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5 from 1 vote

Sticky sweet chilli tofu

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 200 g firm tofu (~ 1 cup)
  • 1 tbsp oil
  • 75 ml sweet chilli sauce (~ 1/4 cup)
  • 2 tbsp soy sauce
  • 1/2 small mild red chilli, finely chopped
  • 1 small clove garlic, minced
  • 1/2 tsp minced ginger
  • Salt
  • Black pepper
  • 300 g mixed vegetables, chopped (~ 3 cups chopped)
  • To serve: fresh coriander (cilantro), spring onions


  • Start by pressing the tofu if you want to (I sometimes don't bother). If you don't have a tofu press, just sandwich it between two clean tea towels and place a few heavy books or pans on top, and leave for 30 minutes.
  • Cut the tofu into triangles or cubes. Heat the oil in a frying pan, and add the tofu. Cook over a medium heat for 5-10 minutes, turning regularly, until the tofu is golden brown and crispy all over.
  • Meanwhile, combine the sweet chilli sauce, soy sauce, chopped chilli, garlic and ginger in a bowl. Season with salt and pepper, and mix well.
  • Add the sauce to the crispy tofu, and allow to cook for another 5 minutes or so, stirring regularly, until the sauce has become thick and sticky.
  • Stir fry the vegetables in a separate pan, then serve with the sweet chilli tofu, topped with fresh coriander and some chopped spring onions.