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- 14 oz firm tofu, well-pressed and cut into 1-inch cubes - 2 tablespoons cornstarch - 2 tablespoons vegetable oil (plus more if needed) - 1 bell pepper (choose red or yellow for sweetness), sliced - 1 cup broccoli florets (fresh or frozen) - 1 cup snap peas (trimmed) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar To create a tasty Sweet Chili Tofu Stir-Fry, you need firm tofu, colorful veggies, and flavorful sauces. Start with firm tofu. Press it well to remove moisture, so it can crisp nicely. Cut it into 1-inch cubes for even cooking. Next, grab some fresh or frozen vegetables. I love using bell peppers, broccoli, and snap peas. They add both crunch and color to the dish. The sauces are key to flavor. Sweet chili sauce gives a nice kick and sweetness. Soy sauce adds saltiness, while rice vinegar adds a tangy note. These three work together to create a rich taste. - Salt and black pepper to taste - 2 green onions, finely chopped (for garnish) - Sesame seeds (for garnish) Now, let’s talk about seasoning. A pinch of salt and black pepper enhances the overall flavor. Don’t forget the garnishes! Chopped green onions add freshness, while sesame seeds give a nice crunch. These small touches elevate the final dish. Use them generously for a beautiful presentation. {{ingredient_image_2}} Start by pressing the tofu. Place it between two plates and add weight on top. Let it sit for about 15 minutes to remove excess moisture. This step is key for crispy tofu. After pressing, cut the tofu into 1-inch cubes. Sprinkle 2 tablespoons of cornstarch over the cubes. Toss gently to coat all sides evenly. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Wait until the oil is hot, then add the coated tofu cubes to the pan. Fry the tofu for 5-7 minutes, turning occasionally. You want them golden brown and crispy. Once done, carefully remove the tofu and set it aside on a plate. In the same skillet, add more oil if needed. Now, add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry these for about 3-4 minutes. Cook until they are bright and tender but still crisp. This keeps the veggies fresh and full of flavor. Next, introduce the minced garlic and ginger to the skillet. Stir-fry them for one more minute. This step brings out their rich flavors. Be careful not to let them burn, as that can make them bitter. Now, return the crispy tofu to the skillet with the vegetables. Pour in 1/4 cup of sweet chili sauce, 1 tablespoon of soy sauce, and 1 tablespoon of rice vinegar. Use a spatula to toss everything gently. Make sure the tofu and veggies are well coated with the sauce. Season your stir-fry with salt and black pepper to taste. Let it cook for an extra 2 minutes. This allows the sauce to thicken and the flavors to blend. Finally, remove from heat and garnish with chopped green onions and sesame seeds before serving. This adds a nice crunch and extra flavor to your dish. Tofu is great but can be soft if not cooked right. Pressing it is key. When you press tofu, you remove extra water. This makes it firm and helps it crisp up. Press it for about 15 minutes. After pressing, cut the tofu into 1-inch cubes. Next, sprinkle cornstarch over these cubes. Toss them gently to coat each one. This coating creates a crunchy texture when you fry it. For a tasty stir-fry, choose the right vegetables. Bell peppers, broccoli, and snap peas work well. They add color and crunch. Cut them into even pieces for even cooking. Stir-fry these vegetables for 3-4 minutes. You want them to be bright and crisp-tender. Avoid overcooking them, or they will become mushy. You can adjust the sauce to fit your taste. If you want it sweeter, add more sweet chili sauce. For more heat, try adding chili flakes or sriracha. You can also make your own sweet chili sauce. Combine sugar, vinegar, and chili in a pan. Simmer until thick. This way, you get a fresh flavor that fits your dish perfectly. Pro Tips Pressing Tofu: Ensure you press the tofu well to remove excess moisture. This step is crucial for achieving a crispy texture during frying. Vegetable Timing: Add vegetables to the pan based on their cooking times. Start with those that take longer to cook, like broccoli, and add quicker-cooking ones like snap peas later. Adjusting Sauce: Feel free to adjust the amount of sweet chili sauce based on your spice preference. You can add more for a sweeter dish or less for a milder flavor. Garnishing: Don’t skip the garnishing step! Fresh green onions and sesame seeds add a delightful crunch and elevate the presentation of the dish. {{image_4}} You can change the protein in this dish. Tempeh is a great choice. It has a nutty flavor and a firm texture. Seitan is another option. It mimics meat well and absorbs flavors nicely. If you prefer seafood, try shrimp. Shrimp cooks quickly and adds a sweet taste. Chicken is also a classic choice. Cut it into small pieces for even cooking. Feel free to mix up the veggies! You might like carrots or bell peppers for sweetness. Zucchini adds a nice crunch, while mushrooms bring earthiness. Seasonal veggies like asparagus or snap peas are also great. They add freshness and color to your stir-fry. Want more heat? Add chili flakes or a touch of sriracha. This will kick up the spice level. For a different taste, try mixing sauces. You could blend teriyaki with sweet chili sauce for a twist. Soy sauce with a hint of lime adds a zesty flavor. Explore these options to find your perfect balance! Store leftover sweet chili tofu stir-fry in the fridge. Use an airtight container. This helps keep the dish fresh. You can enjoy it for up to three days. If you want to keep it longer, consider freezing. You can reheat your stir-fry on the stovetop or in the microwave. The stovetop method works best for keeping texture. Heat in a pan over medium heat until warm. Stir often to avoid burning. The microwave is quicker but may make the tofu soft. If you use it, heat in short bursts, stirring in between. For freezing, place the stir-fry in a freezer-safe container. Leave some space at the top to allow for expansion. Label the container with the date. This dish can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop for the best results. Yes, this recipe is already vegan. All the ingredients are plant-based. Make sure to use a vegan sweet chili sauce. Check labels for any hidden animal products. To add more heat, try these tips: - Use fresh chili peppers, like Thai bird chilies. - Add chili flakes or sriracha sauce. - Increase the sweet chili sauce for a spicy-sweet kick. You can, but it changes the texture. Frozen tofu becomes spongy when thawed. It absorbs sauces well but won't be as crispy. Pressing it after thawing is important. This dish pairs well with: - Steamed rice or quinoa for a hearty meal. - Noodles, like rice noodles or soba. - A side salad for extra crunch and freshness. To sum up, making Sweet Chili Tofu Stir-Fry is simple and fun. You learned about key ingredients like firm tofu, fresh veggies, and tasty sauces. We walked through preparing, cooking, and seasoning to get the best flavors. Remember, tips on crispiness and storage will keep your dish great later on. You can also mix things up with veggies or proteins to fit your taste. Experiment and enjoy this tasty dish with your own twist!

