Author: Dear Sweet & Spicy Sriracha Tofu,
Please get in my mouth immediately.
Love,
Sam.
The crispy tofu, the heat of Sriracha, and the sweet agave sauciness, make one fiiine combination. Delivery has nothing on this, and with the freezing temperatures we've been having, I'm pretty sure the delivery guy is A-ok with avoiding the running about in the cold. And I am A-ok with snuggling up in my stretchy pants and over-sized sweater and never leaving the house again... Until I run out of tofu, or Sriracha, or wine, then I will reconsider.
In the meantime, how about cuddling up with a plate of this amazingness? Yes, I don't mind if I do.
To make Sweet & Spicy Sriracha Tofu: Toss the pressed and cubed tofu with cornstarch. Coating the tofu in cornstarch will help it crisp up... oh delicious crispy tofu, you had me at hello.
Fry the tofu until golden brown and crispy on all sides, about 4 minutes per side, then drain on paper towel.
In the meantime, make the sauce by combining the water, soy sauce, sugar, Sriracha, agave, and garlic in a pan. Bring to a boil. If you don't have Sriracha you could use a different hot sauce. Hot sauces range in spice quite a bit, so add to your own taste preference.
Then whisk in the cornstarch mixture into sauce, and stir until thickened. Toss with tofu and serve over rice. Yum!
(click stars to vote)
Sweet & Spicy Sriracha Tofu
Servings:
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Ingredients
For the tofu:
- 1 block (350g) extra-firm tofu, drained and pressed (see notes), cubed
- ⅓ cup cornstarch
- 2 tablespoons oil for frying
- cooked rice for serving
For the sweet & spicy sauce:
- 1 cup water
- ¼ cup soy sauce
- ¼ cup white sugar
- 1 - 3 tablespoons Sriracha, (depending on your spice preference)
- 2 tablespoons agave
- 3 cloves garlic,, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- To make the tofu: add the tofu to a medium bowl with the cornstarch. Toss well to coat, and shake off excess.
- Heat the oil in a pan and fry the tofu cubes until all sides are browned. About 4 minutes each side. Drain tofu on paper towel to get rid of excess oil.
- To make the Sriracha sauce: in a small saucepan, 1 cup water, soy sauce, sugar, sriracha, agave, and garlic, then bring to a boil. In a small bowl or glass, mix the cornstarch and 2 tablespoons water together. Pour the cornstarch mixture into the sauce and whisk well. Continue to cook another minute or two until the sauce thickens.
- Toss the sauce with the tofu and serve over a bed of rice.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan!
Sam.
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Dwayne Farlin says
This was the best thing I've ever made!!
Sam says
Wow!! Can't get a much better review than that! So happy you loved it so very much Dwayne 🙂
HaleyWoods says
I made this for my husband who loves sriracha and spiciness, so I decided on 2 Tablespoons of sriracha so I could maybe try some, too. Wow, it was practically too spicy for him! But I loved all the textures, and it was a great recipe. He said it tasted like Orange "Chicken". Maybe 1/2 Tablespoon next time. Lol
I stayed up half the night bookmarking all your delicious looking recipes, so can't wait to try more! 🙂
Sam says
Haha! I guess I have a pretty high tolerance to spice 🙂
So happy you enjoyed it anyways! If you like the orange style, you might enjoy my Orange Ginger Tofu. A similar recipe, but sweet, not spicy. You could choose to add a bit of Sriracha to that too if you like.
Hope you enjoy many more recipes 🙂
carol says
where does the vinager come into play? I am in the middle of making...please help!
Sam says
Hi carol, there isn't any vinegar in this recipe, so no need to add any. Enjoy!
carol says
HAHA wasn't wearing my glasses....white sugar....and it was delish!!!
Sam says
Hahaha!!! I was wondering... haha. So happy you enjoyed it 🙂
Arlene says
Finally tried this the other night and cannot believe I waited so long! Absolutely out of this world deliciousness. I did do a stir fry and we had the best dinner. The tofu came out exactly as you said it would, crispy perfection. I never knew it could be this easy to create something so yummy so quickly. Can't wait to get it in my mouth again and plan to whip up the sauce for dips and other dishes. It is a real keeper.
Thx, Sam. Your recipes are amazing.
Arlene
Sam says
Aww that's so awesome Arlene! So happy you loved it so much! 😀
Dana Lasswell says
Faaaaabulous! I tossed in broccoli and yellow bell peppers and served it over beautiful black rice. Even my 21 year old niece who claims she's "allergic" to tofu had a good sized serving! Thanks for another trick to tempt the "meat-heads" into our yummy plant based world! We will conquer the world one plate at a time! (insert evil laugh here) 😉
Sam says
Muhahahaha!!!! Yes we will! So happy you loved the recipe Dana 😉
Srivani says
I've had this recipe on my reading list for a while, meaning to make it. Well, I finally made this and darn, Sam, I'm now kicking myself for depriving my family of these amazing tofu morsels! OMG! This recipe is super delicious and super easy. When I do tofu with cornstarch, I more or less deep-fry in a wok (maybe I'll try the fry pan sometime with less oil), but it's just so easy in the wok. Anyway, this came together so quickly and we LOVED it. I'll be making this again, soon.
Sam says
There are recipes on my site you haven't tried? haha. So happy you love this one as well. Thanks for always coming back and leaving your review 😀
Joel says
So when you say agave, you mean agave nectar?
