Maple Sriracha Tofu

If you couldn’t tell from my Instagram, I absolutely love Tofu. Scrambles, baked, sautéed. I could go on and on. 

I decided to do another baked tofu recipe, since you guys seem to love my sesame soy baked tofu recipe from awhile back. 


I decided to cut my tofu into these fun squares instead of my normal cubes and it’s so fun! You could totally do normal cubes but I just wanted to try something different and I’m glad I did.

What I love about this tofu is the contrast between sweet and spicy. It balances out SO well and makes it tolerable even for ones who aren’t so into spice. 


Pairing tofu with quinoa & veggies have been a favorite combo of mine lately. My favorite vegetable is probably broccoli so normally its just a pound of broccoli on top of some quinoa and tofu. 

What I love most about this tofu is that it helps flavor the other ingredients in your meal. I find I don’t have to add additional sauces (such as soy sauce) to a meal when the tofu itself is so flavorful. 

Remember if you make this, “tag” me on Instagram so I can see it!

Maple Sriracha Tofu
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  1. 1 Block Firm Tofu (14oz)
  2. 1/4 Cup Soy Sauce
  3. 2 Tablespoons Sriracha
  4. 2 Tablespoons Maple Syrup
  5. 1 Tablespoon Rice Vinegar
  6. 1 Tablespoon Sesame Oil
  7. 1 Tsp Liquid Smoke (Optional, but adds amazing flavor)
  8. 1/2 Tsp Garlic Powder
  9. 1/2 Tsp Onion Powder
  10. 1/4 Tsp Cracked Pepper
  1. Begin by cutting your tofu into cubes or triangles. For the triangles I cut the tofu into 4 larger. squares and cut each square into diagonals to achieve a triangle shape.
  2. Press your tofu between two kitchen towels or paper towels and place a heavy object on top. Set aside for 15 minutes.
  3. Meanwhile, prepare your marinade. Combine all ingredients into a bowl and set aside until tofu is pressed thoroughly.
  4. Place tofu in a bowl and pour the marinade on top. Carefully mix to combine. Place in the fridge for up to 30 minutes.
  5. While tofu is marinating, preheat oven to 425 degrees Fahrenheit. Place tofu on a baking tray lined with parchment paper. Do not discard marinade. Cook for 20 minutes, and flip tofu halfway. After 20 minutes, take tofu out of the oven and carefully spoon the remaining marinade on top of the tofu. Cook for an additional 10-15 minutes...or until tofu looks caramelized and crispy.
  6. Enjoy!
Plant Based Jane


  1. Sky
    February 10, 2017 / 11:24 pm

    I used your recipe but pan fried the tofu instead! It turned out wonderful! Great flavor combinations.

    • plantbasedjane
      February 12, 2017 / 2:25 pm

      amazing! so happy you enjoyed 🙂

  2. Sabrina
    June 30, 2017 / 8:32 pm

    I had leftover tofu and had found your blog the other day…so I decided to give this a try. I loved it! A bit spicier than anticipated but so good! I haven’t found many tofu marinades I’ve liked but this one I’ll repeat.

    • plantbasedjane
      July 1, 2017 / 3:37 pm

      I am so happy you enjoyed it, Sabrina!

  3. Julie
    September 28, 2017 / 6:08 pm

    I have a silicone mat. Will that work the same as parchment paper? Trying this recipe out tonight!! (It’s okay if you don’t respond today. I have other non stick ways 🙂 )

    • plantbasedjane
      September 28, 2017 / 6:15 pm

      A silicone mat would work fine!

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