Save This vibrant dish combines crispy baked tofu cubes coated in a fiery Sriracha glaze with a refreshing cabbage salad. The tofu gets perfectly golden in the oven while the spicy-sweet sauce adds depth. The salad brings crunch through shredded green and red cabbage, julienned carrots, and bell peppers, all tied together with a zesty sesame-ginger dressing. Fresh cilantro and roasted peanuts add layers of flavor and texture.
Perfect for meal prep, this bowl balances heat from the glaze with cool, crisp vegetables. The entire dish comes together in under an hour and serves four generously. Adjust the spice level by adding more or less Sriracha to either the tofu coating or the salad dressing.
The smell of sriracha hitting a hot pan still makes my mouth water every single time. My roommate walked in last Tuesday while I was tossing crispy tofu in that ruby red glaze and immediately started looking for a plate. There is something magical about how the heat from the sauce plays against the cool crunch of fresh cabbage.
I made this for a potluck once and watched three self proclaimed tofu skeptics go back for seconds. The cornstarch coating is the secret weapon that turns plain cubes into something that actually crisps up in the oven. Now it shows up in my weekly rotation whenever I need something that feels indulgent but leaves me feeling light.
Ingredients
- Firm tofu: Press it for at least 15 minutes to squeeze out excess moisture so it browns properly.
- Cornstarch: This is what gives the tofu that golden crispy exterior without deep frying.
- Sriracha sauce: Use your favorite brand but taste it first since heat levels vary wildly between bottles.
- Soy sauce: Tamari works beautifully here if you need to keep it gluten free.
- Maple syrup: Balances the heat and helps the glaze stick to every surface of the tofu.
- Rice vinegar: Adds brightness that cuts through the richness of the glaze.
- Toasted sesame oil: A little goes a long way so do not be tempted to add extra.
- Green and red cabbage: The dual colors make the salad look gorgeous on the plate.
- Carrots and bell pepper: These add sweetness and extra crunch throughout the salad.
- Roasted peanuts: Scatter these on top right before serving so they stay crunchy.
Instructions
- Press and cube the tofu:
- Wrap your tofu block in a clean kitchen towel and set something heavy on top while you prep everything else.
- Coat for maximum crispiness:
- Toss the cubes with cornstarch and oil until every piece looks slightly dusty and ready to bake.
- Bake until golden:
- Spread them in a single layer and flip halfway through so all sides get that beautiful crispy exterior.
- Make the glaze:
- Whisk everything in a small saucepan and let it bubble just long enough to thicken slightly.
- Build the salad:
- Toss all those colorful vegetables together in a big bowl and try not to snack on them while you work.
- Whisk the dressing:
- Combine the sesame dressing ingredients and taste for balance before pouring it over the slaw.
- Glaze the hot tofu:
- Toss the baked cubes in warm glaze while they are still hot so it coats every inch perfectly.
- Assemble and devour:
- Pile the dressed salad high and top with those glossy spicy tofu cubes while everything is fresh.
Save This dish converted my partner who spent years claiming tofu was not real food. Now I catch them sneaking leftover tofu cubes straight from the container before dinner even hits the table.
Serving Ideas
Steamed jasmine rice turns this into a proper feast but I also love it piled into lettuce cups for something lighter. The salad holds up surprisingly well for lunch the next day if you store the tofu separately.
Storage Tips
Keep the glazed tofu and dressed salad in separate containers if you want leftovers to stay enjoyable. The tofu reheats beautifully in a quick pan but the salad is best eaten cold straight from the fridge.
Fun Twists
I have thrown in snap peas when I had them lying around and they added exactly the kind of snap the salad was missing. Try different nuts or seeds depending on what your pantry situation looks like this week.
- Sliced radishes bring a peppery kick that plays nice with the spicy glaze.
- Toasted cashews work beautifully if peanuts are not your thing.
- A squeeze of lime juice right before serving wakes everything up beautifully.
Save This recipe proves that tofu can be genuinely exciting when you treat it right. Make it once and watch it become your new weeknight obsession.
Recipe FAQs
- → How do I get the tofu really crispy?
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Press your tofu for at least 15 minutes to remove excess moisture, then coat evenly with cornstarch before baking. Spread in a single layer without overcrowding the pan, and flip halfway through cooking for even crisping on all sides.
- → Can I make this gluten-free?
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Yes, simply substitute regular soy sauce with tamari in both the Sriracha glaze and sesame dressing. All other ingredients naturally contain no gluten, making this an easy adaptation.
- → How long does this keep in the refrigerator?
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Store components separately in airtight containers for up to 4 days. Keep the tofu, salad, and dressings apart until ready to serve. The tofu stays best when stored without the glaze applied—toss with sauce just before eating.
- → What can I substitute for peanuts?
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For nut-free options, try toasted cashews, sunflower seeds, or pumpkin seeds. You can also omit nuts entirely and add extra crunch with sliced radishes, snap peas, or toasted sesame seeds.
- → Is this dish very spicy?
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The spice level is moderate with 3 tablespoons Sriracha. For milder heat, reduce to 1-2 tablespoons. To crank up the fire, add extra Sriracha to the glaze or include the optional teaspoon in the salad dressing.
- → Can I pan-fry the tofu instead of baking?
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Absolutely. Heat oil in a skillet over medium-high heat and fry the cornstarch-coated tofu cubes for 3-4 minutes per side until golden and crispy. This method creates a delicious crust and cooks even faster than baking.
