June 11, 2026
Sticky Sriracha Tofu Bowls
These Sticky Sriracha Tofu Bowls are an easy and delicious recipe that delivers crispy tofu drenched in a sweet-and-spicy Sriracha glaze! Pair with rice, crunchy cabbage, and fiber-rich edamame for the perfect weeknight meal or meal-prep!
Table of Contents
why you’ll love this recipe jump to video step-by-step instructions tips and faqs more tofu recipes to trySticky Sriracha Tofu Bowls
On the days I’m not filming and photographing recipes for the blog, I typically have some variation of a Tofu Bowl on the menu for the week – and for the past few weeks, these Sticky Sriracha Tofu Bowls have been my favorite adaptation. It’s got everything I love! The tofu is sweet-and-spicy with a sticky-and-crunchy texture. Paired with fluffy rice, crisp cabbage, and fiber-packed edamame, it’s a nutritious recipe that’s wonderful for easy weeknight dinners and meal-prepping!
Why You’ll Love These Sticky Sriracha Tofu Bowls:
- Flavor and Texture! It’s got all the flavors I love in a dish: spicy, savory, sweet! And texturally? The tofu is tossed in a seasoned cornstarch batter, then fried until perfectly crisp, then tossed again in a sticky, sweet sriracha glaze. SO GOOD!
- Nutrient-Dense: Protein-packed, fiber-rich, and easily customizable for personal taste and nutritional needs!
- Affordable and Accessible: The ingredients for this dish are affordable and accessible. Can’t find fresh veggies? Swap ‘em out for frozen broccoli or vegetable medley mix! They carry the same nutritional value and can last months in the freezer!
- Meal-Prep Friendly: The individual components of these Sticky Srirach Tofu Bowls store well for serveral days! You can assemble the bowls throughout the week for quick and easy lunches.
Step-by-Step Instructions
1. Pan-Fry the Tofu:
In a large bowl, whisk together the cornstarch, garlic powder, salt, pepper, and chili flakes. Add the tofu pieces and toss until every cube is lightly coated. Next, heat the vegetable oil in a large sauté pan over medium‑high heat. Once the oil is hot, add the tofu in a single layer. Fry, turning occasionally, until all sides turn light‑golden and crisp, 4 to 5 minutes per side. Transfer to a paper‑towel‑lined plate to drain excess oil and set aside.
2. Make the Sticky Sriracha Sauce and Coat the Tofu:
In the same pan, combine vegetable broth, sriracha, soy sauce, agave, and minced garlic. Bring to a gentle boil, then whisk in the cornstarch slurry. Reduce heat to low and simmer, stirring occasionally, until the sauce thickens and reduces by roughly one‑third, 5 to 8 minutes. Add the fried tofu back into the saucepan, tossing gently until each piece is coated in the sauce.
3. Assemble the Bowls and Enjoy!
Divide cooked rice, sliced cabbage, cucumber, and a quarter cup of edamame evenly among serving bowls. Top with a generous spoonful of sticky sriracha tofu. Garnish green onions, toasted sesame seeds, and a lime wedge. Top with a drizzle of Sriracha mayo, stir everything together, and dig in while the tofu is still warm and enjoy!
Tips and FAQs
- Press the tofu: Before coating, press your tofu for20 to 30 minutes to remove excess moisture. Doing so yields extra crispiness!
- Coat evenly in cornstarch: Toss tofu gently in the cornstarch mixture; I like to use a tupperware with a lid to shake it or a large bowl to toss evenly.
- Make sure the oil is hot enough: If your oil isn’t hot enough, it could result in a soggy batter. You’ll know when it’s ready when you place a wooden chopstick in the middle of the pan and it begins to sizzle immediately.
- Sauce consistency: Whisk the cornstarch slurry cold before adding; it prevents lumps and ensures a glossy finish!
- Finish with acidity: A squeeze of fresh lime right before serving brightens the whole bowl!
Can I use extra firm or firm tofu instead of super firm?
