Baked Sriracha Maple Tofu

The days of boring, tasteless tofu are long behind us. When I became a vegetarian years ago, most meatless options involved bland, poorly prepared tofu that looked just as bad as it tasted. Thankfully a lot has changed in the plant-based world and tofu CAN actually taste good. This baked sriracha maple tofu recipe is the perfect example of that.

This recipe will change the way you see this underrated bean curd.

Give it a try and see for yourself.

Tips On How To Make The Best Baked Tofu

This recipe is easy to execute for any level of home cook.

Follow these tips to ensure perfectly crisp, flavourful tofu every time.

• Choose the right tofu: Firm or ideally extra-firm is the only way to go. Anything else will not yeild a crispy product. Use organic when possible!

• Press the tofu: Wrap the tofu in a clean dish towel. Next, place a heavy object like a skillet over top for at least 30 minutes. As a result, you will have released any excess moisture from the tofu allowing for optimal crispiness.

• Soak and coat the tofu: Start with some olive oil, soy sauce, sriracha and maple syrup; this provides bold flavour that will soak into the tofu. Followed by cornstarch to coat, which creates those desired crispy edges. Ensure to toss until the powder has dissolved.

• Bake the tofu: For crispy tofu, you need to cook it high at 400 degrees for 30-35 minutes, tossing halfway through. Make sure to line your baking tray with parchment paper to avoid sticking.

• Toss the tofu: After baking, once the tofu is crispy and golden, toss it in the remaining sauce for ultimate flavour and return to the oven for 5 more minutes. Doing this adds an extra layer of flavour that will stick to the tofu.

How To Make Sriracha Maple Sauce

I am a huge fan of sauces, dressings and dips. I love experimenting with different flavours, textures and ingredients.

Finding a sauce that works and you love can be life-changing.

I LOVE this sriracha maple sauce.

This vegan sauce is sweet, savoury and a bit spicy.

• Olive oil and cornstarch help crisp the tofu up. They work together to act as a coating for the sauce for that perfect crunchy bite.

• Sriracha hot sauce provides the right amount of heat and a hint of sweetness. You can adjust the amount used to suit your preferred spice level.

• Soy sauce gives a deep, savoury flavour that is needed to turn up the overall taste of the tofu. It pairs well with the other flavours and doesn’t overpower.

• Maple syrup adds a rich sweetness to this sauce. It also lends a slightly caramelized layer that is to die for.

Ways To Use Baked Maple Sriracha Tofu

I often find myself snacking on these sweet and spicy tofu bites whenever I make them. They are irresistible when fresh out of the oven.

Though they are delicious on their own, this tofu is ideal for adding to any recipe as a healthy, hearty vegan option.

Here are some ideas:

• Vegetable Quinoa Fried “Rice”
• Almond Butter Noodles with Edamame
• Buffalo Chickpea Salad with Greek Yogurt Ranch
• Vegetable stir-frys and curries
• Leafy salads
• Tacos and burrito bowls
• Wraps and sandwiches

Please leave a comment and a rating to let me know how this baked sriracha maple tofu turned out for you!

Print Pin

Baked Sriracha Maple Tofu

Crispy baked tofu tossed in a sweet and spicy sauce. Perfect for adding into stir-frys, salads and curries.

Course Side Dish, Snack

Cuisine American

Keyword maple syrup, sriracha, tofu

Total Time 45 minutes minutes

Servings 4

Ingredients

• 1 brick extra-firm tofu pressed and cut into bite-size cubes
• 2 tbsp olive oil
• ½ tbsp corn starch
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp sriracha

Instructions

• Preheat the oven to 400° and line a large baking tray with parchment paper.
• In a small bowl, whisk together the olive oil, soy sauce, maple syrup and sriracha. Adjust tastes as necessary.
• Pour ¾ the sauce over the tofu and toss to coat. Set the remaining sauce aside.
• Add the cornstarch to the saucy tofu and stir with a large spoon, until all powder has been absorbed.
• Once the oven is heated, bake the tofu for 35-40 minutes tossing halfway through. You will know the tofu is finished when it turns golden brown and the edges are crisp.
• Remove from oven and pour the remaining sauce over the baked tofu to coat.
• Return to the oven for 5 more minutes.
• Remove from oven and let the tofu cool for a few minutes and allow the sauce to set.
• Serve immediately.

Notes

Recipe heavily adapted from Cookie + Kate.

Arrowroot powder: You can substitute arrowroot powder for corn starch for the same results. 

Storage: This tofu tastes best when fresh, however, it will keep in the fridge for up to 2-3 days. Reheat in the oven or toaster oven to revive the crispiness.