Name: Sweet Chili Tofu Cutlets Recipe
Prep time: 8 h
Cook time: PT-491266H51M16S
Total time: PT-491266H51M16S
Cuisine: Vegan
Ingredients: 1 block extra firm tofu (NOT silken tofu); 1/4 cup oil (such as sesame, peanut, chili, or sunflower oil); 1/4 cup Sriracha; 2 tablespoons agave nectar; 1/2 tablespoon vegan chicken-style bouillon powder; 1–2 large cloves garlic, minced

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Introduction

Sweet Chili Tofu Cutlets are a flavorful and satisfying plant-based option that’s perfect for adding a spicy kick to your meals. These tofu cutlets are marinated, baked until crispy, and packed with a delicious sweet and spicy glaze. They work great in salads, stir-fries, or bowls for a tasty protein boost.

The image shows three dark brown tofu slices stacked on brown parchment paper on a wooden board, with the top slice having a bite taken out, revealing a light yellow inside. The tofu has a crispy, slightly burnt texture on the edges and some red sauce drips on and around the stack. A pair of black chopsticks rests to the right of the tofu, next to a beige cloth. In the background, there is a white bowl filled with yellow grains, possibly millet or couscous, and two garlic bulbs on the left. All items are on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block extra firm tofu (NOT silken tofu)
1/4 cup oil (sesame, peanut, chili, or sunflower oil works well)

1/4 cup Sriracha
2 Tbsp agave nectar

1/2 Tbsp vegan chicken-style bouillon powder
1–2 large cloves garlic, minced

Instructions

Step 1: Freeze the whole unopened tofu block overnight. The next morning, set it in a shallow dish on your counter to thaw for several hours. Once thawed, gently squeeze out excess water and press the tofu using a tofu press or paper towels.
Step 2: Slice the tofu into 8 equal cutlets by cutting it in half, then in half again, and then each piece into halves again.
Step 3: In a large measuring cup, mix the oil, Sriracha, agave nectar, vegan bouillon powder, and minced garlic to create the marinade.

Step 4: Place the tofu cutlets in a shallow container and pour the marinade over them, ensuring all pieces are fully coated. Cover and refrigerate for at least one hour, preferably overnight.
Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the tofu cutlets about an inch apart on the sheet.
Step 6: Bake the cutlets for 40 minutes, flipping them halfway through. Depending on tofu thickness, bake an additional 10–20 minutes until browned and firm.

Step 7: Let the cutlets cool slightly before slicing. Enjoy them in salads, stir-fries, or bowls.

Tips & Variations

Freezing and thawing the tofu helps create a firmer, chewier texture that holds the marinade better.
Adjust the amount of Sriracha to control the heat level to your preference.

Try swapping agave nectar for maple syrup or brown sugar for a different sweetness profile.
For a crispier finish, broil the cutlets for a few minutes after baking, watching carefully to avoid burning.

Storage

Store the cooled tofu cutlets in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 8 weeks. To reheat, bake or pan-fry until warmed through and crispy again.

How to Serve

The image shows three rectangular pieces of grilled tofu stacked on a piece of brown parchment paper on a wooden board over a white marbled surface. The tofu is golden brown with some charred edges and has a glossy reddish-brown sauce drizzled unevenly on top and around it. In the background, a white bowl filled with yellow rice is partly visible, along with a clove of garlic and a beige cloth with black lines on it. A pair of black chopsticks rest beside the tofu. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of extra firm?

Extra firm tofu is recommended because it holds its shape well and creates the best texture for cutlets. Regular soft tofu will be too fragile and watery for this recipe.

Do I have to freeze the tofu before marinating?

Freezing the tofu before marinating improves its texture by making it more firm and spongy, which helps it absorb more marinade. You can skip this step, but the cutlets won’t be as meaty or flavorful.