Fiery Sticky Sriracha Tofu | Bold and Irresistible Plant-Based Dish

Fiery Sticky Sriracha Tofu | Bold and Irresistible Plant-Based Dish

Yield: 2

This fiery Sticky Sriracha Tofu is packed with bold flavours and a sweet–spicy glaze that caramelises beautifully. A perfect plant-based protein dish for spice lovers looking to elevate weeknight dinners.

Print

Ingredients

For the Tofu

• 1 pack of tofu (I usually use Naked Tofoo),, cut into cubes
• 2 tbsp cornflour (or 3 if small cubes)
• 2 tbsp veg oil
• Black pepper

For the sauce

• 2 tbsp Sriracha
• 2 tbsp soy sauce
• 2 tbsp honey (or vegan alternative)
• 1 tbsp rice vinegar

To serve (optional)

• 160g rice
• Sesame seeds
• Sliced spring onion

Instructions

1. Mix the cornflour with a pinch of pepper in a bowl, and toss the tofu cubes until evenly coated.
2. Heat vegetable oil in a large frying pan over medium heat. Once hot, add your tofu cubes and cook for 5 minutes, turning them over until golden on all sides.
3. Whisk all the sauce ingredients in a small bowl and add them to your tofu. Stir and cook for a few minutes until the tofu is evenly covered in sticky sauce.
4. As your tofu is cooking, prepare your rice according to the package instructions. Serve the rice in bowls, and top it with your deliciously sticky Sriracha tofu.
5. For the perfect finishing touch, scatter with spring onion and sesame seeds. This ultimate fakeaway is ready in just 20 minutes!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 590Total Fat: 33gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gSodium: 1307mgCarbohydrates: 52gFiber: 6gSugar: 22gProtein: 29g

Sticky Sriracha Tofu: The Fiery World of an Iconic Sauce

Sticky Sriracha Tofu isn’t just another vegan meal—it’s a bold, flavour-packed celebration of spice, texture, and umami. The dish combines crispy tofu with a glossy sriracha glaze that’s both sweet and fiery, proving that plant-based cooking can be anything but bland. But what exactly makes this sauce so famous, and how did it become the star of recipes like this one?

The Origins of Sriracha

Sriracha takes its name from Si Racha, a coastal town in Thailand’s Chonburi Province. The sauce was initially created in the 1930s by Thanom Chakkapak, a woman seeking a condiment that balanced the heat of chilli with the flavours of garlic, vinegar, sugar, and salt. Her homemade blend became known locally as Sot Sriracha, and soon spread throughout Thailand as a dipping sauce for seafood.

The Sriracha that most people recognise today, however, is the Huy Fong Sriracha—often referred to as “the rooster sauce”—created in California by David Tran, a Vietnamese immigrant. His version, made with sun-ripened chillies, garlic, vinegar, sugar, and salt, was introduced in the 1980s. What began as a small operation in Los Angeles quickly turned into an international phenomenon, loved for its addictive balance of flavour and heat.

What Makes Sriracha Unique

Unlike many other chilli sauces, Sriracha isn’t just about spiciness—it’s about balance. Its combination of sweetness from sugar, tanginess from vinegar, and savoury depth from garlic makes it versatile in both Asian and Western cooking.

In dishes like Sticky Sriracha Tofu, the sauce caramelises into a glossy glaze, coating each cube of tofu with a sticky, fiery layer. The result is a perfect mix of textures and flavours: crisp on the outside, tender inside, and bursting with heat and umami.

Fun Facts About Sriracha

• It’s not always Thai: Although Sriracha originated in Thailand, the global craze is primarily attributed to the American-made Huy Fong version.
• Sriracha-flavoured everything: From crisps to popcorn and even chocolate, the sauce has inspired countless products worldwide.
• It’s surprisingly mild: Despite its bright red colour, Sriracha measures around 2,200 Scoville Heat Units (SHU)—similar to a mild jalapeño.
• NASA-approved flavour: Astronauts have reportedly brought Sriracha aboard the International Space Station to spice up their meals.

Nutritional Profile and Benefits

While Sriracha is a condiment and should be used in moderation, it’s made with wholesome, simple ingredients. The chillies contain capsaicin, which is known for its metabolism-boosting and anti-inflammatory properties. Garlic adds a natural antibacterial boost, while vinegar aids digestion.

When paired with tofu—a complete plant-based protein source rich in calcium, iron, and amino acids—Sriracha becomes part of a nourishing and flavour-packed meal. Together, they make a satisfying, protein-rich vegan dish that can be enjoyed with rice, noodles, or roasted vegetables.

Sriracha’s Cultural Influence

Sriracha’s journey from a Thai kitchen to supermarket shelves around the world is a fascinating story of globalisation and culinary creativity. It represents a bridge between cultures—adopted by chefs, street food vendors, and home cooks everywhere.

The sauce has also become a pop culture icon, featured in television shows, fashion accessories, and even tattoos. It’s more than a condiment—it’s a statement of flavour, creativity, and culinary adventure.

Final Thoughts

Sriracha’s story is one of innovation, migration, and shared flavour. Whether drizzled over noodles, mixed into dressings, or coating crispy tofu, it continues to redefine the boundaries of global cuisine. Sticky Sriracha Tofu celebrates everything the sauce stands for—boldness, warmth, and the universal love of a good kick of spice.

If you love the heat from Sriracha, try pairing this Sticky Sriracha Tofu with:

• Coconut Milk Rice Pudding – to balance the spice with something creamy and cooling.
• Banana and Passion Fruit Ice Cream – a sweet refreshing Thai to your spicy meal.