Vegan Honey Chili Tofu
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
179 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan Honey Chili Tofu
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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.
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Ingredients
For the Tofu
- 14 oz 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 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.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
640mg
(27%)
Potassium
177mg
(5%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
101IU
(2%)
Vitamin C
16mg
(18%)
Calcium
160mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 640mg | 27% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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