Trader Joe’s Sriracha Tofu Recipe

This firm chewy Trader Joes Sriracha Tofu Recipe is made with extra firm tofu, sriracha, and soy sauce and ready in 45 minutes. The spicy glaze bubbles and caramelizes onto the edges of the tofu squares as they bake in the oven. I love making this copycat version at home because it tastes much fresher than the store-bought packets.

What Makes This Version Different

I used to buy multiple packs of the original baked tofu every time I went shopping. The problem was they dried out quickly once opened in the fridge.

Making it myself taught me that pressing the tofu properly is non-negotiable for that signature chewy texture. Adding a tiny splash of maple syrup balances the harsh heat of the sriracha perfectly.

Trader Joes Sriracha Tofu Recipe Ingredients

• 1 block (14 oz) extra firm tofu
• 3 tbsp sriracha sauce
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1 tbsp cornstarch

How To Make Trader Joes Sriracha Tofu Recipe

1. 1. Press The Tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy pan on top for 15 minutes to remove excess water.
2. 2. Cut And Coat: Cut the pressed tofu into bite-sized cubes. Toss the cubes in a bowl with cornstarch until evenly coated.
3. 3. Mix The Glaze: Whisk the sriracha, soy sauce, sesame oil, maple syrup, and rice vinegar together in a small bowl.
4. 4. Marinate The Cubes: Pour the glaze over the cornstarch-coated tofu cubes and gently toss until the liquid is fully absorbed.
5. 5. Bake Until Chewy: Spread the tofu on a parchment-lined baking sheet in a single layer. Bake at 400°F (200°C) for 25 to 30 minutes, flipping halfway.

Recipe Tips

• Use extra firm tofu: Softer varieties will not hold up to tossing and will lack the dense texture of the original.
• Do not skip the cornstarch: This thin coating helps the spicy marinade stick to the surface and creates crispy edges.
• Line your baking sheet: The sugars in the sriracha and maple syrup will stick to an unlined pan and burn.

What To Serve With Sriracha Tofu

This spicy protein pairs brilliantly with steamed jasmine rice and roasted broccoli florets. I also like tossing the cold leftovers into a crunchy cabbage salad with peanut dressing.

How To Store

Keep leftover baked tofu in an airtight container in the fridge for up to 5 days. You can freeze it for up to 2 months, though the texture becomes slightly spongier upon thawing.

FAQs

Can I pan-fry this instead of baking?

Yes, you can cook the marinated cubes in a non-stick skillet over medium heat for about 10 minutes. Turn them frequently so the glaze does not burn.

Is this recipe gluten-free?

It can easily be made gluten-free if you swap the regular soy sauce for tamari. Check your sriracha brand to ensure it is certified gluten-free.

Do I have to use maple syrup?

You can substitute agave nectar or light brown sugar if you do not have maple syrup on hand.

Nutrition

• Calories: 160 kcal
• Total Fat: 9 g
• Saturated Fat: 1.5 g
• Cholesterol: 0 mg
• Sodium: 580 mg
• Total Carbohydrate: 9 g
• Protein: 12 g

Trader Joes Sriracha Tofu Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Firm chewy Trader Joes Sriracha Tofu Recipe features baked cubes glazed in spicy sriracha, sesame oil, and soy sauce ready in 45 minutes. Making this simple copycat recipe at home provides a fantastic meal prep staple for weekday rice bowls or quick lunch salads.

Ingredients

• 1 block (14 oz) extra firm tofu

• 3 tbsp sriracha sauce

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp maple syrup

• 1 tsp rice vinegar

• 1 tbsp cornstarch

Directions

• 1. Press The Tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy pan on top for 15 minutes to remove excess water.
• 2. Cut And Coat: Cut the pressed tofu into bite-sized cubes. Toss the cubes in a bowl with cornstarch until evenly coated.
• 3. Mix The Glaze: Whisk the sriracha, soy sauce, sesame oil, maple syrup, and rice vinegar together in a small bowl.
• 4. Marinate The Cubes: Pour the glaze over the cornstarch-coated tofu cubes and gently toss until the liquid is fully absorbed.
• 5. Bake Until Chewy: Spread the tofu on a parchment-lined baking sheet in a single layer. Bake at 400°F (200°C) for 25 to 30 minutes, flipping halfway.