This pan-fried sriracha tofu is deliciously spicy and protein-packed. It's perfect for vegetarians or vegans, but even the carnivores in the family will love it. This spicy tofu can be used in a rice bowl or as a filling for rice paper rolls.
If you're someone who likes their food with a good kick you're going to love this pan-fried sriracha tofu. It's so quick and easy to prepare, and can be used in many ways.
I love serving this spicy tofu in vegetarian rice paper rolls (or summer/ spring rolls as they are also known). But it's also great in a rice bowl, either with cooked or fresh veggies.
This recipe is inspired by a popular Korean dish Dubu-Jorim, which is a spicy braised tofu. The Korean version uses gochujang, but I use sriracha in its place. If you've got gochujang at home, you can always use it instead.
The tofu as is is hot and spicy, but if you enjoy a more mild spice you can always just add in less sriracha.
Why you'll love this recipe...
- Flavourful way to make tofu
- Versatile vegetarian protein that can be used in many ways
- Super easy to make and no pressing required
What you'll need to make this dish
Here's what you'll need to make this spicy tofu (full measurements listed in the printable recipe card below)...
- Olive Oil
- Firm Tofu
- Sriracha
- Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Green Onion / Shallot
- Garlic
- Water
How to make pan-fried sriracha tofu - step by step
Heat oil in a frying pan on medium heat, then cook tofu until browned on all sides.
Meanwhile, mix the sauce ingredients together in a bowl.
When the tofu is nicely browned, pour the sauce into the frying pan and lower the heat. Simmer the tofu until the sauce reduces, flipping the tofu over to coat both sides in the sauce.
Serve as is, on top of a rice bowl or inside some rice paper rolls.
Serving Suggestions
To make a rice bowl - pair this spicy tofu with either fresh ingredients (sliced cucumber, carrot, capsicum / bell pepper) OR with cooked ingredients (broccoli, cauliflower) over a bowl of rice or rice noodles.
To make vegetarian rice paper rolls - fill a rice paper wrapper with spicy tofu, vermicelli noodles, cucumber, carrot and capsicum / bell pepper, then wrap up tightly.
I highly recommend whether you put your tofu in a rice bowl or rice paper rolls that you pair it with this delicious peanut hoisin dipping sauce.
How to store leftovers
Leftover spicy tofu can be stored in an air tight container in the fridge for up to 3 days.
Tips for making this recipe
- If you're using the tofu for rice bowls, I recommend you cut it into cubes. If you're using it for rice paper rolls / spring rolls, cut it into strips. It's a choose your own adventure on how you cut up your tofu kind of recipe.
- There's no need to press the tofu for this recipe. Just be sure to buy firm or extra firm tofu.
- Feel free to use gochujang instead of sriracha.
- The recipe as written is quite spicy. If you prefer things milder you'll want to put less sriracha.
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