Sriracha Tofu ~
Baked tofu in spicy sriracha sauce – a simple dish with bold flavors!
Serve with Scallion Rice and Garlic Bok Choy.
Spicy Sriracha Tofu Recipe
I like this spicy tofu recipe because it’s a flavorful dish that is easy to make with just 6 simple ingredients – perfect for busy weeknights! The key to success with this recipe is making sure the tofu is well pressed.
How and Why to Press Tofu
If you don’t already have one, I highly recommend investing in a tofu press, a handy kitchen gadget made expressly for this purpose. They’re simple to use, widely available online, and the best way to get the job done quickly for this recipe and pretty much any other tofu recipe. If a press is unavailable, wrap the block of tofu in a tea towel or place it between paper towels and add weight with a heavy object, such as a cast iron frying pan, then let it sit for at least 30 minutes. This removes excess moisture, allowing the tofu to absorb the marinade better and achieve a firmer texture when baked.
Ingredients for Sriracha Tofu
You will need the following:
- 1 (16-ounce) package extra-firm tofu
- 3 tablespoons sriracha sauce
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons scallions, chopped (optional, for garnish)
Ingredient Notes
- Extra Firm Tofu – For best results, use extra firm or super firm tofu. Anything less is too soft for this recipe.
- Sriracha Sauce – The Thai hot sauce that gives this dish its signature heat. Look for sriracha sauce on the Asian aisle of the supermarket.
- Olive Oil – Vegetable oil also works fine.
- Salt and Black Pepper – The amounts given are a guideline. Adjust according to personal preference or dietary restrictions.
- Scallions – Also known as green onions, scallions add a pretty pop of color and are used strictly as a garnish in this recipe. A light sprinkling of sesame seeds just before serving also looks nice.
How to Make Sriracha Tofu
STEP ONE: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
STEP TWO: Set the pressed tofu on a cutting board and slice into 1-inch cubes. Transfer the tofu cubes to a large bowl.
STEP THREE: In a small bowl, whisk together the sriracha sauce, olive oil, salt, and black pepper. Pour the sriracha mixture over the tofu and gently toss to coat.
STEP FOUR: Arrange the tofu pieces in a single layer so they do not touch the lined baking sheet. Bake for 35 minutes, or until tofu is lightly crisp in places.
STEP FIVE: Adjust seasoning to taste, sprinkle with scallions, and serve hot.
Storage
- Leftover Sriracha Tofu should be stored in an airtight container in the refrigerator. For crispy tofu, reheat in a skillet with a bit of oil over medium-high heat.
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Sriracha Tofu
Ingredients
- 1 16-ounce package extra-firm tofu
- 3 tablespoons sriracha sauce
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons scallions chopped (optional, for garnish)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Set the pressed tofu on a cutting board and slice into 1-inch cubes. Transfer the tofu cubes to a large bowl.
- In a small bowl, whisk together the sriracha sauce, olive oil, salt, and black pepper.
- Pour the sriracha mixture over the tofu and gently toss to coat.
- Arrange the tofu pieces in a single layer so they do not touch the lined baking sheet. Bake for 35 minutes, or until tofu is lightly crisp in places.
- Adjust seasoning to taste, sprinkle with scallions, and serve hot.
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