Honey Sriracha Tofu

46 calories per ounce

It was alright, but next time I'm going to marinate the tofu overnight. The glaze was really good, but the inside of the tofu didn't taste like much 😅

I made this and substituted a couple things. I only had red hot for the heat and it still turned out really good! I also added some brown sugar to the sauce and it added a really nice sweetness to the dish.

This was so good!! Made double the sauce as well and I love the spice, it tastes great! I thought coating the tofu in oil before the cornstarch was a really great idea so you didn't need to oil the pan- I never would've thought of that otherwise. I really think this will become my go-to easy tofu recipe

Delish. Added purple cabbage, sliced carrots, and scallions to the pan with tofu. Serve with roasted veggies & rice. Added rice vinegar, oil, and soy sauce to pan as needed.

I served with Budget Bytes recipe for coconut rice. 🤌🤌🤌

Simple but delicious! After reading the comments I doubled the sauce which turned out perfect. I also added sauteed sugar snap peas and it was delightfully crunchy. Served it over rice.

Easy and filling, good weeknight recipe. Made 2x the sauce as other commenters suggested and would definitely do the same next time - don't think it would be saucy enough otherwise

I baked my tofu instead of frying it as I needed something more hands-off and because I was serving it over coconut jasmine rice. Took about 25 minutes srirring several times and was super crispy and golden.

Very tasty! Almost too spicy for me, so I added a little extra honey and soy to balance the heat. MAKE 2X THE SAUCE! I'm glad I read that advice from other comments. I made 2x the sauce amount which seemed correct for 1 block of tofu.

One of my favorite tofu recipes. I double the sauce because I like a lot of flavor.

Great taste and really easy to put together. I would make double the sauce next time :)