Sweet Chili Tofu Fingers

  • Prep Time 5 min
  • Total Time 25 min
  • Serves: 4


  • 1 pkg extra-firm tofu 350 g
  • 2 tbsp cornstarch 30 mL
  • 1 tsp rice vinegar 5 mL
  • 1 tsp sesame oil 5 mL
  • 1 tsp soy sauce 5 mL
  • 1 tsp Sriracha sauce 5 mL
  • 2 tsp vegetable oil 10 mL
  • 2 tbsp sweet chili dipping sauce 30 mL


  • Step 1

    Cut tofu into 1 1/2 x 1/2 x 1/2-in. (4 x 1 x 1-cm) "fingers". Pat dry with paper towel then place in large bowl. Sprinkle with cornstarch and toss well to coat. Set aside.

  • Step 2

    In small bowl, whisk together vinegar, sesame oil, soy sauce and Sriracha sauce. Pour over tofu; toss to coat.

  • Step 3

    Heat oil in large non-stick skillet over medium-high heat. Place tofu in a single layer in the skillet, cooking in batches. Fry tofu about 1 to 2 min. per side, or until golden brown on all sides. Transfer batches to clean plate. Once all tofu is cooked, place back into skillet. Pour in sweet chili sauce; stir to coat. Cook about 1 min., or until heated through. Serve warm.


For extra crispy results, press the tofu to remove excess moisture. Place tofu fingers between sheets of paper towel; set on a plate. Lay a second plate on top. Then place a heavy can on the top plate. Place in the fridge overnight to allow liquid to be squeezed from the tofu.

Leftover chili tofu fingers add a delicious twist to our homemade vegetarian noodles to-go recipe

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 150
  • Fat 8 g
  • Saturated Fat 1 g
  • Carbs 11 g
  • Sugar 4 g
  • Protein 9 g
  • Cholesterol 0
  • Fibre 1 g
  • Sodium 150 mg