Gluten-free, vegan sweet chili tofu—balanced sweet and spicy flavors in a sticky glaze that’s perfect for weeknight dinners. This version is lighter than many restaurant-style sweet chili sauces and made with pantry-friendly, plant-based ingredients.
The sauce is naturally gluten-free and vegan, using coconut aminos instead of soy sauce and coconut sugar as a refined-sugar-free option. You can substitute regular granulated sugar if needed. Inspired by a popular hot bar tofu dish, this recipe recreates that addictively sticky, tangy-sweet coating while keeping the ingredient list simple and wholesome.
This is a healthy, easy-to-make tofu dinner to keep in your rotation. I bulk up the dish with colorful peppers, onion, and baby spinach for extra nutrients and texture. Serve the finished tofu and veggies over seasoned rice, jasmine rice, or cauliflower rice for a low-carb option. The entire meal cooks in one pan for minimal cleanup.
The sauce comes together quickly by whisking a few pantry staples. It’s similar in concept to other sticky Asian-inspired sauces—tangy from rice vinegar, mildly sweet from coconut sugar, and warmly spicy from chili paste. If you prefer a different heat profile, you can swap in sriracha or another chili paste you like. The sauce thickens in the pan to cling to the tofu and vegetables, creating a satisfying glaze.
This recipe helped convert a non-tofu fan in my household—if you’re curious about adding more plant-based dinners to your weekly lineup, this is a delicious and approachable place to start. The tofu develops a light crisp from the starch coating and holds up well in the sauce, while the veggies add crunch and brightness.
Below you’ll find the ingredient list and step-by-step instructions. Tips and substitutions are included so you can adapt the recipe to what you have on hand. If you try it, leave a rating and comment where you found the recipe and share any tweaks you made—seeing your versions makes my day!
Gluten Free + Vegan Sweet Chili Tofu
5 from 7 reviews
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings
- Category: Lunch, Dinner
Description
Sweet chili tofu with peppers and onions in a sticky, gluten-free, vegan sauce. Quick to make, packed with vegetables, and ideal for a balanced weeknight meal.
Ingredients
For the sweet chili sauce
- 1/4 cup water
- 3 tbsp rice vinegar
- 2 tbsp coconut sugar (or regular granulated sugar)
- 2 tbsp tomato paste
- 1 tbsp chili paste (such as sambal oelek or gochujang — use your preferred paste)
- 1/2 tbsp coconut aminos (or low-sodium soy sauce if not gluten-free)
- 2 cloves garlic, minced
- 1/4 tsp sea salt
- 1/4 tsp tapioca starch, cornstarch, or arrowroot starch (to thicken)
- Optional: pinch of red pepper flakes for extra heat
For the tofu
- 10–14 oz extra-firm tofu, drained and cubed
- 1 tbsp coconut aminos
- 1/4 cup tapioca starch, cornstarch, or arrowroot starch
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp avocado oil (for the pan)
For the veggies
- 1 + 1/2 bell peppers (any color), sliced
- 1/2 yellow onion, sliced
- 1 cup baby spinach
Instructions
- Prep the vegetables: slice the bell peppers and onion into the size you prefer. I like larger chunks for a nice bite and visual appeal.
- Whisk the sauce: combine the water, rice vinegar, coconut sugar, tomato paste, chili paste, coconut aminos, minced garlic, sea salt, and starch in a bowl. Stir until smooth and set aside.
- Coat the tofu: pat tofu dry, then toss the cubes with coconut aminos, starch, garlic powder, salt, and pepper until evenly coated.
- Cook the tofu: heat a large skillet over medium heat with the avocado oil. Once the oil is hot, add the tofu and cook for 6–8 minutes, turning occasionally so all sides get lightly golden. Remove tofu from the pan and set aside.
- Cook the vegetables: in the same pan add a splash of oil if needed, then sauté the peppers and onions with a pinch of salt and pepper for about 5–6 minutes, until the onions are mostly translucent and the peppers have softened.
- Combine and finish: reduce the heat to low, pour the sauce over the vegetables, and stir while the sauce thickens for about a minute. Add the baby spinach and return the tofu to the pan. Stir gently and simmer for 4–5 minutes so the tofu absorbs the sauce and everything is heated through. Taste and adjust seasoning.
- Serve: spoon the sweet chili tofu and veggies over rice, cauliflower rice, or your preferred grain. Garnish with sesame seeds, sliced scallions, or cilantro if desired.
Notes
If you don’t have chili paste, sriracha works in a pinch though the flavor will be slightly different. Coconut aminos keep this recipe gluten-free and lower in sodium than standard soy sauce. For a crisper tofu, bake the coated cubes at 400°F (200°C) for 20–25 minutes before adding to the sauce. Leftovers store well in the fridge for 3–4 days and reheat gently on the stovetop or in the oven.