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Sweet Chili Tofu Stir-Fry Flavorful and Simple Recipe

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To make this dish, you will need: - 1 block firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup broccoli florets - 1 carrot, cut into julienne strips - 3 green onions, sliced diagonally - 3 cloves garlic, minced finely - 1 inch fresh ginger, grated - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro leaves for garnish (optional) You can change some ingredients if needed. Here are a few ideas: - Tofu: Use tempeh or seitan for a different texture. - Vegetable oil: Olive oil or avocado oil works well too. - Bell peppers: Use any color of bell pepper or snap peas for crunch. - Soy sauce: Coconut aminos can replace soy sauce for a soy-free option. - Sweet chili sauce: Make your own with sugar, vinegar, and chili flakes. For great results, I recommend these brands: - Tofu: Wildwood or Nasoya for firm tofu. - Sweet chili sauce: Mae Ploy or Huy Fong for tasty options. - Soy sauce: Kikkoman or San-J for reliable soy or tamari. Using quality ingredients can make your stir-fry even more delicious! {{ingredient_image_2}} To start, you'll need to press the firm tofu. This step removes excess moisture and helps the tofu crisp up nicely. Use a clean kitchen towel or paper towels. Wrap the tofu, then place a heavy object on top. Let it sit for about 15 minutes. After pressing, cut the tofu into evenly sized cubes. This ensures even cooking. Toss the cubes in cornstarch. Make sure each piece is fully coated. This will give your tofu a delightful crunch when you cook it. Next, grab a large skillet or wok. Heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the tofu cubes carefully. Fry them for about 5-7 minutes. Turn them occasionally to get a golden color on all sides. When they look crispy, take them out and set them aside on a plate. This method guarantees great texture and taste. Don’t clean the skillet; we want those tasty bits left behind. Add the second tablespoon of vegetable oil. Toss in the minced garlic and grated ginger. Sauté for about 30 seconds until they smell great, but don’t let them burn. Next, add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot. Stir-fry these colorful veggies for 4-5 minutes. You want them to soften but still stay bright and crunchy. Once the veggies are ready, return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce. Gently toss everything together. This helps coat all the ingredients in that yummy sauce. Cook for another 2-3 minutes, allowing the sauce to thicken and blend with the tofu and vegetables. Finally, stir in the sliced green onions for a fresh touch. Serve hot, and don’t forget to garnish with sesame seeds and fresh cilantro if you like! Pressing tofu is key for a great texture. Start by draining the tofu and wrapping it in a clean kitchen towel. Place a heavy object on top, like a cast-iron skillet or a few books. Let it sit for at least 15 minutes. This removes excess water, making the tofu firmer. A firmer tofu absorbs flavors better and gets crispier when cooked. To keep your veggies crisp, don't overcrowd the pan. Cook in batches if needed. Use high heat to stir-fry, which helps them cook quickly. Stir often but be careful not to overcook. Aim for bright colors and a slight crunch. Adding the vegetables in stages also works well. Start with harder ones like carrots, then add softer ones like bell peppers. To boost flavor, add a splash of lime juice or a dash of sesame oil. Fresh herbs like cilantro or basil can brighten the dish. You can also try adding a pinch of red pepper flakes for heat. If you love garlic, toss in an extra clove or two. Taste as you go to find your perfect balance of flavors. Pro Tips Press the Tofu for Extra Crispiness: Make sure to press the tofu for at least 30 minutes to remove excess moisture, ensuring a crispy texture when cooked. Use High Heat for Stir-Frying: Cooking on high heat allows the vegetables to retain their color and crunch while quickly cooking the tofu to a golden brown. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas or zucchini based on your preference or seasonal availability. Garnish for Presentation: Adding fresh herbs like cilantro or basil not only enhances the flavor but also adds a beautiful touch to your dish. {{image_4}} You can swap tofu for other proteins. Tempeh is a great choice. It adds a nutty flavor. You can also use seitan, which has a chewy texture. For a meat option, try chicken or shrimp. Each protein brings a different taste to the dish. Feel free to mix and match your veggies. Snow peas and snap peas offer a sweet crunch. Zucchini and mushrooms can add great texture. In fall, use pumpkin or butternut squash for a sweeter taste. Always choose seasonal veggies for the best flavor and nutrition. This dish is easy to make vegan and gluten-free. Use tamari instead of soy sauce for gluten-free. You can also replace sweet chili sauce with a homemade version. Just mix sugar, vinegar, and chili flakes. Always check labels to ensure all ingredients fit your dietary needs. To keep your Sweet Chili Tofu Stir-Fry fresh, store it in an airtight container. This keeps moisture out and flavors in. Let the stir-fry cool before sealing it. Refrigerate within two hours of cooking. If you have extra, you can freeze it too. When you reheat stir-fry, keep the texture nice. Use a skillet for best results. Heat it over medium heat for even warming. Add a splash of water to help steam the veggies. Stir gently to avoid breaking the tofu. You can also microwave it, but be careful not to overcook. In the fridge, your stir-fry stays fresh for about three days. Check for any off smells or changes in texture before eating. In the freezer, it can last up to three months. Just make sure to label the container with the date. Yes, you can use frozen tofu! Freezing tofu changes its texture. It becomes spongy and absorbs more flavor. To use frozen tofu, thaw it first. Press it to remove extra water before cooking. This way, it will soak up the sweet chili sauce better. I like to serve it over rice or quinoa. It adds a nice base for the sauce. You can also use a bowl and top it with extra green onions. A sprinkle of sesame seeds makes it look pretty too. For a fresh touch, add cilantro on top. To make it spicier, add more sweet chili sauce or some red pepper flakes. You can also add sliced fresh chili peppers for heat. If you want it less spicy, reduce the sweet chili sauce. You can even omit it and use soy sauce instead for a milder flavor. In this article, we explored how to make a delicious Sweet Chili Tofu Stir-Fry. You learned the important ingredients, the right steps for great texture, and tips for cooking. We discussed variations and how to store leftovers well. You can create this dish with confidence. Try different vegetables and proteins to keep it fresh. Enjoy your cooking adventure and make it your own! Happy stir-frying!

