Sticky chilli and lime tofu

Serving size: 1-2 serves
Cooking time: 20 minutes
Recipe by Amanda Ducks

If you’re short on time but still craving something bold, flavorful, and deeply satisfying, this sticky chilli and lime tofu is the answer. It’s crispy, saucy, tangy, and just the right amount of spicy—and best of all, it comes together in about 20 minutes.

This is a perfect go-to meal for busy weeknights or low-effort lunches. Pair it with steamed rice, noodles, or a bed of greens and you’ve got a simple but delicious plant-based dish that feels way more exciting than your average tofu bowl.

Ingredients

• 400g firm tofu, cubed

• 1 tsp vegan chicken stock powder

• 1 tbsp corn flour (cornstarch)

• 1 tbsp oil (for frying)

• ¼ cup soy sauce

• 1 tbsp maple syrup

• 1 tbsp sriracha

• Juice of 1 lime

Method

Step 1: Coat the tofu
Cut tofu into bite-sized cubes. Add to a bowl with the vegan stock powder and corn flour. Toss well until all pieces are evenly coated—this helps create a crisp crust when frying.

Step 2: Crisp it up
Heat oil in a frying pan over medium-high heat. Once hot, add the tofu cubes. Fry for 5–7 minutes, turning occasionally so that all sides become golden and crispy.

Step 3: Mix the sauce
In a small bowl, whisk together soy sauce, maple syrup, sriracha, and lime juice. This creates a sweet, spicy, and tangy sauce that will coat the tofu beautifully.

Step 4: Glaze the tofu
Reduce the heat to low-medium and pour the sauce into the pan. Let the tofu simmer in the sauce for 2–3 minutes, stirring gently so it becomes sticky and well coated.

Step 5: Serve & enjoy
Serve hot with steamed rice, sautéed greens, or your favorite stir-fried veggies. Drizzle any remaining sauce from the pan over the top and enjoy every flavorful bite.

Tips & variations

Want it crispier? Air-fry or bake the tofu at 200°C (390°F) for 15–20 minutes before tossing it in the sauce.
Gluten-free? Use tamari instead of soy sauce.
Meal prep: Double the recipe and store leftovers in the fridge for up to 3 days. Reheat in a pan for best texture.

I hope you enjoy this recipe!

With love,
Amanda x