Sweet Chili Tofu Satay Bites (Print View)

Crispy tofu skewers glazed in tangy sweet chili sauce, perfect for vibrant gatherings or snacking.

# Components:

→ For the Tofu

01 - 14 oz firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp vegetable oil

→ For the Sweet Chili Glaze

06 - 1/3 cup sweet chili sauce
07 - 1 tbsp soy sauce
08 - 1 tbsp lime juice
09 - 1 tsp grated fresh ginger
10 - 1 clove garlic, minced

→ For Garnish

11 - 2 tbsp chopped fresh cilantro
12 - 1 tbsp toasted sesame seeds
13 - Lime wedges, for serving

# Method:

01 - Pat the pressed tofu cubes thoroughly dry. In a medium bowl, gently toss the tofu cubes with cornstarch, salt, and black pepper until they are evenly coated.
02 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the coated tofu cubes in a single layer and cook for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.
03 - While the tofu is cooking, combine the sweet chili sauce, soy sauce, lime juice, grated ginger, and minced garlic in a small bowl. Whisk until well incorporated.
04 - Pour the prepared sweet chili glaze into the skillet with the crispy tofu. Toss gently to coat all the tofu pieces. Continue to cook for an additional 2 to 3 minutes, stirring, until the sauce has slightly thickened and evenly coats the tofu.
05 - Remove the skillet from the heat. Carefully thread the glazed tofu cubes onto small skewers or toothpicks.
06 - Arrange the tofu skewers on a serving platter. Sprinkle generously with chopped fresh cilantro and toasted sesame seeds. Serve immediately with fresh lime wedges on the side.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Perfect balance of sweet, spicy, and tangy flavors
  • Completely plant-based without sacrificing satisfaction
  • Impressive presentation with minimal effort required
02 -
  • Perfect for meal prep when stored separately from garnishes
  • Excellent source of plant protein with 12g per serving
  • Can be served warm or at room temperature
03 -
  • When selecting tofu, give the package a gentle squeeze—firmer varieties will yield less under pressure and work best for this recipe.
  • For an extra layer of texture and flavor, try marinating your pressed tofu in a mixture of soy sauce, rice vinegar, and a touch of maple syrup for 30 minutes before coating with cornstarch.
  • And finally, don't rush the frying process—those extra few minutes of patience will reward you with perfectly crispy results that hold up beautifully under the glaze.

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