Sriracha Lime Baked Tofu
Let’s talk tofu. Tofu can be a touchy subject because people seem to either love it or hate it. When I started eating plant based in 2015, tofu was just a strange, spongey protein that I added to salads because I thought that’s what I was supposed to eat as a vegan. Over the years of expanding my knowledge on plant based cooking and testing out a variety of tofu recipes, I have come to love it and make it a staple in my diet! In this recipe I’m going to show you how to make a crispy baked tofu with a tangy sriracha lime sauce.
What is Tofu?
Tofu is a great plant based source of protein made from soy. Whether you are vegan, or trying to incorporate more plant based meals into your diet, tofu is a great option and is extremely versatile.
What ingredients do you need to make crispy Tofu?
Tofu. Can’t make crispy tofu without tofu! Make sure you are using extra firm tofu to get the correct texture. My favorite is the high protein extra firm tofu from Trader Joes because I find it to be much more firm and dense than other tofu I’ve tried, meaning it’s holding less water and is easier to press dry.
Cornstarch. Cornstarch is essential in making your tofu crispy. I have made baked tofu with a flour mixture before and it never ends up having the right consistency.
Oil. I used sesame oil for this recipe, which adds a great flavor, and also helps in achieving the crispy edges.
Coconut Aminos or Soy Sauce. I prefer coconut aminos, but either works! I toss the tofu in this before coating in cornstarch to let some flavor soak into the tofu.
Sauce. I always bake tofu twice. Once after tossing in cornstarch and again after tossing in sauce. You can use your favorite store bought sauce, or make one, which is what we’ll be doing in this recipe! My go-to sauce for tofu is made with some type of citrus (lime juice, orange juice, etc), something spicy (sriracha or chili sauce), sweetener (maple syrup) and something salty (coconut aminos or soy sauce).
How to make Sriracha Lime Baked Tofu:
Press the tofu! Again, if you are near a Trader Joes, I highly recommend the high protein extra firm tofu, as it is very dense and only needs to be pressed with a paper towel for a few minutes until dry. Other tofu brands may have more liquid in them, in which case you will need to wrap the block of tofu in paper towels or a clean kitchen towel under something heavy for up to 30 minutes.
Once pressed, cut the tofu into cubes. Place the cubed tofu into a mixing bowl and toss with coconut aminos (or soy sauce) and sesame oil (or olive oil, but I recommend sesame if you can). Once tossed in the liquids, add cornstarch to the bowl and gently mix until the tofu is coated. Spread on a baking sheet and bake.
While the tofu is baking for the first time, combine your sauce ingredients in another mixing bowl. Once the tofu is finished baking, place in another mixing bowl and toss with most of the sauce. Leave some sauce leftover to drizzle over the tofu once finished. Bake again.
Once your tofu has finished baking the second time, remove from the oven and transfer to a container to keep in the fridge for 4-5 days. Create tofu bowls by adding tofu to a bed of rice or rice noodles and cooked or fresh veggies.
Let’s get started! Scroll down to get the full recipe for this sriracha lime baked tofu.
Sriracha Lime Baked Tofu
Prep Time: 15 min
Cook Time: 35-45 min
Total Time: 50-60 min
Servings: 4 Servings (as part of a large meal)
Category: Protein
Ingredients
• 1 16 oz block extra firm tofu
• 1 tbsp sesame oil
• 1 tbsp coconut aminos (or soy sauce)
• 1/3 cup cornstarch
• juice of 1 1/2 limes
• 1 tbsp maple syrup
• 1 tbsp coconut aminos (or soy sauce)
• 1 tbsp sriracha
• 2 gloves garlic minced
Instructions:
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or use a non-stick baking sheet so the tofu does not stick.
Drain the tofu and press to remove the excess water. Make sure you are using extra firm tofu. Wrap the block of tofu in paper towels or a clear kitchen towel and place under something heavy for up to 30 minutes.
Once the tofu is pressed, cut into bite sized cubes.
Place the tofu cubes into a mixing bowl and toss with your coconut aminos and sesame oil.
Add the cornstarch to the same bowl and gently mix until the tofu is evenly coated.
Place the tofu cubes on the non-stick or lined baking sheet in an even layer, and bake in the preheated oven for 25-30 minutes.
While the tofu is baking, add lime juice, maple syrup, coconut aminos, sriracha, and minced garlic to a mixing bowl and combine.
Once the tofu is baked, transfer to another mixing bowl and toss with most of your sauce mixture, setting some sauce aside for later.
Once you have coated the tofu in the sauce, place back on the baking sheet and bake for another 10-15 minutes.
Remove the tofu from the oven and eat as a side to a larger meal or make tofu bowls, which I did! Add to a bed of rice or rice noodles and chopped veggies. I used chopped bell pepper and cucumber, but you can also use carrots, boy choy, broccoli, etc. Use the remaining sauce to drizzle over the tofu. Enjoy!
If you make this recipe, I’d love to see! Tag me @blake.swanson on TikTok or @blakeswanson on Instagram. Enjoy!
