Crispy Honey Sriracha Tofu (2024)

A crispy tofu stir fry recipe that tastes just like Chinese take out! Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!

There are plenty of tofu recipes out there but not all of them are equal. I’m sure you’ve heard people say that tofu tastes like cardboard and I’m here to tell you that’s not true!

Tofu can be spectacular if you know how to cook it the right way.One thing to remember is that the preparation is as important as the seasoning of the dish. Give it love and attention and it will reward you by becoming the centerpiece of your recipes.

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. Let’s get cooking!

What is Tofu?
- Tofu Firmness
Honey Sriracha Tofu Ingredients
How To Cook Honey Sriracha Tofu
Tips and Tricks
Using a Tofu Press
Storage
Frequently Asked Questions
What to Serve with this Tofu Recipe

What is Tofu?

Tofu, or bean curd, is made by coagulating (congealing) soy milk and pressing the curds into white blocks (tofu blocks), very much like the process of making cheese.

Tofu Firmness

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, 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, making it ideal for stir fries, salads, and dishes where it can be scrambled, or cooked in a gooey sauce like mapo 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 and can be marinated to take on various flavors. It bakes and grills well and is delicious in sandwiches and burgers. It’s easy to handle and needs only to be drained before using.

Honey Sriracha Tofu Ingredients

Tofu: You will need a block of medium firm or extra firm tofu 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 is what will make the sauce gooey and what will give the tofu its crispy texture. Potato starch can also be used.
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.
Sesame oil: Sesame oil is a delicate oil that can taste rancid when cooked for too long. Because of that I always add at the very end to preserve its clean nutty taste.
Toppings: Green onions for a refreshing crunch and sesame for extra nuttiness.

How To Cook Honey Sriracha Tofu

Open the package, drain the water and place the block of tofu on a plate to drain excess water. Or use a tofu press (scroll down for more information on that).
Place the block of tofu on a cutting board and slice it into bite size cubes.
Dust the tofu cubes with cornstarch until all sides are well coated.
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 honey sriracha sauce and briefly toss the cubes. Turn the heat off, drizzle with sesame sauce and top with green onions and sesame sesame seeds.
Transfer to a plate and serve.

Tips and Tricks

Take your time cooking the tofu. This step is crucial to the success of this dish. Wait until the tofu gets nice and crispy before adding the sauce.
If you like this recipe but would like to use something other than tofu, swap it for chicken or shrimp. The steps are exactly the same except that you will need to cook the chicken for longer to make sure it’s cooked through.
To make it spicier, add and additional tablespoon of sriracha sauce.
To make it sweeter, add an additional 1/2 tablespoon of honey.
If you would like to add a smoky element, add 1 teaspoon of gochugaru (Korean pepper flakes). This will not make the dish hotter, it will only add smokiness.

Using a Tofu Press

When it comes to baking tofu or using it in dishes with little sauce, it’s best to remove as much water as possible so you can get the crispiest pieces you can. Using a tofu press is the best way to extract as much water as possible since it’s made specifically for that. They are not expensive and totally worth it if you cook a lot with tofu.

The steps are also super easy to follow:

Place the tofu in the tofu press and twist.
Leave it overnight and drain the excess water.

The one I use is Tofuture because I get more bang for my buck.If I only need half a block of tofu for my recipe I can leave the other half in the Tofuture since it can be used as a storage container.

Or you can wrap the tofu in paper towels, place a plate on top, and leave it for 15 to 20 minutes. This won’t work as well but still does a good job.

Storage

Make ahead: If you wish 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. As for the tofu, you can slice it and drain it as long as you are using in the next 24 hours. Otherwise it’s best to leave it until you are ready to cook with it as it will change color and texture.

If you have made your dish and have leftovers, transfer them to a storage container and refrigerate for up to 2 days.

Frequently Asked Questions

How long does tofu last?

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.

Is tofu gluten-free?

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.

Can tofu be frozen?

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 this Tofu Recipe

Whether it is plain white rice, shrimp fried rice, or egg 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:

Miso soup
Gomae (Japanese spinach and sesame salad)
Blistered shish*to peppers
Zaru soba (chilled soba noodles)

Did you like this honey sriracha tofu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!