Category: Cornstarch

I haven’t made tofu in a while but I can tell you one thing, I’m going to be making this Honey Sriracha Tofu a lot from here on out. These tasty little tofu cubes are pan-fried until crispy on the outside and then drenched in a sweet and spicy sriracha glaze. It’s simple but so addictive! They’re so good that I sat there eating the tofu right out of the pan, nearly polishing off the entire batch myself. 😬 Realistically, you’ll probably want to stretch this out to about four servings as part of a full meal, and I’ve got some great ideas for that below. 😉

What Kind of Tofu to Use

I suggest using either firm or extra-firm tofu for this recipe so that the tofu cubes hold their shape during frying. Even with firm or extra-firm tofu, you’ll want to stir gently to prevent the cubes from crumbling.

To add even more texture in your tofu, you can freeze the tofu (right in the package) and then thaw before pressing. This makes the tofu a little more dense and texturized, rather than soft and smooth.

Can I Substitute the Sriracha?

Sriracha is the main flavor in this recipe and it provides several flavor elements to the sauce like heat, acidity, garlic, and salt. You could potentially substitute it with another chili sauce, like chili garlic sauce, sambal oelek, or maybe even gochujang. But if you’re looking for a non-spicy option, it will take several ingredients to replace all the flavors contained in the sriracha. I suggest using this recipe for Pan Fried Sesame Tofu as a non-spicy alternative.

Make it Vegan

To make this honey sriracha tofu vegan you only need to swap one ingredient—honey. Substitute the honey with either brown sugar or agave nectar. Brown sugar is my top choice because I love the deep flavors that the molasses in the brown sugar provides.

Use Non-Stick Cookware for Best Results

Cornstarch helps create a nice crispy coating on the tofu, but cornstarch also likes to stick to cookware. For that reason, I suggest using some type of non-stick cookware, whether that be ceramic, cast iron, or Teflon.

How to Serve Honey Sriracha Tofu

Do as I say and don’t do as I do (almost eat the entire batch straight out of the skillet). Use this honey sriracha tofu to top salads, like Crunchy Cabbage Salad or Cold Peanut Noodle Salad. Make it into a bowl meal with rice and cooling cucumbers (as pictured) and maybe some Peanut Lime Dressing. Or add it to some noodles like these Sesame Noodles with Wilted Greens or Garlic Noodles. You could even stuff it into a big tortilla with Crunchy Cabbage Salad and make it a wrap!

How to Make Honey Sriracha Tofu – Step by Step Photos

Drain one 14oz. block of firm or extra-firm tofu. Press the tofu for 30 minutes using either a tofu press, or a homemade press like in the photo above. To make the homemade press, place the block of tofu on a plate or rimmed baking sheet, then top with a cutting board and a heavy object, like a cast-iron skillet or pot of water.

While the tofu is pressing, prepare the honey sriracha sauce. Stir together 2 Tablespoons sriracha, 2 Tablespoons honey, 1 teaspoon soy sauce, and ¼ teaspoon crushed red pepper.

You can see how much more liquid came out of the block of tofu after pressing for 30 minutes. Pour off the excess liquid.

Cut the block of tofu into ½-inch cubes and lightly pat dry with a paper towel.

Add 2 Tablespoons of cooking oil and one teaspoon soy sauce to a large bowl. Whisk until they are somewhat combined, then add the cubed tofu and gently stir until the tofu is coated.

Add one teaspoon cornstarch to the bowl with the tofu and gently stir again. Repeat two more times until you’ve added 3 teaspoons (or one tablespoon) cornstarch and the tofu is coated.

Heat a large non-stick skillet over medium heat. When the skillet is very hot, add the tofu. The tofu is coated in oil, so there is no need to add extra oil to the skillet. Cook the tofu, stirring occasionally, until it is golden brown and crispy on all sides.

Pour the prepared honey sriracha sauce over the tofu.

Continue to cook over medium heat, stirring occasionally, for 1-2 minutes more or until the sauce is thick and sticky. Top with sliced green onions and serve!

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