Jamie Oliver Vegetarian Sweet Chilli Tofu

There’s something magic about how this dish comes together — it’s fast, fiery, and doesn’t taste like something you threw together after work (even though… you probably did). The tofu turns golden and crispy, the broccoli stays bright and snappy, and that sweet chilli glaze? It’s got a little zing, a little heat, and a lot of “where’s my second bowl?”

You’ll be done in about 30 minutes, but it tastes like you put way more thought into it. Which is why I keep coming back to it — especially on nights I can’t be bothered to do more than press some tofu and hope for the best.

Why You’ll Love It

• Crispy tofu every time — golden outside, soft inside
• The sauce is addictive — sweet, tangy, and just spicy enough
• 30-minute meal — but tastes like takeout (the good kind)
• Vegan-friendly and high in protein
• Leftovers reheat like a dream
• Pairs perfectly with rice, noodles, or straight from the pan

Ingredients

• ½ cup vegetable broth
• ½ cup Thai sweet chilli sauce
• 1 tbsp soy sauce
• 2 tsp lime juice
• ¼ tsp red chilli flakes (optional)
• 3 tbsp canola or peanut oil, divided
• 1 block (16 oz) firm tofu
• Pinch of salt
• ¼ cup cornstarch
• 1 head broccoli, chopped into florets
• 2 garlic cloves, minced
• 2 green onions, sliced
• 2 tsp sesame seeds
• Cooked rice, to serve

How to Make It

1. Make the sauce:
Whisk together the broth, sweet chilli sauce, soy sauce, lime juice, and chilli flakes in a bowl. Set aside.

2. Prep the tofu:
Pat the tofu dry with a towel. Cut into 1-inch cubes, sprinkle with salt, and toss in cornstarch until coated.

3. Crisp the tofu:
Heat 2 tbsp of oil in a pan over medium heat. Cook the tofu cubes in a single layer, turning occasionally, until golden and crispy on all sides (10–15 minutes). Transfer to a plate.

4. Sauté the broccoli:
Add the remaining 1 tbsp oil to the pan. Toss in the broccoli, season lightly, and stir-fry for 4–5 minutes. Add garlic and cook for 30 seconds more. Set aside with tofu.

5. Thicken the sauce:
Pour the sauce into the pan and simmer over medium heat for 3–4 minutes, until slightly thickened and glossy.

6. Combine and serve:
Add the tofu and broccoli back into the pan and stir to coat everything in that sticky sauce. Top with green onions and sesame seeds. Serve hot over rice.

Common Mistakes and How to Dodge Them

Tofu’s not crispy?
Make sure it’s pressed well and your pan’s hot. Don’t crowd the pan or it’ll steam.

Sauce too runny?
Just simmer it longer. It thickens as it cooks — don’t rush it.

Broccoli gone mushy?
Overcooked. Keep the heat medium and stir-fry only until bright green and slightly crisp.

Too spicy?
Reduce or skip the chilli flakes — the sweet chilli sauce already brings some heat.

Storage and Reheating

• Fridge: Cool completely, then store in an airtight container for up to 4 days
• Reheat: Microwave on 90% power or reheat gently in a pan with a splash of water
• Freezing? Not great. The tofu and sauce texture won’t hold up well. Stick to fridge leftovers.

Frequently Asked Questions

Can I use extra-firm tofu?
Yes — it crisps up even better. Just avoid soft or silken.

Can I switch up the veg?
Totally. Try red peppers, snow peas, or baby corn — just keep the cook time short so they stay fresh.

What if I don’t have sweet chilli sauce?
Mix sriracha + maple syrup + splash of vinegar. Not identical, but it’ll do in a pinch.

Is it kid-friendly?
If you skip the chilli flakes — absolutely. The sweet sauce is a hit with little ones.

Nutrition Facts (Per Serving):

• Calories: 351
• Fat: 17g
• Carbs: 38g
• Protein: 16g
• Sodium: 746mg
• Sugar: 19g