Sticky Maple-Chilli Tofu

About this recipe

Sticky Maple-Chilli Tofu is the kind of dish that surprises you—sweet heat balanced with the bright acidity of rice vinegar, all clinging to silken tofu cubes that have been crisped in the oven. This is high-protein vegan cooking that tastes celebratory rather than virtuous, the sort of meal where the maple syrup's gentle warmth meets chilli's sharp bite and creates something neither sweet nor spicy, but entirely its own thing. The coating is where the work happens: firm tofu is dusted with cornflour and baked until the exterior turns crispy-gold and slightly caramelized, while the center stays tender and creamy. Then comes the glaze—maple syrup, soy sauce, and chilli sauce simmered together until sticky and deeply caramel-colored, with rice vinegar added at the end to cut through the sweetness and add brightness. This is not a heavy glaze; it clings to the tofu without drowning it, and sesame seeds scattered across the top add a final nutty crunch that contrasts perfectly. The critical technique is achieving the right consistency with your glaze: you want it sticky enough to coat and cling, not so thick it becomes hard and candy-like as it cools. Simmer gently once the maple and soy are mixed, watching it reduce from thin liquid to glossy syrup—this takes about two minutes. The rice vinegar goes in right at the end so its acidity doesn't cook off. Have everything ready before you add the tofu, because once it's coated, this dish is best served immediately while the glaze is still warm and sticky. Serve over rice with steamed vegetables, or with hakka noodles for a complete meal. The sticky coating means this isn't ideal for meal prep—the glaze hardens as it cools and becomes chewy rather than glossy when reheated. Better to save leftovers for same-day consumption, or prepare the maple-chilli glaze separately and coat fresh tofu to serve at dinner.