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 – (for vegan: use pure maple syrup or agave nectar)
- 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
Utterly delicious and I always have the ingredients in the kitchen.
Hello Caroline,
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!
Thank you so much Debra! 🙂
Hi Caroline,
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 🙁
https://www.nafisatube.com/2019/11/crispy-honey-sriracha-tofu-vegetarian.html
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 🙂