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.
scroll down for recipe…
- 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
- 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.