Get this simple tofu recipe in meal prep workflow STAT! Tender, frozen-and-pressed tofu is marinated in an intoxicating combo of spicy sriracha + sweet agave with a kick of fresh garlic. It’s baked ‘til crisp on the outside + meaty on the inside. Serve these sweet chili tofu cutlets over rice, on a sandwich, or cut up and thrown into a salad!
Ever since we posted this lemon pepper tofu cutlet recipe, we have been getting tons of messages from you about how delicious and useful it is.
Which, for the record, 100% made our whole month. 🙂 🙂
And we totally understand your obsession: This method for cooking tofu is perhaps the tastiest / easiest methods we’ve ever tried. Like, ever.
When I find a recipe that gets my lazy butt in the kitchen for meal prep every single week, I know we have something special on our hands.
I’ve been dreaming about more delicious ways we could utilize this life-changing (no hyperbole, this is legit) tofu method, and these sweet chili tofu cutlets were the first idea to really get me excited.
The marinade is inspired by an earlier recipe on the blog for Air-Fried Sweet Sriracha Tofu (another blog favorite). I changed a few of the ingredients around based on what we had in the kitchen at the time. I also added a dash of chicken(less) bouillon powder to give it more of chicken-y vibe.
The result? The most heavenly mix of sweet + spicy, garlick-y, savory, wonderful-ness. It is crazy simple to make with ingredients you likely have in your kitchen right now!
This sweet chili tofu cutlet recipe is a dinner winner, my friends.
How to Make Sweet Chili Tofu Cutlets
There are four basic steps to making these tofu cutlets:
- FREEZE: We go into this a little more in-depth in this post and below ⤵️, but basically, you want to freeze your tofu before you cook with it. At this point, our freezer is always filled with a couple tofu containers – especially when there’s a big sale! And yes, we buy the tofu that comes packed in water and just place the whole container in the freezer. Easy-peasy!
- PRESS: Once the tofu thaws, it will have a tougher, almost sponge-like texture to it. This is good. I like to give mine a firm but careful squeeze over the sink before I press it. If you’ve never pressed tofu before, you can use an actual tofu press like this or do it the old school way with a dictionary + some paper towels. Honestly, I still use the latter which works just fine!
- MARINATE: It’s flavor time, baby! Your marinade consists of 5 ingredients: chili or sesame oil, Sriracha, agave nectar, chicken(less) bouillon powder, and minced garlic. This is totally optional, but I really love to freeze my cutlets after this step. I find it produces an even meatier texture. Plus, it feels amazing to have a freezer stocked with marinated tofu, ready to bake and eat at my tofu-loving will!
- BAKE: Baking used to be my least favorite way to cook tofu. This was back in my brand new baby vegetarian days when I didn’t have the first clue what to do with those big squishy blocks of I-didn’t-even-know-what. My, how far we’ve come because baking is now perhaps my FAVORITE way to cook tofu, especially for meal prep. It’s incredibly hands-off and creates a fantastic meaty result!
Other Tofu Recipes You’d Dig:
Serve these sweet chili tofu cutlets over rice with some steamed or roasted veg. Pile it on a sandwich topped with an Asian-inspired slaw. Or, slice ‘em up for salads with a simple tahini / lemon dressing! They’ll stay fresh stored in the fridge for up to 1 week or the freezer for 2 months.
When you try these bad boys, we would love to hear what you think and how you used them!
You can rate the recipe and leave a comment below or tag us in your gorgeous creations on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
And finally, also tell us if you want more of these cutlet recipes!
Hope you get as much of a kick out of this recipe as we have. Until next time!
Yield: 8 cutlets
Serving Size: 2 cutlets301
Get this simple tofu recipe in your meal prep workflow STAT! Tender, frozen-and-pressed tofu is marinated in an intoxicating combination of spicy sriracha and sweet agave with a kick of fresh garlic for good measure and baked ‘til crisp on the outside + meaty on the inside. Serve these sweet chili tofu cutlets over rice, on a sandwich, or cut up and thrown into a salad!
5 based on 1 review(s)
- 1 block extra firm tofu
- ¼ cup sesame, chili, or peanut oil*
- ¼ cup Sriracha
- 2 Tbsp agave nectar (or maple syrup)
- ½ Tbsp veggie bouillon powder
- 1 - 2 large cloves garlic, minced
- First, you’ll want to freeze your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
- When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
- Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. Pour the marinade over your tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.*
- When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with parchment paper. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.
- Finally, let your cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!
*Vegetable or sunflower oil can also be used for a more neutral taste. *Since these cutlets are such a staple in our kitchen, I will usually marinate a large batch of them at a time, separate them into several containers and freeze them in the marinade BEFORE baking. This makes it easy for me to defrost and pop a batch in the oven for salads each week, AND I’ve found it gives them an even better texture. Highly recommend this method!