WANT TO SAVE THIS RECIPE?

Ready to spice up your dinner? This Sweet Chili Tofu Stir-Fry packs bold flavors, and it’s super simple to make! You only need a few fresh ingredients and some easy steps. Whether you’re a tofu lover or just trying it out, this dish will impress you and your friends. Let’s dive into this delicious recipe that’s perfect for weeknight meals.

Why I Love This Recipe

  1. Crispy and Delicious: The tofu is perfectly crispy on the outside while remaining soft and flavorful on the inside, creating a delightful texture contrast in every bite.
  2. Colorful Veggies: This stir-fry is packed with vibrant vegetables that not only enhance the visual appeal but also provide a variety of nutrients and flavors.
  3. Quick and Easy: With a total prep and cook time of just 30 minutes, this recipe is perfect for a quick weeknight dinner without sacrificing taste.
  4. Sweet and Spicy Sauce: The combination of sweet chili sauce and soy sauce creates a deliciously balanced flavor profile that elevates the entire dish.

Ingredients

Complete list of ingredients for Sweet Chili Tofu Stir-Fry

To make this dish, you will need:

– 1 block firm tofu, pressed and cubed

– 2 tablespoons cornstarch

– 2 tablespoons vegetable oil

– 1 red bell pepper, thinly sliced

– 1 yellow bell pepper, thinly sliced

– 1 cup broccoli florets

– 1 carrot, cut into julienne strips

– 3 green onions, sliced diagonally

– 3 cloves garlic, minced finely

– 1 inch fresh ginger, grated

– 1/4 cup sweet chili sauce

– 2 tablespoons soy sauce (or tamari for gluten-free)

– 1 tablespoon sesame seeds (for garnish)

– Fresh cilantro leaves for garnish (optional)

Substitutions and variations for key ingredients

You can change some ingredients if needed. Here are a few ideas:

– Tofu: Use tempeh or seitan for a different texture.

– Vegetable oil: Olive oil or avocado oil works well too.

– Bell peppers: Use any color of bell pepper or snap peas for crunch.

– Soy sauce: Coconut aminos can replace soy sauce for a soy-free option.

– Sweet chili sauce: Make your own with sugar, vinegar, and chili flakes.

Recommended brands for sauces and tofu

For great results, I recommend these brands:

– Tofu: Wildwood or Nasoya for firm tofu.

– Sweet chili sauce: Mae Ploy or Huy Fong for tasty options.

– Soy sauce: Kikkoman or San-J for reliable soy or tamari.

Using quality ingredients can make your stir-fry even more delicious!

Step-by-Step Instructions

Preparation of tofu for optimal texture

To start, you’ll need to press the firm tofu. This step removes excess moisture and helps the tofu crisp up nicely. Use a clean kitchen towel or paper towels. Wrap the tofu, then place a heavy object on top. Let it sit for about 15 minutes. After pressing, cut the tofu into evenly sized cubes. This ensures even cooking. Toss the cubes in cornstarch. Make sure each piece is fully coated. This will give your tofu a delightful crunch when you cook it.

