If you know someone who doesn’t like tofu, make them this.
So let’s talk baked tofu. Although my pan fried tofu nuggets are my fave, these are an EASY, super crispy alternative with less oil. I promise you, this tofu is SO crispy (crisp level hidden under the sauce oops). This is my go to when I’m short on time because you can prepare the rest of your meal while the tofu’s in the oven, and once the tofu is done >> BAM dinner is served!
As for the sweet chili sauce, it’s one of my favourite asian sauces but there’s usually so much added sugar. So I made a version using just maple syrup, and it’s not overly sweet but still gives you that sticky sweet chili sauce that everyone loves!
Crispy Baked Tofu with Sweet Chili Sauce
Irresistibly crispy baked tofu coated in a healthier sweet chili sauce.
Ingredients
For the Tofu
- 5-6 oz extra firm tofu
- 1 tbsp olive oil
- 1 tsp soy sauce
- ½ tsp maple syrup
- 3 tbsp cornstarch
For the Sweet Chili Sauce
- 3 tbsp maple syrup
- 3 tbsp water
- 2 tbsp white vinegar
- ½ tbsp cornstarch
- 1 large garlic clove (minced)
- 1 tsp green onion (finely chopped)
- ¼ tsp salt
- ½ tsp crushed red pepper (or to taste)
Instructions
For the Tofu
- Press the tofu with paper towel, removing as much liquid as possible.
- Optional (but recommended): Freeze tofu overnight. The next day, let the tofu thaw, then press with paper towel again. This will help remove even more of the liquid.
- Preheat the oven to 400°.
- Cut the tofu into small cubes.
- In a small bowl, mix the olive oil, soy sauce and maple syrup. Toss the tofu in this mixture until fully coated.
- Toss the tofu in cornstarch until fully coated.
- Transfer to a parchment lined baking tray and bake at 400° for about 25 minutes or until lightly browned and crispy.
For the Sweet Chili Sauce
- Combine all ingredients in a small bowl.
- Transfer to a saucepan and cook over medium heat, stirring occasionally.
- Cook until bubbly and thick.
- Remove from heat and serve over baked tofu.
