Sriracha Tofu Recipe | Yummly

Sriracha Tofu

SONI'S FOOD(23)
Ann Porras: "Delicious 😋 for my vegan eating" Read More
5Ingredients
20Minutes
320Calories
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Ingredients

US|METRIC
  • 13 ounces extra firm tofu
  • oil (to pan fry or grill)
  • 3/4 cup Sriracha sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons honey (or brown sugar)
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    NutritionView More

    320Calories
    Sodium39% DV940mg
    Fat23% DV15g
    Protein31% DV16g
    Carbs11% DV34g
    Fiber12% DV3g
    Calories320Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol0mg0%
    Sodium940mg39%
    Potassium290mg8%
    Protein16g31%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber3g12%
    Sugars22g44%
    Vitamin A4%
    Vitamin C0%
    Calcium70%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(23)

    Ann Porras 2 days ago
    Delicious 😋 for my vegan eating
    Katie Macsweeney a month ago
    will make this again 😚👌
    Joshua Bibbee 7 months ago
    Good but way too mich siracha. .5c is good.
    Master chief Nigel 9 months ago
    Great! New to cooking with Tofu, this was fast and easy. Taste great!
    Olivia Bauer 10 months ago
    so good and spicy, i only used a half cup of sriracha and had plenty to coat the tofu before sautéeing.
    Sydney a year ago
    Great recipe, quick and delicious! Instead of slicing the tofu in half, I diced the it allowing the flavor from the marinate to quickly soak in. I also added extra honey and a few more drops of soy sauce to balance the flavors.
    Hughes a year ago
    awful. no cooking temperature, it burnt and got stuck to my pan and is now inedible
    Annalisa Smith a year ago
    Turned out fantastic! Delicious and spicy. Made me into a tofu convert 👍🏼
    Jennifer Cherry a year ago
    I was hoping it would be a little more flavorful. I even marinated it for 2 hours. we'll see how it tastes in the salad I made it for
    Shivangi Patel a year ago
    I honestly though I might’ve over cooked the tofu and didn’t let the marinade sit long enough, but man did this turn out yum! I actually turn this appetizer into a meal prep. I cut the tofu into cubes and cooked it until 1/3 of the tofu cubes were half burnt. It really soaked up the flavor and were pretty crisp. Paired it with rice and steamed broccoli. Tasted amazing and was just the right amount of food and flavor.
    so so, not liking the tofu much, recipe might be great on chicken or fish
    Celia a year ago
    Liked it more than we thought. Crispy w a kick. Used a little over 1tb of siracha for 2
    Kaitlyn Scott 2 years ago
    These are pretty good! every batch I made got spicier though
    Grace 2 years ago
    As the other reviews mention - you have to like sriracha but that said, not as hot as I expected. I will make it again but will press more of the liquid out and might add chopped peanuts or cashews to it. Served with rice and broccoli
    Katie 2 years ago
    Pretty good! Added a few things to the sauce for better flavor- ginger, rice wine vinegar and used less sriracha to be kid friendly
    Elena Bradley 2 years ago
    It was good, it stuck tot he pan a little and was a little chewy, but I think that was my own fault as I may have had the stove range up too high. I would definitely make it again
    Rasie 2 years ago
    It turned out really well- a fantastic texture. But beware the siracha level! It had my eyes watering :)
    Ann S. 2 years ago
    Flavor tastes wonderful. I pan fried it...gonna try baking it next time!
    Angela Brame 2 years ago
    I made it with coconut oil as well. It hada nice bite and great flavor.
    Jay B. 2 years ago
    Ok but I did not buy the correct tofu I bought the cubed (instead of whole) tofu I think it makes a difference
    chococatinc . 3 years ago
    The flavor tasted great. I marinated mine for a couple hours and used coconut oil to cook it with. I served it with rice and broccoli, it is quite spicy.
    Malia 3 years ago
    Nothing too spectacular but also not completely awful. Put bell peppers in it and served over rice. Would add lime next time.
    Cherylynn G. 3 years ago
    Served it on some rice and with some quick sautéed peppers and zucchini (that I sautéed in the pan while the tofu sat for 10 min and the rice cooked). Will make it again! (P.S. eyeballed the measurements and probably didn't have as much sriracha as called for, but close).

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