Sweet Chili Tofu
This Sweet Chili Tofu is a 20 minute dinner that is way better than takeout. The tofu is crispy and the sauce is delicious!
Equipment
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
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.
Nutrition
Calories: 342kcal | Carbohydrates: 23g | Protein: 19g | Fat: 20g