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Fare Isle » Everyday Basics » Vegan Sweet-Chili Tofu

Vegan Sweet-Chili Tofu

published: November 13, 2018 / updated: November 15, 2022by Kaity Farrell
Delicious crispy pan-fried tofu in a sweet-chili sauce is a quick and easy and vegan dinner you can make in under 15 minutes!
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Fare Isle | Vegan Sweet Chili Tofu this …

I shared this recipe for Vegan Sweet Chili Tofu on instagram recently and wanted to give it a home here on the blog with the rest of my recipes. I figured it would be easier for you to find here too. This recipe is so simple and so good. It’s been in the weeknight meal rotation since I posted it. The tofu is extra crispy thanks to a light coating of cornstarch, and then gets smothered in a delicious sweet spicy sauce that takes only 5 minutes to prep. The cornstarch also acts as a thickener as the sauce cooks in the pan so you end up with a thick luscious sauce. So, if you’re looking for a quick meal tonight I’ve got you covered. I like to serve this vegan sweet chili tofu over sticky rice or noodles and is great the next day for packed lunches as well.

Enjoy!

xx Kaity

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Fare Isle | Vegan Sweet Chili Tofu

Fare Isle | Vegan Sweet Chili Tofu

Fare Isle | Vegan Sweet Chili Tofu

Fare Isle | Vegan Sweet Chili Tofu
Fare Isle | Vegan Sweet Chili Tofu

Fare Isle | Vegan Sweet Chili Tofu

Fare Isle | Vegan Sweet Chili Tofu

Fare Isle | Vegan Sweet Chili Tofu

Vegan Sweet Chili Tofu

Author: Kaity Farrell
Delicious crispy pan-fried tofu in a sweet-chili sauce is a quick and easy and vegan dinner you can make in under 15 minutes!
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Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 servings

Ingredients

  • 1 16 oz block of pressed extra firm tofu
  • 1/4 cup cornstarch/cornflour (organic non-GMO
  • 1 tsp fresh grated ginger
  • 1 small clove garlic minced
  • 1 red chile pepper such as cayenne with most of seeds removed
  • 1/2 of a sweet red pepper seeds removed
  • 2 tablespoons low sodium tamari/soy sauce/aminos
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon siracha or ketchup
  • 2 tablespoons extra virgin olive oil
  • 2 scallions

Instructions

  • Cut tofu into 1” cubes and dredge with cornstarch.
  • Puree everything else except for olive oil in a blender until smooth. Sauce will be very runny at this point.
  • Heat a non-stick or cast iron skillet on medium high heat. When pan is hot add olive oil and pan fry the tofu for about 10 minutes until evenly browned, turning with a spatula every so often.
  • At this point pour sauce over tofu and stir until it thickens, about 2 minutes. Remove from heat.
  • Chop scallions and add to tofu. Serve hot over sticky rice. You can also add sesame seeds with the scallions. Leftovers will keep in airtight container refrigerated for up to 1 week. Reheat to serve.




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Prop Love: Spatula by Four Leaf Woodshop. Cheese board by Sweet Gum Co. Napkin by Coyuchi. Bowl and chopsticks by Facture Goods.

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Comments

  1. Imogen

    Hi! Can’t wait to try this. When you say add a sweet red pepper, do you mean a bell pepper or a sweet chilli? Raw or cooked? Thank you!!

    Reply
    • Kaity Farrell

      Hi Imogen! I meant sweet red bell pepper, but you could use a chile pepper if you want more heat too. Thanks! xx Kaity

      Reply
  2. Kaity Farrell

    5 stars
    test

    Reply

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