This sweet chilli tofu is made with crispy baked tofu tossed in a sweet and tangy, sticky sweet chilli sauce. Serve it over rice and you’ll have an easy, weeknight dinner perfect for when you’re craving takeaway.
I’m really loving easy tofu dinners at the moment. Between this and my bang bang tofu recipe, you can guarantee a block of tofu is making it’s way into my trolley every single grocery shop.
I like to eat a few plant based meals each week, and tofu is such a great option as it’s inexpensive, it keeps in the fridge for ages, and it soaks up whatever flavour you give it.
Sweet chilli sauce has always been one of my favourite flavours (I used to put it on everything growing up), and this recipe is essentially the tofu version of my favourite sweet chilli chicken.
The tofu is baked until golden and crispy, then tossed in a sticky, sweet and savoury sweet chilli sauce. It’s simple, full of flavour, and lighter and cheaper than takeaway.
Key Ingredients
This sweet chilli tofu is a simple, pantry-friendly recipe made with just a handful of everyday ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Firm tofu – make sure to use a firm or extra firm tofu. Bonus if it’s in a vacuum sealed package as it won’t need as much pressing in order to crisp up in the oven. Silken tofu will not work for this recipe.
- Soy sauce – seasons the tofu and a salty, savoury flavour to the sauce. You can adjust the amount in the sauce to taste.
- Olive oil – helps the tofu crisp up in the oven.
- Cornflour – also known as corn starch in the US, helps to give the tofu a light, crispy coating.
- Sweet chilli sauce – this is a staple sauce in my fridge! I find the supermarket brand sweet chilli sauce is fine for this recipe, otherwise you can use Thai sweet chilli sauce.
- Rice wine vinegar – helps cut the sweetness and richness of the sauce to provide balance.
- Sesame oil – optional, but a little adds a lovely extra depth of flavour.
- Garlic – for flavour. I use two cloves as it’s a supporting flavour but if you want it to have a stronger garlic flavour then simply use more.
You’ll Also Love: 30 Minute Tofu Pad Thai
Step-By-Step Instructions
Step 1: Tear the pressed tofu into bite-sized pieces and place in a bowl, then add the soy sauce, olive oil, cornflour and black pepper and toss gently until evenly coated.
Step 2: Spread the tofu out in a single layer on the tray, leaving a little space between each piece. Bake for 25 to 30 minutes, until golden and crisp.
Step 3: Meanwhile, make the sauce. In a bowl, mix together the sweet chilli sauce, soy sauce, rice wine vinegar, sesame oil and garlic.
Step 4: When the tofu is almost ready, heat the sauce in a frying pan over medium heat for 2 to 3 minutes, until slightly thickened.
Step 5: Add the baked tofu to the pan and toss well to coat it in the sticky sauce.
Step 6: Serve over rice, topped with spring onions and sesame seeds.
👉 Press your tofu before you use it if you have time. Removing the excess water is what helps ensure the tofu gets crisp in the oven. This is how I do it without a tofu press; wrap the block in paper towel then top it with a chopping board and something heavy like a Dutch oven. Leave it for 15 to 20 minutes to press out the water.
Serving Suggestion: You can keep this simple with the tofu over rice, but I love to add some edamame or steamed broccoli to make this a sweet chilli tofu rice bowl.
Storage Instructions
This tofu is at its crispiest and sauciest fresh from the pan, but leftovers still taste great. Store in an airtight container in the fridge for up to 4 days.
As the tofu is already coated in the sauce, reheat it gently in the microwave until hot, stirring halfway through. It won’t be as crispy as fresh, but it’s still delicious.
Recipe FAQs
Yes. Tofu is made from soybeans, and soy is one of the few plant foods that contains all nine essential amino acids your body can’t produce on its own. That makes tofu a complete protein and a great meat-free option, on top of being cheap and long-lasting in the fridge.
Firm or extra firm tofu is best here. It holds its shape and crisps up in the oven. Silken or soft tofu is too delicate for this recipe and won’t work.
Not really as sweet chilli sauce is very mild. If you’d like more heat, add a little sriracha, chilli flakes or fresh chilli to the sauce.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More tofu recipes:
Honey Garlic Tofu
15 Minute Teriyaki Tofu
Crispy Rice Paper Dumplings
Crispy Tofu with Peanut Sauce
Sweet Chilli Tofu
Ingredients
For the tofu:
- 450 grams (1 lb) firm tofu drained and pressed
- 1½ tablespoons soy sauce
- 1 tablespoon olive oil
- 1½ tablespoons cornflour/cornstarch
- black pepper to taste
For the sauce:
- ½ cup sweet chilli sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil optional
- 2 cloves garlic minced
To serve:
- cooked rice
- spring onions/green onions
- sesame seeds
Instructions
- Preheat the oven to 200°C/400°F and line a baking tray with baking paper.
- Tear the 450 grams firm tofu into bite-sized pieces and place in a bowl. Add the 1½ tablespoons soy sauce, 1 tablespoon olive oil, 1½ tablespoons cornflour/cornstarch and black pepper, and toss gently until the tofu is evenly coated.
- Spread the tofu out in a single layer on the lined tray, leaving a little space between each piece. Bake for 25–30 minutes, until golden and crisp.
- Meanwhile, make the sauce. In a bowl, mix together the ½ cup sweet chilli sauce, 3 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil and 2 cloves garlic.
- When the tofu is almost ready, heat the sauce in a frying pan over medium heat for 2–3 minutes, until slightly thickened.
- Add the baked tofu to the pan and toss well to coat in the sauce.
- Serve over cooked rice, topped with spring onions/green onions and sesame seeds.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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