The Real Honey Sriracha Tofu (2024)

I created this crispy honey sriracha tofu recipe over a decade ago and it still remains one of the most loved dishes on my blog! The texture of the tofu is both crispy on the outside and tender on the inside, and the sauce is sweet, nutty, and spicy. This is an easy weeknight meal I serve with a side of rice that only takes 20 minutes to make.

I’ve been cooking with tofu for over two decades. And it’s been making an appearance at our dinner table more frequently in the past few years since we made the decision to no longer eat red meat. Whenever someone says to me they don’t like eating tofu because it has no taste, I tell them that tofu is just as versatile as chicken, and can also be just as delicious, when prepared and cooked the right way.

Take this honey sriracha tofu for example – aside from being one of the most loved recipes on my blog, it showcases how versatile a simple block of soybean can be. The flavors are punchy and there is nothing boring about biting into these crunchy and pillowy tofu cubes. Since coming up with this dish 11 years ago, my recipe has been adapted over and over again by many home chefs and food bloggers. That’s the best compliment I could have asked for!

Best Tofu For This Recipe
Ingredients
How To Cook This Dish
- Variations
Expert Tips
Storage
Frequently Asked Questions
What To Serve With

Best Tofu For This Recipe

There are three general levels of firmness when it comes to tofu:

Silken. This is the softest and smoothest type of tofu that has the highest water content, meaning it’s been pressed the least. It’s mostly used for soups, smoothies, dishes like mapo tofu, or served cold with a drizzle of soy sauce (hiyayakko). Silken tofu is very delicate and difficult to handle with bare hands as it breaks easily.
Medium firm. This one is considered the regular type of tofu. The texture is between soft and extra firm, and is often used in stir fries, salads, and dishes where it can be scrambled, or cooked in a gooey sauce like sweet and sour tofu. Medium tofu is hard enough to hold in your hand without breaking but still needs to be pressed before using to let out excess water.
Extra firm. The most condensed of them all, extra firm tofu contains the least amount of water. It’s great in stir fries like this honey ginger stir fry, can quickly be pan fried with a sauce, and can be marinated to take on various flavors. It can be baked (and dressed with a black pepper sauce – so good!) or grilled, and served in sandwiches and burgers.

For this recipe, the best types of tofu to use are medium firm and extra firm. I personally like medium firm the best because it’s a little more pillowy and tender once it’s cooked than extra firm. And I don’t find it any harder to handle it when I’m dusting and cooking the cubes.

Ingredients

Tofu: As mentioned above, medium firm or extra firm tofu are the best types for this recipe. Make sure that the tofu you are using says non GMO. I usually go for organic US tofu or Japanese tofu – most of them if not all of them are all free of GMOs.
Cornstarch: Cornstarch gives the sauce a gooey texture and the tofu cubes a crispy exterior. I sometimes use potato starch as an alternative since both of them work the same way.
Oil: Choose a neutral oil with a high smoke point such as vegetable oil or grapeseed oil.
Honey sriracha sauce: A mix of garlic, sriracha sauce, soy sauce, honey, and rice vinegar.
Toasted sesame oil: A lot of people wonder why I add toasted sesame oil in the end instead of cooking the entire dish with it. That’s because toasted sesame oil is a delicate oil that has a low smoke point. It’s not the same as regular sesame oil which has a high smoke point. The toasted kind is much more concentrated in sesame flavor and can taste rancid when cooked at a high temperature for too long. Because of that I always add at the very end to preserve its clean nutty taste.
Toppings: Green onions are an essential garnish for many Asian dishes. I added them to this one because of their refreshing and mildly sweet taste.

How To Cook This Dish

Drain the tofu. Open the tofu package and drain the water. Place the block of tofu on a plate and leave it for 10 to 15 minutes. This is to drain any excess water.
Slice the tofu. Place the block of tofu on a cutting board and slice it into bite size cubes.
Coat the cubes. Dust the tofu cubes with cornstarch until all sides are well coated.
Pan fry until golden brown. Put a little oil in a pan and when the oil is hot, fry the tofu for a few minutes, until all the sides are golden brown and crispy.
Add the sauce. Add the honey sriracha sauce and briefly toss the cubes. Turn the heat off, drizzle with sesame sauce, and toss again.
Add the garnishes. Transfer the dish to a serving plate and top with green onions and sesame sesame seeds.

Variations

Make it spicier. Add an additional tablespoon of sriracha sauce.
Make it sweeter. Add an additional 1/2 tablespoon of honey.
Make it smoky. Add 1 teaspoon of gochugaru (Korean pepper flakes). This will not make the dish hotter, it will only add smokiness.
Make it vegan. Use pure maple syrup or agave nectar.

Expert Tips

Take your time cooking the tofu. This step is crucial to the success of this dish. The key to making crispy tofu is to wait until the exterior hardens and turns a nice golden brown color.
Use the sauce for more than just tofu. I’m such a big fan of the sauce that I have used it on other proteins such as chicken, fish such as salmon, with deviled eggs, and even with roasted chickpeas. And it works just as well every time!

Storage

Make ahead: To make this recipe ahead of time, I recommend making the sauce and saving it in a jar or other container. It will keep in the fridge for up to 2 weeks.

Leftovers: For leftover honey sriracha tofu, transfer the dish to a storage container and refrigerate for up to 2 days.

Frequently Asked Questions

How long does tofu last?

Most tofu is sold in aseptic containers to prevent any contamination. Left in these containers, tofu can last 1-2 weeks past the expiration date, stored in a refrigerator.
If the package is opened, it will only last 3-5 days. The best way to conserve leftover tofu is to transfer it to a storage container and fill it with fresh water. Change the water daily to prevent contamination.

Is tofu gluten-free?

Tofu is made with soybeans, water and curdling agent. So yes, plain tofu is gluten-free.
However, it should be noted that not all flavored tofu is gluten-free. Always make sure to check for the GF (gluten-free) label.

Can tofu be frozen?

Yes, absolutely!
Just make sure you extract as much water as you can before freezing it. Slice the tofu into cubes and store it in an airtight plastic bag or container. When you are ready to use it, take it out of the freezer and let it thaw in the fridge overnight. Do not refreeze again though as this may contaminate the tofu. Frozen tofu will keep for 3-4 months.

What To Serve With

Whether it is plain white rice, egg fried rice, or Japanese fried rice, serving this dish with rice is a must!

The grains will soak up the sauce and intensify the flavors with each bite you take. Because the flavors of this tofu recipe are so intense, I recommend sticking to milder sides such as:

Miso soup
Japanese style yakisoba squash
Edamame with soy and sesame sauce
Japanese potato salad

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!