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5.0 from 48 votes

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
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 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

    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

  • 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

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

% 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.