Easy 5-Minute Sriracha Mango Tofu

What do you do when you’re home alone, hungry and at a loss of dinner ideas? Raid the fridge and pantry and eat everything and anything you see.

Jokes aside, I honestly had no idea what to make myself for dinner one night when no one else was home and there was too much traffic around the city to drive anywhere. However, I was so lucky to find a package of tofu in my fridge! Unfortunately, the tofu looked a bit plain and sorry for itself, so I thought, hey, why not make a super easy and quick marinade that has a lot of flavor but also keeps things wholesome?

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The measurements will vary depending on how much tofu you have and how spicy or strong you want your marinade to be. I used a range of tablespoon amounts because I only had about eight ounces, but if you were to use more, then I suggest using more juice and sauces.

BUT. But. There are two crucial conditions to this recipe in regards to the Sriracha. One, you cannot skip the Sriracha. That totally destroys the essence of this recipe. Two, you cannot use a fraud, such as the one from Trader Joe’s. You HAVE to use the one from Huy Fong Foods. I mean, really, who would do such a cruel thing?


  • 3-4 TBSP Sriracha or the Sriracha chili garlic sauce
  • 3-4 TBSP fresh mango juice
  • 2-3 TBSP organic unsweetened chutney
  • Juice of half a lemon
  • Juice of half an orange
  • 8 oz pre-cut extra-firm tofu or soybeans, can be pre-fried
  • Opt: water, soy sauce, salt and pepper to taste



  1. Mix the first five ingredients–with salt and pepper if desired–in a small bowl thoroughly until the liquid is consistent with no clumps.
  2. Pour the marinade in a deep dish or wide bowl.
  3. Add the tofu pieces and flip them around to cover them in the marinade. You can also let them sit in the fridge overnight or for a few hours to make it even tastier.
  4. Heat the tofu anyway you wish and serve!

Do you hate knockoffs of something you really love? Are you a Sriracha fanatic?

4 thoughts on “Easy 5-Minute Sriracha Mango Tofu

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