Sweet Chili Tofu

If you love sweet and savory, this Sweet Chili Tofu recipe is for you! Crispy pan-fried tofu tossed in a sweet chili sauce mixed with soy sauce, sriracha, green onion, and sesame seeds served over rice.

5 from 7 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: Liv King

Ingredients

Crispy Tofu:

1 Block Extra-Firm Tofu pressed
1 tablespoon Soy Sauce
2 tablespoons Cornstarch
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
Pinch of Salt & Black Pepper
1-2 tablespoons Vegetable Oil for pan-frying

Sweet Chili Sauce:

¼ cup Vegan Friendly Sweet Chili Sauce
2 tablespoon Low Sodium Soy Sauce
½-1 teaspoon Vegan Friendly Sriracha
2 teaspoons Rice Vinegar
2 tablespoons Green Onions finely chopped
1 teaspoons Sesame Seeds

Instructions

Press the block of tofu for at least 20 minutes to remove excess water. See above for the importance of pressing tofu.
Cut the tofu in to 16 large cubes or rectangles.
Toss the tofu in soy sauce until coated and then add the cornstarch, garlic, onion, salt and pepper. Toss carefully to coat.
Heat a large pan on medium-high heat. Add 1-2 tablespoons vegetable oil or enough to coat the base of the pan and pan fry each side until golden brown, about 3-5 minutes each side.
Whisk together the sweet chili sauce, soy sauce, sriracha, and rice vinegar in a small bowl.
Thinly chop green onions and add to the sauce along with sesame seeds.
Toss the tofu in to the sauce and serve with jasmine rice, vegetables of choice and top with extra green onions and more sesame seeds. Enjoy!

Notes

Pressing improves the texture of the tofu and will also help the tofu crisp up in the pan. I have a tofu press and highly recommend it but you can make a diy tofu press easily by putting the tofu in between two plates and stacking heavy items on top. I almost always have pre- pressed tofu in my fridge so it’s ready to use any time! Simply press tofu and then store in an airtight container and use within 2-3 days.