Honey Sriracha Tofu

Prep Time

35 minutes

Prep Notes

This tofu has a nice zesty sauce that makes it super tasty!  Nice when served on top of a bed of brown rice. 

Cooking Time

10 minutes


2T. grapeseed oil (or other neutral tasting oil)

1garlic clove, minced

1 block-14oz, firm tofu

1T. Tamari low-sodium

1 ½T. honey

1T. rice vinegar

Potato starch or cornstarch (about 3T.)

1tsp. sesame oil

1T. sesame seeds

2 scallions, finely chopped


Whisk Sriracha, Tamari, honey and rice vinegar in a bowl and set aside. 

Drain tofu, then press excess water out by weighing tofu down with a heavy object for about 30 minutes then wrap in a paper towel to remove excess water.   Slice tofu into 1-inch cubes. 

Dust the tofu with potato starch or corn starch until all sides are well coated. 

Heat a large skillet over high heat, add 2 T. grapeseed oil and garlic and stir-fryfor 30 seconds.  Add tofu and fry until the sides are slightly golden (7-8 minutes).  Add the sauce and stir while coating tofu, about 3minutes.  Turn the heat off and add sesame oil and sesame seeds.  Stir once more then serve topped with scallions.

Yield: 2 servings (actually could serve 3!)

This is nice served on top of brown veggie fried rice!


Nutrition Information per serving:

277 calories, 12.8g fat, 2.3g sat fat, 27.4 g carbohydrates, 14.3 g sugar, 477mg sodium, 2.6 g fiber, 17.3 g protein


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