Honey Sriracha Tofu


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


1. 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.

2. Whisk garlic, Sriracha, soy sauce, honey and rice vinegar together in a bowl. Set aside.

3. Cut tofu into cubes. Dust tofu with cornstarch until all sides are coated.

4. 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.

5. Add whisked sauce and stir until tofu cubes are coated. Cook for another 3 minutes.

6. Remove the pan from heat. Toss with sesame oil and sesame seeds.

7. Serve with sliced green onions if desired.


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


Knife, cutting board, plates, mixing bowls, whisk, large saucepan, tongs, fork