Sweet & Spicy Tofu

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This Sweet & Spicy Tofu recipe is vegan, refined sugar-free, and consists of just 5 ingredients. I make this recipe all the time, especially when I’m meal prepping. This recipe makes it easy to pair it with some veggies and rice or quinoa and store in containers for the week.

Sweet & Spicy Tofu

Simple Step-By-Step for Making Sweet & Spicy Tofu

For this recipe, start by prepping the tofu. Drain and press the tofu for 15 minutes. I like to cut the tofu into long strips before pressing it to get even more water out. Place the tofu strips between kitchen towels and stack with books to press. You can also use a tofu press if you have one.

The next step is to cut the tofu into cubes. Next, add oil to the pan and let it heat up. While the oil is heating, make the sauce. Add all ingredients to a cup or small bowl and mix. Add the tofu to the pan and flip it every few minutes until all sides are crispy. Lastly, add the sauce and continue to move the tofu around until all pieces are evenly coated and the sauce has thickened. Top with chopped peanuts, sesame seeds, or whatever toppings you’d like!

Sweet & Spicy Tofu
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Sweet & Spicy Tofu

Sweet & Spicy Tofu | Vegan + Refined Sugar-Free

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 servings 1x


This recipe is my favorite easy go-to tofu recipe! I make this tofu every week and include it in my meal prep.


  • 1 (16 oz.) Package of Firm or Extra Firm Tofu, Drained & Pressed*
  • 1 Tbsp. Sesame Oil


  • 2 Tbsp. Maple Syrup**
  • 2 Tbsp. Soy Sauce or Tamari
  • 12 Tbsp. Chili Sauce***

Optional Toppings:

  • Dry Roasted Peanuts, Finely Chopped
  • Sesame Seeds


  1. Place a sauté/frying pan over medium heat. When hot, add oil then add tofu and spread out evenly.
  2. Cook tofu for 10 – 12 minutes or until the bottom is slightly crispy before flipping.
  3. Cook for another 20 – 25 minutes, flipping every few minutes to make sure each side gets crispy.
  4. Mix the sauce in a small bowl then pour it into the pan on top of the tofu. Continue to cook and stir the tofu to evenly coat it and thicken the sauce. When the sauce has thickened and is sticking to the tofu, remove from heat. Serve with vegetables and quinoa/rice or as desired.


  • *Tofu: I recommend pressing the tofu for at least 15 minutes before cooking. To press the tofu, cut it into slabs 1/2 inch in thickness and lay them on a clean kitchen rag or paper towels. Cover the tofu with another clean kitchen rag or paper towels and stack a few books on top to create a small amount of pressure. Do not put too much weight on the tofu or it will be crushed and it will not hold its shape or texture.
  • **Maple Syrup: You can substitute brown sugar or coconut sugar in place of the maple syrup if desired.
  • ***Chili Sauce: Add 1 or 2 tbsp. of chili sauce depending on your spice preference. You can use sriracha sauce if you want, although it is not technically considered refined sugar-free.
Sweet & Spicy Tofu

Want more meal prep recipes? Check out my Broccoli & Cashew Sheet Pan “Stir Fry” recipe!

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