Gluten free and vegan sweet chili tofu. The perfect balance of sweet and spicy, with the best flavor ever!

The sweet and sticky sauce is gluten free and vegan, while also being lower in sugar than one you might find in a restaurant! I made this recipe an Asian-inspired recipe after having something similar from the Whole Foods hot bar (definitely not the most authentic, but it was so addicting I had to recreate)!

I wanted to make a healthier spin on this tofu dish for an easy weeknight dinner to have in your back pocket! The sauce used coconut aminos for a gluten free version (also helps to cut down on the sodium). It’s also made with coconut sugar for a vegan and refined sugar free option! Although, you can substitute with any granulated sugar you have on hand!

I packed this recipe with peppers, onions, and spinach for tons of nutrients added in. Serve over seasoned rice (or cauliflower rice) and you’re set with a perfect meal! So simple, delicious, and filling.

Everything essentially gets cooked in the same pan, making the cooking process simple and the clean up to a minimum! I definitely foresee myself making this recipe all the time- I’m sure I’ll have the sauce recipe memorized in no time haha!

Vegan and Gluten Free Sweet Chili Tofu Recipe over white rice with mixed veggies served on a white glass plate.

The sauce is super simple to make. It sort of reminds me of the famous orange cashew tofu or chicken sauce from the blog! With a few exceptions, it used super similar ingredients to that recipe! If you haven’t made that recipe yet, you definitely need to make it ASAP! Another dinner staple in our home!

It’s recipes like this and the orange cashew tofu that converted my husband to a tofu lover! It’s a fun way to add ore plant-based dinners to your rotation!

I am so excited for you guys to try out this new tofu favorite! I know you will love this sweet chili tofu- the flavor is unmatched and it couldn’t be easier to make! Be sure to leave a rating and comment below if you give this one a try! And, as always, tag me on Instagram so I can see your remakes! It truly makes my day!! 🙂

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Gluten Free + Vegan Sweet Chili Tofu

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 34 servings 1x
  • Category: Lunch, Dinner


Sweet chili tofu, peppers, and onions. With a super simple gluten free and vegan sweet and sticky sauce!



For the sweet chili sauce

  • 1/4 cup water
  • 3 tbsp rice vinegar
  • 2 tbsp coconut sugar (can sub regular sugar)
  • 2 tbsp tomato paste
  • 1 tbsp Sambal Oelek Chilli Paste (I also like this option)*
  • 1/2 tbsp coconut aminos
  • 2 cloves of garlic, minced 
  • 1/4 tsp sea salt
  • 1/4 tsp tapioca starch, cornstarch, OR arrowroot starch
  • Optional for extra spice: pinch of red pepper flakes

For the tofu:

  • 1014 oz of extra firm tofu, cubed 
  • 1 tbsp coconut aminos
  • 1/4 cup tapioca starch, cornstarch, OR arrowroot starch
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tbsp avocado oil (for the pan)

For the veggies

  • 1 + 1/2 bell peppers 
  • 1/2 of a yellow onion
  • 1 cup baby spinach


  1. Prep your veggies. I like to cut the peppers and onions into larger chunks for this recipe (see photos), but you can cut them as big or small as you like!
  2. Make the sauce by whisking all ingredients together. Set aside.
  3. Toss your tofu with the starch, coconut aminos, garlic powder, and salt and pepper until well-coated.
  4. Heat a large pan over medium heat with the avocado oil. Once hot, add tofu and cook for 6-8 minutes, stirring occasionally. Remove from pan and set aside. 
  5. In the same pan, add another splash of oil and stir in your peppers and onions. Season with salt and pepper. Cook for 5-6 minutes, until onions are mostly translucent. 
  6. Pour your sauce over the veggies and reduce heat. Allow to thicken for 1 minute, stirring occasionally, then stir in your baby spinach and add your tofu back in. Allow to simmer for 5 minutes. Serve and enjoy! 


*In a pinch, you can sub sriracha but I prefer the chili paste

Gluten Free, Lunch + Dinner, Recipes, Vegan, Vegetarian


May 17, 2021

Gluten Free + Vegan Sweet Chili Tofu

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Clara says:

    Okay so this recipe was DELICIOUS and I can’t wait to make it again!!! Seriously the sauce is heavenly. The only thing is, I have no idea how to make the tofu turn out good. I drained and pressed mine while I was prepping, and I triple checked the measurements and once I added the coconut aminos to the cornstarch it became this pasty weird clumpy mess and the tofu couldn’t really coat. So then it just became a mess in the pan haha. Regardless it was still amazing and hopefully with some trouble shooting I’ll get it right next time!

    • Maggie says:

      I just made this recipe and I think Mia meant to write 1/4 tsp for the cornstarch on the tofu, not 1/4 cup. Try that and it should be perfect!

  2. Lauren D says:

    Sooooo good.

  3. Kelsey says:

    I tried this out with chicken and it was so delicious!! So easy, and so much flavor! Added my own veggies and paired it with rice one night and rice noodles the other. Both so great!

  4. McKenna says:

    So good!!! Made this for my family and cousin. My mom and cousin are vegan and loved it and we added in chicken for my dad and brother. Would 110% make it again!!!!

  5. Natasha says:

    I absolutely LOVED this recipe. Easy, healthy, and so fun to make!! I made it the first time as is and it was delicious. The second time I added a little extra spice, garlic, and some grated ginger for my taste and loved it even more!!

  6. Ivy says:

    Made this for dinner and absolutely love the recipe. The tofu was so tasty in the sauce! I added my own extra veggies. My husband has never had tofu and he loved it!

  7. Grace says:

    Amazing!!! And so so easy. We make this once a week at home and switch things up with different veggies. I love the sauce so much that I usually make a double batch of the sauce to go with the tofu and veggies!

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