Sweet Chili-Glazed Tofu


I picked up the America’s Test Kitchen 30-Minute Suppers magazine at the store, because I am always looking for quick and tasty meals to prepare.  There were a number of recipes that caught my eye, and this tofu dish did not disappoint.  We will certainly make this dish again.

Recipe adapted from the Winter 2010 30-Minute Suppers by America’s Test Kitchen.


  • 1 block of firm tofu, cut into 1 inch cubes
  • 1/2 c. Asian sweet chili sauce
  • 6 TBSP soy sauce
  • 2 TBSP grated fresh ginger
  • 1 tsp. cornstarch
  • 1 head of broccoli and/or snap peas (or any veggie), steamed or blanched
  • Hot rice


  1. Line a baking sheet with either paper towels or a clean kitchen towel; then place cut tofu on the towel; top with more towels; then top with another pan.  Drain tofu for about 15 minutes.
  2. Once tofu is drained, remove the towels, spray the tofu with cooking spray and bake in a 400* oven until tofu is crisp.
  3. Meanwhile steam or blanch the broccoli in salted water.
  4. Whisk chili sauce, soy sauce, ginger and cornstarch in a bowl.
  5. Heat skillet over medium high heat.  Add the chili sauce mixture and bring to a boil.  Add the baked tofu and the broccoli and toss to coat.  Serve over rice.

Sweet Chili-Glazed Tofu:


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