Sweet Thai Chili Tofu
Published May 05, 2021•Updated Jan 22, 2026
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We are a family that loves tofu, but my personal opinion is that it needs to be packed with flavor. And this one has a ton. I challenge you to resist eating every sweet and spicy nugget of this Sweet Thai Chili Tofu straight off the pan.
My kids are largely vegetarian. They’ll eat some fish, but tofu is the queen of proteins at my house. So I cook a lot of tofu. I love my simple method for cooking crispy tofu in a skillet so much that I included it in my cookbook. But for the most part, tofu is a blank slate which needs sauce. And Thai flavors go incredibly well with blank slate proteins. Enter this Thai-inspired tofu.
Tips for Truly Crispy Baked Tofu
- Dry it well. Pat the tofu very dry so that it is ready to absorb other flavors.
- Marinate. After the tofu is fairly dry, add back in other flavors with a marinade.
- Use cornstarch. The cornstarch helps it to crisp up
- Turn as it bakes. As the tofu bakes, turn it so that all sides get golden brown.
- Glaze. In the last few minutes of cooking, add a thick glaze (in this case, the glaze is a final coat of Sweet Thai Chili Sauce) that will coat the outside.
Ingredients for Thai Tofu
- Extra-Firm Tofu – For best results, the tofu should be drained of all water and dried as much as possible. If using tofu that is soaked in water, drain it, slice it in half and then place in a single layer between several paper towels. Place a heavy skillet on top and let rest for about 15 minutes. Alternatively, look for vacuum-packed tofu that is already drained of liquid (this is the easiest option).
- Sweet Thai Chili Sauce – For maximum sweet and spicy Thai flavor, use some of this sauce in the marinade and then drizzle the tofu with a final portion of sauce near the end of cooking.
- Soy Sauce – Any type of soy sauce (low-sodium or regular) will help to add savor flavor to the marinade.
- Rice Vinegar – Look for rice vinegar (seasoned or unseasoned will work) in the international aisle. I use rice vinegar in so many recipes beyond Asian-inspired ones. (I actually just wrote about my love for rice vinegar here.)
- Toasted Sesame Oil – I consider this savory, rich, dark-colored oil to be a staple in my Asian pantry. A little goes a long way.
- Cornstarch – Don’t skip a little cornstarch in this recipe. It helps the tofu to get a golden brown crust (as described below).
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Cornstarch is Key
To get tofu with crispy edges and tender centers, cornstarch helps. A coating of cornstarch helps the tofu to form a golden crust as it bakes. It also helps to turn the tofu every 10 minutes as it bakes so that all sides have a chance to brown.
More Tofu Recipes
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Sweet Thai Chili Tofu
Equipment
- Half Sheet Pan
- Parchment Paper
- Mixing Bowl
Ingredients
- 16 ounces Extra-Firm Tofu, cubed (see note)
- 1/2 cup Sweet Thai Chili Sauce, divided (see note)
- 1 teaspoon Kosher Salt
- 1 teaspoon Soy Sauce
- 1 teaspoon Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 2 Tablespoons Cornstarch
Instructions
- Preheat oven to 400°F / 204°C. Line a sheet pan with parchment paper.
- While oven heats, cube and prepare tofu (be sure it is as dry as possible per notes below).
- Whisk together 3 Tablespoons Sweet Thai Chili Sauce (reserve the remaining sauce), salt, soy sauce, rice vinegar, toasted and toasted sesame oil. Combine with tofu and gently fold together to coat.
- Sprinkle cornstarch over tofu and then gently stir until cornstarch evenly coats all of the tofu (don’t worry if some gathers in the bottom of the bowl).
- Set aside for 5 minutes to let the cornstarch soak into the tofu.
- Spread tofu out on prepared baking sheet, drizzling any liquids over the top.
- Bake tofu, turning with a spatula every 10 minutes, until golden brown, ~30 minutes.
- Drizzle remaining Sweet Thai Chili Sauce over tofu and return to the oven. Continue baking for 5 minutes more.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
