There are so many ways to cook tofu. In this article, Apronese will share with you how to cook tofu with honey and sriracha. The tasty little tofu cubes are pan-fried until crispy on the outside and then drenched in a sweet and spicy sriracha glaze. Read on to see how to make it!
What Kind of Tofu to Use?
You should use either firm or extra-firm tofu for this recipe so that the tofu cubes can hold their shape during frying. And you’ll need to stir gently to prevent the cubes from crumbling.
To add even more texture to your tofu, you can freeze the tofu and then thaw before pressing.
Can I Replace the Sriracha?
Sriracha is the main flavor in this recipe and it provides several flavor elements to the sauce. But you can also substitute it with another chili sauce, like chili garlic sauce, sambal oelek, or gochujang.
If you’re looking for a non-spicy option, it will take several ingredients to replace the sriracha. It’s best to use this recipe for pan fried sesame tofu as a non-spicy alternative.
Can I Make it Vegan?
To make this honey sriracha tofu vegan, just swap the honey with either brown sugar or agave nectar. Brown sugar is my top choice, as I love the deep flavors that the molasses in the brown sugar provides.
How to Serve Honey Sriracha Tofu?
Serve this honey sriracha tofu on top of your favorite salads, like crunchy cabbage salad or cold peanut noodle salad.
Or you can make it into a bowl meal with rice (or coconut rice) and cooling cucumbers, and maybe some peanut lime dressing.
Also, add it to some noodles like the sesame noodles with wilted greens or garlic noodles. You can even stuff it into a big tortilla with crunchy cabbage salad and make it a wrap.
How to Cook Tofu with Honey and Sriracha
This sweet, spicy, and sticky honey sriracha tofu is addictively delicious. You can add it to salads, bowl meals, wraps, and more.
Prep Time: 15 mins / Cook Time: 15 mins / Press Time: 30 mins / Total Time: 1 hr
- 14 oz. extra firm tofu ($1.79)
- 2 tbsp sriracha ($0.22)
- 2 tbsp honey ($0.24)
- 2 tsp soy sauce, divided ($0.04)
- 1/4 tsp crushed red pepper ($0.02)
- 2 tbsp cooking oil ($0.08)
- 1 tbsp cornstarch ($0.03)
- 2 green onions, sliced ($0.22)
- Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top (cast-iron skillet or pot of water). After pressing for 30 minutes, pour off the extra liquid.
- While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 teaspoon soy sauce, and the crushed red pepper. Set the sauce aside.
- Cut the pressed tofu into 1/2-inch cubes. Use a paper towel to lightly pat dry the tofu cubes.
- Add the cooking oil and 1 teaspoon soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce.
- Sprinkle 1 teaspoon cornstarch over the cubed tofu and gently stir. Repeat two more times, or until 3 teaspoon (1 tablespoon) cornstarch has been added to the tofu.
- Heat a non-stick skillet over medium. When the skillet is hot, add the prepared tofu. The tofu will fry in the oil that is coating the cubes. Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes).
- Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky.
- Top the honey sriracha tofu with sliced green onions and serve.
Serving: 1 serving ・ Calories: 161 kcal ・ Carbohydrates: 13 g ・ Protein: 8 g ・ Fat: 9 g ・ Sodium: 405 mg ・ Fiber: 1 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Honey Sriracha Tofu – Step-by-step Photos
Step 1: 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.
Step 2: While the tofu is pressing, prepare the honey sriracha sauce. Stir together 2 atblespoons sriracha, 2 tablespoons honey, 1 teaspoon soy sauce, and 1/4 teaspoon crushed red pepper.
Step 3: You can see how much more liquid came out of the block of tofu after pressing for 30 minutes. Pour off the excess liquid.
Step 4: Cut the block of tofu into 1/2-inch cubes and lightly pat dry with a paper towel.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Pour the prepared honey sriracha sauce over the tofu.
Step 9: 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.
It’s best to use some type of non-stick cookware to cook this, whether that be ceramic, cast iron, or teflon. And that’s all for the honey sriracha tofu recipe. Follow us for more updates!
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