Spicy Sriracha Maple Tofu Bowl (Printable)

Crispy glazed tofu with refreshing slaw over rice

# What You’ll Need:

→ For the Spicy Sriracha Maple Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - 2 tbsp sriracha sauce
05 - 2 tbsp pure maple syrup
06 - 1 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tsp rice vinegar
08 - 1 garlic clove, finely minced

→ For the Sesame Slaw

09 - 2 cups shredded red cabbage
10 - 1 cup shredded carrots
11 - 2 green onions, thinly sliced
12 - 2 tbsp fresh cilantro, chopped
13 - 1 tbsp toasted sesame seeds

→ For the Slaw Dressing

14 - 2 tbsp rice vinegar
15 - 1 tbsp toasted sesame oil
16 - 1 tbsp soy sauce (use tamari for gluten-free)
17 - 1 tbsp maple syrup
18 - 1 tsp grated fresh ginger

→ For Serving

19 - 2 cups cooked jasmine or brown rice
20 - Additional sriracha, for drizzling (optional)
21 - Lime wedges

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cubed tofu in a bowl. Sprinkle with cornstarch and toss to coat evenly.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, about 7–8 minutes. Alternatively, bake tofu on the prepared sheet for 20 minutes, flipping halfway.
04 - In a small bowl, whisk together sriracha, maple syrup, soy sauce, rice vinegar, and minced garlic for the glaze.
05 - Pour the glaze into the skillet with the crispy tofu. Toss to coat and cook for 2–3 minutes, until sauce thickens and tofu is sticky. Remove from heat.
06 - In a large bowl, combine cabbage, carrots, green onions, cilantro, and sesame seeds.
07 - In a separate small bowl, whisk together all slaw dressing ingredients. Pour over the slaw and toss well to coat.
08 - Divide rice among four bowls. Top each with spicy sriracha maple tofu and a generous portion of sesame slaw. Garnish with additional sriracha and lime wedges as desired.

# Expert Advice:

01 -
  • The contrast between hot crispy tofu and cold crunchy slaw is honestly addictive
  • You get that perfect sweet heat balance that makes you want to keep taking another bite
02 -
  • If the glaze gets too thick and sticky add a splash of water immediately
  • The slaw actually tastes better after it sits for 10 minutes so make it first
03 -
  • Use a cast iron skillet for the crispiest tofu with the best browning
  • Let the glaze bubble for 30 seconds before tossing to achieve that sticky restaurant texture

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