Sweet Chili Tofu Cutlets Recipe
Deliciously spicy and sweet, these Sweet Chili Tofu Cutlets are a flavorful vegan option that’s perfect for salads, stir-fries, or bowls. Made with extra firm tofu marinated in a vibrant sweet chili sauce, then baked to perfection for a meaty, satisfying texture. The freezing and pressing process ensures the tofu absorbs maximum flavor and achieves a wonderful chewiness.
- Prep Time: 8 hours (including freezing and thawing time)
- Cook Time: 50-60 minutes
- Total Time: Approximately 9 hours
- Yield: 8 tofu cutlets 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Asian-inspired
- Diet: Vegan
Ingredients
Scale
Tofu
- 1 block extra firm tofu (NOT silken tofu)
Marinade
- 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
Instructions
- Prep the Tofu: Freeze the unopened block of tofu overnight. The next morning, set it in a shallow dish to thaw for several hours. Once thawed, gently squeeze out excess water and press it using a tofu press or paper towels to ensure it is as dry as possible.
- Marinate the Tofu: Slice the tofu into 8 equal cutlets by halving it, then halving each piece twice more. In a large measuring cup, mix the oil, Sriracha, agave nectar, vegan chicken-style bouillon powder, and minced garlic to create the marinade. Place the cutlets in a shallow container, pour the marinade over them, ensuring each cutlet is well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Bake the Cutlets: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Arrange the marinated tofu cutlets on the sheet about an inch apart. Bake for 40 minutes, flipping halfway through cooking. Depending on tofu thickness or brand, bake an additional 10–20 minutes flipping once more until they are nicely browned and have a firm, meaty texture.
- Final Touches and Storage: Allow the cutlets to cool slightly before slicing and serving. They firm up as they cool and are perfect for adding to salads, bowls, or stir-fries throughout the week. Store any leftovers in an airtight container in the refrigerator or freeze for up to 8 weeks.
Notes
- Freezing the tofu changes its texture, making it chewier and better for absorbing marinade.
- Pressing the tofu well is essential to remove excess moisture and improve flavor absorption.
- Adjust the level of spiciness by varying the amount of Sriracha used.
- These cutlets can be stored in the fridge for up to a week or frozen for up to 8 weeks.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
Keywords: sweet chili tofu, tofu cutlets, vegan recipe, baked tofu, plant-based protein, vegan main dish, spicy tofu, vegan meal prep
Find it online: https://kitchenbyrita.com/sweet-chili-tofu-cutlets-recipe/
