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- 1 block (14 oz) firm tofu, well-drained and pressed - ¼ cup cornstarch - 2 tablespoons vegetable oil - 4 cloves garlic, finely minced - ½ cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, grated - 2 green onions, finely chopped - Sesame seeds for garnish - Fresh cilantro, chopped (optional, for garnish) To make Sweet Chili Garlic Tofu, you need these simple ingredients. Firm tofu gives the dish a nice texture. Cornstarch helps make the tofu crispy. Vegetable oil is key for frying. Garlic and fresh ginger add a warm, tasty kick. Sweet chili sauce brings in the sweetness, while soy sauce and rice vinegar balance the flavors. - Alternative tofu options: You can use soft tofu for a creamier texture. Silken tofu works too, but it’s more delicate. - Gluten-free soy sauce options: If you need gluten-free, try tamari or coconut aminos. They work well and taste great. - Other sauces for flavor enhancement: Add sriracha for heat or hoisin for sweetness. Each sauce will change the flavor in fun ways. - Non-stick skillet: This helps prevent the tofu from sticking while frying. - Mixing bowl: You need this to coat the tofu in cornstarch. - Utensils for slicing and tossing: A good knife and spatula will make cooking easier. These tools help you prepare and cook the dish with ease. With the right ingredients and equipment, you can make a delicious meal in no time! {{ingredient_image_2}} - Slicing the tofu: Start by slicing the pressed tofu into even 1-inch cubes. This size helps with cooking. It ensures all pieces cook evenly and become crispy. - Coating in cornstarch: Next, place the cubes in a bowl with cornstarch. Gently toss them until each piece gets a full coat. This coating makes the tofu crispier when fried. - Frying the tofu until golden brown: Heat a large non-stick skillet on medium-high heat. Add vegetable oil until it shimmers. Carefully place the tofu cubes in a single layer. Fry each side for about 3 to 4 minutes until they become golden brown. It's best to fry in batches to keep them from crowding. Once ready, transfer them to a plate lined with paper towels. This step soaks up extra oil. - Sautéing garlic and ginger: Lower the heat to medium. In the same skillet, add minced garlic and grated ginger. Sauté them for about a minute. Keep stirring to avoid burning the garlic. Burnt garlic can taste bitter. - Making the sauce: Pour in the sweet chili sauce, soy sauce, and rice vinegar. Stir well and let it simmer for about 2 to 3 minutes. This simmering thickens the sauce and brings out its aromas. - Tossing the tofu in the sauce: Gently add the crispy tofu back into the skillet. Use a spatula to toss it in the sauce. Make sure each piece is coated well. Cook everything together for another 2 to 3 minutes. This allows the tofu to soak up the sweet and savory flavors. To achieve the best tofu, avoid overcrowding the pan. When the pan is crowded, the tofu steams instead of frying. This keeps it from getting crispy. Fry in small batches for the best results. Next, watch the oil temperature closely. Use medium-high heat when you add the tofu. If the oil is too cold, the tofu will absorb too much oil. If it's too hot, the outside will burn. You want the oil to shimmer before adding the tofu cubes. To adjust sweetness and saltiness, taste the sauce as you cook. If it’s too sweet, add a splash of soy sauce. If it’s too salty, a bit of rice vinegar can help balance it out. For a stronger garlic or ginger taste, add more minced garlic or grated ginger. You can also sauté them for longer in the oil before adding the sauce. Keep an eye on them to avoid burning. Plating the dish well can make it more appealing. Use a colorful bowl to showcase the vibrant tofu. Drizzle a little extra sauce on top for shine. For garnishing, sprinkle sesame seeds for crunch. Fresh cilantro adds color and freshness. You can also add sliced green onions for a nice touch. Consider serving extra sesame seeds and cilantro on the side for guests to personalize their meal. Pro Tips Press Tofu Properly: Ensure your tofu is well-pressed to remove excess moisture. This helps the tofu absorb flavors and achieve a crispier texture when cooked. Control Cooking Temperature: Maintain a steady medium-high heat when frying the tofu. This ensures an even golden-brown crust without burning. Customize the Sauce: Feel free to adjust the sweetness and spice levels of the sweet chili sauce by adding a splash of lime juice or a pinch of red pepper flakes for an extra kick. Garnish for Freshness: Fresh herbs like cilantro and green onions not only enhance the visual appeal but also add a delightful burst of flavor to the dish. {{image_4}} You can add bell peppers or broccoli to your Sweet Chili Garlic Tofu. These veggies bring color and crunch. Start by chopping the veggies into bite-sized pieces. Sauté them in the same pan before adding the sauce. Cook until they are tender but still crisp. This adds flavor and makes your dish more fun. Want more protein? Pair the tofu with chicken or shrimp. Cook the meat first, then set it aside. Follow the tofu recipe as usual. Once the tofu is ready, add the protein back to the pan. This makes a hearty meal that fills you up. You can switch up the sauce for new flavors. For a spicy kick, try adding sriracha or chili paste. Mix these with the sweet chili sauce for a fiery blend. If you prefer something sweeter, use teriyaki sauce or hoisin sauce. Each option can change the dish and keep it exciting. To store leftover Sweet Chili Garlic Tofu, place it in an airtight container. This keeps the tofu fresh. Make sure to let it cool down first. If stored properly, it stays fresh for about 3 to 4 days in the fridge. For reheating, I recommend using an oven or an air fryer. These methods help keep the tofu crispy. Preheat your oven to 350°F (175°C). Spread the tofu on a baking sheet and heat for about 10 minutes. If using an air fryer, heat it at 350°F (175°C) for around 5-7 minutes. This way, you get that nice crunch again! Yes, you can freeze Sweet Chili Garlic Tofu. To freeze, first, let the tofu cool completely. Place it in a freezer-safe bag or container. It can last for about 2 to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. To reheat, follow the oven or air fryer methods. This keeps the flavor and texture intact. You can serve Sweet Chili Garlic Tofu with many sides. Here are some ideas: - Steamed jasmine rice for a classic pairing - Quinoa for a healthy twist - Stir-fried vegetables for added color and nutrition - Fresh salad with a light dressing - Noodles for a hearty meal Yes, Sweet Chili Garlic Tofu is entirely vegan. It uses tofu, vegetables, and sauces that contain no animal products. This dish is perfect for anyone who follows a plant-based diet. To add spice, try these tips: - Include sliced fresh chili peppers in the sauce - Add a dash of chili flakes when cooking - Use a spicier brand of sweet chili sauce - Mix in some sriracha or hot sauce for a kick Yes, you can prepare some parts ahead of time. Cook the tofu and make the sauce in advance. Store them separately in airtight containers in the fridge. When ready to eat, heat them together on the stove. This keeps the tofu crispy! Sweet Chili Garlic Tofu is nutritious. Here’s a breakdown per serving: - Calories: 250 - Protein: 12g - Carbohydrates: 20g - Fat: 15g - Fiber: 2g This dish offers a good balance of protein and carbs, making it satisfying and healthy. This blog post covered how to make Sweet Chili Garlic Tofu. We explored all the ingredients you need, including tofu, sauces, and spices. I shared tips for substitutions, tools, and cooking techniques to enhance your dish. Remember, cooking is about creativity. Feel free to experiment with flavors and ingredients. Use the tips and variations to make this meal your own. Enjoy creating delicious, crispy tofu that impresses your taste buds and your guests. Happy cooking!

