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.