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This 10-minute Honey Sriracha Tofu recipe is a quick and easy plant-based meal you can turn to on busy weeknights. The tasty tofu cubes are pan-fried until crispy, then coated in honey sriracha sauce. What could be better?
Looking for a quick vegetarian recipe to serve for dinner tonight? It doesn’t get much easier than this Honey Sriracha Tofu!
Pan-fried tofu is cooked until golden brown and crispy, then coated in a simple honey sriracha sauce. It’s a 10-minute recipe you can count on for those busy nights or when you don’t feel like cooking.
You can top your sticky, sweet, and spicy fried tofu cubes over a bowl of cooked rice, quinoa, greens, and so much more. They’re also just plain delicious on their own! The ways to enjoy this saucy and crispy vegetarian meal are endless.
- Each crispy tofu cube is coated in an easy, delicious, sweet, and spicy sauce.
- The easiest 10-minute vegetarian recipe ever!
- Top the saucy tofu on grain bowls, salads, rice, lettuce wraps, and more.
- Tofu - Extra firm tofu is best because it contains the least amount of liquid. Other varieties, like medium or soft tofu will just crumble. Before you get started, make sure to press as much moisture from the tofu brick as possible! This will give you the crispiest pan-fried tofu.
- Soy sauce - Or use gluten free tamari.
- Cornstarch - Tossing tofu cubes in cornstarch before cooking will help them crisp up and form a golden brown crust.
- Honey sriracha sauce - This sweet and spicy sauce is easy to make using melted butter (regular or vegan), honey, sriracha, soy sauce, lime juice, and cornstarch. Feel free to use your favorite hot sauce if you don’t have sriracha at home.
Step 1: Press and slice the tofu. Press the tofu using a tofu press or wrap it in several paper towels and gently squeeze out as much moisture as you can. Slice the brick into 1-inch cubes.
Step 2: Toss it in the coating. Place the tofu cubes in a ziplock bag along with the soy sauce and cornstarch. Shake to coat.
Step 3: Pan-fry the tofu. Heat some olive oil in a skillet over medium-high heat. Add the tofu and cook until it’s crispy and golden brown on all sides.
Step 4: Make the sauce. While the tofu is cooking, whisk the butter, honey, soy sauce, sriracha, lime juice, and cornstarch together in a small bowl.
Step 5: Coat in sauce and enjoy. Once the tofu is ready, pour the sauce over it in the skillet. Stir to coat, then serve!
Expert tips and FAQs
- ALWAYS press your tofu beforehand. This very important step should never be skipped because draining the excess water will give you the crispiest, firmest fried tofu.
- If you’ve never pressed tofu before, you can do so using a tofu press or wrap the brick in paper towels (or a clean kitchen towel) and gently squeeze out as much moisture as possible with your hands.
- Are the tofu cubes browning too quickly in the skillet? Turn the heat down to medium so they don't burn.
- Only use half of the amount of sriracha if it’s too spicy for you or replace it with chili oil.
- If it isn’t spicy enough, add an extra teaspoon or two or substitute the sriracha for gochujang or another hot sauce.
Do I need to marinate the tofu?
Some people like to marinate tofu in liquid smoke, sesame oil, soy sauce, or rice vinegar before cooking. That isn’t necessary for this recipe because the crispy tofu will be coated in a flavorful sauce.
Can I bake the tofu instead?
Absolutely! My crispy baked tofu recipe will show you how.
Can this recipe be made vegan?
Turn this into a vegan recipe by substituting the honey for maple syrup or agave syrup and use vegan butter when making the sriracha sauce.
How do you serve honey sriracha tofu?
The quick and simple way to serve this tofu recipe is over a bowl of rice or quinoa and topped with sesame seeds and green onions.
If you have a little more time, top the sriracha tofu on a loaded salad or grain bowl, stuff them into lettuce wraps, in a stir fry with veggies, on your favorite noodle bowl, or any other meal that could use big flavors and extra protein.
Refrigerator: Store the leftover sauce-covered tofu in an airtight container in the fridge for 3 or 4 days. It can be reheated in the microwave or in a skillet on the stove, just know that it won't be as crispy once you reheat it.
More tofu recipes
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Honey Sriracha Tofu
- If you haven't already, press the liquid out of the tofu either using a tofu press, or by placing a clean towel on top and gently pressing out as much moisture as you can.
- Next, slice the tofu into 1" cubes, then place them into a plastic bag. Add 1 tablespoon of soy sauce and 2 tablespoons of cornstarch to the bag, seal it shut and shake it until the tofu is coated.
- Heat the olive oil in a large, nonstick skillet over medium-high heat, then add the tofu and cook it until it's nice and crispy on all sides, about 8 minutes. If it seems like it's browning too quickly, reduce the heat to medium.
- While the tofu is cooking, make the sauce: whisk the butter, soy sauce, sriracha, lime juice, and cornstarch together in a small bowl.
- Once the tofu is cooked, remove the skillet from the heat, then pour in the sauce, stirring until the tofu is coated. It will thicken very quickly, so this shouldn't take long.
- Sprinkle with green onions and enjoy!