Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (2024)

Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (1)

Tofu: do you love it or hate it? I’m definitely a lover. Sometimes, when I’m prepping up a block, I’ll sneak a bite or two, of cold, unadorned tofu. I’m probably one of the few people in the world who likes to do that, but there’s just something about tofu in it’s pure state that is so incredibly satisfying to me. Soft/silken tofu, block tofu, egg tofu, tofu puffs, dry tofu, there are so many types of tofu in the world and I love them all!

Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (2)

If you aren’t a fan of tofu, it’s probably because you haven’t had it prepared correctly. For some reason, in North America tofu has this weird insecurity complex where it goes around pretending to be something else. Oh Tofu, what are you thinking? Obvs if you go around pretending to be turkey someone’s going to realize you’re not the real thing and call you out on it! If you just come to the plate as tofu, everyone’s going to LOVE you.

Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (3)

Sure, it sounds like I’m giving tofu some cheesy self-help, love yourself just the way you are advice, but the thing is: it’s true. When you pretend to be something you aren’t, you end up feeling guilty or inadequate. Do the people love the real tofu or do they just love tofu dressed up as turkey? If only you let your real soy bean self shine through.I can pretty much guarantee that someone will end up loving you as you, quirks and all.

Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (4)

Seriously though, tofu is one of the most versatile ingredients out there. I don’t have many tofu recipes on the blog because it’s just a part of my life.Tofu should be part of your life too! If you’ve never tried tofu or you want to give tofu another chance, this is the recipe for you. Crispy and crunch on the outside, creamy and smooth on the inside, with a delectable sriracha honey lime sauce (same as the sauceI put on chicken), this tofu is a winner, no pretending needed.

Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (5)

Spicy Crispy Tofu Recipe
makes 8 pieces

  • 1 block tofu (I prefer medium, not firm)
  • 1 cup potato starch
  • oil for frying
  • 1 1/2 tablespoons sriracha
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons lime juice
  • sliced green onions, for garnish

Drain your tofu and cut it into 8 even pieces. Place a couple of paper towels down on a plate or cutting board and lay out your tofu. Place a couple of paper towels on top. They idea is that you’re drying it out slightly – you’re not pressing it, just removing some excess moisture. Pressing removes most of the moisture from tofu, which is NOT what we want here. Leave it a bit moist, this ensures a soft and creamy tofu interior that will contrast with the crunchy potato starch coating.

Spread your potato starch out in a shallow dish and coat each piece of tofu, ensuring that there are no bare spots.

In a cast iron pan, heat up a bit of oil over medium high heat. You don’t need a bunch of oil here, just maybe about 1 1/2 to 2 tablespoons. When the oil is hot and shimmery (you can test it with an uncoated wooden chopstick – when the oil is hot bubbles will form around the chopstick), add the coated pieces of tofu and cook until golden brown and crispy. Time wise, this can vary, but tofu is quite forgiving as it doesn’t brown easily. When one side is brown, flip it over and repeat. Rest tofu on a wire rack (this ensures crispiness) while you make your sauce.

In a small sauce pan, heat up the sriracha, honey and lime juice over medium high heat until slightly reduced and glossy. Drizzle over the tofu pieces and top with sliced green onions. Enjoy immediately!

Notes: A lot of tofu recipes call for marination, but I prefer to cook my tofu plain and add sauce later. That way the flavour of the tofu (and yes, tofu has a flavour) isn’t marred.

The tofu I used for this is block tofu, not silken.

You can find potato starch in most Asian grocery stores. Potato starch has a bubbly, extra crunchy texture when deep-fried. You can substitute cornstarch, but it won’t have the same crunch factor.

Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (6)

Love tofu? Check out my Mapo Tofu Waffle Recipe!


  1. July 14, 2014 at 1:06 am

    OH HELL YES. I love crispy tofu! And with honey sriracha sauce? I die.


  2. favcook says:

    July 14, 2014 at 2:29 am

    MMM JUMMY! :)


  3. July 14, 2014 at 2:37 am

    Crispy tofu is a welcomed veggie option any day. I even like it more than meat (sometimes), Pairing it with that sauce? Please cook for me!


  4. July 14, 2014 at 3:45 am

    I am digging this tofu sooooo hard!! It looks awesome!


  5. Doris says:

    July 14, 2014 at 4:26 am

    I live in Switzerland and I think I can only get silken tofu…Will that do? Would really love to make this dish!


