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Honey Sriracha Tofu

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Course: Snack, Dinner, Lunch
Cook Time: 15 minutes
Servings: 2 cups


  • 1 lb. firm tofu*
  • 2 - 3 cloves garlic (minced)
  • 2 Tbsp. Sriracha
  • 1 Tbsp. low sodium soy sauce
  • 1 1/2 Tbsp. honey
  • 1 Tbsp. rice vinegar (optional)
  • 2 - 4 Tbsp. corn starch (for dusting)
  • 2 Tbsp. canola oil
  • 1 tsp. sesame oil
  • 1 Tbsp. sesame seeds
  • Handful of green onions (diced (optional))


  • Remove tofu from packaging and wrap it in several paper towels. Place wrapped tofu on a plate and place another plate on top. Drain tofu for at least 30 minutes and up to several hours, changing the paper towels 2 – 3 times.
  • Whisk garlic, Sriracha, soy sauce, honey and rice vinegar together in a bowl. Set aside.
  • Cut tofu into cubes. Dust tofu with cornstarch until all sides are coated.
  • Heat a large skillet on medium-high heat. Add oil and then tofu cubes. Fry on each side for 3 – 5 minutes or until golden brown.
  • Add whisked sauce and stir until tofu cubes are coated. Cook for another 3 minutes.
  • Remove the pan from heat. Toss with sesame oil and sesame seeds.
  • Serve with sliced green onions if desired.


  • *Try other proteins like grilled chicken, beef or shrimp instead of tofu.


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