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Vegan Honey Chili Tofu
5 from 48 votes

Vegan Honey Chili Tofu

Vegan Honey Chili Tofu features firm tofu cubes coated with cornstarch and baking powder, pan-fried until golden and crisp. The sauce blends ginger, garlic, spring onions, sambal oelek, ketchup, soy sauce, vinegar, maple syrup, and apple juice for a sweet, spicy, and tangy glaze. Tossed with sautéed onion and green bell pepper, this tofu dish offers both texture and balanced flavors without animal products.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 179 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the Tofu
  • 14 oz firm tofu pressed for 15 minutes, or extra firm tofu
  • 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 neutral cooking oil generic cooking oil
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 2 tablespoons spring onion use greens for garnish, whites
  • 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 onion cubed
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • This recipe is naturally nut-free, suitable for those with nut allergies.
  • For a soy-free version, replace soy sauce with coconut aminos and tofu with chickpea or pumpkin seed tofu, or cooked chickpeas.
  • To make it gluten-free, use gluten-free tamari in place of soy sauce.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 179

% 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.