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.
