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Fare Isle | Vegan Sweet Chili Tofu
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5 from 1 vote

Vegan Sweet Chili Tofu

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings
Author: Kaity Farrell

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.