This spicy Sriracha sauce is a combination of tangy, sweet, and spicy. Ready to be slathered over tofu for the perfect bite. On its own tofu doesn't have much flavor, but it is a master at absorbing flavors, and with this sweet & spicy sauce recipe, you'll be devouring these bites in less than 30 minutes. Below I'll share both the oven and air fryer tofu recipe!
- Make the marinade:
- Sauce Ingredients:
- How to marinate tofu in sriracha?
- How spicy is the spicy sriracha tofu?
- What does spicy tofu taste like?
- Can you fry the tofu in the air fryer?
- What type of tofu is best for air frying?
- What can you do with baked spicy sriracha tofu?
- Easy lunch or dinner dish
- more recipes to check out
- Spicy Sriracha Tofu
Make the marinade:
Combine all ingredients in a blender or small bullet. Use ⅔ of the prepared sauce for marinating, and reserve the rest for drizzling over your meal at the end! This recipe yields a little over 1 cup; it's an excellent sauce to double or triple in size and store extra for throughout the week. Store in an airtight container in the fridge for up to 7 days.
Sriracha - any organic brand works.
Sesame oil - I prefer toasted sesame oil, but avocado or olive oil works too
Rice wine vinegar - a necessary ingredient, bringing acidity to the flavor panel!
Coconut aminos (soy sauce substitute) - my most used ingredient! It's sweeter than soy sauce and made from the aminos in coconut, making it much healthier. If it's not for soy sauce works in its place.
How to marinate tofu in sriracha?
After preparing the sauce, you'll need to prep the tofu by removing the block from the package. Drain the liquid and wrap the tofu block in a kitchen towel, pressing both sides to release excess liquid. You can do this with a formal tofu press or by applying pressure with your hands. Be sure not to press too hard, breaking the center or crumbling the block. Press as much liquid out as you can before cutting.
Prepare to slice the block into 1X1 cubes by standing it on its side and cutting it horizontally in half. Slice up and down into 5 long strips and then side-to-side 3 times into cubes.
Transfer the cubed tofu into a small bowl and pour ⅔ of the sauce over top. Seal with a lid, lightly shake, and turn the container around, allowing the sauce to coat the tofu cubes entirely.
Let the marinade sit for 10-15 minutes and absorb all the tasty flavors!
How spicy is the spicy sriracha tofu?
This sauce will blow you away, but it won't make you start to sweat. Sriracha is the only spicy ingredient; the maple syrup's sweetness and acidity from the rice vinegar will take it down further. On a scale of 1-10, 10 being hot, this sauce lands at spice level 4 for me. To be fair, I'm not a spicy food lover, but these tofu bites are my all-time favorite. You can toggle with the Sriracha amount and land on a more personalized heat level of your choice.
What does spicy tofu taste like?
Whether baked in the oven or air fried, these spicy Sriracha tofu pieces will have a crispy outer and softer inside, reminding your palate of familiar protein options while blowing your tastebuds away with this bangin' sauce flavor.
Can you fry the tofu in the air fryer?
YES! It's my preferred method! It's the best way to achieve a crispy texture in under 15 minutes of cook time. The all-over air circulation gives the tofu bites an even crispy coat that crunches slightly before releasing a burst of flavor.
What type of tofu is best for air frying?
When baking or air-frying tofu, extra-firm tofu is best.
What can you do with baked spicy sriracha tofu?
⭐Eat them all by themselves!
⭐Use in a salad with snap peas, carrot sticks, red cabbage, and lettuce.
⭐Wrap them into a burrito with lettuce, carrots, and snap peas.
⭐Mix into a stir-fry with rice noodles, bean sprouts, peppers, and chopped mushrooms.
⭐Add them to a bowl of rice or quinoa with steamed veggies like broccoli.
⭐Either way, top these tofu bites with sliced green onions and sesame seeds!
Easy lunch or dinner dish
This easy recipe is for you if you love cooking with simple ingredients and enjoy healthy eating with quick steps and simple seasonings. Spicy Sriracha Tofu is best eaten immediately, but if you have leftovers, be sure to store them in an airtight container for up to seven days.
more recipes to check out
Spicy Sriracha Tofu
- 1 air fryer or oven
For the sauce:
- ½ cup Sriracha sauce
- ½ cup coconut aminos (soy sauce substitute)
- 3 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon chopped fresh ginger
- 3 cloves garlic
- 1 pinch black pepper
- 1 block extra-firm tofu
- Prepare the sauce by combining all ingredients in a blender or bullet.
- Prep the tofu by removing the block from the package. Drain the liquid and wrap the tofu block in a kitchen towel pressing both sides to release excess liquid. You can do this with a formal tofu press or by applying pressure with your hands. Be sure not to press too hard breaking the center or crumbling the block. Press as much liquid out as you can before cutting.
- Prepare to slice the block into 1X1 cubes by standing the block on its side and cutting it in half horizontally. Slice up and down into 5 long strips and then side-to-side 3 times into cubes.
- Transfer the tofu cubes into a storage bowl and pour ⅔ of the sauce over top. Seal with a lid and lightly shake and turn the container around allowing the sauce to coat the tofu cubes entirely.
- Let the marinade sit for 10-15 minutes and absorb all the tasty flavors!
Oven Bake Directions:
- Preheat the oven to 425 degrees Fahrenheit.
- Transfer the tofu onto a sheet pan lined with parchment paper, allowing space between each cube.
- Bake for 10 minutes. Remove from the oven, flip and return for another 10-15 minutes until all sides are crispy.
- Remove from oven and allow to cool. Use the extra sauce drizzled over top!
- Place the cubes inside the air fryer allowing space between each cube. Set to 400 degrees Fahrenheit and cook for 10-12 minutes, flipping halfway.
- Remove from fryer and allow to cool. Use the remaining marinade as a sauce drizzled over top!