Crispy Tofu with Sweet Chili Glaze
Golden, crunchy tofu tossed in a sticky-sweet chili glaze with a bright hit of lime—comfort food energy, plant-powered. Bakes or pan-fries beautifully and pairs with rice and quick veggies for a weeknight win.
This is the kind of cozy, craveable dinner that proves plant-based food never has to feel like a compromise. Crispy tofu brings the comfort, while the sweet chili-lime glaze keeps things modern and punchy. Make it for a quick weeknight meal, then tuck leftovers into wraps or grain bowls the next day.
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Servings
4
Ingredients
Crispy tofu
- •1 (14 oz / 400 g) block extra-firm tofu, pressed 15 minutes and cut into 3/4-inch cubes
- •1 1/2 tbsp low-sodium soy sauce (or tamari)
- •1 tbsp toasted sesame oil (or neutral oil)
- •2 tbsp cornstarch (or potato starch)
- •1/2 tsp garlic powder
- •1/4 tsp black pepper
- •2 tbsp neutral oil for pan-frying (optional; skip if baking/air-frying)
Sweet chili glaze
- •1/3 cup sweet chili sauce
- •1 tbsp rice vinegar
- •1 tbsp soy sauce (or tamari)
- •1 tbsp lime juice (about 1/2 lime), plus more to finish
- •1–2 tsp sriracha or chili-garlic sauce (optional, for more heat)
- •1 tsp grated fresh ginger
- •1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
- •1 tsp cornstarch mixed with 1 tbsp water (slurry)
To serve (optional but recommended)
- •Cooked jasmine or brown rice
- •Steamed broccoli or sautéed green beans
- •Sliced scallions
- •Toasted sesame seeds
- •Lime wedges
Instructions
- 1
Press the tofu for 15 minutes (wrap in a clean towel and place a heavy pan on top). Cut into 3/4-inch cubes and pat dry.
- 2
Season the tofu: in a bowl, gently toss tofu with 1 1/2 tbsp soy sauce and sesame oil. Sprinkle over cornstarch, garlic powder, and black pepper, then toss again until each piece looks lightly coated and dry on the outside.
- 3
Cook the tofu (choose one method): - Pan-fry: Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high. Add tofu in a single layer and cook 8–10 minutes, turning every 2–3 minutes, until deeply golden and crisp on most sides. - Bake: Heat oven to 425°F (220°C). Place tofu on a parchment-lined sheet, spray or drizzle lightly with oil, and bake 25–30 minutes, flipping halfway. - Air-fry: Air-fry at 400°F (205°C) for 12–15 minutes, shaking halfway, until crisp.
- 4
Make the glaze: while tofu cooks, add sweet chili sauce, rice vinegar, soy sauce, lime juice, optional sriracha, ginger, and garlic to a small saucepan. Bring to a gentle simmer over medium heat.
- 5
Thicken: whisk the cornstarch slurry, then whisk it into the simmering sauce. Cook 30–60 seconds, stirring, until glossy and slightly thickened (it will thicken more as it cools).
- 6
Glaze the tofu: add the crispy tofu to a large bowl and pour over the warm glaze. Toss gently until coated. (For extra-sticky tofu, tip everything back into the skillet over low heat for 30–60 seconds, tossing constantly.)
- 7
Serve over rice with broccoli or green beans. Finish with scallions, sesame seeds, and an extra squeeze of lime.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.