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Oven-Baked Sriracha Tofu on a bed of Thai Basil

Oven-Baked Sriracha Tofu

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A 3-ingredient sauce and some super-firm or extra-firm tofu create this simple, yet transcendent Oven-Baked Sriracha Tofu.

This tofu is satisfying, spicy, and flavorful. We love it:

  • In spring rolls served with peanut sauce
  • On salads or in power bowls
  • As spicy tofu fries or when you just want a snack that will remind you of spicy chicken.

Oil

Since you will be putting this tofu in a hot oven, a high smoke point oil is recommended. Extra Virgin Olive Oil is great for salad dressing, aioli and dipping bread in. However, it has a low smoke point. For high heat, I go with regular non-virgin (giggle, giggle) olive oil or avocado oil. I love that this recipe is low in oil.

Some Sriracha Sauces Are More Spicy-Hot

Sriracha is gluten-free, but it is always recommended to check your labels for this information.

Some sriracha brands are hotter than others. Sometimes I use Lee Kum Lee and sometimes I used the rooster stuff. When I use the Huy Fong rooster bottle kind, I use a little more. How much sriracha to use depends on how spicy-hot you want your tofu to be. It also depends on how you are eating it. If you are eating the Oven-Baked Sriracha Tofu cold in spring rolls it won’t seem as spicy-hot as if you are eating right-out-of-the oven tofu.

The #2 urbandictionary.com entry for Bobby Flay reads:

2. “I’ll pass on the sriracha, you always Bobby Flay the hell out of your macaroni and cheese.”

It makes me smile. Also, Bobby Flay’s cat, Nacho Flay, has an Instagram account that I’m obsessed with. That cat is gorgeous!

This Lee Kum Lee Sriracha is hotter than the rooster bottle kind.
This Lee Kum Lee Sriracha has more heat-spice than the rooster bottle kind.
This well known Huy Fong Sriracha is not as spicy-hot as the Lee Kum Lee Sriracha pictured above

Tofu

To make life easier, I recommend getting a tofu press, mine is light and vise-style. I went for a long time without one and have often wondered why.

With this recipe, however, if you can find the Vac-u-packed, All-American “Super Firm High Protein Tofu” you don’t even have to press it.

Vac-u-packed, All-American “Super Firm High Protein Tofu” seriously, you don’t even have to press it.
Vac-u-packed, All-American “Super Firm High Protein Tofu” – seriously, you don’t even have to press it

If you have Extra-Firm water-packed tofu, this will work too. You’ll just need to press it first.

Please your tofu cut into whichever shapes you would like. I typically cut it into strips resembling fries. This cut works well for rolling into spring rolls, tofu fries, snacking tofu and on your salad or in your power bowl tofu.

Gluten-Free Tamari

Tamari is gluten-free, but please double-check your label. If you don’t need this to be gluten-free, you can use regular soy sauce.

Salt Level

I recommend low-sodium tamari or low-sodium soy sauce, or subbing out water for about 1 TBSP of full-sodium tamari or full-sodium regular soy sauce to avoid super-salty tofu.

Low-sodium Tamari (gluten-free soy sauce)
Low-sodium Tamari (gluten-free soy sauce)

Let’s Make Oven-Baked Sriracha Tofu

Non-virgin Olive Oil, Sriracha, Low Sodium Tamari, and High Protein Tofu ready to make Oven-Baked Sriracha Tofu
Non-virgin Olive Oil, Sriracha, Low Sodium Tamari, and High Protein Tofu, ingredients for Oven-Baked Sriracha Tofu

Preheat oven to 425°.

Cut tofu into desired shapes. I cut mine into 1/4″ – 1/2″ french fry strips.

Cutting High Protein Tofu with a Ceramic Knife
Cutting High Protein Tofu with a Ceramic Knife

Mix up the magic

Mix up sriracha, oil, and low sodium tamari with a whisk or fork.

Non-virgin Olive Oil, Sriracha, Low Sodium Tamari ready to mix together
Non-virgin Olive Oil, Sriracha, and Low Sodium Tamari ready to mix together
Mixed together Non-virgin Olive Oil, Sriracha, and Low Sodium Tamari
Ready to sauce the tofu
Ready to sauce the tofu

Once the consistency is even, dip the tofu into the sauce, covering it. Spoon or brush sauce on top if needed. Transfer the coated tofu onto the baking sheet, placing it close but not touching.

Covering the tofu with sauce
Covering the tofu with sauce
Transferring tofu to the baking sheet, place the tofu strips close, but not touching
Transferring tofu to the baking sheet. Place the tofu strips close, but not touching.

For less mess, you may want to use a sil-mat or piece of parchment paper on your baking sheet. There will be sauce left – this is good. You will use the sauce after you take the tofu out of the oven and flip it.

