This Spicy Tofu is salty-sweet, so flavourful and seriously easy to make! It tastes just as delicious as takeout but is much healthier.
This Spicy Tofu is made using a super easy 3-ingredient sauce, made with sriracha, which adds the most deliciously kaleidoscopic spicy flavour, tamari (or soy sauce) for saltiness and umami, and agave syrup, which adds the perfect amount of sticky sweetness to offset the heat.
What is sriracha?
Sriracha is a type of hot sauce made from chilli paste, vinegar, garlic, sugar and salt. It tastes tangy, sweet and garlicky as well as spicy. It’s eaten a lot in Thailand and Vietnam.
Is sriracha vegan?
Yes, most sriracha brands are vegan-friendly. But it’s always best to double-check the ingredients before buying.
Is sriracha gluten-free?
Yes, most sriracha brands are gluten-free. But it’s always best to double-check the ingredients before buying.
Where can you buy sriracha?
You should be able to find sriracha at your local supermarket, but if not you can find it at Asian supermarkets or online.
Why you’ll love this Spicy Tofu:
- it’s perfectly spicy
- it’s salty-sweet
- it’s sticky
- it’s full of flavour
- it’s tender on the inside and crispy on the outside
- it’s vegan and gluten-free
- it’s really easy to make
- the tofu is pan-fried, meaning it’s much healthier and not too greasy
- it takes just 25 minutes to make!
How to make this Spicy Tofu
Scroll down to the bottom of the post for the full recipe including measurements and full instructions.
For the tofu:
- Coat the tofu cubes in cornflour (cornstarch).
- Fry the tofu in a frying pan for a few minutes on each side, turning over halfway through.
Tip: It’s easiest to use chopsticks to turn over the pieces of tofu. Cook them until crispy and lightly browned, but be careful not to overcook them, otherwise the tofu will become tough.
- Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil).
For the sauce:
- Fry the garlic in a frying pan – you can use the same frying pan you used to fry the tofu.
- Add sriracha, tamari, agave syrup and the tofu.
- Cook for a few minutes, stirring regularly until tofu is warmed through and coated evenly in the sauce.
- Sprinkle over thinly sliced spring onion and sesame seeds, if desired.
How long does this Spicy Tofu keep for?
It’s best enjoyed immediately, but leftovers can be kept covered in the fridge for up to a few days, and can be reheated in a dry frying pan.
How can you make this dish more spicy?
To make this dish more spicy, you can add more chilli – either sliced fresh chilli, dried chilli flakes or cayenne chilli powder.
Can you add vegetables?
Yes, you can add vegetables – just make sure to make extra sauce if adding extra ingredients.
Some vegetables that would go well in this dish:
- sliced carrots
- broccoli
- baby corn
- mangetout
- beansprouts
- spinach etc!
More flavourful tofu recipes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Spicy Tofu (Vegan + GF)
Ingredients
For the tofu:
- 400 g (14 oz) firm tofu
- 6 tablespoons cornflour (cornstarch)
- 3 tablespoons vegetable oil (or rapeseed oil)
For the sauce:
- 1 tablespoon vegetable oil (or rapeseed oil)
- 2 garlic cloves , minced
- 2 tablespoons sriracha (ensure vegan/gluten-free if necessary)
- 2 tablespoons tamari (or soy sauce if not gluten-free)
- 2 tablespoons agave syrup (or sub any other sweetener)
To serve (optional):
- Spring onion , thinly sliced
- Sesame seeds
- Cooked brown or white rice
Instructions
For the tofu:
- Drain the tofu, pat dry with a paper towel, and cut into small cubes
- Place the cornflour in a large bowl, take a cube of tofu, coat it in the flour and place on a plate
- Repeat for the rest of the tofu, adding extra cornflour if necessary
- Heat up the oil in a frying pan until hot
- Once the oil is hot, keep it on a medium heat and add the cornflour-coated tofu
- Fry for a few minutes on each side, turning over halfway through (it’s easiest to do this using chopsticks). Cook until it’s crispy and lightly browned, but be careful not to overcook, otherwise it’ll become tough
- Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil)
For the sauce:
- Heat up the oil in a frying pan – you can use the same frying pan you used to fry the tofu
- Add the garlic once hot and fry for a couple of minutes until fragrant
- Add the tamari, sriracha and agave syrup along with the tofu
- Cook for a few minutes, stirring regularly until tofu is warmed through and coated evenly in the sauce
- Sprinkle over thinly sliced spring onion and sesame seeds, if desired
- Best enjoyed immediately, but leftovers can be kept covered in the fridge for up to a few days, and can be reheated in a frying pan
Notes
How can you make this dish more spicy?
To make this dish more spicy, you can add more chilli – either sliced fresh chilli, dried chilli flakes or cayenne chilli powder.Can you add vegetables?
Yes, you can add vegetables – just make sure to make extra sauce if adding extra ingredients.Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you!
Jo Ann Timkey
Love your Spicy Tofu recipe….. made it three times so far !!! Definitely a keeper !
Just one question- How can I prevent the jelly type substance coming from the fried tofu? I dried it very well before coating it in corn flour.
Thank you
Rhian Williams
Thank you so much, so glad you like it! What type of tofu are using? This happens when moisture comes out of the tofu but if you’ve been drying it well then that shouldn’t happen. If you’re using soft/silken tofu then just drying it won’t work as it’ll still contain a lot of water. Using a tofu press can help stop this happening! Hope that helps!
Jo Ann Timkey
Pretty sure the problem is solved…. I pat the tofu dry and cut it into cubes. I re-pat each cube dry. This has helped—- very little jelly substance now !!
Thank you
Rhian Williams
Oh great, glad it’s worked out now! Thanks for letting me know.