Firecracker Tofu

Send off summer with a bang.

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Tofu can be a tough sell, but if you need a gateway recipe, this firecracker tofu is it. Pan-fried until crispy and glazed in a sticky spicy-sweet sauce, this tofu will instantly sell you on its utter deliciousness—and make you crave it on a regular basis.

Pressing tofu has become the default way to rid tofu of extra moisture, but I’ve always preferred to remove that excess moisture soaking it in salted boiling water. It sounds counterintuitive, but the boiling water causes the tofu’s proteins to contract, forcing out the water that’s inside. It accomplishes the same thing as pressing, but with a few other side benefits:

1. The tofu maintains its texture. Pressed tofu can become dense and overly chewy. That’s a great texture if you’re cutting it into small pieces for a stir-fry or noodle dish, but it makes for tough eating if it’s fried in big cubes. The hot water method allows the tofu to stay the same size and shape, essentially maintaining its same texture, just without the water.

2. The tofu becomes EXCEPTIONALLY seasoned. While the salted hot water forces out the water from the inside out, it also gives it incredible seasoning—flavor that I’ve been unable to get into tofu any other way. Don’t believe me? Do a side-by-side test and taste just the crispy tofu, before any other seasoning goes on it. The difference will be undeniable.

Fried tofu is best fresh—as it sits, the moisture from the tofu will make the crispy cornstarch coating soggy—but leftovers can be refrigerated for up to 3 days. It’ll never be crispy again, but the flavor will be just as good.

Enjoy!

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Firecracker Tofu

(Serves 4)

Prep time: 5 minutes

Cook time: 45 minutes (includes 20 minutes inactive time while the tofu soaks)

Ingredients

1 (14-oz.) package extra-firm tofu, drained

Kosher salt

¼ cup cornstarch

¼ cup vegetable oil

⅓ cup honey (or agave)

⅓ cup Sriracha

1 tablespoon apple cider vinegar

1 tablespoon low-sodium soy sauce (or tamari)

1 small garlic clove, finely grated

¼ teaspoon red peppers flakes

Cooked rice, for serving

Sliced scallions, for serving

Equipment: Cutting board, knife, 8” x 8” baking dish, medium pot, medium bowl, 2 baking sheets, paper towels, large high-sided pan, tongs, heatproof rubber spatula, medium pan

Instructions

1. Drain tofu and transfer to a clean cutting board. Holding the knife parallel to the board, slice the tofu block in half to create two thinner blocks. Cut each block into 12 equal cubes and arrange in an 8” x 8” baking dish. Sprinkle with 2 tablespoons kosher salt.

2. Fill a medium pot with water and bring to a boil over high heat. Carefully pour boiling water over the tofu, stopping when tofu is completely covered (it may float, and that’s okay!) Set pan aside for 20 minutes.

3. Meanwhile, in a medium bowl, stir together cornstarch and ¼ teaspoon salt. Line a large baking sheet with a double layer of paper towels.

4. Working one at a time, remove the tofu cubes from the water and pat dry with paper towels. Arrange on one half of the lined baking sheet.

5. Two at a time, toss the tofu cubes in the seasoned cornstarch, tapping lightly to remove excess before removing to the unused side of the lined baking sheet.

6. In a large high-sided pan, heat oil over medium heat until shimmering. Carefully add tofu to the pan, arranging in a single layer without touching (if the pan is not big enough to do all 24 cubes at once without crowding, work in batches). Fry, turning occasionally, until crispy on all sides, about 6 minutes. Remove to a second clean baking sheet; sprinkle with salt.

7. In a medium pan, combine honey, sriracha, apple cider vinegar, soy sauce, garlic, and red pepper flakes. Bring to a boil over medium-high heat; cook until sauce is thickened and coats the back of a spoon, 2-3 minutes.

8. Add fried tofu and toss until coated and glossy. Serve immediately over rice, topped with scallions.

Originally posted on August 31, 2026.