    1. Sarah says:

      July 16, 2014 at 12:10 pm

      Where do you live? There is an Asia supermarket in Zurich, off the main street, first street on the left just as you come to the new sushi bar. Its great, I fine really good tofu there and there is always the plain stuff that you can buy in big enough coop. (I live in Switzerland too and love Asian food)


      1. doris says:

        July 28, 2014 at 1:28 pm

        Thanks Sarah. I live in Lausanne and those tofu from Coop are really not nice. I have tried them before. But thanks for sharing, I will look out for the Asia supermarket when i’m in Zurich!


    2. steph says:

      July 23, 2014 at 10:28 am

      Hi Doris,

      You can definitely use silken tofu – just get the firm kind!


      1. doris says:

        July 28, 2014 at 1:28 pm

        Thanks, Steph!


  6. July 14, 2014 at 6:09 am

    Yes! I thought I hated tofu until I tried some that Cynthia from Two Red Bowls made. I think you’re right about Americans always trying to pretend that tofu is something else … we need to be schooled a bit better on this food. Thanks for sharing!


  7. Leah Davis says:

    July 14, 2014 at 6:30 am

    I love tofu!! I think it gets a bad rep. I haven’t tried to make it at home though, so I will have to give this a go! I have gotten my husband to eat it when we order take out, so that is a step in the right direction!


  8. July 14, 2014 at 7:40 am

    We’ve been in a tofu rut for the last several months and this might just be the answer to our tofu dreams :) How delicious!


  9. Sophie says:

    July 14, 2014 at 8:24 am

    Americans don’t dig Spam and they don’t dig tofu either. They missin out.

    I’m so thrilled that you posted this! Facing a July 4th cookout as a new vegetarian, I was trying to think of what to throw on the grill and thought that if I brought chicken for my husband and tofu for me, we could use your honey-sriracha glaze for both! THIS all crispy-fried and puffy and tender inside sounds even better! Woweeee YUM! Thanks for the good info here on tofu. Have you ever tried making your own? We have Andrea Nguyen’s book but we haven’t tried the process yet!


  10. Amy says:

    July 14, 2014 at 8:33 am

    Yes! Tofu is possibly my favorite thing ever; I guess I’m one of the few people in the world who eats it raw like that. (:


  11. July 14, 2014 at 8:35 am

    It took me a long time to come around to tofu — it was only when I had it lightly battered and fried that I realized how awesome it could be. This recipe looks BALLER, btw.


  12. July 14, 2014 at 8:49 am

    I’m a lover, this recipe is is simple and awesome, that sriracha honey lime sauce looks killer!


  13. July 14, 2014 at 11:40 am

    I’m one of those that love tofu. I love tofu puffs in curry noodles because it absorbs all the curry like a sponge and then releases it when you bite down. That moment is magical! I love fried silken tofu on a hotplate in brown sauce, crispy fried tofu in just about any sauce. But my favorite is my butter sauce with curry leaves.

    Never eaten it raw though! Loving the recipe.


  14. Kankana says:

    July 14, 2014 at 12:22 pm

    I think this is the perfect dish to make my husband fall in love with tofu. :)


  15. July 14, 2014 at 12:52 pm

    Could you do this with corn starch as well or does the potato starch fry up nicer? I laughed at your tofu with insecurity complex comment haha, tofu needs to stop impersonating other foods and just be tofu!


    1. steph says:

      July 23, 2014 at 10:29 am

      I definitely think potato starch gives it more of a heartier crunch whereas cornstarch is more delicate. Both are tasty though!


  16. July 14, 2014 at 12:56 pm

    Wow Steph!
    I really don’t like cotton tofu, but I love silken tofu cooked in any sort of Japanese way. I have been thinking of giving tofu another chance by cooking it this way (after seeing the flour+ fry method from Harumi Kurihara) but this sauce looks killer! I can’t chug down sriracha unfortunately, I am a wimp…is there any other thing I could use instead?

    1. TopangaRose says:

      November 26, 2014 at 12:11 pm

      Valentina, I am a siraccha wimp also, considered by others as I do not drink sirraccha for
      breakfast! May I suggest you instead use sweet and hot chili sauce? Trader Joe’s is good;sweeter than Mae Pong brand;which is hot, but not too hot.


  17. phi says:

    July 14, 2014 at 2:14 pm

    just stopping by to say. tofu is awesome. more tofu recipes!!


