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    Home » One Pot Meals

    Honey Chilli Tofu

    Published: Jun 9, 2023 by Richa 24 Comments

    Jump to Recipe   Print Recipe

    Spicy honey chilli tofu features crispy pieces of tofu in a homemade sticky, vegan honey sauce! It’s a 1-pan 30 minute dish that’s delicious served over rice or noodles.

    pan of honey chilli tofu
    Table of Contents
    • Why You’ll Love Honey Chili Tofu
    • More Addictive Vegan Dinner Recipes
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Honey Chilli Tofu
    • Frequently Asked Questions

    This 1 Pot 30 minute Honey Tofu stir fry will be your next fave tofu dish! Apple juice with maple syrup adds a honey-like flavor to this honey chilli tofu! The best part is that the sauce uses everyday ingredients that makes this an easy, quick, one-pot meal.

    The crispy tofu with the stir fry veggies like peppers and onions is fabulous. The sauce gets its heat from sambal oelek or sriracha sauce along with plenty of ginger and garlic to give it an amazing flavor.

    bowl of honey chilli tofu over rice next to the skillet

    Why You’ll Love Honey Chili Tofu

    • Spicy-sticky-sweet sauce with tender-crispy tofu is totally addictive!
    • quick, one-pan meal
    • soy-free and gluten-free options
    • naturally nut-free
    close-up of a bowl of honey chilli tofu over rice

    More Addictive Vegan Dinner Recipes

    • Sticky Sesame Cauliflower
    • Spicy Maple Mustard Tofu Bowl
    • Sweet and Sour Chickpeas
    • Baked Sticky Sesame Mushrooms
    • Gochujang Tofu Stir Fry

    Recipe Card

    close-up of a bowl of honey chilli tofu over rice
    Print Recipe
    5 from 13 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 Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Main
    Cuisine: Chinese
    Keyword: honey chili tofu, honey chilli tofu
    Servings: 4
    Calories: 179kcal
    Author: Vegan Richa

    Ingredients

    For the Tofu

    • 14 oz (396.89 g) 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 (40 g) 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

    • 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.
    • 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.
    • 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.
    • 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

    Nutrition Facts
    Vegan Honey Chili Tofu
    Amount Per Serving
    Calories 179 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 640mg28%
    Potassium 177mg5%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 10g11%
    Protein 10g20%
    Vitamin A 101IU2%
    Vitamin C 16mg19%
    Calcium 160mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    tofu, veggies, sauces, and seasonings in bowls on a kitchen counter

    Ingredients and Substitutions

    • tofu – Crispy tofu is so delicious tossed in this sticky, spicy sauce! For soy-free, use chickpea tofu instead.
    • vinegar – Adds a little bit of tang to the tofu and gives the sauce a little sweet-and-sour edge.
    • soy sauce – Adds saltiness and umami to the tofu and the sauce. Use coconut aminos or other soy-free soy sauce alternative for a soy-free dish.
    • black pepper – Gives the crispy tofu a little bit of heat.
    • cornstarch and baking powder – Helps the tofu get delightfully crispy! Cornstarch also helps thicken the sauce. You can use tapioca starch instead, if needed.
    • oil – To saute.
    • aromatics – Fresh ginger, garlic, and spring onions bring so much amazing flavor to this vegan honey chili sauce!
    • sauces – Ketchup, soy sauce, vinegar, maple syrup, and apple juice combine to make the vegan honey sauce. For soy-free, use coconut aminos or another soy sauce alternative.
    • veggies – Lightly cooked onion and bell pepper add veggie crunch to the honey chilli tofu!
    • cornstarch – A little cornstarch mixed with water helps the vegan honey sauce thicken.
    • garnishes – Green onion and sesame seeds add even more color, texture, and flavor to the finished dish.

    Tips

    • Don’t skip pressing the tofu! That’s going to give you the best texture. You can prep the other ingredients while the tofu presses to save on cooking time.
    • You don’t want to overcook the veggies. Just let them simmer for a couple of minutes, so they’ll be tender-crisp.

    How to Make Honey Chilli Tofu

    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.

    tofu in the bowl with soy sauce, before tossing
    tofu in the bowl with soy sauce, after tossing

    Mix the baking powder into two tablespoons of the cornstarch, then sprinkle it all over the tofu and toss well.

    tossing the tofu with cornstarch and baking powder

    If the mixture still has a lot of liquid, add more cornstarch, one to two teaspoons at a time.

    tofu fully coated in the cornstarch and baking powder

    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 five to eight minutes. Remove the tofu from the skillet.

    tofu in the skillet
    crispy tofu in the pan, after cooking

    Add a teaspoon of oil to the same skillet. Once oil is hot, add the ginger, garlic, and green onion, and cook for half a minute.


    ginger, garlic, and spring onion in the pan, before cooking
    ginger, garlic, and spring onion in the pan, after cooking

    Then, add all of the sauces and the apple juice along with the salt and white pepper. Mix well, and bring to a boil.

    ginger, garlic, and spring onion in the pan, after cooking, with sauces added

    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 two minutes, then add in the tofu, tossing to coat.

    adding veggies to the pan of sauce
    stirring cooked veggies in the pan with a spatula
    adding tofu to the pan of veggies and honey chili sauce

    Switch off the heat, garnish and serve over rice, noodles, quinoa or in lettuce wraps.

    close-up of a pan of honey chili tofu

    Frequently Asked Questions

    Is this recipe allergy-friendly?

