never accomplished. I probably don’t need to buy takeout tofu ever again.
Deanna, you are now my favorite stalker hehe! Substituting one tablespoon of sriracha for ketchup is definitely a good option, although the dish may come out tasting quite sweet (think sweet and sour shrimp sweetness, which isn’t a bad thing!). You can also try to substitute one tablespoon sriracha for chicken broth, this might tame down the spice level but still keep the flavors pretty even. You may need to sprinkle a little more corn starch to get the same consistency, just a teeny bit more. If you do make adjustments, please let me know and I will add your version to the recipe as an option for those who prefer less spicy. Thank you Deanna!
Deanna mix sriracha with some tomato puree until you get the amount of spice you want