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.
- 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).
- 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.
- 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.
- 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.