In the space of a few short months, I’ve become a huge fan of tofu. This Honey Sriracha Tofu is one of the reasons why.
Little cubes of tofu are baked (not fried) until they develop a light crust, then tossed and heated with a simple honey, lime and Sriracha sauce.
You can find Sriracha in most larger grocery stores, but if it’s not available where you live, you can substitute another type of hot pepper sauce for it. The one tablespoon / 15 ml called for in this recipe makes the sauce reasonably hot, but not overwhelmingly so for people who like a bit of heat.
If you are not sure about your tolerance for heat, you can cut the Sriracha to two teaspoons / 10 ml.
Double the sauce ingredients if you like lots of extra for your rice or noodles.
- ¼ cup / 60 ml cornstarch
- ½ teaspoon / 2.5 ml salt
- 1 lb / 454 g medium-firm (or firm) tofu
- ¼ cup / 60 ml honey
- 2 tablespoons / 30 ml lime juice
- 1 tablespoon / 15 ml sriracha sauce
- Preheat oven to 425 degrees F / 220 degrees C. Line a baking tray or cookie sheet with parchment paper.
- Combine cornstarch and salt in small bowl.
- Cut tofu into small cubes (about ½-inch / 1.25 cm) and toss in cornstarch.
- Place tofu cubes on parchment-lined baking tray and bake for 25 - 30 minutes. The tofu should start to turn a light golden brown. Turn after about 20 minutes to lightly brown other side of cubes.
- While tofu is baking, combine honey, lime juice and Sriracha sauce.
- When tofu is cooked, remove from oven and set aside.
- Heat the Sriracha sauce in a frypan, then add tofu and toss to coat. Cook over med-high heat for 2-3 minutes, tossing frequently.
- Serve hot with rice or noodles and steamed vegetables.