Crispy Maple Sriracha Tofu
I have to say...
Grabbing takeout is getting seriously expensive, and if you’re vegan, the choices are shrinking faster than 2022’s sriracha supply. It’s like everyone is ditching their plant-based options just when we need them most!
But here’s the good news—I've got a recipe that’s the answer to all your sticky, crispy, saucy cravings.
Meet Sticky Maple Sriracha Tofu—the homemade hero that’s healthier, tastier, and faster than waiting for delivery. Imagine that sweet-spicy kick of Chinese-style takeout, but better for you and totally customizable. This recipe brings all the comfort and flavor without the mystery ingredients or the extra grease. And the best part? It’s done in about the time it takes to cook the rice.
So, save the takeout splurge for another day and make this recipe tonight!
SHOPPING LIST
Protein
Extra-firm tofu (vacuum sealed preferred)
Pantry Staples
All-purpose flour
Cornstarch
Sriracha
Maple syrup or brown sugar
Soy sauce
Mirin
Rice wine or white vinegar
Roasted sesame oil
High-heat oil for frying (such as avocado or grapeseed oil)
Spices & Seasonings
Garlic powder
Onion powder
Chicken seasoning (with salt) or kosher salt
White or black pepper
Produce
Ginger
Garlic
Optional: Green onions, for garnish
Optional: Fresh cilantro or coriander, for garnish
Optional Garnish
Sesame seeds
Refrigerated
Plain, unsweetened plant milk
EQUIPMENT
Large bowl
Wire rack
Large frying pan (stainless steel, cast iron, or enamel preferred)
Slotted spoon or tongs
Paper towels
Medium pot
Small bowl
Grater or microplane
Knife and cutting board
Scale (optional) or measuring cups and spoons
HELPFUL NOTES
Choosing the Right Tofu
For the best results, use extra-firm tofu (get the super firm, vacuum sealed variety for best results). It holds its shape well and gives a satisfying, meat-like texture. Tearing the tofu into nugget-sized pieces rather than cutting it creates more surface area for the crispy dredge and sauce to cling to.Crispy Coating Made Easy
Adding plant milk to the dredge ensures the tofu gets a smooth, even coating. The combination of flour and cornstarch creates a light, crunchy exterior, while the milk helps everything stick. Placing the coated tofu on a wire rack before frying prevents sticking and ensures even cooking.Pro Tips for Frying
Use a high-smoke-point oil like avocado, grapeseed, or peanut oil (if you’re not worried about allergies) for frying. Avoid coconut oil, as it burns quickly and can alter the flavor. To test if the oil is hot enough, flick in a pinch of flour or use a chopstick—bubbles mean it’s ready. Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy tofu.If your tofu is sticking to the pan, don’t force it! This means it’s not ready to flip yet. Properly browned tofu will release from the pan easily. Be patient, and only flip once it comes away from the pan without resistance.
Deep Frying for Extra Crunch
For a super authentic take-out taste and extra crispy crunch, you can deep fry the tofu:Heat oil in a deep, heavy-bottomed pot to 350°F (175°C).
Carefully drop the dredged tofu pieces into the hot oil in small batches, frying for 3–4 minutes or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined plate. Proceed with coating in sauce and garnishing as desired.
Making the Sauce Thick and Sticky
The cornstarch slurry is essential for creating a thick, glossy sauce. Be sure to mix 1 tablespoon of cornstarch with exactly 3 tablespoons (45ml) of water before adding it to the sauce. This prevents lumps and ensures a smooth, sticky finish that coats the tofu perfectly.Maple Syrup vs. Brown Sugar
Maple syrup adds a subtle depth of flavor, but if you don’t have any on hand, swap it for brown sugar. Maple syrup is about 60-75% as sweet as sugar, so you'll need approximately ⅓ cup to ½ cup of sugar(60–100g) to match the sweetness level, but you can adjust to your taste. Also- since maple syrup is liquid and sugar is dry, you need to make up for the lost liquid. Add 2–3 tablespoons of water to the sauce to maintain the consistency. Be sure to stir the brown sugar into the sauce thoroughly so it dissolves completely.Make It Gluten-Free
To make this recipe gluten-free, simply replace all-purpose flour with a 1:1 gluten-free flour blend and soy sauce with tamari. Cornstarch is typically gluten free, but double check to make sure yours doesn’t have any cross-contamination. Check your poultry spice too if using.Balancing Sweet and Spicy Flavors
This sauce strikes the perfect balance between sweet, spicy, and savory. If you prefer less heat, reduce the Sriracha to 2 tablespoons. If you’re a spice lover, feel free to increase it.Baking Instead of Frying
For a lower-oil alternative, bake the tofu instead of frying:Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the dredged tofu pieces in a single layer on the sheet and lightly spray or drizzle with oil.
