Pressed tofu, sesame seeds, honey, smoked paprika, a little sriracha, lime. Everything about this recipe is about getting a good crust on the tofu and then letting the glaze do the rest. Goes fast. It works over jasmine rice with cucumbers and fresh herbs alongside, and it’s on the table in about thirty minutes. It is simple, unfussy, and makes a solid weeknight plate.
How to Make Honey Sesame Tofu with Sriracha and Fresh Lime
Press the tofu properly
Extra firm tofu still holds a lot of water. Press it for at least ten to fifteen minutes with something heavy on top. Drier tofu browns and crisps instead of steaming in the pan, which is the whole point of this recipe.
Sesame coating and heat
Toss the tofu in the sesame seeds before cooking, not after. Medium-high heat in a neutral oil gives you the crust. Don’t move the cubes around too much once they’re in the pan: let them sit for two minutes before flipping. 
Honey Sesame Tofu with Sriracha and Fresh Lime
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Crispy tofu tossed in a sweet and spicy honey-sesame glaze. Serve over rice with fresh veggies for a vibrant weeknight dinner.
Ingredients
- 15 oz (425 g) extra firm tofu
- 1-2 limes, cut into wedges
- A couple of drizzles of honey
- 1/2 tsp smoked Spanish paprika
- Small drizzle of sriracha sauce or chili oil or a pinch of ground red chili pepper
- 1/4 cup (60 ml) sesame seeds
- 1 tbsp (15 ml) neutral tasting oil
- Sea salt
- Serving suggestions: steamed jasmine rice, sliced cucumbers, lime wedges, fresh mint, fresh Thai basil, diced scallions, sriracha sauce
Instructions
- Slice the block of tofu in half and press it for 5-15 minutes to remove excess water. To press, place the tofu between paper towels, top with a plate and heavy object.
- Remove the paper towels and chop the tofu into small cubes.
- In a bowl, combine the cubed tofu, sesame seeds, 1 tablespoon of oil, a drizzle of honey, smoked paprika, and sriracha or chili pepper. Season with salt and toss. Let stand for 5 minutes.
- Preheat a wok or nonstick pan with oil over medium heat (approximately 350°F/177°C).
- Pan-fry the tofu until golden brown on all sides, adjusting the heat and tossing frequently to prevent burning.
- Once golden brown, transfer the tofu to a bowl and toss with more honey and fresh lime juice.
Notes
- For extra crispy tofu, press it for at least 15 minutes or freeze it for 30 minutes before pressing and cooking.
- Adjust the amount of sriracha to your preferred spice level; start with a small amount and add more as needed.
- Leftover tofu can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
Frequently Asked Questions
Why does my tofu never get crispy?
You need to press it thoroughly and make sure the pan is hot before the tofu goes in. Too much moisture creates steam instead of a sear. Cut the cubes small for more crispy surface area.
Can I bake this tofu instead of using a wok?
Yes. Spread the coated cubes on a parchment-lined baking sheet and bake at 400 degrees for 25 to 30 minutes, flipping halfway through. They won’t be quite as crispy but will still taste great.
What type of honey works best for this recipe?
Any liquid honey works. A lighter variety like clover or wildflower lets the sesame and Sriracha flavors come through more clearly. Avoid very thick or crystallized honey, which won’t coat the tofu evenly.
