Spicy Sriracha Tofu Fingers are really easy to make. They’re perfect dipped in Cashew Ranch as an appetizer or over rice with veggies as an entree!
The other day, I was craving some spicy decadence like no other, and the cupboard was pretty bare. I dug through the fridge looking for something that I could turn into a spicy bite for lunch, and that’s when I found a box of tofu tucked into the back of the fridge.
On top of having very little food in the house, I also had very little time to cook anything, and this Sriracha Tofu recipe was born. A slice with a knife and a quick toss in my favorite hot sauce, and it was ready for the frying pan.
And y’all: the result was the chewy, crispy, spicy tofu that I had been craving all afternoon.
Choosing Your Sriracha Sauce
Let’s talk quickly about sriracha sauce, because I learned the hard way that sriracha sauce isn’t always vegan. Some sriracha sauces contain fish extract (ew!). A quick look at the ingredients will tell you whether your sriracha sauce is vegan.
Rooster sauce – the one with the green lid that’s pretty much available everywhere – is totally vegan. So is Ninja Squirrel Sriracha, which you can find at Whole Foods. I have used both of these to make this recipe, and they both work great!
Neither of them sponsored this recipe – they’re just easy-to-find vegan sriracha sauce options.
On to the Sriracha Tofu!
Y’all, this recipe is NOT health food. You don’t bake these wings. You are going to fry them in 1/4 cup of oil.
I didn’t deep fry them, though, because deep frying is kind of a pain in the patoot. I wanted a recipe that was both decadent and easy to clean up.
You’re basically pan-frying strips of tofu in hot sauce and oil.
That is exactly what you’re doing. It’s such a simple cooking method, and the results are spicy, greasy perfection. Especially if you possibly, accidentally drank too many mint juleps the night before.
Serve up your Sriracha Tofu as an appetizer with celery and carrot sticks or as a main dish with rice or noodles and and a green veg on the side.
Got your cute little tofu triangles ready? Let’s cook!
- 1 block extra firm tofu – pressed
- 1/4 cup sriracha sauce
- 1/4 cup sunflower oil – or other neutral oil
- Slice your pressed block of tofu into 8 rectangular cutlets, then slice those cutlets diagonally, so you’ll have 16 perfect little tofu triangles. You can see how to do this in the tofu photo above.
- Gently toss the tofu in the sriracha sauce, coating both sides of each triangle really well. The triangles are a little fragile before cooking, so try your best not to break your pieces. If you do accidentally, that’s ok! Just fry it all up anyway. The shape is really just for fun.
- Heat the oil over medium heat in a large frying pan. It’s important that your oil get hot enough, or you’ll end up with soggy wings. Your pan is hot when a few drops of water sprinkled into the pan sizzle immediately.
- Cook the tofu for 4-5 minutes on each side, until they’re nice and browned. You may need to do this in batches, if your triangles won’t all fit in your pan in a single layer. Transfer the finished vegan sriracha wings to a plate using a slotted spatula, so you’re not spooning all of the oil onto the plate with them.
- Serve with rice and veggies or as an appetizer with Cashew Ranch for dipping!