  18. Eileen says:

    July 14, 2014 at 5:11 pm

    So crispy and spicy and delightful! NOM NOM NOM.


  19. July 14, 2014 at 7:19 pm

    can I bathe in that sauce please????


  20. July 14, 2014 at 9:22 pm

    I sneak bites of plain, uncooked tofu when I’m cutting it up too! I think it’s just habit to do with whatever I am cutting up… but sneaks or no sneaks this tofu looks GOOD.


  21. Meghan says:

    July 15, 2014 at 9:27 am

    I love that you value the flavor of the tofu! Too often I feel like people try to add so many spices/salt/etc. that the delicate flavor gets lost in the process. Beautiful photos too!


  22. Erika says:

    July 15, 2014 at 11:46 am

    YES. YES. You knew I was lusting after that flavor combo on that chicken and you answered my prayers!!! Looks SO GOOD. I totally sneak bites of raw tofu. It’s especially satisfying when I’m really hungry and feeling protein-deprived. Omgg now I’m thinking about all the delicious tofu dishes that I had at dim sum a few weeks ago…shrimp-stuffed, those slabs of silken tofu that are lightly fried and oh so crispy…UGH YUM. Also: “If only you let your real soy bean self shine through. I can pretty much guarantee that someone will end up loving you as you, quirks and all.” <– I LOVE THIS.


  23. July 15, 2014 at 12:47 pm

    yes, yes and YES to spicy crispy delicious tofu! you know who eats tofu cold and raw from the fridge? TEDDY! he started off thinking it was cheese… but he totally likes little squares of it! i just bought potato starch a few weeks ago from T+T so this is a great way for me to use it! xoxo


  24. July 15, 2014 at 12:57 pm

    Girlfriend. I LOVE tofu, and this looks amazing. I also am one of the eat-it-raw people. In fact, I have a few raw cubes on my salad right now!


  25. Dan says:

    July 16, 2014 at 7:12 am

    Made this recipe last night.. Amazing. The potato starch was key for giving the tofu the crispiness I’ve been looking for.


  26. July 16, 2014 at 9:08 pm

    You’re extremely amazing!!
    I just started writing my own blog and you’re on my reading list.
    You inspired me so much..
    Thanks for such a great recipes.
    And I love tofu and the way you make it with Sriracha sauce is just marvelous.


  27. July 16, 2014 at 10:25 pm

    Oh goddd this looks amazing. So agree with tofu being a very underrated and misunderstood ingredient. The stuff’s awesomeee!


  28. Sophie says:

    July 19, 2014 at 11:43 am

    Yum, looks delicious! More of these tofu recipes you mention please!


  29. July 20, 2014 at 7:10 pm

    I love tofu, but I’m always looking for a new delicious way to eat it! Wow!


  30. David Paget says:

    July 23, 2014 at 8:56 pm

    Tofu is out of this world no matter how it is prepared. My son grew up around Chinese Cuisine and has always loved tofu since he was about 3 years old. Do you have any delectible squid recipes? Also can I substitute Panko for potato starch?


  31. Erica says:

    August 14, 2014 at 11:40 pm

    Obsessed with this recipe Steph. Made it a few times already. Used corn starch first, and then found potato starch. Definitely noticed the difference in a crunch. So simple & delish.


  32. Eileen K says:

    October 11, 2014 at 10:03 pm

    This recipe was amazinggg! Using the potato starch instead of corn starch gave the tofu noticeably more crunch. I added about 1/2 a tablespoon more honey to the Sriracha sauce because I found it quite spicy when I tried it from the pot, but then it was perfect for me! Limey sweet at first and then amazing heat. Loving your blog!


  33. Janice says:

    October 13, 2014 at 4:03 pm

    I made this for dinner tonight. I LOVED IT!


  34. Candice says:

    October 28, 2014 at 12:29 pm

    Added this to my bookmark to make for dinner!


  35. Topanga Rose says:

    November 26, 2014 at 12:16 pm

    I have been cooking tofu for decades now and would recommend not to substitute anything for the potato starch! Had a tough time finding some, but the tofu turned out better with potato starch than with anything I have ever used! Waaaay better than corn starch.


