Sweet Thai Chili Baked Tofu
This baked tofu is golden on the outside, tender on the inside, and glazed with sweet and spicy Thai Chili Sauce. Even if you're not a big tofu fan, I challenge you to resist eating every one of these flavorful bite-sized nuggets.
Half Sheet Pan
- 16 oz Extra-Firm Tofu, cubed (see note)
- 1/2 cup Sweet Thai Chili Sauce, divided (see note)
- 1 tsp Kosher Salt
- 1 tsp Soy Sauce
- 1 tsp Rice Vinegar
- 1 tsp Toasted Sesame Oil
- 2 Tbsp Cornstarch
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 Tbsp 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.
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 - Look for this in the international aisle. I also love the TraderJoe’s variety.
Calories: 123kcal | Carbohydrates: 13g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1194mg | Potassium: 304mg | Fiber: 2g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg