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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: 3-4 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