Cooking method for crispy tofu

Next, grab a large skillet or wok. Heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the tofu cubes carefully. Fry them for about 5-7 minutes. Turn them occasionally to get a golden color on all sides. When they look crispy, take them out and set them aside on a plate. This method guarantees great texture and taste.

Sautéing vegetables and combining flavors

Don’t clean the skillet; we want those tasty bits left behind. Add the second tablespoon of vegetable oil. Toss in the minced garlic and grated ginger. Sauté for about 30 seconds until they smell great, but don’t let them burn. Next, add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot. Stir-fry these colorful veggies for 4-5 minutes. You want them to soften but still stay bright and crunchy.

Once the veggies are ready, return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce. Gently toss everything together. This helps coat all the ingredients in that yummy sauce. Cook for another 2-3 minutes, allowing the sauce to thicken and blend with the tofu and vegetables. Finally, stir in the sliced green onions for a fresh touch. Serve hot, and don’t forget to garnish with sesame seeds and fresh cilantro if you like!

Tips & Tricks

Best practices for pressing tofu

Pressing tofu is key for a great texture. Start by draining the tofu and wrapping it in a clean kitchen towel. Place a heavy object on top, like a cast-iron skillet or a few books. Let it sit for at least 15 minutes. This removes excess water, making the tofu firmer. A firmer tofu absorbs flavors better and gets crispier when cooked.

How to avoid mushy vegetables

To keep your veggies crisp, don’t overcrowd the pan. Cook in batches if needed. Use high heat to stir-fry, which helps them cook quickly. Stir often but be careful not to overcook. Aim for bright colors and a slight crunch. Adding the vegetables in stages also works well. Start with harder ones like carrots, then add softer ones like bell peppers.

Enhancing flavor with additional seasonings

To boost flavor, add a splash of lime juice or a dash of sesame oil. Fresh herbs like cilantro or basil can brighten the dish. You can also try adding a pinch of red pepper flakes for heat. If you love garlic, toss in an extra clove or two. Taste as you go to find your perfect balance of flavors.

Pro Tips

  1. Press the Tofu for Extra Crispiness: Make sure to press the tofu for at least 30 minutes to remove excess moisture, ensuring a crispy texture when cooked.
  2. Use High Heat for Stir-Frying: Cooking on high heat allows the vegetables to retain their color and crunch while quickly cooking the tofu to a golden brown.
  3. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas or zucchini based on your preference or seasonal availability.
  4. Garnish for Presentation: Adding fresh herbs like cilantro or basil not only enhances the flavor but also adds a beautiful touch to your dish.

Variations

Alternative proteins to use in the stir-fry

You can swap tofu for other proteins. Tempeh is a great choice. It adds a nutty flavor. You can also use seitan, which has a chewy texture. For a meat option, try chicken or shrimp. Each protein brings a different taste to the dish.

Different vegetable combinations or seasonal options

Feel free to mix and match your veggies. Snow peas and snap peas offer a sweet crunch. Zucchini and mushrooms can add great texture. In fall, use pumpkin or butternut squash for a sweeter taste. Always choose seasonal veggies for the best flavor and nutrition.

Vegan and gluten-free adjustments

This dish is easy to make vegan and gluten-free. Use tamari instead of soy sauce for gluten-free. You can also replace sweet chili sauce with a homemade version. Just mix sugar, vinegar, and chili flakes. Always check labels to ensure all ingredients fit your dietary needs.

Storage Info

Best ways to store leftover stir-fry

To keep your Sweet Chili Tofu Stir-Fry fresh, store it in an airtight container. This keeps moisture out and flavors in. Let the stir-fry cool before sealing it. Refrigerate within two hours of cooking. If you have extra, you can freeze it too.

Reheating tips for maintaining texture

When you reheat stir-fry, keep the texture nice. Use a skillet for best results. Heat it over medium heat for even warming. Add a splash of water to help steam the veggies. Stir gently to avoid breaking the tofu. You can also microwave it, but be careful not to overcook.

How long the dish stays fresh in the fridge/freezer

In the fridge, your stir-fry stays fresh for about three days. Check for any off smells or changes in texture before eating. In the freezer, it can last up to three months. Just make sure to label the container with the date.

FAQs

Can I use frozen tofu for this recipe?

Yes, you can use frozen tofu! Freezing tofu changes its texture. It becomes spongy and absorbs more flavor. To use frozen tofu, thaw it first. Press it to remove extra water before cooking. This way, it will soak up the sweet chili sauce better.

