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- 1 block of firm tofu, thoroughly drained and pressed - 1 red bell pepper, sliced into thin strips - 1 yellow bell pepper, sliced into thin strips - 1 cup snap peas, trimmed - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, minced - ¼ cup sweet chili sauce - 2 tablespoons soy sauce Tofu is the star of this dish. It soaks up flavors while giving a great texture. I prefer firm tofu for this recipe. It holds up well during cooking. Choose fresh, high-quality tofu for the best taste. Vegetables add color and crunch. I love using red and yellow bell peppers for their sweetness. Snap peas give a nice snap and freshness. You can mix and match other veggies based on your taste. Sauces bring everything together. Sweet chili sauce adds sweetness and a bit of heat. Soy sauce adds umami and saltiness. Together, they make a perfect blend for your stir-fry. - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 tablespoon sesame oil Cornstarch helps create a crispy layer on the tofu. It’s simple but effective. Tossing tofu in cornstarch before cooking makes it golden and crunchy. Vegetable oil is great for frying. It has a high smoke point, so it won’t burn. Sesame oil adds a nutty flavor at the end. Just a drizzle gives a lovely finish. - Chopped green onions, for garnish - Toasted sesame seeds, for garnish Green onions add a fresh bite. They also brighten the dish visually. Just chop them up and sprinkle on top before serving. Toasted sesame seeds add a crunchy texture. They give a nice nutty flavor too. A sprinkle of these seeds makes your stir-fry look fancy. {{ingredient_image_2}} To start, you need to cut the tofu. Chop it into 1-inch cubes. This size works best for frying. Next, press the tofu to remove excess water. You can use a clean kitchen towel for this. Place the towel on a plate and set another plate on top of the tofu. Let it sit for about 15 minutes. This step helps the tofu absorb flavors and stay crispy. Now, toss the tofu cubes in a bowl with cornstarch. Make sure each piece is well-coated. This coating gives the tofu its crispy texture when you fry it. In a large skillet or wok, heat vegetable oil over medium-high heat. You want the oil to shimmer; this means it's ready for cooking. Carefully add the cornstarch-coated tofu. Cook it for 8-10 minutes. Turn the tofu cubes often, so they brown evenly. When they are golden and crispy, take them out and place them on a paper towel-lined plate. This helps absorb extra oil. Now, use the same pan for the veggies. Add the sliced red and yellow bell peppers along with the snap peas. Stir-fry these colorful vegetables for about 3-4 minutes. You want them to soften but still be crunchy. Next, add the minced garlic and ginger. Stir everything together for 1-2 minutes. The garlic and ginger will fill your kitchen with a lovely aroma. Return the crispy tofu to the pan with the veggies. Pour in the sweet chili sauce and soy sauce. Gently toss everything to coat the tofu and vegetables well in the sauce. The sweet and savory flavors will blend nicely. Drizzle sesame oil over the stir-fry. Toss it all for one more minute. This step adds a rich flavor. Finally, remove the pan from heat. Garnish with chopped green onions and toasted sesame seeds. These toppings add a nice crunch and flavor. Enjoy your colorful and tasty Sweet Chili Tofu Stir-Fry! Pressing tofu is key to getting it crispy. When you press tofu, you remove excess water. This step lets the tofu absorb more flavors and helps it fry better. I use a clean towel and a heavy object to press it for about 30 minutes. Cook tofu at the right temperature. Heat your oil until it shimmers. This means it’s hot enough to fry the tofu. If the oil isn’t hot enough, the tofu will soak up oil and become soggy. For stir-frying, I love using bell peppers and snap peas. They add color and crunch. Other great options include broccoli, carrots, and zucchini. Use a mix of your favorites for a vibrant dish. Timing is crucial for perfect crunch. Add the veggies to the pan after the tofu. Stir-fry them for just a few minutes, until they soften but still have a bite. This keeps your stir-fry fresh and tasty. You can adjust the sweetness and spice of your sauce. If you like it sweeter, add more sweet chili sauce. To make it spicier, add a pinch of red pepper flakes or a splash of sriracha. If you want to switch things up, try other sauces. Teriyaki or hoisin sauce can add a fun twist. You can even mix your own sauce with soy sauce and ginger for a unique flavor. Pro Tips Press Tofu Thoroughly: Ensure your tofu is well-pressed to remove excess moisture, which helps achieve a crispy texture when frying. Use High Heat: Cooking the tofu on medium-high heat allows it to crisp up quickly, giving it a delightful texture that complements the stir-fry. Customize Vegetables: Feel free to mix and match your favorite vegetables in this stir-fry, such as broccoli, carrots, or zucchini, for added nutrition and flavor. Serve Immediately: For the best texture and flavor, serve the stir-fry right after cooking, as the tofu can lose its crispiness if it sits too long. {{image_4}} You can switch tofu for tempeh or chicken. Tempeh gives a nutty flavor and a firmer bite. Chicken adds a hearty touch and cooks quickly. For a non-vegetarian option, add shrimp. Shrimp cooks fast and pairs well with sweet chili sauce. Feel free to mix in other vegetables. Broccoli, carrots, or zucchini work great. You can also use seasonal vegetables. Asparagus in spring or squash in fall can add new tastes and colors to your dish. Making your own sweet chili sauce is easy. Combine sugar, vinegar, and chili flakes for a fresh taste. You can also experiment with different marinades. Try adding lime juice or garlic for a unique twist. Mixing sauces can enhance the flavor profile of your stir-fry. To store leftovers, let the stir-fry cool down first. Then, place it in an airtight container. This helps keep the flavors fresh. I recommend using glass or BPA-free plastic containers. They are great for storing food. You can also reuse old jars or takeout containers if they seal well. Freezing tofu stir-fry is easy. To do this, let it cool completely. Then, transfer it to freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove over low heat. Stir occasionally to warm it through without overcooking. In the fridge, this dish lasts about 3 to 4 days. Keep an eye out for signs of spoilage. If you see mold or an off smell, it’s best to toss it out. Freshness is key for enjoying your sweet chili tofu stir-fry! Yes, you can make this dish gluten-free. To do this, use gluten-free soy sauce. Look for brands labeled as gluten-free. Tamari is a great option, as it is naturally gluten-free. This way, you can enjoy the same sweet and salty taste without the gluten. You can serve this stir-fry with many side dishes. Fluffy jasmine rice pairs well and absorbs the sauce nicely. Quinoa is another healthy choice that adds protein. You can also try serving it with steamed broccoli or a fresh salad for extra crunch. Yes, frozen vegetables work well in this recipe. They are quick and easy to use. Just add them straight to the pan without thawing. Cook them a bit longer to make sure they heat through. This saves time and still gives you a tasty dish. Absolutely! This stir-fry is great for meal prep. Cook it ahead of time and store it in containers. It lasts for about 4 days in the fridge. To reheat, just warm it in the microwave or on the stove. This makes busy days so much easier! This post covered how to make a tasty Sweet Chili Tofu Stir-Fry. You learned about the main ingredients like tofu and vegetables, plus important pantry staples. I provided step-by-step instructions for cooking crispy tofu and stir-frying veggies. You also got tips for customizing flavors and storage advice. Remember, this dish can change with different proteins and sauces. Enjoy creating your own version! With practice, you'll master this easy and delicious meal.