  36. Chrystal says:

    December 3, 2014 at 5:54 pm

    Just tried this recipe, and served it with ginger garlic green beens and black pepper coconut jasmine rice. One word- AMAZING!!!! My boyfriend and I are trying out vegetarianism, and have been looking for new recipes, and this one takes the cake so far. And the sauce set it off too!! We’ll be making that sauce with stir fry in the future!!! Yummmmmmmmmm!!!!! Thanks for sharing, I’m in love <3


  37. Alana says:

    January 6, 2015 at 10:15 am

    I LOVE this so so so so much. About to cook up a pot of rice and have this for lunch!! (With firm tofu though, sorry–don’t hate me!!) I have never thought to fry it up with a potato starch coating but all I can think right now, is DUH. Why not! Genius!


  38. Jacob Crim says:

    June 28, 2015 at 2:55 pm

    How is this next day for lunches?


    1. Stephanie Le says:

      June 29, 2015 at 9:09 am

      hey jacob, i haven’t tried it the next day. it might loose some of it’s crunchiness, which is the nature of fried things. if you give it a go, definitely keep the sauce separate and reheat in an oven or toast. hope that helps!


  39. Kwei says:

    April 30, 2019 at 3:51 pm

    You’re right about the marinading before cooking tofu. I never liked it. This way is so much better because the marinade tends to make the tofu soggy. For this recipe, I didn’t have potato flour and used tapioca flour. Came out quite crisp. But what really wakes it up is sprinkle some powdered garlic and a bit of salt. YUMMY!


Leave a Reply

Crispy Sriracha Honey Lime Tofu Recipe · i am a food blog (2024)


Why can't I get my tofu crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles.

How to make tofu crispy like a restaurant? ›

There are a few tricks to perfect tofu. First, tossing cubed tofu with cornstarch will help you get a crispier exterior when baking or stir-frying. Pressing the block of tofu to eliminate excess moisture also helps. And you'll want to make sure you're using high enough heat.

How do you keep tofu crispy? ›

Add starch. A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

What is crispy tofu made of? ›

Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips. Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat.

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What is the best oil to fry tofu in? ›

If you want a nutty flavor, she suggests trying semi-refined peanut oil (such as Lion & Globe), or blending unrefined peanut oil one-to-one with a neutral cooking oil. Cook the tofu over medium to medium-high heat, searing it for one to two minutes on each side.

Can you coat tofu in flour instead of cornstarch? ›

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

Why do people soak tofu in brine before frying? ›

Why does the brine work? Both the heat and the salinity of the water draw moisture out of the surface of the tofu, helping it crisp and brown. The hot water also gradually tightens the proteins at the surface of the tofu, helping keep any remaining moisture inside.

Why does restaurant tofu taste different? ›

This difference in taste is largely due to one key ingredient: salt. In the culinary world, salt is a key flavor enhancer that unlocks and elevates the natural tastes of food. When it comes to tofu, which is naturally quite mild-tasting, salt becomes a critical component in transforming it into something delicious.

How do you press tofu for crispy tofu? ›

Whichever make you have, simply put the tofu between two plates, tighten the press, and place it somewhere that will catch the liquid drained (inside a clean sink or a rimmed baking sheet). Press the tofu for 15 to 20 minutes.

How long to press tofu for crispy? ›

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

How long to press tofu for crispy tofu? ›

Step 3: Press the tofu by placing paper towels, and something heavy on top. I usually use a sheet pan, and put heavy cans on top. Press for at least 30 minutes if you want super firm tofu. You should see a pool of water that has come out, and it should look and feel very dense.

How unhealthy is fried tofu? ›

Frying tofu can give it a crispy texture, but comes at a cost – it can be high in calories, up to three times more than baked or air-fried tofu. This is because frying requires added oil as a heat conductor, which cooks the tofu evenly but also makes it absorb more oil, resulting in more fat and calories.

What do you season tofu with? ›

Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.

Is it better to fry or bake tofu? ›

Baking is my go-to method for how to cook tofu. It yields flavorful, firm cubes that are perfect for adding to a stir fry, salad, or bowl!

How do you get cornstarch to stick to tofu? ›

Coat with cornstarch.

Continue sprinkling and tossing until all the cornstarch is used. This is most easily done with a small strainer, but can also be done by sprinkling with your hands. After adding all the cornstarch, the tofu should be evenly coated with a sticky, gummy layer of cornstarch.

How do you get breading to stick to tofu? ›

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly. Heat oil in a large pan over medium-high heat. Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.


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