Here I have a quick vegan recipe for crispy tofu in sticky chilli sauce. This sauce takes minutes to whip up and really packs the flavour. When paired with some crunchy fresh stir-fried vegetables and noodles this meal makes the perfect quick dinner.
Tofu is an incredibly versatile ingredient and I love adding it to dishes for a tasty protein punch. It’s important to marinate tofu to give it flavour. I marinated the tofu in a sweet chilli sauce to give a real kick to this meal. I then used an air fryer is used to get the tofu to have a wonderfully crisp outer, and a soft inner, which as a result balances well with the crunchy vegetables and soft noodles.
The sticky chilli sauce is super simple to make. With just four ingredients we will have the marinade and the main coating of the noodles. I love to make this sauce as it’s simple yet so tasty. You can make this sauce in advance and store it in the fridge for up to 3 days.
For this recipe I used high protein noodles that I bought from Tesco. The tofu gives a good protein punch already so use which ever noodles are right for you. I used a mix of tender-stem broccoli, baby corn and carrots and added a red pepper to boost the vegetables in this meal.
Let me know what you think of this crispy tofu in sticky chilli sauce recipe and if you would like to see more noodle recipes. Noodles are such a versatile dish and so easily adaptable to be vegan.
Crispy Tofu in a sticky chilli sauce
Ingredients
Tofu & Marinade
- 280 g Tofu
- 1 tbsp Light Soy Sauce
- 2 tbsp Sweet Chilli Sauce
- 2 tsp Maple Syrup
- 1 tsp Garlic Powder
- 2 tsp Corn Flour
Sticky Chilli Sauce
- 3 tbsp Light Soy Sauce
- 6 tbsp Sweet Chilli Sauce
- 6 tsp Maple Syrup
- 3 tsp Garlic Powder
- 2 tsp Corn Flour
Everything Else
- 280 g Mixed Vegetables
- 300 g Noodles
- 1 Red Chilli
- 1 tsp Garlic Puree 2 cloves can replace the puree
- 1 tsp Ginger Puree
Instructions
Tofu & marinade
- Squeeze any excess liquid from the tofu. You can press it between two plates weighted down for 10 minutes to get a firmer tofu if needed
- Cut the tofu into cubes and place in a bowl
- Add the marinade ingredients and coat the tofu. I used my hands to ensure good coverage
- Leave the tofu to marinate for at least 10 minutes
- Coat the tofu in the corn flour. Use your hands to make sure that every cube has been evenly coated
- Put the tofu in an air fryer at 200 degrees Celsius for 10 minutes
- Alternatively, shallow fry the tofu until crispy
Sticky Sauce
- Add all of the ingredients into a jar and shake well. Alternatively, you can put the ingredients straight into the saucepan and use a whisk.
- Over a low heat, stir the sauce until it thickens.
- Pour the sauce into a jar and allow to cool
Putting it all together
- Finely chop the red chilli
- Chop and prepare the vegetables
- Over a medium to high heat, add the olive oil to a wok or similar frying pan
- Add the chilli, ginger and garlic and fry for 1 to 2 minutes. Stir continuously to stop sticking
- Add the vegetables and fry for 2 minutes
- Add the tofu and half of the sauce. Stir well, coating everything in the pan
- Add the noodles and the rest of the sauce
- Stir well and cook for as long as the noodles need
- Serve and enjoy!
Notes
Nutritional Information for tofu in sticky a chilli sauce
Here is the nutritional Information for the tofu, marinade & sauce per portion:
Calories – 393
Carbs – 56.3g
Fat – 10.2g
Protein – 19.2g
For my recipe, I also added mixed veg and Tesco’s protein noodles. The nutritional information is as follows:
Calories – 675
Carbs – 102.4g
Fat – 12.5g
Protein – 35.8g
Check out some of my other recipes:
- Honestly Tasty Vegan Brie and Apple Puff Pastry Tarts
- The Best Crispy Spicy Cauliflower Wings
- Seitan Popcorn Chicken – Crispy and Addictive
- Vegan Carbonara – Insanely Realistic and Creamy
- Vegetable Fried Rice with Sausages
