Slow Cooker Thai Sweet Chili Tofu

This flavorful Slow Cooker Thai Sweet Chili Tofu brings the perfect balance of sweet, spicy, and savory Thai-inspired flavors to tender tofu that absorbs every bit of the glossy sauce. It’s a hands-off vegan dish ideal for busy days, served over rice or noodles with vibrant veggies.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s incredibly forgiving and delivers restaurant-quality taste with minimal effort. The slow cooker does all the heavy lifting, infusing extra-firm tofu with a sticky, glossy Thai sweet chili sauce that’s sweet from sugar, tangy from vinegar and lime, and gently spicy from chili flakes or fresh elements.

No need for constant stirring or frying—the tofu softens slightly while staying satisfyingly textured, and the sauce thickens beautifully on its own. It’s naturally vegan, gluten-free adaptable, packed with plant-based protein, and feels like a comforting Thai takeaway without the oil-heavy stir-fry.

Perfect for meal prep, weeknight dinners, or impressing guests with something exotic yet simple. The aroma filling your kitchen all day is pure magic!

Yield: 4 servings

Slow Cooker Thai Sweet Chili Tofu

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Tender tofu slow-cooked in sticky, sweet-spicy Thai chili sauce—easy, vegan, flavorful dinner with minimal effort.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 30 minutes

Total Time 4 hours 45 minutes

Ingredients

• 14-16 oz (400-450g) extra-firm tofu, pressed and cubed into 1-inch pieces
• ¾ cup Thai sweet chili sauce
• ½ cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon sesame oil (optional, for flavor)
• ½ teaspoon red chili flakes (adjust for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
• For garnish: sliced green onions, sesame seeds, lime wedges
• For serving: cooked jasmine rice, quinoa, or noodles

Instructions

1. Start by pressing your tofu like a pro: wrap the block in paper towels or a clean kitchen towel, place a heavy pan or books on top, and let it sit for 20-30 minutes. This squeezes out extra moisture so the tofu drinks up all that yummy sauce instead of diluting it!
2. While pressing, cube the tofu into bite-sized 1-inch pieces—nice and even for consistent cooking and sauce hugging.
3. In a medium bowl, whisk together the Thai sweet chili sauce, vegetable broth, soy sauce, minced garlic, grated ginger, lime juice, sesame oil (if using), and red chili flakes. Give it a taste—adjust sweetness, spice, or tang to make it sing for your palate!
4. Lightly grease your slow cooker insert with a touch of oil or cooking spray to prevent sticking (optional but helpful).
5. Add the cubed tofu directly into the slow cooker—gentle hands here so it doesn't break apart.
6. Pour the beautiful sauce mixture all over the tofu, then give everything a gentle stir to coat every piece evenly. The magic is about to begin!
7. Cover and cook on LOW for 4 hours or HIGH for 2 hours—the tofu will become tender and infused, and the sauce will bubble into glossy perfection.
8. In the last 15-20 minutes, if you want an extra-sticky sauce, stir in the cornstarch slurry and let it cook uncovered (or on high if needed) until thickened.
9. Once done, turn off the slow cooker and let it sit for 5-10 minutes—this helps the sauce cling even better.
10. Serve hot over fluffy rice or noodles, then garnish with sliced green onions, a sprinkle of sesame seeds, and extra lime wedges for that fresh pop. Dig in and enjoy the flavor explosion!

Notes

• This is a saucy dish, so plenty of rice helps soak it up!
• If your slow cooker runs hot, check at the lower end of cook time to avoid overcooking the tofu.
• Fully vegan and easily gluten-free with tamari swap.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 149Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 493mgCarbohydrates 34gFiber 0gSugar 27gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Press the tofu thoroughly (wrap in a clean towel and weigh down for 20-30 minutes) to remove excess water—this helps it absorb the sauce better without becoming mushy.
• For extra texture, lightly pan-sear the tofu cubes in a little oil before adding to the slow cooker; it adds a subtle crisp edge even after slow cooking.
• Taste the sauce before adding tofu and adjust spice/sweetness—Thai sweet chili sauces vary in heat.
• Add veggies like bell peppers, broccoli, or snap peas in the last 30-60 minutes to keep them crisp-tender instead of over-soft.
• Use low-sodium soy sauce or tamari to control saltiness, as sweet chili sauce can be quite seasoned.
• Cook on low for deeper flavor infusion or high for quicker results when you’re short on time.

Ingredients Notes

Extra-firm tofu is the best choice here because it holds its shape well during slow cooking and soaks up the sauce without falling apart—avoid silken or soft varieties. Thai sweet chili sauce (store-bought like Mae Ploy or homemade) is the heart of the dish, providing that signature sweet-heat balance with garlic, chili, and vinegar notes.

Vegetable broth thins the sauce slightly for even coating and prevents it from becoming too thick or sticky. Soy sauce or tamari adds umami and saltiness; opt for low-sodium to keep flavors balanced. Fresh garlic and ginger bring authentic Thai aromatics that mellow and deepen during cooking.

Lime juice adds a bright, fresh tang that cuts through the sweetness—use fresh if possible for the best zing. A touch of cornstarch slurry at the end (optional) helps thicken the sauce to a glossy, restaurant-style consistency. Sesame oil and seeds provide nutty finish, while green onions offer fresh crunch and color.

Variations and Substitutions

Make it spicier by adding sliced fresh red chilies, extra chili flakes, or a dash of sriracha to the sauce. For a veggie-packed version, stir in broccoli florets, sliced bell peppers, carrots, or zucchini during the last hour.

Swap tofu for tempeh or seitan for a chewier texture. If you prefer less sweet, reduce the sweet chili sauce and add more lime juice or rice vinegar. Gluten-free? Use tamari instead of soy sauce. For oil-free, skip any optional searing.

Turn it into a curry hybrid by stirring in a spoonful of red curry paste or coconut milk for creaminess. Serve over cauliflower rice for low-carb, quinoa for extra protein, or noodles for a heartier meal. Add pineapple chunks for a sweet-tangy Thai twist, or peanuts/cashews for crunch.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce. This dish freezes well—portion into freezer-safe containers for up to 2-3 months (thaw overnight in the fridge before reheating). The sauce may thicken more after freezing, so add a little water when reheating.

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