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.

This 1 Pot 30 minute Honey Tofu stir fry might be your next fave tofu dish! Apple juice with maple syrup adds a honey-like flavor to this honey chilli tofu! The most effective part is that the sauce uses on a regular basis ingredients that makes this a straightforward, 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 together with loads of ginger and garlic to provide it an incredible flavor.

Why You’ll Love Honey Chili Tofu

• Spicy-sticky-sweet sauce with tender-crispy tofu is completely addictive!
• quick, one-pan meal
• soy-free and gluten-free options
• naturally nut-free

More Addictive Vegan Dinner Recipes

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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 Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Essential

Cuisine: Chinese

Servings: 4

Calories: 179kcal

Writer: Vegan Richa

Ingredients

For the Tofu

• 14 oz (396.89 g) firm or extra firm tofu pressed for quarter-hour
• 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 on the tofu in the event you haven’t already for quarter-hour, 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 around the tofu and toss well. If the mixture still has a whole lot of liquid, add more cornstarch, 1 to 2 teaspoons at a time.

• Heat a big 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 many of the edges, about 5 to eight minutes. Remove the tofu from the skillet.

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

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

Notes

Vegan honey chili tofu is of course nut-free.
To make this soy-free, use coconut aminos rather than 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 as a substitute of soy sauce.

Nutrition

Nutrition Facts

Vegan Honey Chili Tofu

Amount Per Serving

Calories 179
Calories from Fat 54

% Day by day Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 640mg28%

Potassium 177mg5%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 10g11%

Protein 10g20%

Vitamin A 101IU2%

Vitamin C 16mg19%

Calcium 160mg16%

Iron 2mg11%

* Percent Day by day Values are based on a 2000 calorie food plan.

Ingredients and Substitutions

• tofu – Crispy tofu is so delicious tossed on this sticky, spicy sauce! For soy-free, use chickpea tofu as a substitute.
• vinegar – Adds a bit little bit of tang to the tofu and offers the sauce a bit sweet-and-sour edge.
• soy sauce – Adds saltiness and umami to the tofu and the sauce. Use coconut aminos or other soy-free soy sauce alternative for a soy-free dish.
• black pepper – Gives the crispy tofu a bit little bit of heat.
• cornstarch and baking powder – Helps the tofu get delightfully crispy! Cornstarch also helps thicken the sauce. You need to use tapioca starch as a substitute, if needed.
• oil – To saute.
• aromatics – Fresh ginger, garlic, and spring onions bring a lot amazing flavor to this vegan honey chili sauce!
• sauces – Ketchup, soy sauce, vinegar, maple syrup, and apple juice mix to make the vegan honey sauce. For soy-free, use coconut aminos or one other soy sauce alternative.
• veggies – Calmly cooked onion and bell pepper add veggie crunch to the honey chilli tofu!
• cornstarch – Slightly cornstarch mixed with water helps the vegan honey sauce thicken.
• garnishes – Green onion and sesame seeds add much more color, texture, and flavor to the finished dish.

Suggestions

• Don’t skip pressing the tofu! That’s going to provide you the very best texture. You may prep the opposite ingredients while the tofu presses to avoid wasting on cooking time.
• You don’t wish to overcook the veggies. Just allow them to simmer for a few minutes, so that they’ll be tender-crisp.

Make Honey Chilli Tofu

Press on the tofu in the event you haven’t already for quarter-hour, then cube it and add to a bowl. Add the soy sauce, vinegar, and black pepper, and toss well.

Mix the baking powder into two tablespoons of the cornstarch, then sprinkle it all around the tofu and toss well.

If the mixture still has a whole lot of liquid, add more cornstarch, one to 2 teaspoons at a time.

Heat a big 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 many of the edges, about five to eight minutes. Remove the tofu from the skillet.

Add a teaspoon of oil to the identical skillet. Once oil is hot, add the ginger, garlic, and green onion, and cook for half a minute.

Then, add all the sauces and the apple juice together with the salt and white pepper. Mix well, and produce to a boil.

Mix the cornstarch within the water and add that to the skillet and produce that to a boil.

Now, add the onion and pepper and simmer for 2 minutes, then add within the tofu, tossing to coat.

Switch off the warmth, garnish and serve over rice, noodles, quinoa or in lettuce wraps.

Ceaselessly Asked Questions