By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
56 cal · 36 min
Fried Sriracha Tofu
Recipe GLPR44a4e1ca8285ec
Golden-brown pan-fried tofu slices marinated in a fiery sriracha-based coating, crispy on the outside and tender within. This vegan-friendly Asian main course delivers bold, spicy flavor in just minutes.
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Ingredients
13 oz Extra-firm tofu, 13 oz package
3 tablespoons Sriracha hot sauce
2 tablespoons Low-sodium soy sauce
1 tablespoon Rice vinegar
2 cloves Minced fresh garlic
1 teaspoon Fresh ginger, minced
2 tablespoons Neutral oil for pan-frying
Directions
In a small bowl, whisk together sriracha, low-sodium soy sauce, rice vinegar, minced garlic, and minced ginger until well combined to form the marinade.
Drain the tofu from its liquid by gently squeezing it between your palms over a sink. Wrap the tofu block in clean kitchen paper towels and place on a plate. Top with another paper towel and place a small plate or cutting board on top to press gently for 2 minutes, allowing excess moisture to absorb. Remove the paper towels and discard.
Slice the pressed tofu into 1/2-inch thick rectangular slabs. You should have approximately 8-10 pieces.
Coat both sides of each tofu slice evenly with the sriracha marinade. Arrange the slices on a plate or cutting board and allow them to sit undisturbed for 10 minutes to absorb the flavors.
Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat until shimmering, about 1-2 minutes.
Carefully place the marinated tofu slices in the hot oil in a single layer, working in batches if necessary to avoid crowding the pan. Pan-fry for 7-8 minutes until the underside develops a golden-brown, crispy crust.
Flip each tofu slice and cook the other side for another 7-8 minutes until it reaches the same golden-brown crispiness.
Transfer the cooked tofu to a serving plate and serve immediately while hot.
Comments
Tofu, soy sauce, sriracha, rice vinegar, garlic, and ginger are all standard at Harris Teeter, Food Lion, Walmart, and ALDI—no special trips needed. The stated 36 minutes is honest for frying and sauce work, though you'll want to press the tofu dry beforehand, which adds 15 minutes if starting from a fresh block. Cost per serving lands around $1.50 to $1.75 depending on tofu quality, making this genuinely cheap weeknight fare. The dish reheats reasonably well in the oven, though the crust softens slightly, so it's best eaten same-night but forgiving if you have leftovers for lunch.
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