Baked Sweet Chili Tofu | 4 Ingredients!

GFGluten FreeGRGrain FreeOFOil FreeVVegan

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This Baked Sweet Chili Tofu is crispy on the outside, soft on the inside, and smothered in sticky, saucy, sweet, and tangy flavor. Vegan & Gluten-Free.

It’s no secret that I love tofu! This tasty plant-protein is incredibly versatile, budget-friendly, and plays well with practically any flavor. Today I’m sharing this recipe for Sweet Chili Tofu: it’s crispy-on-the-outside, soft-on-the-inside, and packed with sweet & tangy flavor!

chopsticks holding one cube of tofu over white bowl of sweet chili tofu


ingredients for sweet chili tofu in small white bowls on gray background

Aside from tasting great, the best part about this flavor-packed recipe is that you’ll only need 4 ingredients – the key player being the Sweet Chili Sauce. Sweet Chili Sauce (Nam Chim Kai, นํา้จ้ิมไก)่ is a Thai sauce that has a thick consistency and is the perfect balance between sweet, tangy, and just a little spicy. It literally translates to “chicken dipping sauce,” but it’s a very versatile sauce and can be used as a dipping sauce or marinade. Today we’re using it with tofu, obviously, but it’s possibilities are pretty much endless! You can find this deliciously addicting sauce in the Asian or international section of most grocery stores, but you can also purchase it online.

Here’s what you’ll need

  • Extra-Firm Tofu: is packed with plant-based protein and makes the perfect “meaty” vehicle for our sweet chili sauce!
  • Sweet Chili Sauce: see above; not only does this sauce give our tofu the perfect balance of sticky, saucy flavors, but the sugar in the sauce also helps to caramelize the exterior of the tofu and give it a golden, crispy edge (YUM)
  • Tamari: adds a touch of salt, to help balance out the sweet chili sauce
  • Cornstarch: serves to absorb liquid and also helps add some crispiness around the edges of the tofu as it cooks


photo of uncooked tofu in bowl coated in sauce next to photo of baked tofu on baking sheet

This Sweet Chili Tofu brings such a full-flavor experience, but needs only a few simple steps. All you’ll need is a bowl and a baking sheet – so let’s get to it:

  1. Cube the pressed tofu, then place in a bowl.
  2. Add the tamari and sweet chili sauce to the bowl, then mix until evenly coated.
  3. Sprinkle the cornstarch on top and fold it in.
  4. Bake until golden and crispy.
  5. Toss the baked tofu in a bit more sweet chili sauce and serve!

sweet chili tofu coated in sauce and topped with green onions in white bowl

I love making this Baked Sweet Chili Tofu when I’m looking to meal-prep for lots of versatility throughout the week. You can serve this as a tasty appetizer, in crunchy lettuce wraps, over a veggie-packed stir-fry, or alongside any other Asian-inspired dish!

This recipe so easily for quick meal prepping, too; just toss in a bit of sweet chili sauce before reheating to freshen up the flavor and you’re good to go! It’ll stay delicious in the fridge for up to 4 days.

photo of tofu held in chopsticks and photo of baked tofu in white bowl

If you’re looking for more Asian-inspired tofu recipes, you’ll also love this Chinese Five Spice Braised Tofu, this Black Pepper Tofu Stir Fry, and these Crispy Orange Tofu Buddha Bowls!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Baked Sweet Chili Tofu

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4.8 from 4 reviews

This Baked Sweet Chili Tofu is crispy on the outside, soft on the inside, and smothered in sticky, saucy, sweet, and tangy flavor. Vegan & Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 26 Minutes
  • Total Time: 31 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan




  1. Prep: Pre-heat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Press the tofu, if you haven’t already. Cut the tofu block in half, then cut each half into 8 even cubes (or cut to your liking).
  2. Mix: Place the tofu in a large mixing bowl, then drizzle on the tamari and 2 tablespoons of sweet chili sauce. Use a silicone spatula to gently toss the tofu until it is evenly coated. Sprinkle the cornstarch on top, then fold again until evenly distributed.
  3. Bake: Transfer the tofu to the baking sheet, leaving some space between each piece. Place on the top rack of the oven and bake for 13 minutes, then remove from the oven and flip. Return to the oven and bake for an additional 12 to 14 minutes, until golden and crispy.
  4. Toss & Serve: Place the baked tofu into a clean bowl, then toss with the remaining 1-2 tablespoons of sweet chili sauce (I used 2 tablespoons for a glossier coating). Serve as desired; leftovers will keep in the fridge for up to 5 days.


  • Sweet Chili Sauce can often be found in the Asian or international section of the grocery store, or it can be purchased online. This sauce is quite unique and there is no substitution for it.
  • Tamari can be swapped for gluten-free soy sauce or liquid aminos. I do not recommend coconut aminos for this recipe as it is sweeter than these alternatives and the chili sauce is already sweet.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I enjoyed this recipe very much. New to cooking with tofu and this recipe is a keeper. Even my wife who has never tried tofu and is a picky eater thought it was tasty. I did reduce the cornstarch by half and cooked for 24 minutes in an air fryer toaster oven at 350 degrees. I will make again.

  2. I admit I made other changes, using this recipe only as a jumping off point. I added garlic, sliced onions, and mushrooms, all sauteed together in peanut (or olive) oil. Admittedly, serving with dandelion blossoms, sauteed separately with beaten eggs, is not vegan, but it’s oh-so-good! Next time I might try tossing the dandelion blossoms in there together.

  3. The recipe could not be easier and quick to have tofu ready to go in a variety of dishes for the week. Next time I make it, I will let the tofu marinate longer in the tamari and sweet chili sauce before adding the cornstarch and baking. That will give more time for the flavor to permeate the tofu instead of being only on the surface. Also, I determined I didn’t need as much cornstarch as the recipe states as I ended up with a few pieces of the tofu with a bit of a white cornstarch haze. Everything was still delicious; I’m sharing my experience so others can make their own decisions.

    1. Yes, reduce the temp by 50 degrees! Shake the basket every 5-10 min and start checking for doneness after about 20 min.

  4. Have made this twice now and I’m obsessed. My new go-to recipe for sweet chilli tofu – healthy and delicious!!!

  5. I made this to go with the Vermicelli Noodle bowls and it was so easy and delicious. I didn’t have time to press the tofu, but it still turned out great. I will definitely be making this again!

  6. I usually fry tofu and cook with tomatoes sauce. I fry one side until done and turn over another face. Not turn over many time. I like protein in tofu. This recipe is easy very convenient and healthy.

  7. If you happen to have a Trader Joe’s near you they have Sweet Chili Sauce which is their own brand & though it might be slightly sweeter than others I’ve tried it is by FAR the cheapest per Oz. I’ve ever seen! Usually I add a bunch of Red Pepper Flakes which are a staple in my Kitchen & make it ‘extra zippy’!