Looking for a quick vegetarian recipe to serve for dinner tonight? It doesn’t get much easier than this Honey Sriracha Tofu! This Quick Honey Sriracha Tofu is crunchy on the outside and tender on the inside. With a sweet and spicy glaze on each piece, this delicious and flavorful dish is so simple and easy to make.
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 air-fried until crispy, then coated in honey sriracha sauce. What could be better?
This easy tofu recipe is a winner for game day!
INGREDIENTS IN HONEY SRIRACHA TOFU:
- Tofu – Extra firm tofu or firm tofu are 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!
- 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.
- Honey – Honey makes this sauce sweet and perfectly sticky.
- Sriracha– A must have to give this recipe it’s spicy flavor.
- Lime Juice or Vinegar – For little sourness.
- Cornstarch – Helps to thicken the sauce
- Salt to taste.
WHAT ARE THE TYPES OF TOFU?
There are many types of tofu, but here are the ones that you will probably see at the store.
- Silken Tofu –Silken tofu is made differently than block tofu, in that the soy milk is coagulated, but without curds forming. This means that the end product is smooth, without any lumps or bumps. These styles of tofu require delicate handling in order to avoid turning it to mush.
- Firm Block Tofu –Slightly softer than extra firm, firm block tofu is a very versatile style that will hold up to most types of cooking. Try it fried, stuffed, boiled, or pan fried in any savory dish.
- Extra Firm Block Tofu –This tofu is, as its name suggests, is the firmest and heartiest of the block tofu varieties. The curds have been pressed tightly together and the tofu is chewy and dense. Extra firm tofu is the best choice if you’d like to make crispy, fried tofu, or for any meal that requires a hearty bite.
HOW TO MAKE HONEY SRIRACHA TOFU?
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 bowl along with the soy sauce, olive oil, salt and cornstarch. Mix to coat.
Step 3: Air-fry the tofu. Add the tofu in air fryer and cook until it’s crispy and golden brown on all sides around 10 -12 minutes at 350F.
Step 4: Make the sauce. While the tofu is cooking, whisk the butter, honey, soy sauce, sriracha, lime juice, salt and cornstarch together in a small bowl.
Step 5: Coat in sauce and enjoy. Pour the sauce over tofu in the skillet. Stir to coat, then serve!
TIPS TO MAKE PERFECT SRIRACHA TOFU:
- 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.
- 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.
- Gently mix the tofu and sauce so the cubes don’t crumble. Turn them with a spatula individually or flip them carefully. This will keep them intact.
- Don’t skip the cornstarch. This ingredient turns the tender tofu layers into a crunchy crust as they cook. If you don’t have any, you can also use all-purpose flour, rice flour, or potato starch
ADD-INS NAD SUBSTITUTIONS:
- Add garlic – For extra flavor, you can add minced garlic to the liquids. As the garlic cooks, it will become less bitter and release an almost sweet flavor.
- Make it gluten free – Soy sauce contains gluten, so you can substitute tamari sauce to make this Quick Honey Sriracha Tofu without gluten.
- Add ginger paste – The flavors in this recipe would work really well with ginger. You can use it in powdered form or a paste.
- Substitute liquid aminos – Instead of soy sauce, you can also use liquid aminos. These contain beneficial amino acids, are naturally gluten free, and have a very similar flavor to soy sauce.
- Add Maple – Instead of honey, you can also use maple syrup to make it Maple Sriracha Tofu.
HOW TO SERVE THIS HONEY SRIRACHA TOFU?
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.
STORAGE SUGGESTIONS:
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.
OTHER TOFU RECIPES:
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Honey Sriracha Tofu
Ingredients
- 1 block tofu firm
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp green onion for garnish
Honey Sriracha Sauce:
- 1/4 cup butter melted
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp sriracha or more to taste
- 1 tsp lime juice or vinegar
- 2 tsp cornstarch
- salt to taste
Instructions
- 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.
- Slice the tofu into small cubes, then add soy sauce, olive oil, salt and cornstarch to the bag and mix it until the tofu is coated.
- Add the tofu in air fryer and cook it until it’s nice and crispy on all sides, about 10 minutes.
- While the tofu is cooking, make the sauce: whisk the butter, soy sauce, sriracha, lime juice, salt and cornstarch together in a small bowl.
- Heat the skillet on a medium flame, then pour in the sauce and air-fried tofu, stirring until the tofu is coated. It will thicken very quickly, so this shouldn’t take long.
- Sprinkle with green onions and enjoy!
Notes
- 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.
- 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.
- Gently mix the tofu and sauce so the cubes don’t crumble. Turn them with a spatula individually or flip them carefully. This will keep them intact.
- Don’t skip the cornstarch. This ingredient turns the tender tofu layers into a crunchy crust as they cook. If you don’t have any, you can also use all-purpose flour, rice flour, or potato starch.
