May 16, 2022


Although I haven’t made tofu for a while, I can tell you that I will be making this Honey Sriracha Tofu a lot every day. These delicious little cubes of tofu are pan-fried until crisp on the outside, then drizzled with a sweet and spicy Sriracha glaze. It’s easy, but it’s addictive! They are so delicious that I almost ate the whole batch of tofu straight out of the pan.


For this recipe, I recommend using extra-firm or firm tofu. This will ensure that the cubes of tofu are not distorted during frying. To prevent them from breaking, even with extra-firm or firm tofu, it is important to stir the cubes gently.

To give your tofu a more textural texture, freeze it in its package and then let it thaw before pressing. This will make the tofu denser and texturized than smooth and soft.


Sriracha is the main flavor of this recipe. It adds flavor elements like heat, acidity and garlic to the sauce. It could be substituted with chili garlic paste or sambal-oelek. It will require several ingredients to substitute the flavors in the Sriracha. As an alternative to Sriracha, I recommend this Pan Fried Sesame Tofu recipe.


This honey sriracha vegan tofu can be made with just one ingredient: honey. You can substitute honey for brown sugar or agave. Because I love the rich flavors of brown sugar, it is my favorite choice.

For best results, use nonstick cookware

Cornstarch creates a crispy coating on the tofu. However, cornstarch can stick to any cookware. Use nonstick cookware such as ceramic, cast iron or Teflon.


Don’t follow me (I almost ate the whole batch right out of the skillet). This honey-sriracha sauce tofu can be used to top salads like Crunchy Cabbage Salad and Cold Peanut Noodle Salad. It can be made into a bowl with rice, cucumbers, and some Peanut Lime Dressing. You can also add it to these Sesame Noodles with Wilted Greens or Garlic Noodles. It could be stuffed into a tortilla with Crunchy Cabbage Salsa to make it a wrap.


This honey sriracha-tofu is sweet, spicy and addictive! It can be added to salads and wraps and bowl meals and wraps.

Prep time: 15 minutes

Cooking Time: 15 minutes

Press Time: 30 minutes

Total Time: 1 hour


  • 14 oz. extra firm tofu ($1.79)
  • 2 Tbsp sriracha ($0.22)
  • 2 Tbsp honey ($0.24)
  • 2 Tbsp Soy Sauce, Divided ($0.04)
  • 1/4 tsp crushed pepper ($0.02)
  • 2 Tbsp of cooking oil ($0.08)
  • 1 Tbsp cornstarch ($0.03)
  • 2 green onions, sliced ($0.22)


  • To remove excess moisture, press the tofu for about 30 minutes. You can either use a tofu pressing device or place the tofu block on a tray or rimmed plate. Next, top it with a flat object such as a cutting board or a pot of water. After 30 minutes of pressing, drain the excess liquid.
  • Make the honey sriracha while the tofu’s being pressed. Combine the honey, 1 teaspoon of soy sauce, and the crushed red pepper in a small bowl. Keep the sauce aside.
  • The pressed tofu should be cut into 1/2-inch cubes. To dry the tofu cubes, lightly rub them with a paper towel.
  • In a large bowl, combine the cooking oil with 1 teaspoon of soy sauce. In a small bowl, whisk the soy sauce and oil together. Stir in the cubed tofu. Continue to stir until tofu is well coated with oil and soy sauce.
  • Add 1 teaspoon cornstarch to the cubed tofu. Stir gently. Continue to stir the tofu until you have added 3 Tablespoons of cornstarch.
  • Place a nonstick skillet on medium heat. Once the skillet is heated, add the tofu. The oil will coat the cubes and fry the tofu. Stirring occasionally, cook the tofu until it becomes brown and crispy on all sides, approximately 10 minutes.
  • Stir the honey sriracha over the tofu. Continue to cook for another 1-2 minutes or until the glaze becomes thick and sticky.
  • Serve the honey sriracha-tofu with sliced green onion slices.