Sweet Chilli Tofu Nibbles

These Sweet Chilli Tofu Nibbles are everything you want in a party snack: crispy on the outside, soft on the inside, and coated in a glossy sweet-chilli glaze that’s perfectly balanced between sticky, sweet, and mildly spicy. They’re quick to prepare, naturally gluten-free, and packed with plant-based protein — making them a crowd-pleasing appetiser or a flavourful snack for any occasion.

Baking (or air-frying) the tofu gives you that irresistible crunch without deep-frying, and the simple glaze transforms the crispy cubes into something addictive and full of flavour. Whether you serve them as finger food, part of a dinner spread, or as a light meal with salad or rice, these tofu bites always disappear fast.

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Ingredients

For the tofu:

• 400g firm tofu, drained and pressed

• 1 tbsp olive oil

• 1 tbsp cornflour

• ½ tsp garlic powder

• ½ tsp smoked paprika

• ¼ tsp sea salt

For the sweet chilli glaze:

• 4 tbsp sweet chilli sauce (gluten-free)

• 1 tbsp maple syrup

• 1 tbsp gluten-free soy sauce or tamari

• 1 tsp lime juice

• ½ tsp grated fresh ginger (optional)

  
  

Directions

1. Preheat oven to 200°C (180°C fan) and line a baking tray with parchment.

2. Cut pressed tofu into small bite-sized cubes.

3. In a bowl, toss tofu with olive oil, cornflour, garlic powder, smoked paprika, and salt until fully coated.

4. Spread tofu cubes on the tray in a single layer and bake for 20–25 minutes, flipping halfway, until crisp and golden.

5. Meanwhile, whisk together sweet chilli sauce, maple syrup, tamari, lime juice, and ginger.

6. Once the tofu is crisp, transfer to a bowl and pour the glaze over. Toss gently until every piece is sticky and shiny.

7. Serve immediately while hot.

If you loved this, try my Tofu Scramble or Smoky Paprika Snack Mix for another yummy snack.

See all Snacks & Appetisers

What Makes This Sweet Chilli Tofu Nibbles Special

This dish is the perfect example of how simple ingredients can create big flavour. The cornflour coating ensures the tofu becomes crisp without frying, while the glaze brings that irresistible sweet-spicy shine you usually only get from takeaways — but fully gluten- and dairy-free.

It’s also incredibly adaptable. You can keep it mild and family-friendly or turn up the heat with sriracha. The nibbles hold their shape well, making them ideal for party platters, lunchboxes, and meal prep.

Serving Suggestions

• Serve on toothpicks as a party nibble

• Add sesame seeds and spring onions for crunch

• Pair with cucumber ribbons, rice, or stir-fried veggies for a light meal

• Add to wraps, noodle bowls, or salads

• Serve alongside a cool dipping sauce like dairy-free mayo mixed with lime

Air Fryer Method

• Cook at 190°C for 12–15 minutes, shaking halfway

• Continue with the glaze as written

• This method makes them even crispier

Storage

• Best eaten fresh while hot and sticky

• Store leftovers in the fridge for up to 3 days

• Reheat in the oven or air fryer to regain crispiness (they will soften slightly due to the glaze)

Optional Tips & Variations

• Add sriracha or chilli flakes to the glaze for heat

• Swap maple syrup for brown rice syrup for extra stickiness

• Use cubed tempeh instead of tofu

• Add crushed peanuts for a Thai-style finish

  
  

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