Bring on the girls dinners! When I don’t want to stress about a meal or make it complicated this Tofu with Honey Sriracha Sauce and Cucumbers dish is the perfect healthy meal.

Tofu with honey sriracha sauce and cucumbers recipe.

Here’s a recipe that’s from one of my daughter’s favorite TikTok influencer, @nutritionbykylie. She is a registered nutritionist and has a ton of healthy meal ideas, so be sure to check her out.

Ingredients for Tofu with Honey Sriracha Sauce and Cucumbers

Tofu, firm – Base of the dish that provides protein, fats, some carbs, and minerals.
English cucubmer, chopped or julienned – This gives the dish some crunch and freshness.
Green onions, chopped – Adds a subtle onion flavor without overpowering the dish.
Soy sauce – I use Aloha soy sauce, but use your favorite brand.
Honey – Adds sweetness to the sauce. Can be substituted with sugar.
Sesame oil – Adds a nice nutty layer to the sauce.
Sriracha sauce – Depending on the brand of sriracha, this will add some spiciness to the sauce.
Rice vinegar – Used for a bit of added tang in the sauce.
Optional toppings – Furikake and Katsuobushi (bonito flakes)

Cooking Tools

Knife
Cutting board
Mixing bowl
Spoon
Optional – Julienne Peeler
Serving plate
Measuring spoons

How to Make Tofu with Honey Sriracha Sauce and Cucumbers

Step 1. Puncture the tofu container lid and drain the liquid. Then, remove the tofu and place it on a paper towel to continue to drain out.

Step 2. Chop one stalk of green onions (2 – 3 T.). Set aside for garnish. Wash and dry the English cucumber. Cut a piece off that is around 4-5″ and chop or julienne. I use a julienne peeler to make it easier to cut.

Note: My daughter chops her cucumbers, but I prefer to julienne because it holds the sauce better. The center of the cucumber is best chopped (great for soaking up leftover sauce) or it can be stored for the next day and used in a smoothie.

Step 3. In a small bowl, mix together 3 T. soy sauce, 1 T. sesame oil, 1 1/2 tsp. rice wine vinegar, 1 1/2 tsp. honey, 1/2 to 1 T. sriracha (add less for less heat or more for added spiciness).

Step 4. Place tofu on a serving plate and pour the honey sriracha sauce over top, trying to fully cover the tofu with sauce.

Step 5a. Layer cucumbers, green onions, and furikake (optional) over the top of the tofu.

Step 5b. For a fully loaded tofu, add katsuobushi and drizzle additional sriracha sauce over the top.

Note: The original recipe does not use furikake or katsuobushi, but I love the flavor these ingredients add to the dish. If you don’t have these ingredients, skip it or get creative and add your own toppings.

Closeup bite of tofu with honey sriracha sauce and cucumbers.

What I really love about this recipe is that it is healthy, quick, and perfect for a girl dinner. The entire dinner only takes about 15 minutes to make and the whole dish has about 20 grams of protein! Hopefully you’ll give this dish a try and enjoy it as much as I do.

Tofu with Honey Sriracha Sauce and Cucumbers

Name: Tofu with Honey Sriracha Sauce and Cucumbers
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Asian Fusion
Ingredients: 1 block tofu, firm; English cucumber, 4" length chopped or julienned; 2 - 3 T. Green onions; Optional - Nori Komi Furikake; Optional - Katsuobushi; 3 T. soy sauce; 1 1/2 tsp. honey; 1 T. sesame oil; 1/2 - 1 T. sriracha sauce + optional more for topping; 1 1/2 tsp. rice vinegar

Yield: 1

Prep Time: 15 minutes

Total Time: 15 minutes

How to make a healthy meal with tofu and a honey sriracha sauce with cucumbers. Optional - top with furikake and katsuobushi (bonito flakes). Easy girl dinner or girl lunch idea.

Ingredients

Tofu & Toppngs

1 block tofu, firm
English cucumber, 4" length chopped or julienned
2 - 3 T. Green onions
Optional - Nori Komi Furikake
Optional - Katsuobushi

Honey Sriracha Sauce

3 T. soy sauce
1 1/2 tsp. honey
1 T. sesame oil
1/2 - 1 T. sriracha sauce + optional more for topping
1 1/2 tsp. rice vinegar

Instructions

Puncture the tofu container lid and drain the liquid. Then, remove the tofu and place it on a paper towel to continue to drain out.
Chop one stalk of green onions (2 – 3 T.). Set aside for garnish. Wash and dry the English cucumber. Cut a piece off that is around 4-5″ and chop or julienne. Set aside to top the tofu.
In a small bowl, mix together 3 T. soy sauce, 1 T. sesame oil, 1 1/2 tsp. rice wine vinegar, 1 1/2 tsp. honey, 1/2 to 1 T. sriracha (adjust to your spice level tolerance).
Place tofu on a serving plate and pour the honey sriracha sauce over top, trying to fully cover the tofu with sauce.
Layer cucumbers, green onions, furikake (optional), and katsuobushi (optional) over the top of the tofu. Drizzle additional sriracha over top (optional). The original recipe does not use furikake or katsuobushi, but I love the additional flavor these ingredients. If you don’t have these ingredients, skip it or get creative and add your own toppings.

Notes

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