Sauced tofu on the baking sheet. You will have sauce left. You will use the sauce after you take the tofu out of the oven and flip it.
Sauced tofu on the baking sheet. You will have sauce left. You will use the sauce after you take the tofu out of the oven and flip it.

Time to bake

Bake tofu at 425° for 15 minutes. Remove from the oven, flip the tofu strips over and brush or spoon the remaining sauce on them. I flipped them with my fingers after letting them cool for a few minutes. If you go this route, please be careful.

tofu out of the oven, ready to flip, brush remaining sauce on, and return to the oven
Out of the oven, ready to flip, brush remaining sauce on, and return to the oven
Flipped tofu, ready to brush with sauce
Brushing remaining sauce onto the tofu
Re-sauced and ready to go back into the oven
Re-sauced and ready to go back into the oven

Return to oven and bake for 9 – 12 minutes. Cook time is approximate, please watch your tofu, small pieces take less time, bigger pieces take more time.

Oven-Baked Sriracha Tofu

Some of your tofu strips might break, that’s okay! You are still winning the baked tofu game.

Enjoy or let cool and store in the fridge. Please don’t burn your mouth if you snag it right off of the baking sheet.

Oven-Baked Sriracha Tofu with Sister’s Pantry Gluten-Free Spicy Peanut Sauce purchased from Whole Foods
Oven-Baked Sriracha Tofu on a bed of Thai Basil
Print Pin
5 from 2 votes

Oven-Baked Sriracha Tofu

A 3-ingredient sauce and some super-firm or extra-firm tofu create this simple, yet transcendent tofu.
Course Salad, Sides, Spring Rolls, Vegan Protein
Cuisine American, Bancock, Burmese, California, Hong Kong, Thai, UK, Vegan, Vegetarian, Vietnam
Keyword Buffalo, Easy, gluten-free, Hot, low oil, minimalist, Simple, Soy Sauce, Spicy, Sriracha, Tamari, vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 49kcal

Equipment

  • baking sheet
  • cutting board
  • knife
  • optional: parchment paper or a sil-mat to line the baking sheet

Ingredients

  • 3 TBSP sriracha some srirachas are hotter than others you may adjust this quantity, make it your own
  • 1/4 cup low sodium tamari Tamari is gluten-free, but please double-check your label. If you don't need gluten-free, you can use regular soy sauce. I recommend low-sodium or subbing out water for about 1/4 of the soy sauce to avoid super salty tofu
  • 1 teaspoon high smoke-point olive oil such as non-virgin olive oil or avocado oil
  • 1 block extra-firm or super-firm tofu if your tofu is water packed, press it, removing as much water as possible. If your tofu is super-firm, vacuum packed, you don't need to press it.

Instructions

  • Preheat oven to 425°.
  • Cut tofu into desired shapes. I cut mine into 1/4" – 1/2' strips.
  • Mix up sriracha, oil, and low sodium tamari with a whisk or fork. Once the consistency is even, dip the tofu into the sauce, covering it. Spoon or brush sauce on top if needed. Transfer the coated tofu onto the baking sheet, placing it close but not touching. For less mess, you may want to use a sil-mat or piece of parchment paper on your baking sheet. There will be sauce left – this is good. You will use the sauce after you take the tofu out of the oven and flip it.
  • Bake tofu at 425° for 15 minutes. Remove from the oven, flip the tofu strips over and brush or spoon the remaining sauce on them. I flipped them with my fingers after letting them cool for a few minutes. If you go this route, please be careful. Return to oven and bake for 9 – 12 minutes. Cook time is approximate, please watch your tofu. Small pieces take less time, bigger pieces take more time.
  • Enjoy or let cool and store in the fridge.

Notes

Nutrition Information is approximate.
TAMARI: I recommend low-sodium tamari or low-sodium soy sauce, or subbing out water for about 1 TBSP of full-sodium tamari or full-sodium regular soy sauce to avoid super-salty tofu. Tamari is gluten-free soy sauce.
TOFU: If you can find the Vac-u-packed, All-American “Super Firm High Protein Tofu” you don’t even have to press it. If you have Extra-Firm water-packed tofu, this will work too. You’ll just need to press it first.
www.planttestkitchen.com

Nutrition

Calories: 49kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 568mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

For your shopping convenience, this post contains affiliate links.

If you like this recipe you might also be down with these Addictive Coconut Bacon Flakes or making some spring rolls.

Did you make this recipe?

Did you treat yourself and make this Oven-Baked Sriracha Tofu? How did it go? Will you be making it again? Did you roll it into spring rolls or eat them right off of the pan? Tell me more in the comments below!

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One Comment

  1. 5 stars
    These look perfectly crispy and delicious, and also easy to make! I love the french fry shape of them, too. I’m going to add a little liquid smoke and make some kind of bbq rice bowl later.

    Thank you for the recipe! Let me get some tofu pressing..

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