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Fare Isle | Vegan Sweet Chili Tofu

Vegan Sweet Chili Tofu

  • Author: Kaity Farrell
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


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!


  • 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


  1. Cut tofu into 1” cubes and dredge with cornstarch.
  2. Puree everything else except for olive oil in a blender until smooth. Sauce will be very runny at this point.
  3. 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.
  4. At this point pour sauce over tofu and stir until it thickens, about 2 minutes. Remove from heat.
  5. 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.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes