Jamie Oliver Sweet Chilli Tofu

This easy and delicious sweet chilli tofu recipe by Jamie Oliver is a quick and nutritious meal packed with flavor. With crispy tofu coated in a tangy sweet chilli sauce, it’s a satisfying dish that can be made with simple, pantry-friendly ingredients. Serve it with rice and steamed broccoli for a complete meal. (inspired by Jamie Oliver)

Ingredients Needed

• 2 cups (about 390g / 13.8 oz) basmati rice
• 1 teaspoon veg stock powder or bouillon
• 560g (about 1 lb 4 oz) firm tofu
• 1 tablespoon cornflour (cornstarch)
• Olive oil (for frying)
• 1 head of broccoli
• 2 spring onions, sliced
• 1 teaspoon sesame seeds

For the Sweet Chilli Sauce:

• 1½ cups water (about 350ml / 12 fl oz), plus 3 tablespoons (45ml / 1½ fl oz)
• ⅓ cup rice vinegar (about 70ml / 2.4 fl oz)
• 1½ teaspoons dried chilli flakes
• 1½ tablespoons sugar
• 4 cloves of garlic, peeled and grated
• 5 teaspoons cornflour (cornstarch)

How To Make Jamie Oliver Sweet Chilli Tofu

• Cook the Rice: Cook the basmati rice according to the packet instructions, adding the veg stock powder to the water. Once done, fluff with a fork and keep warm.
• Prepare the Tofu: Cut the tofu into cubes and place in a container with a lid. Add cornflour, a teaspoon of olive oil, salt, and black pepper. Close the lid and shake to coat evenly.
• Make the Sauce: In a saucepan, mix the water, rice vinegar, chilli flakes, sugar, and grated garlic. Bring to a medium-high heat and stir until slightly thickened.
• Thicken the Sauce: In a small bowl, combine 5 teaspoons of cornflour with 3 tablespoons of water. Stir until smooth, then add to the sauce. Continue cooking until the sauce is thick and glossy. Remove from heat.
• Steam the Broccoli: Cut broccoli into florets and steam for 8-10 minutes until just tender.
• Fry the Tofu: Heat olive oil in a frying pan over high heat. Fry the tofu cubes, turning to brown all sides. Once crisp, pour the sauce into the pan and stir to coat.
• Serve: Plate the cooked rice and broccoli. Add the sweet chilli tofu and garnish with sliced spring onions and sesame seeds.

Why I Love This Recipe

This dish is a total flavor bomb—sweet, spicy, crispy, and comforting all at once. It’s my go-to when I want something healthy but still exciting. The best part? It’s made from ingredients I almost always have at home.

Recipe Tips

• Press the tofu for at least 15 minutes to remove moisture for a crispier result
• Use high heat and avoid overcrowding the pan for golden tofu
• Stir the sauce constantly while thickening to prevent lumps
• Don’t overcook the broccoli—aim for tender with bite

How To Store This Jamie Oliver Sweet Chilli Tofu

• At Room Temperature: Cool and store within 1 hour of cooking.
• In the Fridge: Place in an airtight container and refrigerate for up to 3 days.
• In the Freezer: Freeze cooled tofu and sauce together for up to 1 month. Thaw in the fridge overnight.
• Reheating: Reheat gently in a pan with a splash of water or extra sauce, stirring occasionally until hot.

FREQUENTLY ASKED QUESTIONS

• Can I bake the tofu instead of frying?
  Yes! Bake at 200°C (400°F) for about 25 minutes, flipping halfway.
• What can I use instead of rice vinegar?
  Try apple cider vinegar or white wine vinegar.
• Is this dish gluten-free?
  Use gluten-free soy sauce or tamari to keep it gluten-free.
• Can I use pre-made sweet chilli sauce?
  Sure, but making it fresh adds more depth of flavor.

Nutrition Facts

Serving Size: 1 serving (approximately 128g)

• Calories: 160
• Total Fat: 5g
• Total Carbohydrate: 21g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Sticky Aubergine Noodles
• Jamie Oliver Sweet Potato & Black Bean Tacos
• Jamie Oliver Simple Roast Chicken
• Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora)