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    Recipes » Recipes » Lunch & Dinner

    Spicy Tofu (Vegan + Gluten-Free)

    Last updated - July 12, 2021; Published - July 6, 2019 By Rhian Williams 6 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Spicy Tofu photos

    This Spicy Tofu is sticky, salty-sweet, so flavourful and seriously easy to make! It tastes just as delicious as takeout but is much healthier. The tofu is pan-fried, so it's not too greasy, and also vegan and gluten-free. Plus it takes just 25 minutes to make!

    Cubes of spicy tofu sprinkled with sesame seeds and sliced spring onions in a black frying pan

    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.

    How to make the tofu

    Scroll down to the bottom of the post for the full recipe.

    • Coat the tofu cubes in cornflour (cornstarch).
    Cubes of tofu coated in cornflour on a blue plate
    • 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.

    Golden brown cubes of batter-coated tofu in a frying pan
    • Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil).
    Golden brown cubes of batter-coated tofu on a piece of kitchen paper on a plate

    How to make the sauce

    • Fry the garlic in a frying pan - you can use the same frying pan you used to fry the tofu.
    Pieces of minced garlic being fried in a frying pan
    • Add sriracha, tamari, agave syrup and the tofu.
    Golden brown cubes of batter-coated tofu in a frying pan
    • Cook for a few minutes, stirring regularly, until the tofu is warmed through and evenly coated in the sauce.
    • Sprinkle over thinly sliced spring onion and sesame seeds, if desired.
    Cubes of spicy tofu sprinkled with sesame seeds and sliced spring onions in a black frying pan

    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 to make it more spicy

    To make this dish spicier, you can add more chilli - either sliced fresh chilli, dried chilli flakes or cayenne chilli powder.

    Vegetables you can add

    • Sliced carrots.
    • Sliced onion.
    • Broccoli.
    • Baby corn.
    • Mangetout.
    • Beansprouts.

    Tip: Just make sure to make extra sauce if adding extra ingredients.

    Cubes of spicy tofu sprinkled with sesame seeds, sliced spring onions and chilli in a white bowl

    More flavourful tofu recipes

    • Tofu Satay Curry
    • Tandoori Tofu
    • Sweet and Sour Tofu
    • Orange Tofu
    • Twice-Cooked Tofu
    • Tofu Satay Skewers

    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.

    Watch how to make it

    Cubes of spicy tofu sprinkled with sesame seeds, sliced spring onions and chilli in a white bowl with a brown rim against a white background

    Spicy Tofu (Vegan + GF)

    This Spicy Tofu is salty-sweet, so flavourful and seriously easy to make! It tastes just as delicious as takeout but is much healthier.
    4.86 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Keyword: sriracha recipe, tofu stir fry, vegan tofu recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 291kcal
    Author: Rhian Williams

    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 the tofu is warmed through and evenly coated 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.

    Video

    Notes

    • To make this dish spicier, you can add more chilli - either sliced fresh chilli, dried chilli flakes or cayenne chilli powder.
    • You can also add vegetables - just make sure to make extra sauce if adding extra ingredients.
    Nutrition Facts
    Spicy Tofu (Vegan + GF)
    Amount Per Serving
    Calories 291 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 12g60%
    Sodium 680mg28%
    Potassium 28mg1%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 8g9%
    Protein 10g20%
    Vitamin C 5.4mg7%
    Calcium 128mg13%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Jo Ann Timkey

      August 05, 2019 at 9:47 pm

      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

      Reply
      • Rhian Williams

        August 05, 2019 at 10:41 pm

        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!

    2. Jo Ann Timkey

      August 11, 2019 at 12:33 pm

      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

      Reply
      • Rhian Williams

        August 11, 2019 at 7:11 pm

        Oh great, glad it's worked out now! Thanks for letting me know.

    3. Ashok

      November 30, 2020 at 12:10 am

      5 stars
      I prepared spicy tofu today it was yum!!!
      Thanks!

      Reply
      • Rhian Williams

        November 30, 2020 at 9:05 pm

        Thank you so much, so happy to hear that!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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