https://pickledplum.com/house-foods-honey-sriracha-tofu/

<aside> 📋 The Real Honey Sriracha Tofu

Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!

2 servings • Prep time: 10 minutes • Cook time: 10 minutes • Total time: 20 minutes

Ingredients

• [ ] 14 ounce block medium firm or extra firm tofu
• [ ] 1/4 cup cornstarch, for dusting
• [ ] 3 tablespoons vegetable oil or other neutral oil
• [ ] 1 teaspoon sesame oil
• [ ] 1 tablespoon sesame seeds
• [ ] 1 green onion, finely chopped (optional)
• [ ] 1 clove garlic, minced
• [ ] 2 tablespoons sriracha sauce
• [ ] 1 tablespoon soy sauce
• [ ] 1 1/2 tablespoon honey – (for vegan: use pure maple syrup or agave nectar)
• [ ] 1 tablespoon rice vinegar

Instructions

1. Drain the tofu. Wrap the tofu in a couple of paper towels and place it on a plate. Cover with another plate and let sit for 15 to 20 minutes, to remove excess water. Or, if you have one, use a tofu press to remove excess water.
2. . Meanwhile, whisk the ingredients for the sauce in a bowl and set aside.
3. . Unwrap the block of tofu and slice into bite size cubes (about 1½ inches all around).
4. . Dust the tofu cubes with cornstarch until all the sides are coated.
5. . Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
6. . Add the sauce and gently coat the tofu cubes. Cook for 3 minutes.
7. . Turn the heat off and drizzle the sesame oil on top. Toss and transfer the tofu to a serving plate.
8. Top with sesame seeds and green onions and serve. </aside>

I created this crispy honey sriracha tofu recipe over a decade ago and it still remains one of the most loved dishes on my blog! The texture of the tofu is both crispy on the outside and tender on the inside, and the sauce is sweet, nutty, and spicy. This is an easy weeknight meal I serve with a side of rice that only takes 20 minutes to make.

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I’ve been cooking with tofu for over two decades. And it’s been making an appearance at our dinner table more frequently in the past few years since we made the decision to no longer eat red meat. Whenever someone says to me they don’t like eating tofu because it has no taste, I tell them that tofu is just as versatile as chicken, and can also be just as delicious, when prepared and cooked the right way.

Take this honey sriracha tofu for example – aside from being one of the most loved recipes on my blog, it showcases how versatile a simple block of soybean can be. The flavors are punchy and there is nothing boring about biting into these crunchy and pillowy tofu cubes. Since coming up with this dish 11 years ago, my recipe has been adapted over and over again by many home chefs and food bloggers. That’s the best compliment I could have asked for!

Table of contents

• Ingredients
• Storage

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There are three general levels of firmness when it comes to tofu:

• Silken. This is the softest and smoothest type of tofu that has the highest water content, meaning it’s been pressed the least. It’s mostly used for soups, smoothies, dishes like mapo tofu, or served cold with a drizzle of soy sauce (hiyayakko). Silken tofu is very delicate and difficult to handle with bare hands as it breaks easily.
• Medium firm. This one is considered the regular type of tofu. The texture is between soft and extra firm, and is often used in stir fries, salads, and dishes where it can be scrambled, or cooked in a gooey sauce like sweet and sour tofu. Medium tofu is hard enough to hold in your hand without breaking but still needs to be pressed before using to let out excess water.
• Extra firm. The most condensed of them all, extra firm tofu contains the least amount of water. It’s great in stir fries like this honey ginger stir fry, can quickly be pan fried with a sauce, and can be marinated to take on various flavors. It can be baked (and dressed with a black pepper sauce – so good!) or grilled, and served in sandwiches and burgers.

For this recipe, the best types of tofu to use are medium firm and extra firm. I personally like medium firm the best because it’s a little more pillowy and tender once it’s cooked than extra firm. And I don’t find it any harder to handle it when I’m dusting and cooking the cubes.