Sweet Chili Garlic Tofu Delight

A delicious and flavorful tofu dish coated in sweet chili sauce and garlic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 14 oz firm tofu, well-drained and pressed
  • 0.25 cup cornstarch
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, finely minced
  • 0.5 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 green onions finely chopped
  • none sesame seeds for garnish
  • none fresh cilantro, chopped (optional, for garnish)

Instructions
 

  • Start by carefully slicing the pressed tofu into uniform 1-inch cubes to ensure even cooking.
  • In a medium-sized mixing bowl, add the cornstarch and toss the tofu cubes gently until each piece is thoroughly coated, ensuring no bare spots remain.
  • Place a large non-stick skillet over medium-high heat and add the vegetable oil. Once the oil is shimmering, carefully add the tofu cubes in a single layer. Cook each side until golden brown, approximately 3-4 minutes. Once browned, transfer the tofu to a plate lined with paper towels to absorb excess oil.
  • In the same skillet, lower the heat to medium and add the minced garlic along with the grated ginger. Sauté the mixture for about 1 minute, stirring consistently to prevent the garlic from burning.
  • Pour in the sweet chili sauce, soy sauce, and rice vinegar, stirring to combine. Allow the sauce to come to a simmer, cooking for about 2-3 minutes until it thickens slightly and is fragrant.
  • Gently reintroduce the crispy tofu to the skillet, using a spatula to toss and coat the cubes evenly with the sauce. Continue to cook for another 2-3 minutes, allowing the tofu to absorb the sweet and savory flavors.
  • Once everything is heated through, remove the skillet from heat, and sprinkle the chopped green onions over the tofu dish for a fresh crunch.
  • Serve your Sweet Chili Garlic Tofu Delight immediately, garnished with a sprinkle of sesame seeds and fresh cilantro, if you like.

Notes

Serve with extra sauce and garnishes for personalization.
Keyword garlic, sweet chili, tofu, vegetarian