Firecracker Tofu

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This Firecracker Tofu is made with extra crispy pan-fried tofu that is tossed in a flavorful sweet, spicy, and tangy Firecracker sauce. This tastes like take-out, but made right in your own kitchen!

What you’ll love about this:


  • Easy – Make this all in one pan (or follow simple air fryer instructions!)
  • Flavorful – Spicy, tangy, bold, zesty, savory.
  • Vegan, dairy-free, & gluten-free

If you’ve never had firecracker sauce….get ready for an explosion of flavors in your mouth! The buffalo sauce gives it some heat which is a nice contrast to the sweetness from the brown sugar, a touch of umami from the soy sauce, and tang from the apple cider vinegar.

All drizzled over a crispy pan-fried tofu…a pure flavor firework!

What You Need

  • Extra firm tofu
  • Cornstarch*
  • Buffalo sauce*
  • Brown sugar
  • Spices
  • Soy sauce
  • Apple cider vinegar

*See below for more information.

See recipe card for full ingredient list and quantities.

Is cornstarch gluten-free?

Yes, cornstarch is naturally gluten-free. It’s made from the starchy part of corn kernels. However, if you need to avoid gluten strictly, it’s best to check the packaging – look for cornstarch specifically labeled as gluten-free to be safe.

What type of buffalo sauce should I use?

Use whichever you prefer! Luckily buffalo sauce comes in various heat levels. I love to use a Mild Frank’s Red Hot (my taste buds can’t handle it too spicy!)

How to Make Firecracker Tofu

Prep Tofu

Pat your pressed tofu dry with a paper towel or dishcloth. Cut into 1-1.5 inch cubes.

In a bowl or a large gallon size plastic bag, add your tofu cubes with the cornstarch and salt and gently toss until combined.

Pan-Fry

In a medium-large non-stick pan, warm some oil over medium heat. Once the oil is hot, add your tofu cubes and pan-fry until golden brown on each side. (This takes about 8-10 minutes).

Whisk Firecracker Sauce

 While your tofu cooks, whisk up your sauce ingredients in a small bowl.

Add Sauce & Serve

Turn down your stove to low heat. Add your sauce to your tofu and gently toss until combined. Warm for a few minutes so the sauce can caramelize on the tofu.

Enjoy right away with rice and veggies. Top with diced green onion for a pretty garnish.

How do I store leftover Firecracker Tofu?

Store it in the fridge in an airtight container for up to 3 days. Reheat in the microwave or stovetop.

I do not recommend freezing leftovers.

Is Firecracker Tofu Spicy?

Yes, this recipe definitely has a kick thanks to that buffalo sauce. If you prefer less spicy, you could use a mild buffalo sauce or try out my flavorful (but mild) tofu recipes like my Crispy Asian Tofu or my Mouthwatering Sticky Tofu.

Can I make this recipe oil-free?

You can – instead of pan-frying the tofu you can air fry it. After coating it in cornstarch, place the tofu cubes evenly in the air fryer basket and air fry at 400 F for 12-15 minutes, shaking halfway, until crispy.

In a pan, add your crispy tofu and pour over the sauce. Heat on low until tofu is warmed and the sauce is sticking to the tofu.


Pro Tips


  • Use the biggest pan you have and let the oil warm for at least 1-2 minutes before adding your tofu cubes to optimize crispiness.
  • Serve your firecracker tofu with some freshly basmati rice and broccoli.

Firecracker Tofu

Allie Petersen
This Firecracker Tofu is coated in a flavorful sweet, spicy, and tangy Firecracker sauce. This tastes like take-out, but made right in your own kitchen!
5 from 4 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch/Dinner
Cuisine Asian
Servings 4
Calories 206 kcal

Ingredients
  

  • 14 oz extra firm tofu drained and pressed for 20 minutes
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 2-3 tbsp neutral oil
  • 1/4 cup buffalo sauce
  • 1/3 cup packed brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon mustard powder optional
  • 1/4 teaspoon salt

Optional Toppings

  • diced green onion
  • sesame seeds

Instructions
 

  • Prep tofu: Pat your pressed tofu dry with a paper towel or dish cloth. Cut into 1-1.5 inch cubes.
    14 oz extra firm tofu
  • Coat in cornstarch: In a bowl or a large gallon size plastic bag, add your tofu cubes with the cornstarch and salt and gently toss until combined.
    2 tbsp cornstarch, 1/4 tsp salt
  • Pan-Fry: In a medium-large non-stick pan, warm some oil over medium heat. Once the oil is hot, add your tofu cubes and pan-fry until golden brown on each side. (This takes about 8-10 minutes).
    *For an oil-free recipe using the air-fryer, see below in the notes section.
    2-3 tbsp neutral oil
  • Whisk sauce: While your tofu cooks, whisk up your sauce ingredients in a small microwavable bowl.
    Tip: I recommend microwaving your sauce for 30 seconds to help the brown sugar dissolve better!
    1/4 cup buffalo sauce, 1/3 cup packed brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon soy sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon chili powder, 1/2 teaspoon mustard powder, 1/4 teaspoon salt
  • Add sauce: Turn down your stove to low heat. Add your sauce to your tofu and gently toss until combined. Warm for a few minutes so the sauce can caramelize on the tofu.
  • Serve: Enjoy right away with rice and veggies. Top with diced green onion and/or sesame seeds for a pretty garnish.

Notes

Air fryer option:
If you prefer to not use oil, you can air fry your tofu cubes.
Simply disperse your tofu cubes as evenly as possible in your air fryer. Air fry at 400 F for 12-15 minutes, shaking halfway, until tofu is lightly golden and crisp on the outside. (Don’t overcook – they can become hard as a rock!) 
After, add your tofu to a large pan with the sauce and warm over low heat until the sauce thickens and caramelizes over the air-fried tofu. 
 
What is the purpose of cornstarch? The cornstarch helps the sauce adhere to the tofu better and also create that crispy texture.  It is not a necessary ingredient, however, so you can omit if you don’t like cornstarch. 

Nutrition

Calories: 206kcalCarbohydrates: 24gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 989mgPotassium: 193mgFiber: 0.3gSugar: 19gVitamin A: 37IUVitamin C: 0.02mgCalcium: 48mgIron: 1mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

3 Comments

5 from 4 votes (2 ratings without comment)

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