This Quick Maple 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 Quick Maple Sriracha Tofu is such a scrumptious dish. Full of sweet, spicy, and umami flavors, you are going to love the way this tastes. Made with tofu cubes, they're sauted with cornstarch for an amazing crisp outer layer. When you bite into them, they go from crunchy outside to tender inside. And the sauce is full of flavor to make this dish addictively good.
You're going to love how easy it is to make, too. With just a few ingredients and only one pan needed, it's a breeze. While it's at its crispiest right out of the pan, you can also store it and warm the leftovers on the stove top for a great next day lunch. Although with how fast this recipe cooks, you can easily make it fresh anytime! Let's look at the tasty ingredients you'll be using to make this Quick Maple Sriracha Tofu.
Video Tutorial
What you'll need
- Tofu. Firm or extra firm. I use organic, non-GMO tofu.
- Cornstarch. Used to add a nice crispy crust to the tofu.
- Oil. Grapeseed or avocado oil is best.
- Maple Syrup. You can also use gave syrup instead.
- Sriracha. Use more or less, depending on how spicy you like it.
- Soy Sauce. Regular, low-sodium, or use tamari for a GF option.
- Scallions. To garnish. They really bring the flavors together and add a nice touch of color.
How to make it
1. Press your tofu if needed and cut it into medium sized cubes. Place the tofu into a large bowl, add cornstarch, and mix the tofu with cornstarch carefully.
2. In a small bowl, whisk the sriracha, maple syrup, and soy sauce together. Set aside.
3. Heat a large, non-stick skillet over medium-high heat. Add the oil and tofu. Fry, flipping once, until the tofu turns golden on both sides.
4. Reduce the heat to low and add in the soy sauce mixture. Keep cooking for another minute or two, covering the tofu pieces in the sauce.
5. Turn off the heat and sprinkle the scallions on top. Enjoy!
Tips for the best Quick Honey Sriracha Tofu
- Drain excess liquid from the tofu. Press the tofu with a tea towel to get out extra water. This is helpful when you are sauteing because it helps the tofu crisp up rather than steam.
- Don't cut the tofu too small. They should be about ¾ of an inch or so to keep them sturdy enough that they won't easily break as they cook. They should be just the right size for a mouthful.
- Stir gently. 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 and Substitutes
- 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.
How to Store
Store any leftover Quick Maple Sriracha Tofu in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but use the stove top if you want to get that crisp outer layer back again.
What to Serve with it
- On its own. This delicious Maple Sriracha Tofu can be eaten on its own with a sprinkling of scallions for flavor. This dish makes a filling and protein-packed meal.
- Grains. Add this tofu on top of grains, like rice, quinoa, amaranth, and sorghum. Or try it with Spinach Rice, Mushroom Couscous, and Tabbouleh Salad.
- Veggies. Enjoy this recipe with your favorite vegetables, such as Simple Roasted Broccoli, Portobello Mushrooms, Roasted Tomato Pesto Vegetables, or Vegan Stuffed Eggplants.
- Noodles. Serve this sweet and spicy tofu with a plate of chow mein, lo mein, or udon noodles. Even a pasta like spaghetti, tagliatelle, or bucatini would work.
This Quick Maple Sriracha Tofu is flavorful and simple, making it a perfect weeknight meal or fast lunch. With lots of serving options, this versatile dish will be a delight for everyone in the family.
More tasty vegan tofu recipes:
Quick Maple Sriracha Tofu
Ingredients
- 14 oz. firm or extra firm tofu
- 2 tbsp. grapeseed oil
- 1 ½ tbsp. cornstarch
- 1 tbsp. sriracha
- 1 tbsp. maple syrup or agave syrup
- 2 tbsp. soy sauce
- 2 tbsp. chopped scallions
Instructions
- Press your tofu if needed* and cut it into medium sized cubes. Place the tofu into a large bowl, add cornstarch, and mix the tofu with cornstarch carefully.
- In a small bowl, whisk the sriracha, maple syrup, and soy sauce together. Set aside.
- Heat a large, non-stick skillet over medium-high heat. Add the oil and tofu. Fry, flipping once, until the tofu turns golden on both sides.
- Reduce the heat to low and add in the soy sauce mixture. Keep cooking for another minute or two, covering the tofu pieces in the sauce.
- Turn off the heat and sprinkle the scallions on top. Enjoy!
Notes
Tips for the best Quick Honey Sriracha Tofu
- Drain excess liquid from the tofu. Press the tofu with a tea towel to get out extra water. This is helpful when you are sauteing because it helps the tofu crisp up rather than steam.
- Don't cut the tofu too small. They should be about ¾ of an inch or so to keep them sturdy enough that they won't easily break as they cook. They should be just the right size for a mouthful.
- Stir gently. 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.
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