Skip the take-out and make this slightly sweet and spicy Sriracha Tofu at home!
I have been making this Sriracha Tofu for a few years now. I recently realized that I haven’t shared this simple tofu recipe with you!
This Sriracha Tofu is perfect for all the Sriracha fans out there. Sriracha adds a really nice spicy kick to the sauce. To balance out the heat of the Sriracha, a combination of can sugar and agave nectar is used. I have tried to make this recipe with less sugar, and it just isn’t the same. The combination of the sugars and Sriracha creates this irresistible sweet and spicy sauce.
I have cooked the tofu for this recipe a few different ways. I have coated and pan-fried the tofu and also baked the tofu. To keep this recipe a little lighter and oil-free, I have baked the tofu.
I like to coat the tofu in a little bit of cornstarch and salt. This makes the tofu nice and chewy. It also prevents the tofu from loosing its shape when added to the sauce.
The Sriracha sauce is so easy to make. Only a few simple ingredients are needed to create a flavorful sweet and spicy sauce.
I love serving this Sriracha Tofu over rice. The Sriracha sweet and spicy sauce is so good poured over the rice.
If you are a fan of Sriracha, you are going to love the Sriracha sauce. It’s sweet, spicy, and addictive!
More tofu recipes:
- Chili Lime Tofu
- Tofu Sweet Potato and Almond Butter Stew
- Vegan Tofu Tequila Chili
- Tomato Chipotle Tofu
For the tofu:
- 1 Pound Extra Firm Tofu, pressed and drained
- 1 Tablespoon Cornstarch
- Pinch of Salt
For the sauce:
- 1 cup water
- 2-3 tablespoons sriracha, depending on how spicy you want it
- 1/4 Cup Tamari
- 1 Large Garlic Clove, minced
- 1/4 Cup Cane Sugar
- 2-3 Tablespoons Agave Nectar, depending on how sweet you want it
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
For the tofu:
- Drain and press the tofu.
- Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.
- Slice the pressed tofu in half, then into cubes.
- Place tofu into a large zip top plastic bag. Place cornstarch and salt in the bag. Shake well to coat the tofu.
- Place tofu on prepared baking pan. Bake at 400° for 40 minutes, turning halfway through.
- While the tofu is baking prepare the sauce. Add the water, sriracha, tamari, garlic, sugar, and agave in a medium saucepan. Bring mixture to a boil over medium heat.
- Meanwhile, whisk together the 2 tablespoons cornstarch and 2 tablespoons of water until dissolved.
- Once the sauce mixture has come to a boil, add the cornstarch and water mixture, stir. Cook until the liquid had thickened.
- Once the tofu is baked, add it to the sauce; stir, making sure that all of the tofu is coated in the sauce.