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Crispy Honey-Sriracha Tofu Rice Bowls
easy
Dinner
Asian
Crispy Honey-Sriracha Tofu Rice Bowls
15m
Prep
20m
Cook
2
Servings
1K+
Views
1 photos • Tap to view
Golden, pan-crisped tofu cubes tossed in a glossy sweet-heat sriracha and honey glaze, served over fluffy jasmine rice with steamed broccoli and toasted sesame seeds.
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Yumzy
Public Recipe
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Ingredients
- ✓400 g extra-firm tofu
- ✓30 ml cornstarch
- ✓30 ml neutral cooking oil
- ✓30 ml sriracha sauce
- ✓30 ml honey
- ✓22.5 ml low-sodium soy sauce
- ✓1 tsp toasted sesame oil
- ✓2 cloves garlic
- ✓1 tsp fresh ginger
- ✓15 ml water
- ✓480 ml cooked jasmine rice
- ✓360 ml broccoli florets
- ✓2 stalks green onions
- ✓1 tsp toasted sesame seeds
Instructions
1
Press the tofu cubes firmly between clean kitchen paper towels for 10 minutes to draw out excess moisture. Transfer the dried tofu to a mixing bowl, sprinkle evenly with cornstarch, and toss gently until every piece is dusted.
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Tip:Drying the tofu thoroughly is the secret to getting a truly crisp crust without deep-frying.
2
Whisk together the sriracha, honey, low-sodium soy sauce, toasted sesame oil, minced garlic, grated ginger, and water in a small bowl until completely combined. Set aside.
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Tip:Taste the glaze beforehand; add an extra drizzle of honey for more sweetness or an extra squeeze of sriracha for heat.
3
Heat the neutral cooking oil in a wide non-stick skillet or cast-iron pan over medium-high heat. Arrange the tofu cubes in an even single layer. Sear for 8 to 10 minutes total, turning occasionally, until all sides are golden brown and crisp.
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Tip:Do not overcrowd the pan; spacing the cubes allows steam to escape so they crisp instead of soften.
4
Reduce the heat to medium-low and pour the sauce mixture directly over the tofu. Toss continuously for 1 to 2 minutes as the sauce bubbles, caramelizes slightly, and forms a thick, sticky glaze clinging to every piece. Turn off the heat.
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Tip:Watch closely because honey can burn quickly if left over high heat.
5
Divide warm jasmine rice and steamed broccoli florets between two wide bowls. Spoon the sticky glazed tofu over top, scrape any remaining pan glaze over the bowls, and garnish with sliced green onions and toasted sesame seeds.
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Tip:Serve immediately while the exterior of the tofu maintains its crunch.
📝 Chef's Notes
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat tofu in an air fryer or hot dry skillet rather than a microwave to restore crispness.
tofu
sriracha
grain bowl
quick dinner
high protein
weeknight meal
honey sriracha tofu
crispy tofu rice bowl
sweet spicy tofu recipe
easy tofu dinner
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