Sweet Chili Tofu Stir-Fry

A vibrant and flavorful stir-fry featuring crispy tofu, fresh vegetables, and a sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 14 oz firm tofu, well-pressed and cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil (plus more if needed)
  • 1 whole bell pepper, sliced
  • 1 cup broccoli florets (fresh or frozen)
  • 1 cup snap peas, trimmed
  • 2 whole green onions, finely chopped (for garnish)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 4 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • to taste salt and black pepper
  • for garnish sesame seeds

Instructions
 

  • Prepare the Tofu: Begin by pressing the tofu to eliminate any excess moisture for about 15 minutes. This helps achieve a crispy texture. After pressing, cut the tofu into 1-inch cubes. Sprinkle the cornstarch over the tofu cubes and toss gently, ensuring an even coating.
  • Cook the Tofu: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the coated tofu cubes into the pan. Fry the tofu for around 5-7 minutes, turning occasionally, until the cubes are golden brown and crispy all over. Once done, carefully remove the tofu from the skillet and set it aside on a plate.
  • Sauté the Vegetables: In the same skillet, add an additional tablespoon of oil if necessary. Add the sliced bell pepper, broccoli florets, and snap peas to the pan. Stir-fry these vegetables for approximately 3-4 minutes, cooking until they are vibrant and tender yet still crisp.
  • Add Aromatics: Introduce the minced garlic and ginger to the sautéed vegetables in the skillet. Stir-fry for another minute until the garlic and ginger release their aromatic flavors, being careful not to let them burn.
  • Combine Ingredients: Return the crispy tofu cubes to the skillet with the vegetables. Pour in the sweet chili sauce, soy sauce, and rice vinegar. Use a spatula to gently toss everything together, ensuring that both the tofu and vegetables are nicely coated with the sauce.
  • Season and Serve: Season with salt and pepper to your taste. Allow the stir-fry to cook for an additional 2 minutes, permitting the sauce to thicken slightly and meld the flavors together.
  • Garnish and Enjoy: Remove the stir-fry from heat. Garnish generously with chopped green onions and a sprinkle of sesame seeds before serving for added crunch and flavor.

Notes

Pressing the tofu is crucial for achieving a crispy texture.
Keyword stir-fry, sweet chili, tofu, vegetarian