Dinner Recipe

Sticky Sriracha Tofu

Posted on November 11, 2022

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Easy Sticky Sriracha Tofu Recipe

This sticky sriracha tofu recipe is perfect for meal prepping or when you have less than 30 minutes to make a meal. It’s vegan friendly and will give you perfect sticky tofu every time. I share tips on how to get the crispiest tofu chunks before adding the sticky sauce to give you the ultimate vegan tofu recipe.

What’s in the recipe?

Tofu- It helps to drain the tofu, give it a little squeeze with a tea towel to help drain off that excess liquid and tear into bite size chunks. Toss in cornflour before frying on a high heat, this way it’ll get a lovely crispy texture to the tofu. Then add in the sauce and continue to fry on a high heat to get that lovely sticky texture.

Sriracha- To make this a sticky sriracha tofu recipe we need the key ingredient. This recipe works with either spicy sriracha or sriracha mayo, whatever your favourite.

Tamari- This is such an important ingredients, it’s got a umami flavour to it. Tamari is actually a gluten free soy sauce but I think the flavour is actually better than soy.

Grated Ginger- This is a delicious punch of flavour to the recipe, either finely chop or grate into the sauce.

Cooking Tips:

Tofu- A good non stick pan makes all the difference to your tofu staying sticky, or sticking to the pan. Tossing it in cornflour really helps give the tofu a crispy coating so make sure to toss in the flour, fry on a high heat until crispy then add the sauce.

Add the sauce- Once you’ve added the sauce you only need to fry on a high heat for a few more minutes.

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Sticky Sriracha Tofu

This sticky sriracha tofu recipe is perfect for meal prepping or when you have less than 30 minutes to make a meal. It's vegan friendly and will give you perfect sticky tofu every time. I share tips on how to get the crispiest tofu chunks before adding the sticky sauce to give you the ultimate vegan tofu recipe.

5 from 1 vote

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

375 g tofu
3 tbsp cornflour

For the sauce:

2 tbsp tamari or soy sauce
3 tbsp sriracha / sriracha mayo
2 tbsp grated ginger
1 tsp garlic powder
1 tsp brown sugar
1 tsp mirin optional

For the bowl:

2 portions sticky rice around 120g
120 g tenderstem
50 g fine green beans
sprinkle garlic powder
1 tbsp tamari
1 spring onion finely chopped

Instructions

Start by draining the tofu, press with a kitchen towel then tear into bite size chunks, toss in a bowl with the cornflour until coated
Place a non stick wok on a high heat (option to add sesame oil to fry) once hot add in the tofu chunks and fry until crispy
Meanwhile prep the rice by washing, adding to a pot and just covering with water, bring to boil then turn the heat down allowing to steam for the final 8 minutes or so
Prepare the sauce by simply mixing the ingredients together (save a little of that grated ginger to add to the green beans later) then pour over the crispy tofu and fry on a high heat for 2 minutes, set aside in a bowl
Add the chopped green beans and tenderstem to the wok used to fry the tofu with the garlic powder, tamari and fresh ginger and fry on a high heat for a few minutes before serving with the sticky rice and tofu, add over chopped spring onions and enjoy