4.84 from 25 votes
Sweet & Spicy Sriracha Tofu
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Sweet and Spicy Sriracha Tofu. The crispy tofu, the heat of Sriracha, and the sweet agave sauciness make one fine combination. 

Course: Main Course
Cuisine: American, Canadian, Chinese
Servings: 4
Calories: 323 kcal
For the tofu:
  • 1 block (350g) extra-firm tofu, drained and pressed (see notes), cubed
  • 1/3 cup cornstarch
  • 2 tablespoons oil for frying
  • cooked rice for serving
For the sweet & spicy sauce:
  • 1 cup water
  • 1/4 cup soy sauce
  • 1/4 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
  1. To make the tofu: add the tofu to a medium bowl with the cornstarch. Toss well to coat, and shake off excess.
  2. 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.
  3. 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.
  4. Toss the sauce with the tofu and serve over a bed of rice.
Recipe Notes

For pressing instructions check out the Ultimate Guide for Pressing Tofu.

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