Crispy Sweet Chili Tofu with Jaca

By Jaca Kitchen · · Updated

This sweet chili tofu is made sugar-free by swapping every spoonful of sugar for Jaca allulose, giving you the same sticky, sweet-and-spicy glaze over crispy golden tofu with about 1 gram of sugar instead of 17. It's a fast weeknight main — crackly cornstarch-crusted tofu cubes tossed in a glossy chili-garlic sauce and piled over steamed rice.

This is a Jaca-adjusted, healthier version of the classic stir-fried sweet chili tofu: all the added sweetener is replaced with Jaca allulose at double the amount, so the glaze stays thick, sticky, and caramelized without the sugar spike.

Ingredients:

Tofu

  • 1 lb (450 g) extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tbsp cornstarch
  • ½ tsp salt
  • 2 tbsp sesame oil (or neutral oil), for frying

Sweet Chili Glaze

  • 6 cloves garlic, minced
  • ½ cup water, plus 1 tbsp
  • ½ cup Jaca allulose (replaces the original 2 tbsp coconut sugar + 2 tbsp maple syrup, doubled per the Jaca 2x rule)
  • 1–2 tbsp sriracha or chili-garlic sauce (to taste)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch

Vegetables & Serving

  • ½ cup bell pepper, cut into squares
  • 2 scallions, sliced
  • Steamed rice, to serve
  • Sesame seeds, cilantro, and extra scallions, to garnish

Instructions:

  1. Press the tofu for about 15 minutes to remove excess water, then cut into 1-inch cubes.
  2. Toss the tofu cubes with the salt and 2 tbsp cornstarch until every side is lightly coated.
  3. Make the glaze: whisk together the garlic, water (plus the extra 1 tbsp), Jaca allulose, sriracha, soy sauce, 1 tbsp sesame oil, and 1 tbsp cornstarch until smooth.
  4. Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Fry the tofu, turning as needed, until golden and crisp on all sides, 8–10 minutes. Remove and set aside.
  5. In the same pan, sauté the bell pepper and scallions for 1–2 minutes.
  6. Stir the glaze again, pour it in, and simmer until it comes to a boil and thickens into a glossy, sticky sauce, 2–3 minutes.
  7. Return the tofu to the pan and toss for 2–3 minutes until every cube is coated and the sauce clings.
  8. Serve hot over steamed rice, garnished with sesame seeds, cilantro, and extra scallions.

Prep: 15 min  |  Cook: 20 min  |  Total: 35 min  |  Serves: 4

Because Jaca allulose replaces the sugar and maple syrup, each serving has about 1 gram of sugar instead of roughly 17 — the same sticky, sweet-and-spicy tofu you love, without the sugar.