Sam says
Yes I do! Also sometimes called agave syrup. 🙂
Alex says
Thank you very much. I tinkered a bit, but the recipe base was great. Cheers. Sambol Oelek subbed for siracha, reduced sugar and subbed stock for water.
Sam says
Yay, so happy it worked out for you Alex. Enjoy!
Irene Holiday says
Ok, I don't even know where to start. I found your pho recipe on pinterest and that was absolutely delicious. I knew I had to come back for another recipe. I bought tofu for the pho and had a lot more left over and decided to whip this up. Let me tell you i've never had tofu before but my goodness the sauce was soooo good. The only thing was I had never ever used cornstarch before and I left a lot on the tofu on accident. otherwise it was so good! Can't wait to try another recipe tomorrow for 'meatless monday'. PS you should get an instagram! I've been posting photos of the food i've made and I want to route them to you (i write your url in the post)
Samantha Turnbull says
Oh that's great Irene! So happy I was able to introduce you to a tofu recipe that you love! I would love to see your Instagram pics, and I am on Instagram @itdoesnttastelikechicken
Elizabeth @ Bowl of Delicious! says
You had me at sriracha. This looks delicious!!! I'm a recently new fan of tofu and am looking to add more recipes with it to my collection. Thanks, pinned! 🙂
Samantha Turnbull says
Haha! Thank you! So glad I could help with your new love of tofu Elizabeth. 🙂
Heather 'Paitz' Rosenthal says
This was so amazing! It reminded me of sweet and sour chicken back in the day. I will most likely be making this weekly!I put mine with some rice in butter lettuce cups. Too good for words.
Samantha Turnbull says
Oh I love the lettuce cups idea! I want to do that now. Great idea Heather, thanks for sharing. I love that I was able to make one of your new go to recipes 🙂
sarahpineroSarah says
made this tonight ... It was delicious!! Everyone thought it was like orange chicken only not
sarahpineroSarah says
; ))
Samantha Turnbull says
Haha! Thats great! Im so glad you ebjoyed it so much. 🙂
annemarieizzo says
So excited to try this recipe! We are in a bit of a crazy sriracha obsession over here, and actually ventured out into the freezing temps the other night just to re-stock our supply! So now that I have three huge bottles to hold us over through the next few weeks of icy conditions, this recipe is definitely happening. I was always nervous to cook tofu, scared that it would be mushy, but your cornstarch tip sounds perfect. Thanks for another great recipe, Sam!
Samantha Turnbull says
You're welcome, I hope you are happy with the texture of the tofu, I love it! Ha! I love that your three huge bottles will only hold you over for a few weeks! Now that is Sriracha love!
Kelsey (@alittlerosemary) says
Yum! I love sweet and spicy combos!
Samantha Turnbull says
Haha me too! Although, I definitely opt for the spicier side 😉
Becky says
I just found your site and made this for dinner last night. It is great! I can't wait to look around and see what else I can make this week!
Samantha Turnbull says
Oh yay! So glad you loved it so much Becky! Thanks for coming back and leaving your review. 🙂
Debbie Woodruff says
Yep, I think I know what's for dinner tonight! This looks delicious. I've made a variation, but I want to try your recipe.
Samantha Turnbull says
Haha! I hope you enjoy it Debbie!
Clairellyn Tollefsen says
The tofu I've had a restaurants has always been so yummy, but I've never tried making it at home myself. I'm definitely going to have to give this a try, though!
Samantha Turnbull says
Great! I hope you're happy with this restaurant Clairellyn 🙂
Maria says
I made this last night. When i told my husband and daughter the main ingredient was tofu, they grimaced and sat silent. I told them "Please, i slaved over it for hours 🙂 so please at least try it".
The presentation was beautiful. It looked so yummy. When they reluctantly put the first piece of coated tofu in their mouth, they chewed and then proceeded to put in another piece. And another, and another. No one spoke during our meal which means the food is too good to talk in our house.
I was told that this dinner was amazing and the recipe is a keeper.
I'm so impressed with this recipe. Thanks for sharing.
Samantha Turnbull says
Hahaha!! I think it's so funny when people fear tofu because it's so bland! It's just a great flavour picker-upper. I am so happy you and your family loved this recipe so much! Thanks for coming back and reviewing the recipe Maria 🙂
Kathy Sturr says
YUM! I meant to tell you the red pepper cashew dip has a new name: CRACK! I can't wait to make this tofu, either. It doesn't even have to be cold out. Wine is a must, though - come to think of it, it doesn't have to be cold out for that, either. I am never spending another winter up north and I have never tossed my tofu with cornstarch - can't wait to try. Thanks!
Samantha Turnbull says
Haha! Thank you Kathy!! You're right, it doesn't have to be cold out for wine or delicious food, ever! Oh you are gonna love the crispy crust the cornstarch makes! Enjoy this and crack! haha.
Neil says
Sounds delicious. I would likely prefer Jamaican hot sauce. Scotch Bonnet Peppers are very hot and really tasty.
Samantha Turnbull says
Go for it! This is more of an Asian themed recipe, but I don't see why you couldn't make it Jamaican. Be careful with scotch bonnets, they are ridiculously spicy. You definitely don't want to use 3 tablespoons!
Neil says
With Scotch Bonnet peppers the Jamaican cook books typically recommend using whole peppers, being careful not to puncture them and discarding before serving. That gives you all the required flavour with less heat.
Samantha Turnbull says
Very cool. The sauce really only takes a couple of minutes to cook, so not sure how much flavour would penetrate. Let me know how it turns out if you try this!