Chargrilled Tofu with Sriracha Hot Chilli Sauce - Thai Dragon

Chargrilled Tofu with Sriracha Hot Chilli Sauce

Cook Time:
1 Hour 15 Minutes

Serves: 4

Let’s give life to tofu by painting its empty canvas with Sriracha flavours. Tofu and Sriracha? Yes. Why not? Stop thinking and start riding.


  1. In a medium bowl, combine sriracha hot chili sauce, soy sauce, garlic, ginger paste and black pepper. Whisk together until well blended.
  2. Place tofu in the mixture and toss it gently to coat. Thread tofu onto skewers and set aside.
  3. Cover and allow it to marinate for at least 1 hour (better if kept overnight) in the refrigerator. Reserve extra marinade for grilling and garnishing.
  4. Heat your grill pan to medium-high heat. Cook the skewers on each side for 2-3 minutes until seared. Brush it with sesame oil or extra sauce if required.
  5. Serve hot over a bed of tossed spelt along with charred broccoli, savoy cabbage and black sesame seeds. Drizzle extra marinade in your desired pattern.

Fan of gluten-free food? Replace spelt with brown rice. Also, add in more Sriracha on the top if you are game for real spicy stuff.


  • 200g extra firm tofu (cubed and pressed)
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 2 garlic cloves (minced)
  • 2 tsp ginger paste
  • 1 tsp black pepper (freshly ground)
  • 1 tsp sesame oil
  • ¼ cup savoy cabbage (tossed)
  • 50 gm broccoli florets (charred)
  • 2 tbsp frozen green peas
  • 1 cup tossed spelt (for serving)
  • 1 tsp black Sesame seeds (for garnishing)


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