I created this crispy honey sriracha tofu recipe over a decade ago and it still remains one of the most loved dishes on my blog! The texture of the tofu is both crispy on the outside and tender on the inside, and the sauce is sweet, nutty, and spicy. This is an easy weeknight meal I serve with a side of rice that only takes 20 minutes to make.
I’ve been cooking with tofu for over two decades. And it’s been making an appearance at our dinner table more frequently in the past few years since we made the decision to no longer eat red meat. Whenever someone says to me they don’t like eating tofu because it has no taste, I tell them that tofu is just as versatile as chicken, and can also be just as delicious, when prepared and cooked the right way.
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. The flavors are punchy and there is nothing boring about biting into these crunchy and pillowy tofu cubes. Since coming up with this dish 11 years ago, my recipe has been adapted over and over again by many home chefs and food bloggers. That’s the best compliment I could have asked for!
Table of contents
Best Tofu For This Recipe
There are three general levels of firmness when it comes to tofu:
- 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, dishes like mapo tofu, 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, and is often used in stir fries, salads, and dishes where it can be scrambled, or cooked in a gooey sauce like sweet and sour 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 like this honey ginger stir fry, can quickly be pan fried with a sauce, and can be marinated to take on various flavors. It can be baked (and dressed with a black pepper sauce – so good!) or grilled, and served in sandwiches and burgers.
For this recipe, the best types of tofu to use are medium firm and extra firm. I personally like medium firm the best because it’s a little more pillowy and tender once it’s cooked than extra firm. And I don’t find it any harder to handle it when I’m dusting and cooking the cubes.
Ingredients
- Tofu: As mentioned above, medium firm or extra firm tofu are the best types for this recipe. Make sure that the tofu you are using says non GMO. I usually go for organic US tofu or Japanese tofu – most of them if not all of them are all free of GMOs.
- Cornstarch: Cornstarch gives the sauce a gooey texture and the tofu cubes a crispy exterior. I sometimes use potato starch as an alternative since both of them work the same way.
- Oil: Choose a neutral oil with a high smoke point such as vegetable oil or grapeseed oil.
- Honey sriracha sauce: A mix of garlic, sriracha sauce, soy sauce, honey, and rice vinegar.
- Toasted sesame oil: A lot of people wonder why I add toasted sesame oil in the end instead of cooking the entire dish with it. That’s because toasted sesame oil is a delicate oil that has a low smoke point. It’s not the same as regular sesame oil which has a high smoke point. The toasted kind is much more concentrated in sesame flavor and can taste rancid when cooked at a high temperature for too long. Because of that I always add at the very end to preserve its clean nutty taste.
- Toppings: Green onions are an essential garnish for many Asian dishes. I added them to this one because of their refreshing and mildly sweet taste.
How To Cook This Dish
- Drain the tofu. Open the tofu package and drain the water. Place the block of tofu on a plate and leave it for 10 to 15 minutes. This is to drain any excess water.
- Slice the tofu. Place the block of tofu on a cutting board and slice it into bite size cubes.
- Coat the cubes. Dust the tofu cubes with cornstarch until all sides are well coated.
- Pan fry until golden brown. Put a little oil in a pan and when the oil is hot, fry the tofu for a few minutes, until all the sides are golden brown and crispy.
- Add the sauce. Add the honey sriracha sauce and briefly toss the cubes. Turn the heat off, drizzle with sesame sauce, and toss again.
- Add the garnishes. Transfer the dish to a serving plate and top with green onions and sesame sesame seeds.
Variations
- Make it spicier. Add an additional tablespoon of sriracha sauce.
- Make it sweeter. Add an additional 1/2 tablespoon of honey.
- Make it smoky. Add 1 teaspoon of gochugaru (Korean pepper flakes). This will not make the dish hotter, it will only add smokiness.
- Make it vegan. Use pure maple syrup or agave nectar.
Expert Tips
- Take your time cooking the tofu. This step is crucial to the success of this dish. The key to making crispy tofu is to wait until the exterior hardens and turns a nice golden brown color.
- Use the sauce for more than just tofu. I’m such a big fan of the sauce that I have used it on other proteins such as chicken, fish such as salmon, with deviled eggs, and even with roasted chickpeas. And it works just as well every time!
Storage
Make ahead: To make this recipe ahead of time, I recommend making the sauce and saving it in a jar or other container. It will keep in the fridge for up to 2 weeks.
Leftovers: For leftover honey sriracha tofu, transfer the dish to a storage container and refrigerate for up to 2 days.
Frequently Asked Questions
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.
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.
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.
Yes, absolutely!
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.
What To Serve With
Whether it is plain white rice, egg fried rice, or Japanese fried rice, serving this dish with 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 such as:
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
The Real Honey Sriracha Tofu
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Tofu
- Method: Stir fry
- Cuisine: Chinese
- Diet: Vegetarian
Description
Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!
Ingredients
- 14 ounce block medium firm or extra firm tofu
- 1/4 cup cornstarch, for dusting
- 3 tablespoons vegetable oil or other neutral oil
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 green onion, finely chopped (optional)
Sauce
- 1 clove garlic, minced
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 1/2 tablespoon honey
- 1 tablespoon rice vinegar
Instructions
- Drain the tofu. Wrap the tofu in a couple of paper towels and place it on a plate. Cover with another plate and let sit for 15 to 20 minutes, to remove excess water. Or, if you have one, use a tofu press to remove excess water.
- Make the sauce. Meanwhile, whisk the ingredients for the sauce in a bowl and set aside.
- Slice the tofu. Unwrap the block of tofu and slice into bite size cubes (about 1½ inches all around).
- Coat the cubes. Dust the tofu cubes with cornstarch until all the sides are coated.
- Cook the tofu. 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.
- Season with the sauce. Add the sauce and gently coat the tofu cubes. Cook for 3 minutes.
- Add some nuttiness. Turn the heat off and drizzle the sesame oil on top. Toss and transfer the tofu to a serving plate.
- Dig in! Top with sesame seeds and green onions and serve.
Notes
This honey sriracha tofu recipe is best when served immediately to enjoy the crispiness of the tofu cubes. Save the leftovers in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 373
- Sugar: 15.7g
- Sodium: 838mg
- Fat: 23.7g
- Saturated Fat: 5.1g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 22.6g
- Fiber: 2.7g
- Protein: 19.5g
- Cholesterol: 10.5mg
Questions and Reviews
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?
Thanks!
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?
Hi Dj,
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?
Hi Anna!
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