What is the best way to serve Sweet Chili Tofu Stir-Fry?

I like to serve it over rice or quinoa. It adds a nice base for the sauce. You can also use a bowl and top it with extra green onions. A sprinkle of sesame seeds makes it look pretty too. For a fresh touch, add cilantro on top.

How can I make it spicier or less spicy?

To make it spicier, add more sweet chili sauce or some red pepper flakes. You can also add sliced fresh chili peppers for heat. If you want it less spicy, reduce the sweet chili sauce. You can even omit it and use soy sauce instead for a milder flavor.

In this article, we explored how to make a delicious Sweet Chili Tofu Stir-Fry. You learned the important ingredients, the right steps for great texture, and tips for cooking. We discussed variations and how to store leftovers well.

You can create this dish with confidence. Try different vegetables and proteins to keep it fresh. Enjoy your cooking adventure and make it your own! Happy stir-fryin

To make this dish, you will need: - 1 block firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup broccoli florets - 1 carrot, cut into julienne strips - 3 green onions, sliced diagonally - 3 cloves garlic, minced finely - 1 inch fresh ginger, grated - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro leaves for garnish (optional) You can change some ingredients if needed. Here are a few ideas: - Tofu: Use tempeh or seitan for a different texture. - Vegetable oil: Olive oil or avocado oil works well too. - Bell peppers: Use any color of bell pepper or snap peas for crunch. - Soy sauce: Coconut aminos can replace soy sauce for a soy-free option. - Sweet chili sauce: Make your own with sugar, vinegar, and chili flakes. For great results, I recommend these brands: - Tofu: Wildwood or Nasoya for firm tofu. - Sweet chili sauce: Mae Ploy or Huy Fong for tasty options. - Soy sauce: Kikkoman or San-J for reliable soy or tamari. Using quality ingredients can make your stir-fry even more delicious! {{ingredient_image_2}} To start, you'll need to press the firm tofu. This step removes excess moisture and helps the tofu crisp up nicely. Use a clean kitchen towel or paper towels. Wrap the tofu, then place a heavy object on top. Let it sit for about 15 minutes. After pressing, cut the tofu into evenly sized cubes. This ensures even cooking. Toss the cubes in cornstarch. Make sure each piece is fully coated. This will give your tofu a delightful crunch when you cook it. Next, grab a large skillet or wok. Heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the tofu cubes carefully. Fry them for about 5-7 minutes. Turn them occasionally to get a golden color on all sides. When they look crispy, take them out and set them aside on a plate. This method guarantees great texture and taste. Don’t clean the skillet; we want those tasty bits left behind. Add the second tablespoon of vegetable oil. Toss in the minced garlic and grated ginger. Sauté for about 30 seconds until they smell great, but don’t let them burn. Next, add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot. Stir-fry these colorful veggies for 4-5 minutes. You want them to soften but still stay bright and crunchy. Once the veggies are ready, return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce. Gently toss everything together. This helps coat all the ingredients in that yummy sauce. Cook for another 2-3 minutes, allowing the sauce to thicken and blend with the tofu and vegetables. Finally, stir in the sliced green onions for a fresh touch. Serve hot, and don’t forget to garnish with sesame seeds and fresh cilantro if you like! Pressing tofu is key for a great texture. Start by draining the tofu and wrapping it in a clean kitchen towel. Place a heavy object on top, like a cast-iron skillet or a few books. Let it sit for at least 15 minutes. This removes excess water, making the tofu firmer. A firmer tofu absorbs flavors better and gets crispier when cooked. To keep your veggies crisp, don't overcrowd the pan. Cook in batches if needed. Use high heat to stir-fry, which helps them cook quickly. Stir often but be careful not to overcook. Aim for bright colors and a slight crunch. Adding the vegetables in stages also works well. Start with harder ones like carrots, then add softer ones like bell peppers. To boost flavor, add a splash of lime juice or a dash of sesame oil. Fresh herbs like cilantro or basil can brighten the dish. You can also try adding a pinch of red pepper flakes for heat. If you love garlic, toss in an extra clove or two. Taste as you go to find your perfect balance of flavors. Pro Tips Press the Tofu for Extra Crispiness: Make sure to press the tofu for at least 30 minutes to remove excess moisture, ensuring a crispy texture when cooked. Use High Heat for Stir-Frying: Cooking on high heat allows the vegetables to retain their color and crunch while quickly cooking the tofu to a golden brown. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas or zucchini based on your preference or seasonal availability. Garnish for Presentation: Adding fresh herbs like cilantro or basil not only enhances the flavor but also adds a beautiful touch to your dish. {{image_4}} You can swap tofu for other proteins. Tempeh is a great choice. It adds a nutty flavor. You can also use seitan, which has a chewy texture. For a meat option, try chicken or shrimp. Each protein brings a different taste to the dish. Feel free to mix and match your veggies. Snow peas and snap peas offer a sweet crunch. Zucchini and mushrooms can add great texture. In fall, use pumpkin or butternut squash for a sweeter taste. Always choose seasonal veggies for the best flavor and nutrition. This dish is easy to make vegan and gluten-free. Use tamari instead of soy sauce for gluten-free. You can also replace sweet chili sauce with a homemade version. Just mix sugar, vinegar, and chili flakes. Always check labels to ensure all ingredients fit your dietary needs. To keep your Sweet Chili Tofu Stir-Fry fresh, store it in an airtight container. This keeps moisture out and flavors in. Let the stir-fry cool before sealing it. Refrigerate within two hours of cooking. If you have extra, you can freeze it too. When you reheat stir-fry, keep the texture nice. Use a skillet for best results. Heat it over medium heat for even warming. Add a splash of water to help steam the veggies. Stir gently to avoid breaking the tofu. You can also microwave it, but be careful not to overcook. In the fridge, your stir-fry stays fresh for about three days. Check for any off smells or changes in texture before eating. In the freezer, it can last up to three months. Just make sure to label the container with the date. Yes, you can use frozen tofu! Freezing tofu changes its texture. It becomes spongy and absorbs more flavor. To use frozen tofu, thaw it first. Press it to remove extra water before cooking. This way, it will soak up the sweet chili sauce better. I like to serve it over rice or quinoa. It adds a nice base for the sauce. You can also use a bowl and top it with extra green onions. A sprinkle of sesame seeds makes it look pretty too. For a fresh touch, add cilantro on top. To make it spicier, add more sweet chili sauce or some red pepper flakes. You can also add sliced fresh chili peppers for heat. If you want it less spicy, reduce the sweet chili sauce. You can even omit it and use soy sauce instead for a milder flavor. In this article, we explored how to make a delicious Sweet Chili Tofu Stir-Fry. You learned the important ingredients, the right steps for great texture, and tips for cooking. We discussed variations and how to store leftovers well. You can create this dish with confidence. Try different vegetables and proteins to keep it fresh. Enjoy your cooking adventure and make it your own! Happy stir-frying!

