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Quick Maple Sriracha Tofu

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 188kcal


  • 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


  • 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!



* Extra firm tofu doesn't need to be pressed.

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.

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.


Calories: 188kcal | Carbohydrates: 11g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 516mg | Potassium: 43mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 2mg