Sweet Chili Tofu is a flavor-packed plant-based dinner. Made with crispy tofu coated in a sticky sweet chili sauce, it's quick to prepare and uses just a handful of simple ingredients. Perfect served over rice or quinoa with vegetables for an easy tofu bowl.
The tofu turns especially crispy in the air fryer, but you can also pan-fry or bake it if you prefer.
And then it's tossed in a sticky, sweet and spicy glaze.
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Ingredients
You only need a few pantry staples to make the sweet chili glaze and crispy tofu.
Here's what you'll need:
Extra-Firm Tofu: Extra-firm tofu works best because it holds its shape and crisps well when cooked. Press the tofu to remove excess moisture, then cube and coat it before cooking.
Cornstarch and Seasonings: Cornstarch, garlic powder, onion powder, salt, and pepper coat the tofu and help create a crisp exterior while cooking.
Sweet Chili Sauce: Sweet chili sauce isn't always vegan, so check the ingredients. Some brands may contain fish sauce or other animal-derived ingredients.
Soy Sauce: Adds savory depth and balances the sweetness of the sweet chili sauce.
Maple Syrup: Optional for extra sweetness if your sweet chili sauce is more spicy than sweet.
Rice Vinegar: Adds a little acidity to balance the sauce and keep it from tasting too sweet.
See recipe card for quantities.
How to Make This Recipe
This recipe comes together in just a few simple steps.
The full written recipe can be found in the recipe card below.
Step 1: Press the tofu for at least 10-15 minutes and then cube the tofu and place them in a large bowl. Toss with cornstarch and seasonings.
Step 2: For the best crispy tofu method, follow this guide on how to make crispy tofu.
Step 3: If serving as a bowl, prepare rice, quinoa, or another grain and any vegetables you'd like to include.
Step 4: Whisk all sauce ingredients in a small bowl until combined. Set aside.
Step 5: Pour the sauce into a pan over medium heat, add the crispy tofu.
Step 6: Cook for 2-3 minutes until thick and saucy.
Step 7: Serve however you enjoy and top with a sprinkle of sesame seeds and sliced green onions.
Substitutions & Variations
Tofu: Tempeh can be used instead of tofu. This crispy air fryer tempeh works well with the sweet chili glaze.
Cornstarch: If you prefer to skip the cornstarch coating, see my air fryer tofu without cornstarch recipe.
Sweet Chili Sauce: Some sweet chili sauces are spicier than others. Taste yours first and if it's more spicy than sweet, add a little maple syrup. If it's already sweet enough, you can skip it.
Gluten-Free: Use gluten-free soy sauce and sweet chili sauce if needed.
Serving Ideas
Sweet chili tofu can be served in a variety of ways depending on what you're in the mood for:
- Tofu Bowl: Serve it over rice or quinoa with vegetables like this air fryer broccolini, steamed broccoli, or edamame for an easy bowl.
- Noodles: Toss the tofu with noodles and extra sweet chili sauce for a quick stir-fry style meal.
- Lettuce Wraps: Spoon the tofu into crisp lettuce leaves with shredded carrots and green onions.
Tips & Tricks
Remove excess moisture: Press the tofu for about 15 minutes before coating and cooking so it crisps properly.
Use super-firm tofu: Super-firm tofu contains less water and can be used without pressing.
Avoid overcrowding: Spread the tofu in a single layer with space between them so they get crispy instead of steaming.
Storage
Store: Allow the tofu to cool, then store it in an airtight container in the refrigerator for up to 4 days.
If serving as a bowl, store any grains and vegetables separately.
Frequently Asked Questions
Yes, you can make it in the oven using my crispy baked tofu recipe.
If your sweet chili sauce is on the spicier side, add a little extra maple syrup to balance the heat.
More Tofu Recipes
If you love crispy tofu, try these recipes next:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Sweet Chili Tofu
Ingredients
Tofu
- 14 ounce block Extra-Firm Tofu drain and pressed
- 2 tablespoons Cornstarch
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 1 tablespoon Avocado Oil for cooking
Sweet Chili Sauce
- ¼ cup Sweet Chili Sauce see note
- 2 tablespoon Low-Sodium Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Maple Syrup see note
- 2 tablespoons Chopped Green Onions more for garnish
- 1 teaspoon Sesame Seeds more for garnish
Instructions
- Press the tofu for at least 10-15 minutes and then cube the tofu and place them in a large bowl.
- Toss with cornstarch, garlic powder, onion powder, black pepper, and a pinch of salt until evenly coated.
- To air fry, transfer the tofu to an air fryer and drizzle or spray with oil (no need to preheat.) Air fry at 400F for 12-13 minutes or until golden brown. Shake the basket occasionally to evenly brown each side.
- To pan-fry, heat a pan over medium-high heat and add a thin layer of oil. Fry the tofu in the pan until golden and crispy, about 10-12 minutes.
- If serving as a bowl, prepare rice, quinoa, or another grain and any vegetables you'd like to include.
- Whisk all sauce ingredients in a small bowl until combined. Set aside.
- Pour the sauce into a pan over medium heat, add the crispy tofu, and cook for 2-3 minutes until thick and saucy.
- Serve the sweet chili tofu over rice or quinoa with vegetables if making a bowl.
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Nat says
I absolutely love your recipes and website. It is so inspiring! If you had a restaurant I would definitely eat there and often! Thank you for the time and effort you put into everything you do!
Liv says
That's so sweet! Thank you so much 🙂
Rebecca says
The extra firm tofu was a game changer for me 😊 And the cornstarch really made a nice crispy coating. I ended up substituting the sauce with one that came with an Asian veggie mix I use and it was delicious paired with buckwheat soba noodles 💕
Liv says
That's great! Thank you for this comment! That veggie mix with soba noodles sounds so good. 🙂
Sydney A. says
Rice and tofu is my families go to meal so I had to make this one. Every time I make tofu it’s always different and not as crispy but this time using your tips my tofu turned out perfectly! Pressing the tofu helped tremendously and the use of cornstarch. Thanks for another great recipe!
Liv says
So glad you found the tips helpful! Happy you enjoyed 🙂
Braxton Greer says
Made this last night - easy and delicious. Served over jasmine rice with some sautéed broccoli and mushrooms.
Thanks
Liv says
Love the addition of broccoli and mushrooms. Yum! Glad you enjoyed 🙂
Mitch says
Delicious! Love this recipe as a frequent go-to.
Liv says
It's one of my favorites as well. Glad you enjoyed 🙂
Slingback says
Hi! Q for #2: Toss in soy sauce first, then in cornstarch, garlic, onion, salt and pepper? Or mix to make a paste? Tried to mix first but I got dry lumps, not a paste.
Liv says
Sorry that wasn't entirely clear! I've updated the instructions. Toss the tofu in soy sauce first to coat and then toss in the dry ingredients.
Amy Hunt says
Oh, how I love this recipe. No notes. One time, I added some roasted cauliflower and it was a nice addition. If you make it, be sure to print out and/or bookmark the recipe, because you WILL want to send the link to your friends.
Liv says
Thank you so much for this amazing comment! I appreciate it! I'm glad you enjoyed 🙂