Vegan Sweet + Spicy Sriracha Tofu

Crisp tofu blanketed with a slightly sweet and deliciously spicy Sriracha sauce… Dinner is served! Depending on dietary restrictions I’ve included vegan and gluten-free options within the recipe. Just choose whichever applies and you’re good to go!


  • 14 oz package EXTRA FIRM tofu
  • 1 TBSP cornstarch or arrowroot powder plus extra as needed
  • 2 TBSP frying oil
  • 1-2 TBSP sliced green onion
  • 1-2 tsp toasted sesame seeds


  • 1 cup water
  • 1/4 cup low-sodium soy sauce or gluten-free tamari soy sauce if GF
  • 1/4 cup granulated sugar
  • 2 TBSP honey or sweet chili sauce
  • 2-3 cloves garlic (peeled and minced)
  • 1-3 TBSP Sriracha
  • 1 tsp toasted sesame seeds


  1. Drain and remove tofu from package. Slice the block of tofu into two 1/2 inch thin planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
  2. Once the water has been pressed from your tofu, cut each plank into 8 bite-sized cubes, for 16 pieces total.
  3. Get full recipe==>>