This ginger sriracha tofu is anything but bland. Tofu is fried twice to make it extra crispy, then coated in a flavorful sweet and spicy sauce that tastes better than Chinese takeout!

Tofu has a reputation for being soggy, bland, and downright disgusting. This used to offend me, as I grew up in a Japanese household where we ate it every day! However, after seeing how Americans try to eat tofu (straight out of the package, with no seasoning, and sometimes even raw), I understand why they may think it’s gross. Here’s the thing about tofu: it’s a blank canvas. It’s not meant to be eaten plain! You wouldn’t eat unseasoned boiled chicken breast and complain about it being bland, would you? So you can’t judge tofu by its unprepared state.

If you haven’t yet had a delicious tofu experience, don’t fret. Just run to the grocery store and buy a package of extra firm tofu, then come home and make this recipe. Make sure to also grab a bottle of sriracha while you’re there. Tonight, you’ll be enjoying crispy ginger sriracha tofu for dinner!

To make this recipe, you’re going to be coating bite-size pieces of tofu with cornstarch, then frying them twice (yes, I said twice). This makes the tofu extra crispy and crunchy so that it holds up to the addition of sauce. Because nothing is worse than fried food that turns soggy! Once your tofu is fried, it’s time to add the flavor. We do this by combining garlic, ginger, soy sauce (or tamari if you’re gluten-free), maple syrup, and sriracha for a sweet and spicy combo that’s anything but bland. Honestly, this sriracha tofu is better than Chinese takeout!

How to Make Crispy Ginger Sriracha Tofu

Ingredients

For the Tofu:

• 1 block 14 oz extra firm tofu, drained and pressed
• 3/4 cup cornstarch divided
• 6 tbsp vegetable oil divided

For the Sauce:

• 1 tbsp vegetable oil
• 2 cloves garlic minced
• 1 small knob of fresh ginger root peeled and chopped
• 2 tbsp sriracha I used habanero ginger sriracha for extra heat!
• 2 tbsp soy sauce use tamari for gluten-free
• 2 tbsp maple syrup

To Serve:

• Cooked rice
• Sesame seeds for garnish

Instructions

For the Tofu:

1. After draining and pressing the tofu, cut into 1-inch cubes.
2. Place 6 tbsp of the cornstarch in a bowl, and roll the tofu pieces in the starch until all are coated. Transfer tofu to a plate.
3. Heat 3 tbsp of the oil in a large wok or frying pan over medium heat.
4. Add in the coated tofu cubes and fry for 2-3 minutes on each side, using chopsticks to flip halfway through. Tofu should be a light golden color and crisp, but not burnt.
5. Transfer cooked tofu to a plate lined with paper towels.
6. Repeat steps 2-5 with the remaining cornstarch and oil, frying the tofu again for extra crispness.

For the Sauce:

1. Add the oil to the pan used to cook the tofu and place over medium heat.
2. Add the garlic and ginger and cook, stirring constantly, for 1-2 minutes.
3. Stir in the soy sauce, sriracha, and maple syrup, then add the tofu.
4. Cook, stirring, until tofu is coated evenly with sauce and warmed through.

To Serve

1. Serve over cooked brown or white rice and garnish with sesame seeds.

Tips for Crispy Ginger Sriracha Tofu:

• Press Tofu Thoroughly: Ensure the tofu is well-drained and pressed to remove excess moisture. This step promotes better crisping during frying.
• Double Fry for Extra Crispiness: For an extra crispy texture, follow the double frying method. After the initial fry, coat the tofu in cornstarch again and fry a second time. This enhances the crunchiness of the tofu cubes.
• Adjust Sriracha for Heat Preference: Tailor the spice level by adjusting the amount of Sriracha based on personal preference. If you enjoy more heat, feel free to add additional sriracha for an extra kick.

FAQ

Can I use a different type of tofu for this recipe?

• While extra firm tofu is recommended for its texture, you can experiment with firm tofu. Keep in mind that firmer tofu may yield a slightly different result.

Is there a substitute for cornstarch in coating the tofu?

• Yes, you can use arrowroot powder or potato starch as alternatives to cornstarch for coating the tofu.

Can I make this recipe gluten-free?

• Absolutely! Simply use tamari instead of soy sauce, and ensure all other ingredients, including the cornstarch, are gluten-free.

How do I prevent the tofu from sticking to the pan during frying?

• Use a well-seasoned non-stick pan or a good-quality work, and ensure the pan is adequately heated before adding the tofu to prevent sticking.

Can I prepare the sauce in advance?

• Yes, you can mix the sauce ingredients in advance and store them in the refrigerator. When ready to cook, heat the sauce in the pan, add the tofu, and proceed with the instructions.