This Sweet and Spicy Tofu is perfect in so many ways! Sticky + spicy with a hint of sweetness. You can adjust the spice level to your liking! This recipe comes together quickly + easily. Oil-free + dairy-free + vegan + gluten free! Perfect for meal prep or a busy weeknight!
Tara’s Tips For Perfect Sweet and Spicy Tofu EVERY Time:
- This oil-free tofu can easily be made for a weeknight dinner. All you have to do is bake or air fry the tofu ahead of time. The sauce cooks in under 10 minutes. So, you just need to toss in the cooked tofu cubes and there you have it, dinner!
- Keep it gluten free by using liquid aminos instead of soy sauce. Be sure to check the labels on your cornstarch.
- Options for cooking tofu: I have included instructions to bake the tofu without any breading or coating. Of course, oil-free. Personally, I like this sauce without any other flavors added in. Alternatively, you could use this recipe for Air Fried Tofu or this recipe for Oven Baked Tofu. They take the flavor profile up a notch if that is how you like your tofu. These options give the tofu a slightly ‘breaded’ or ‘coated’ texture. If that is your thing, go for it. Both really easy.
- Side-dish Options: steamed or air fried broccoli, white or brown rice, Air Fryer Baked Potatoes, Sweet Potato Crinkle Fries, Instant Pot Mashed Potatoes, Oven Roasted Asparagus, Sautéed Spinach. You cannot go wrong with any of these!
- Spice level: If you know me, you know I love love love spicy foods. Be careful with the sriracha! Start with only 2 tbsp if you are looking for a milder flavor. You can always add in extra at the end or on top.
- Topping ideas: We like ours with sliced green onions + crushed peanuts. You could drizzle additional sriracha, sprinkle some sesame seeds, or even red pepper flakes.
Sweet and Spicy Tofu (Oil-Free!)
October 29, 2020
: 4
: Easy
This Sweet + Spicy Tofu is so perfect and so easy! Pair this with rice and veggies and you have an awesome vegan dinner idea.
Ingredients
- 16 ounces extra firm tofu, drained + cut into equal sized cubes
- 2 tbsp chili garlic sauce (I use Huy Fong)
- 3 tbsp Sriracha sauce (to taste, this is where the spice level comes from - use less for less heat)
- 2 tbsp coconut aminos
- 3 tbsp soy sauce or liquid aminos
- 1 cup water
- 2 tbsp coconut palm sugar (or other granulated sugar of your liking - cane will work fine)
- 1/3 cup water + 2 tbsp cornstarch
Directions
- Step 1 Preheat oven to 425 degrees F. Place tofu cubes on a silicone lined baking sheet evenly spaced apart. Cook tofu in 425 degree oven for 15 minutes, flip each cube over and cook for another 15-20 minutes or until all edges are golden brown. Remove from oven + set aside. Alternatively, see body of the post under for air frying method.
- Step 2 To make the sauce: Combine chili garlic, sriracha, aminos, sugar and 1 cup water in a medium non-stick pan. Do not add in the cornstarch or additional water yet. Cook over medium-high heat for 5 minutes. Turn off the heat.
- Step 3 Combine the cornstarch + cool water in a small bowl. Whisk together until smooth and then slowly stir the cornstarch slurry into the sriracha sauce. Leave the heat off.
- Step 4 Whe the tofu is done cooking, add the cooked tofu cubes into the sriracha sacue. Gently stir until all the tofu is covered with the sauce. Cook for 5-7 minutes on medium-low heat until heated through. Test the spice level. Add additional sriracha sauce to your liking.
- Step 5 Serve immediately with steamed veggies (I use broccoli), white or brown rice. Garnish with crushed red pepper flakes, sliced green onions, and/or chopped peanuts.
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