Turn tofu into salty, spicy flavor bombs with this Sriracha Soy Baked Tofu recipe. Whether you don’t eat meat or you’re trying to get closer to a plant-based lifestyle, it’s helpful to learn several ways to prepare tofu to keep your taste buds on their toes.
We used this Sriracha Soy Baked Tofu recipe in some fresh spring rolls but you can also mix it into stir fries, curries, and vegan fried rice for delicious results. Truth be told, I usually end up tossing back a couple of handfuls of this tofu like popcorn before the rest of the batch makes it to its final destination.
This recipe is good for tofu beginners because it doesn’t require squishing out water or pan frying. Simply slice thin sheets, coat in the marinade, bake, and slice once more. However, If you want to cube the tofu, I recommend pressing for 15-30 minutes before starting to get excess water out. Wrap the tofu block in paper towels, put something heavy on top (textbooks, cast iron skillet, etc.), and let that water drain. You’ll get a chewier, more flavorful tofu the longer that you press.Print
Sriracha Soy Baked Tofu
Salty, spicy, and special. Soy sauce and Sriracha marinade = heaven.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 8 servings
- Category: Protein, Side
- Method: Baking
- Cuisine: Asian
- 1 block extra-firm tofu
- 1 teaspoon olive oil
- 4 tablespoons soy sauce
- 2-3 tablespoons Sriracha
- Preheat oven to 425°F.
- Slice tofu block into 1/4″ thick sheets. Arrange on parchment paper-lined cooking sheet so no tofu sheets are overlapping.
- Whisk olive oil, soy sauce, and Sriracha together in a separate small mixing bowl. Brush the marinade on the tofu (see picture), reserving half of marinade for second brushing after flipping tofu halfway through cook time.
- After first side of tofu is brushed with marinade, cook for 12 minutes.
- Remove baking sheet from oven and flip each piece of tofu. Repeat same process of brushing on remaining marinade.
- Return baking sheet to oven and cook for additional 12 minutes.
- Remove baking sheet from oven and let cool (if slicing into strips). If you have cubed tofu, you can add it hot to the dish you’re preparing.
- Store leftovers covered in fridge for up to 3 days. Delicious hot or chilled.
*Recipe is a guide. Adapt ingredients and measurements as desired. Inspired by I Love Vegan’s Sriracha and Soy Sauce Tofu.
Keywords: baked tofu, sriracha baked tofu, sriracha tofu