I love soy sauce. And I regularly try to incorporate it into all my meals. Maybe I have a soft spot for it because I’m Asian.
When I came up with this recipe, I didn’t want something bland or complicated.
Just something bold, spicy, and comforting.
So I pulled out a few pantry staples, whipped up a fiery chili garlic sauce, and tossed it all together. And it was lovely.
This Crispy-edged tofu coated in sticky, garlicky sauce is perfect for any meal! This is the kind of recipe you make when you’re craving takeout vibes at home—without the grease, mystery ingredients, or 60-minute wait.
It’s cozy, bold, and addictive… and you’ll want to lick the plate, trust me.
I believe in taking shortcuts to make cooking easier.
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Tips for Extra Flavor
- Use a tofu press like this TofuBud press to really squeeze the water out and get that crispness. It’s a must in every Vegan’s home!
- For extra crispy tofu, toss the cubes in a little cornstarch before frying. It really gives it that extra crispiness.
- Don’t skimp on the garlic—it’s the base of the flavor. Use fresh cloves, not jarred. Try this garlic press for quick prep.
- If you like it really spicy, add a few crushed red chili flakes or a drizzle of sriracha. My partner can take the spice, so I never hesitate to add extra chillis!
Sticky Garlic Chili Tofu Bites
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes15
minutesIngredients
1 block (400g) firm tofu, pressed and cut into cubes
1 tablespoon oil (neutral like canola or sesame oil)
2 cloves garlic, minced
1.5 tablespoons chili garlic sauce (like sambal oelek)
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup or honey
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Fresh cilantro or spring onions for garnish
Toasted sesame seeds (optional)
Directions
- Pat your tofu dry with paper towels and cut it into bite-sized cubes. If you have time, pressing the tofu for 15–20 minutes makes a big difference. It helps the tofu absorb all that garlicky chili sauce later on. Heat a tablespoon of oil in a nonstick pan over medium-high heat. Add the tofu cubes and pan-fry until golden and crisp on all sides—about 8 to 10 minutes. Remove them and set aside.
- In the same pan, reduce the heat to medium and toss in your minced garlic. Sauté for 30 seconds until fragrant, then add chili garlic sauce, soy sauce, rice vinegar, and maple syrup. Let it bubble slightly, then add the cornstarch slurry and stir until the sauce thickens and gets glossy. Add the tofu back in and toss to coat evenly in the sauce.
- Once every cube is sticky and coated, turn off the heat. Transfer to a plate and top with chopped cilantro or green onions and sesame seeds. Serve hot with rice, noodles, or a crisp side salad. It’s also amazing as a filling in lettuce wraps!
- You can pair this with rice, it goes beautifully!
Variations & Substitutions
No tofu? Use tempeh or even chickpeas instead!
Gluten-free? Swap soy sauce with tamari or coconut aminos.
Sweetener swap: Use agave, brown sugar, or coconut sugar instead of maple syrup.
Add crunch: Toss in peanuts or cashews before serving.
Bulk it up: Add bell peppers, zucchini, or snap peas for a full meal.
This recipe is my go-to when I want something quick and satisfying.
It’s bold, spicy, sticky, and everything I want tofu to be.
Whether you’re cooking for yourself or trying to impress someone who “doesn’t like tofu” (they exist), this is the recipe that might just change their mind.
Keep it on rotation—it never disappoints.
