Sweet Chili Tofu
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This Sweet Chili Tofu is a 20 minute dinner that is way better than takeout. The tofu is crispy and the sauce is delicious!
I love when a recipe only needs one pot and 10 ingredients. Oh, and when it only takes 20 minutes to make! And this Sweet Chili Tofu is all of those things. Plus, it is high in protein. It’s a win, win, win! Save money on takeout and make this instead!
here’s what you need
ingredients
- oil
- super firm tofu
- sweet chili sauce
- low sodium soy sauce – or sub tamari
- sesame oil
- garlic
- fresh ginger
- pepper
- corn starch
- green onions
- sesame seeds
equipment
You just need a skillet for this one – non-stick is best!
steps
step 1: crisp the tofu
Since we are using super firm tofu, we get to skip the pressing step. This type of tofu is so dense it doesn’t retain a bunch of liquid.
Heat some oil in the skillet and break apart the tofu into bite-sized pieces. Cook in the oil until browned.
step 2: make it saucy
While the tofu is crisping up, we are going to make the yummy, sticky, sweet chili sauce.
Add the sweet chili sauce, soy sauce, sesame oil, garlic & ginger to a bowl. Whisk to combine and set aside.
We’re also going to make a corn starch slurry – just mix together some corn starch and water. This is going to thicken our sauce!
step 3: bring it together
Once the tofu is crispy, pour in the sauce and toss with the tofu for a minute. Pour in the corn starch slurry and continue to toss until the sauce has thickened and forms a crust on the tofu.
Finish the tofu off with some green onion and sesame seeds.
I like to serve this over rice, but some noodles would be really good too!
tips & tricks
Super firm tofu (also called “high protein tofu”) does not need to be pressed because it is so dense. If you use firm or extra firm tofu instead, you will want to thoroughly drain & press it before cooking it. You will also want to cut it into squares rather than breaking it apart with your hands.
You can easily add a veggie to this – I would add broccoli or bok choy right before adding the sauce.
need more recipe inspo? check these out:
Sweet Chili Tofu
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 16-ounce block super firm tofu
- 1/2 cup sweet chili sauce
- 3 tablespoons low sodium soy sauce or sub tamari
- 1 tablespoon sesame oil
- 2-3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/2 teaspoon pepper
- 1 tablespoon corn starch
- 3 green onions chopped
- sesame seeds optional
- rice optional, for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Break apart the tofu into bite-sized chunks and add to the skillet. Cook until browned.
- Meanwhile, add the sweet chili sauce, soy sauce, sesame oil, garlic, ginger & pepper to a bowl. Whisk to combine and set aside.
- Add the corn starch and 1 tablespoon of water to a bowl and whisk until dissolved. Set aside.
- Once the tofu is crispy, pour in the sauce and toss with the tofu for a minute. Pour in the corn starch slurry and continue to toss until the sauce has thickened and forms a crust on the tofu.
- Top the tofu with green onions & sesame seeds and serve over rice.
Video
Notes
- Super firm tofu (also called “high protein tofu”) does not need to be pressed because it is so dense. If you use firm or extra firm tofu instead, you will want to thoroughly drain & press it before cooking it. You will also want to cut it into squares rather than breaking it apart with your hands.
- You can easily add a veggie to this – I would add broccoli or bok choy right before adding the sauce.
This was 10/10. So delicious and easy. Husband said he could eat this every night.
Yayyyy! So glad it was a hit for you and your husband!!
This looks delicious! Any thoughts on if using tempeh would work in place of the super firm tofu? Just curious if both would work!
You could definitely use tempeh. I would cube it, boil it and then pan fry it. Boiling it will make it more tender and take away any bitter notes. Let me know if you try it out!