    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 my chickpea tofu.

    To make this gluten-free, use gluten-free tamari instead of soy sauce.

    Is honey vegan?

    Honey is not vegan, because it is made by bees, which makes it an animal product. This honey chili tofu uses from-scratch, vegan “honey” made with apple juice and maple syrup.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

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      Recipe Rating




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    1. GA

      September 05, 2023 at 1:24 pm

      5 stars
      So so so amazing. I love all your recipes, but this one was above and beyond! Thank you!

      Reply
      • Vegan Richa Support

        September 07, 2023 at 8:31 pm

        yay! thank you!

        Reply
    2. Kelly Wise

      September 04, 2023 at 5:33 pm

      5 stars
      I’ve made this twice now and it is stellar! Easy to prep. Comes together quickly. First time I didn’t have apple juice so I used apple sauce. Delicious. Recipe is a winner!!

      Reply
      • Vegan Richa Support

        September 07, 2023 at 8:32 pm

        yay! thank you!

        Reply
    3. Kimberly

      August 29, 2023 at 7:56 am

      Any suggestions to lower sodium? But keep the taste?
      Thank you

      Reply
      • Vegan Richa Support

        September 01, 2023 at 9:41 am

        omit the salt and use less soy sauce (to taste)

        Reply
    4. Katherine D Emerson

      July 20, 2023 at 5:27 pm

      5 stars
      My son made this for us for dinner and it was DELICIOUS!! The green pepper was the perfect pepper in this recipe. The tofu was succulent. The sauce was aromatic and warming. We served it over baked sweet potatoes. Can’t wait to have leftovers tomorrow 🙂

      Reply
      • Vegan Richa Support

        July 25, 2023 at 7:34 pm

        awesome!! 🙂

        Reply
    5. Kelly Wise

      June 11, 2023 at 4:15 pm

      5 stars
      Absolutely delicious!! I’d give it a spice rating of 3 out of 5 as the recipe is written. Served it with roasted vegetables and steamed spinach. Highly recommend!!

      Reply
      • Vegan Richa Support

        June 15, 2023 at 4:48 pm

        thank you!!

        Reply
    6. Donna

      June 11, 2023 at 3:29 pm

      5 stars
      Delicious! Much better than a restaurant! My husband was depressed when he was finished!

      Reply
      • Richa

        June 11, 2023 at 8:02 pm

        ❤️❤️

        Reply
    7. Rosetta James

      June 11, 2023 at 12:46 pm

      Frustrating that PINTEREST does not work so I couldn’t sve this on my VEGAN board.

      Reply
      • Vegan Richa Support

        June 15, 2023 at 4:50 pm

        dang! i hope it gets working better for you soon. don’t forget to rate!

        Reply
    8. Maneesha

      June 11, 2023 at 10:00 am

      5 stars
      Another slam dunk Asian recipe, Richa! I used chickpeas instead of tofu and threw in a bunch of vegetables – turned out great! Sprinkled with some sesame seeds, green onions, and roasted peanuts, it was a perfect meal! Thank you so much!

      Reply
      • Vegan Richa Support

        June 15, 2023 at 4:50 pm

        Thank you!

        Reply
    9. Katherine D Emerson

      June 10, 2023 at 8:56 pm

      5 stars
      Hi Richa,
      Could this be frozen successfully? Thanks.

      Reply
      • Vegan Richa Support

        June 15, 2023 at 4:51 pm

        yes!

        Reply
    10. Wendi Polchow

      June 10, 2023 at 11:24 am

      5 stars
      It was so good! I didn’t have apple juice so used 1T applesauce, 2T water. Served it with sticky rice. We’ll be having it again soon!

      Reply
      • Vegan Richa Support

        June 15, 2023 at 4:51 pm

        yay! thank you!

        Reply
    11. Steve

      June 10, 2023 at 8:45 am

      5 stars
      This is the bomb, and if you like Indian, her recipe book is probably the best vegan one out there!

      Reply
      • Vegan Richa Support

        June 15, 2023 at 4:51 pm

        🙂 thanks so much, Steve!

        Reply
    12. Dick Visser

      June 10, 2023 at 4:33 am

      5 stars
      Another masterpiece. Brilliant!
      I sprinkled some drops of limejuice on top.

      Reply
      • Vegan Richa Support

        June 15, 2023 at 4:51 pm

        awesome! thank you!

        Reply

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    pan of honey chilli tofu