Bake for 25–30 minutes, flipping halfway through, until crispy and golden.
Optional Toppings for Extra Flavor
Add a sprinkle of green onions, sesame seeds, or fresh cilantro to finish the dish. These toppings add a fresh burst of flavor, crunch, and color, making the tofu even more irresistible.Serving Suggestions
This dish pairs perfectly with steamed rice, noodles, or even a fresh side salad. For a full meal, serve it as part of a grain bowl or nourish bowl with grains, veggies, and a drizzle of extra sauce.Storage and Reheating
Leftover tofu can be stored in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat or an air fryer to restore crispiness. The sauce can be stored separately to keep the tofu from getting soggy.
ORDER IN
Delicious “take-out” at home.
INGREDIENTS
Tofu
1 block extra-firm tofu (approximately 454 g)
½ cup (120ml) high-heat oil for frying (such as avocado or grapeseed; avoid coconut oil)
Dredge
¼ cup (30g) all-purpose flour
¼ cup (30g) cornstarch
2 tsp garlic powder
1 tsp onion powder
2 tsp poultry seasoning (with salt) or kosher salt
¼ tsp white or black pepper
½ cup (120g) of plain, unsweetened plant milk
Sauce
¼ cup (60ml) Sriracha
½ cup (120ml) maple syrup or sub with brown sugar (*see notes*)
¼ cup (60ml) tamari or soy sauce (I use reduced sodium tamari)
¼ cup (60ml) mirin
¼ cup (60ml) water plus 3 tablespoons (45ml) water- for the cornstarch slurry
2 tbsp rice wine or white vinegar
1 tsp roasted sesame oil
1 small knob of ginger, grated or finely chopped (about 2 tsp)
2 cloves garlic, finely chopped
1 tbsp (8g) cornstarch (for the slurry)
Optional Toppings
Green onions, chopped
Sesame seeds
Fresh cilantro or coriander
FRIED TOFU
For the best results, use extra-firm tofu (get the super firm, vacuum sealed variety for best results). It holds its shape well and gives a satisfying, meat-like texture. Tearing the tofu into nugget-sized pieces rather than cutting it creates more surface area for the crispy dredge and sauce to cling to.
DIRECTIONS
Step 1: Prepare the Dredge
In a large bowl, combine all dredge ingredients: flour, cornstarch, garlic powder, onion powder, poultry seasoning (or salt) ,pepper, and milk. Stir until well mixed.
Step 2: Prepare the Tofu
If your tofu is extra thick, cut it in half. Then tear the tofu into nugget-sized pieces.
Add the tofu to the dredge bowl and coat with the dredge mixture. Remove and place on a wire rack until ready to fry.
Step 3: Fry the Tofu
Add ½ cup (120ml) of oil to a large pan (stainless steel, cast iron, or enamel) and heat over medium-high.
Test the oil by flicking in a pinch of flour—it should bubble. Alternatively, dip a chopstick or wooden spoon edge into the oil; if bubbles form around it, the oil is ready.
Carefully add tofu to the pan in a single layer, avoiding overcrowding (fry in batches if needed).
Fry tofu pieces for about 10 minutes, turning to brown each side until golden and crispy (* see notes for Pro Tips on Frying *).
Transfer fried tofu to a paper towel-lined plate or a clean wire rack to drain. Sprinkle lightly with salt if desired.
Step 4: Make the Sauce While Tofu is Frying
In a medium pot, combine all sauce ingredients except the cornstarch slurry: Sriracha, maple syrup, soy sauce, mirin, ¼ cup water, vinegar, ginger, and garlic.
Set the pot over medium-high heat to bring it to a gentle boil.
In a small bowl, make the cornstarch slurry by mixing 1 tablespoon of cornstarch with 3 tablespoons (45ml) of water.
Once the sauce starts to bubble, reduce the heat to low. Stir in the cornstarch slurry, mixing well.
Let the sauce simmer until it thickens and coats the back of a spoon. Once thick, remove from heat and cover to keep warm.
Step 5: Coat the Tofu in Sauce
Place the fried tofu in a bowl and pour over the desired amount of sauce, tossing gently to coat.
Garnish with green onions, sesame seeds, and cilantro, if desired.
Serve and enjoy!