Sweet Chili Tofu Stir-Fry

A vibrant and flavorful stir-fry featuring crispy tofu and colorful vegetables, coated in a sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, thinly sliced
  • 1 unit yellow bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 unit carrot, cut into julienne strips
  • 3 units green onions, sliced diagonally
  • 3 cloves garlic, minced finely
  • 1 inch fresh ginger, grated
  • 0.25 cup sweet chili sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame seeds (for garnish)
  • 1 bunch fresh cilantro leaves for garnish (optional)

Instructions
 

  • Begin by pressing the firm tofu to eliminate excess moisture, which helps achieve a crispy texture. Once adequately pressed, cut the tofu into evenly sized cubes. Toss the cubes in cornstarch, ensuring each piece is fully coated. This will give them a delightful crunch when cooked.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. When the oil is shimmering, carefully add the tofu cubes. Fry them for approximately 5-7 minutes, turning occasionally, until they are golden and crispy on all sides. Once ready, remove the tofu from the skillet and set aside on a plate.
  • Without cleaning the skillet, add the remaining tablespoon of vegetable oil. Introduce the minced garlic and grated ginger, sautéing for about 30 seconds until aromatic and fragrant. Be careful not to let them burn.
  • Next, add the sliced red bell pepper, yellow bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry these colorful vegetables for about 4-5 minutes, stirring often, until they begin to soften while retaining their vibrant colors and crunch.
  • Return the crispy tofu to the skillet with the sautéed vegetables. Pour in the sweet chili sauce and soy sauce, gently tossing to ensure all ingredients are coated in the delicious sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and meld together with the tofu and vegetables.
  • Once cooked, remove the skillet from heat and stir in the sliced green onions for a fresh, aromatic finish.
  • Serve the stir-fry hot, garnished with sesame seeds and a sprinkle of fresh cilantro leaves, if desired.

Notes

For an inviting presentation, serve the stir-fry over a bed of fragrant jasmine rice or nutritious quinoa to absorb the flavorful sauce. Top with extra green onions for a vibrant garnish and a splash of color!
Keyword stir-fry, sweet chili, tofu, vegetarian

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