Sweet Chili Tofu Stir-Fry

A vibrant and flavorful stir-fry featuring crispy tofu and colorful vegetables, all 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, thoroughly drained and pressed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced into thin strips
  • 1 unit yellow bell pepper, sliced into thin strips
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • to taste unit chopped green onions, for garnish
  • to taste unit toasted sesame seeds, for garnish

Instructions
 

  • Begin by cutting the pressed tofu into 1-inch cubes. In a mixing bowl, toss the tofu cubes with cornstarch until they are evenly coated, ensuring a crispy texture when cooked.
  • In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat until shimmering. This ensures an ideal cooking temperature for the tofu.
  • Carefully add the cornstarch-coated tofu cubes to the hot oil. Cook them for approximately 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Once done, remove the tofu from the pan and set it aside on a paper towel-lined plate to absorb excess oil.
  • Using the same pan, introduce the sliced red and yellow bell peppers along with the snap peas. Stir-fry these vibrant vegetables for about 3-4 minutes, or until they begin to soften but still retain some crunch.
  • Add the minced garlic and ginger to the pan, and stir-fry everything together for an additional 1-2 minutes, allowing the aromatic flavors to become fragrant.
  • Return the crispy tofu back to the pan with the vegetables. Pour in the sweet chili sauce and soy sauce, tossing everything together gently to ensure the tofu and vegetables are well-coated in the delicious sauce.
  • Drizzle the sesame oil over the stir-fry, and toss for about one more minute, allowing everything to heat through and the flavors to meld beautifully.
  • Once everything is well combined, remove the pan from heat. Garnish the stir-fry with freshly chopped green onions and a generous sprinkle of toasted sesame seeds for added crunch and flavor.

Notes

Serve with jasmine rice or quinoa for a complete meal.
Keyword stir fry, sweet chili, tofu, vegetarian