This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
Sticky-sweet, spicy sriracha tofu is so easy to make in the oven! Serve it as an entree, over rice, or dish it up as a holiday appetizer with creamy ranch to dip.
This simple sriracha tofu recipe is toothsome and satisfying. And thanks to the marinade, it packs a flavor punch.
It's also versatile! You can serve it as an appetizer, complete with toothpicks, or as an entree over rice or noodles. There are more detailed serving suggestions below.
Table of Contents
Agave-sriracha tofu marinade
Like many tofu recipes, these tofu bites are all about the marinade, and this 5-ingredient tofu marinade only takes a few minutes to make.
Sweet agave nectar and spicy sriracha balance each other perfectly. The soy sauce brings umami to the mix, and the olive oil and toasted sesame oil give this a richness and unique flavor that you are going to absolutely love!
In a small bowl, whisk together the agave nectar, soy sauce, sriracha sauce, olive oil, toasted sesame oil, and rice vinegar. Pour the marinade over pressed, cubed tofu, and let it drink in that spicy-sweet goodness while you preheat the oven.
Once the preheat time is up, you're ready to transfer your tofu cubes to a lined baking sheet, toss them into the oven, and walk away. You don't even have to flip them during the baking process.
You can make this recipe ahead! If you want to get some prep work done in advance, press and cube your tofu and let it soak in the marinade overnight. It will turn out even more flavorful this way.
Pressing the tofu
It is very important that you press your tofu for this recipe!
You want to get as much liquid out as you can, so the tofu will be super firm and ready to drink in the flavorful marinade.
I love to press my tofu using the EZ Tofu Press. The EZ Tofu Press is faster than pressing with weights in a colander, because you adjust the pressure manually, rather than relying on gravity. It also maintains the shape of the block, which is so important in a tofu bites recipe like this one.
The EZ Tofu Press gets out about ½ cup of water in just 10-15 minutes of pressing. And it's incredibly easy to clean. You can hand wash or just stick it into the top rack of your dishwasher.
While the total time for this recipe is 50 minutes, you don't have to tend to the tofu for most of that time. It only takes about five minutes to whip up the tofu marinade and pour it over the pressed, cubed tofu.
The only other active cooking time is when you transfer the marinated tofu to a lined baking sheet and put it into the oven.
You probably spend 10-15 minutes, total, actually working on this recipe. The rest of the time is marinating and baking, so you can be doing other things.
What you must not skip is pressing your tofu. Pressing gets the water out, so your tofu is ready to drink in that sweet, spicy agave sriracha marinade.
I press my tofu using the EZ Tofu Press. On average, it gets out ½ cup of water per block, which is a lot!
The EZ Tofu Press also maintains the shape of your tofu block, which is especially useful if you're planning to serve this as an appetizer. You want to present perfect little cubes of tofu to your guests!
If you're serving this as a party food, I suggest a creamy dipping sauce. Here are some sauce ideas to try with these spicy tofu bites:
Want to dish this up as an entree instead? Serve it over rice or noodles with your favorite green veggie. Here are some veggie side ideas to pair with this recipe:
Sweet-and-spicy sriracha tofu
- 1 block extra firm tofu - pressed and cut into 1" cubes
- In a small bowl, whisk together the marinade ingredients.
- In a shallow dish, gently toss the tofu in the sriracha mixture, making sure to coat the cubes well. Preheat the oven to 425° F, and set the tofu aside to marinate.
- When the oven is done preheating, arrange the marinated tofu on a cookie sheet lined with parchment paper. Bake for 30 minutes.
- Serve with your favorite creamy dipping sauce or with rice and veggies!