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Healthy Recipes

Crispy Honey-Sriracha Tofu Stir-Fry with Basil

Serves 2 · About 1 hour

Craggy baked tofu, crisp vegetables and fresh basil in a glossy sweet-and-spicy sauce, served with rice.

Crispy honey-sriracha tofu stir-fry with vegetables, basil, cashews and rice

Crispy Baked Tofu

  • 1 (14-ounce) package extra-firm tofu
  • 3 tablespoons cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon black or white pepper
  • Small pinch of salt
  • 2 teaspoons neutral oil

Honey-Sriracha Basil Sauce

  • 2 tablespoons honey HA
  • 1½ tablespoons sriracha, adjusted to taste HA
  • 1½ tablespoons reduced-sodium soy sauce HA
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh lime juice
  • 1 teaspoon finely grated fresh ginger
  • 1 garlic clove, minced
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon cool water
  • ¼ cup loosely packed fresh basil, sliced or torn

Stir-Fry & Finishing

  • 2 teaspoons neutral oil
  • ½ medium onion, cut into thin wedges
  • 1 small red bell pepper, cut into thin strips
  • 2 cups bite-size broccoli florets
  • ¼ cup roasted unsalted peanuts or cashews HA
  • Optional: ½ cup baby corn, ½ can water chestnuts, snap peas, mushrooms, edamame or 1 small sliced carrot
  • 1 green onion, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • Cooked rice or quinoa, for serving HA

Directions

  1. Prepare the tofu. Heat the oven to 425°F. Line a rimmed baking sheet with parchment and lightly oil it. Press the tofu for about 20 minutes, then break it into irregular 1½- to 2-inch, two-bite pieces.
  2. Season and coat. Combine 3 tablespoons cornstarch with the garlic powder, onion powder, paprika, ground ginger, pepper and salt. Gently coat the tofu, drizzle with 2 teaspoons oil and arrange it in a spaced single layer.
  3. Bake until crisp. Bake 15 minutes, turn every piece, bake another 15 minutes and turn again. Continue for 5–15 minutes, until deeply golden and crisp—35–45 minutes total.
  4. Prepare the sauce. Whisk the honey, sriracha, soy sauce, rice vinegar, lime juice, fresh ginger, garlic and sesame oil. Separately mix 1 teaspoon cornstarch with 1 tablespoon cool water. Keep the basil separate.
  5. Cook the vegetables. Heat 2 teaspoons oil in a skillet or wok over medium-high heat. Cook the onion for 2 minutes. Add broccoli and 2 tablespoons water, cover for 2 minutes, then add the pepper and any optional vegetables. Stir-fry 3–5 minutes until crisp-tender.
  6. Finish the sauce. Pour in the honey-sriracha mixture and bring to a gentle simmer. Stir in the slurry and cook 1–2 minutes until glossy. Remove from the heat and fold in the basil and nuts.
  7. Assemble. Briefly toss in the tofu, or place it over the vegetables and spoon the sauce on top for maximum crispness. Finish with sesame seeds, green onion and basil. Serve immediately with rice or quinoa.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.