This sticky sriracha tofu bowl is one of the best ways to enjoy tofu. The bite-sized pieces are first fried for that crunchy exterior and then drowned in sweet and spicy sriracha sauce. I love serving it on rice with some fresh veggies.

Recipe Highlights

Amazing sweet and spicy combo that takes tofu to the next level
Super quick and simple to make
Easy to customise and add veggies of your choice
Excellent source of plant-based protein

Ingredients You’ll Need to Make Sticky Sriracha Tofu Bowl

Tofu – one of the best and most versatile sources of plant-based protein out there. To ensure extra crispiness of the fried tofu pieces squeeze out all the liquid by pressing your tofu. You can learn more about tofu and other options for plant protein here.

Cornstarch – used to thicken the sauce.

Oil – for frying. Stable oils are the best choice for frying. This includes extra virgin olive oil, canola oil and generic frying oil. I prefer the latter, as it has a very neutral flavour and a high smoking point. Coconut oil is NOT suitable for frying.

Soy sauce – can be replaced with tamari if gluten free.

Coconut sugar – you can substitute it with brown sugar.

Sriracha – spicy sauce with a tangy, sweet flavour. I don’t recommend omitting or substituting it.

Maple syrup – gives the sauce a rich, sweet flavour, but you can also substitute it with a different liquid sweetener, such as agave syrup.

Garlic – adds more aroma to the sauce. You can also omit it for a less garlicky flavour.

How to Press Tofu

The most important thing to do to ensure crispy tofu is to squeeze out all the liquid. The easiest way to get all the water out of the tofu is to put slices of tofu between some paper towels or tea towels and press to release the water. You can also weigh it with something heavy, such as books or a cast iron skillet, and let it drain for longer for extra crispy tofu. Here’s a more detailed description of how to press tofu without a tofu press.

How to Make Sticky Sriracha Tofu Bowl

Coat the Tofu Pieces

Add the tofu to a medium bowl with the cornstarch. Toss well to coat and shake off any excess starch.

Fry Until Crispy

Heat the oil in a pan and fry the tofu cubes until all sides are browned; about 4 minutes each side. Drain tofu on a paper towel to get rid of excess oil.

Cook the Sauce

In a small saucepan, mix water, soy sauce, sugar, sriracha, maple syrup and garlic, then bring to a boil. In a small bowl or cup, mix the cornstarch and 2 tablespoons of water. Pour the cornstarch mixture into the sauce and whisk well. Continue to cook for another minute or two until the sauce thickens.

How to Serve Sticky Sriracha Tofu Pieces

You can serve sticky sriracha tofu pieces with grains and vegetables of your choice. Below are some of my favourite options:

White, basmati or wild rice
Carrots
Cucumber slices
Red cabbage
Avocado
Bean sprouts
Toasted sesame seeds

Sticky Sriracha Tofu Bowl