Yes! If using firm tofu, I suggest pressing it an additional 10 to 15 minutes to ensure crispiness.
How spicy is the sticky Sriracha sauce?
The heat level follows the sriracha you use (there are several different brands). Adjust by reducing the amount of sriracha or adding extra agave for sweetness.
Are these Sticky Sriracha Tofu Bowls gluten-free?
All the ingredients are naturally gluten-free, besides the soy sauce. For a gluten-free version, substitute the soy sauce for coconut aminos or tamari.
Can I air-fry the tofu instead of frying it?
Absolutely! Please see the notes in the recipe card at the bottom of the page for air-frying instructions.
Can I make this ahead of time?
Yes, you can.
The sticky sriracha sauce will stay can be made up to 7 days in advance. To do so, prepare the sauce according to the directions, but do not add the tofu to coat. Cool the sauce to room temperature, then transfer it to a clean jar with a tight‑fitting lid. Refrigerate for up to 1 week (the sauce actually improves as the flavors meld). If you want to keep it longer, freeze it in portion‑size bags for up to 3 months, making sure to thaw overnight before use.
The fried or air-fried tofu will stay for up to 4 days. Store the cooked tofu in an airtight container in the refrigerator. It stays crisp for a day or two.After that, the exterior softens a bit, but it will still taste great when reheated in the oven or air-fryer.
Love These Sticky Sriracha Tofu Bowls? Try These Delicious Tofu Recipes Next!
If you give my Sticky Sriracha Tofu Bowl a try and enjoy it, let me know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Sticky Sriracha Tofu Bowls
Ingredients
Tofu:
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon chili flakes, optional
- 1 16-ounce block super-firm tofu, torn into 1”-inch pieces (or sub extra-firm tofu, pressed for 20 minutes)
- 3 tablespoons vegetable oil, for pan-frying
Sticky Sriracha Sauce:
- ½ cup low-sodium vegetable broth
- ¼ cup sriracha
- ¼ cup low-sodium soy sauce
- 2 tablespoons agave
- 6 cloves fresh minced garlic
- 2 tablespoons cornstarch, whisked together with 2 tablespoons of cold water to create a cornstarch slurry
Bowls:
- 2 cups cooked white or brown rice
- 2 cup thinly sliced cabbage
- 1 cup steamed edamame, shelled
- Thinly sliced cucumber, for serving
- Thinly sliced green onion, for garnish, optional
- Toasted sesame seeds, for garnish, optional
- Sriracha mayo, for garnish, optional
- Fresh lime wedges, for serving
Instructions
- In a large bowl, whisk together the cornstarch, garlic powder, salt, pepper, and chili flakes (if using) until combined.
- Add the tofu, gently tossing to until all the tofu pieces are coated.
- Heat vegetable oil in a large sauté pan over medium-high heat.
- Once the oil is hot, pan fry the tofu, flipping occasionally, until all sides are light golden and crisp around the edges (for air-frying instructions, please see the notes section below).
- Transfer to a paper-towel lined plate and set aside.
- In the same sauté pan, whisk together all the sauce ingredients besides the cornstarch slurry, until combined. Bring the mixture to a boil over medium heat.
- Once at a light boil, whisk in the cornstarch slurry, reduce the heat to low, and simmer, stirring occasionally, until the sauce thickens and reduces by about a-third, 5 to 8 minutes.
- Once the sauce has reduced, toss in the reserved tofu, continue to mix until all the pieces are coated in the sauce.
- To assemble the bowls, add equal portions rice and cabbage, along with ¼ of edamame.
- Top with a generous portion of the sticky tofu and garnish with preferred toppings and a fresh lime wedge. Enjoy!
This looks so good. Do you have the nutritional information for this?
Hi Geoff, thanks so much! At the moment, I do not share nutritional information for my recipes.
Just made this after seeing the recipe shared on Reddit. I absolutely adore this dish. I like spice, so I made sure mine was just on the cusp of blowing one’s socks off. Thank you so much for sharing! Will definitely make this again.