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Check Out These New Honey Chilli Tofu

Spicy honey chilli tofu features crispy pieces of tofu in a homemade sticky, vegan honey sauce! It’s a 1-pan 30 minute dish that’s delicious served over rice or noodles.

Pan of honey chilli tofu

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Why You’ll Love Honey Chili Tofu

More Addictive Vegan Dinner Recipes

Recipe Card

This 1 Pot 30 minute Honey Tofu stir fry will be your next fave tofu dish! Apple juice with maple syrup adds a honey-like flavor to this honey chilli tofu! The best part is that the sauce uses everyday ingredients that makes this an easy, quick, one-pot meal.

The crispy tofu with the stir fry veggies like peppers and onions is fabulous. The sauce gets its heat from sambal oelek or sriracha sauce along with plenty of ginger and garlic to give it an awesome flavor.

bowl of honey chilli tofu over rice next to the skillet

WHY YOU’LL LOVE HONEY CHILI TOFU

Spicy-sticky-sweet sauce with tender-crispy tofu is totally addictive!

quick, one-pan meal

soy-free and gluten-free options

naturally nut-free

close-up of a bowl of honey chilli tofu over rice

MORE ADDICTIVE VEGAN DINNER RECIPES

Sticky Sesame Cauliflower

Spicy Maple Mustard Tofu Bowl

Sweet and Sour Chickpeas

Baked Sticky Sesame Mushrooms

Gochujang Tofu Stir Fry

RECIPE CARD

  • close-up of a bowl of honey chilli tofu over rice
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  • Vegan Honey Chili Tofu

Spicy honey chili tofu features crispy pieces of tofu in a from scratch sticky, vegan honey sauce. It’s a one-pan 30 minute dish that’s delicious served over rice or noodles.

  • Prep Time
  • 20minutes mins
  • Cook Time
  • 20minutes mins
  • Total Time
  • 40minutes mins

Course: MainCuisine: ChineseKeyword: honey chili tofu, honey chilli tofu Servings:

Calories: 179kcal Author: Vegan Richa

Ingredients

For the Tofu

  • 14 oz (396.89 g) firm or extra firm tofu pressed for 15 minutes
  • 1 teaspoon rice vinegar or white vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon black pepper
  • 2-3 tablespoons cornstarch or use tapioca starch
  • 1/4 teaspoon baking powder

For the Sauce

  • 2 teaspoons oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons spring onion whites , use greens for garnish
  • 1 tablespoon sambal oelek or sriracha sauce or other Asian chile sauce
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce , use tamari for gluten-free
  • 2 teaspoons white vinegar
  • 2 tablespoons maple syrup
  • 3 tablespoons apple juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/4 cup (40 g) cubed onion
  • 1/2 green bell pepper cubed
  • 2 teaspoons cornstarch mixed with 3/4 cup water, or use tapioca starch
  • For Garnish
  • green onion and sesame seeds

Instructions

Press at the tofu if you haven’t already for 15 minutes, then cube it and add to a bowl. Add the soy sauce, vinegar, and black pepper, and toss well. Mix the baking powder into 2 tablespoons of the cornstarch, then sprinkle it all over the tofu and toss well. If the mixture still has a lot of liquid, add more cornstarch, 1 to 2 teaspoons at a time.

Heat a large skillet over medium high heat, and add a teaspoon of the oil. Once the oil is hot, add the coated tofu and cook until golden on most of the edges, about 5 to 8 minutes. Remove the tofu from the skillet.

Add 1 teaspoon of oil to the same skillet. Once oil is hot, add the ginger, garlic, and green onion, and cook for half a minute. Then, add all of the sauces and the apple juice along with the salt and white pepper. Mix well, and bring to a boil.

Mix the cornstarch in the water and add that to the skillet and bring that to a boil. Now, add the onion and pepper and simmer for 2 minutes, then add in the tofu, tossing to coat. Switch off the heat, garnish and serve over rice, noodles, quinoa or in lettuce wraps.

Notes

Vegan honey chili tofu is naturally nut-free.

To make this soy-free, use coconut aminos in place of the soy sauce and replace the tofu with chickpea tofu, pumpkin seed tofu or cooked chickpeas.

To make this gluten-free, use gluten-free tamari instead of soy sauce.

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