Crispy Honey Sriracha Tofu

4.7 from 42 reviews

Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!


  • 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)


  1. Drain the tofu from the package and place on a plate. Let sit for 15-20 minutes 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.
  2. Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.
  3. Dust tofu with cornstarch until all sides are coated.
  4. 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.
  5. Add sauce and gently coat tofu cubes. Cook for 3 minutes.
  6. Turn the heat off and add sesame oil and sesame seeds.
  7. Stir once more to evenly coat tofu cubes and serve topped with scallions.


Purchase Tofu Xpress here

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.


Keywords: bean curd, Asian, main

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