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- 1 block (14 oz) firm tofu - Vegetable oil and sesame oil - Fresh vegetables: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup snow peas - 4 cloves garlic, minced - 1 inch ginger, grated - 3 tablespoons soy sauce - 1 tablespoon chili paste (adjust for spice preference) - 2 tablespoons cornstarch - Garnishing ingredients: - 2 green onions, sliced - Sesame seeds To start, drain the tofu. Place it between two plates with a weight on top. This presses out the extra moisture. Let it sit for about 15 minutes. Next, cut the pressed tofu into 1-inch cubes. This size helps the tofu cook evenly and get crispy. Now, it’s time to coat the tofu. In a large bowl, add cornstarch. Toss the tofu cubes in the cornstarch until they are all covered. This gives the tofu a crispy outer layer when cooked. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once the oil is hot, add the tofu cubes in a single layer. Cook them for about 3-4 minutes on each side. You want them to be golden brown and crispy. Make sure to turn the tofu gently so it browns evenly. Once done, remove the crispy tofu from the pan and set it aside. In the same skillet, add the remaining tablespoon of vegetable oil. When the oil is hot, add 4 cloves of minced garlic and 1 inch of grated ginger. Sauté for about 30 seconds. You want to smell the fragrant garlic and ginger. Next, add the sliced red bell pepper, yellow bell pepper, broccoli florets, and snow peas. Stir-fry these vegetables for about 4-5 minutes. They should be tender but still crisp for the best texture. Now, lower the heat. Add 3 tablespoons of soy sauce, 1 tablespoon of chili paste, and 1 tablespoon of sesame oil. Mix these ingredients well to combine the flavors. Add the crispy tofu back into the skillet. Gently toss everything together for 1-2 minutes. Ensure the tofu gets coated in the sauce and heated through. This step is key for mixing the flavors well. Enjoy the delicious aroma filling your kitchen! To get crispy tofu, start by pressing it well. Remove excess water by wrapping the tofu block in a clean towel and placing a heavy object on top. Let it sit for at least 15 minutes. This step ensures the tofu absorbs flavors and gets crispy. After pressing, cut the tofu into 1-inch cubes. Coat the cubed tofu in cornstarch. This creates a crust when you fry it. Heat vegetable oil in a skillet over medium-high heat. Add the tofu in a single layer. Cook for 3-4 minutes on each side. Look for a golden brown color. If you want to avoid frying, you can air fry or bake the tofu. For air frying, set it to 400°F and cook for about 15 minutes. Toss halfway for even crispness. If baking, preheat the oven to 425°F and bake for 25-30 minutes. To adjust the spice, modify the chili paste used in the dish. Start with one tablespoon, then taste. If you want more heat, you can add more. You can also mix in some red pepper flakes for extra kick. Balancing flavors is key. Pair spicy elements with sweet or savory notes. If it’s too spicy, add a splash of soy sauce or a bit of sugar. This helps tone down the heat while keeping the taste great. For fresh-tasting vegetables, use quick stir-frying techniques. Cut your vegetables into uniform sizes. This ensures they cook evenly. Start with garlic and ginger first, then add your veggies. Add the denser vegetables, like broccoli, before softer ones, like bell peppers. This timing keeps them tender-crisp. Stir-fry for about 4-5 minutes and watch closely. You want bright colors and a slight crunch. This way, your dish is not only tasty but also visually appealing. {{image_2}} You can switch out the tofu for other proteins. Tempeh is a great vegan choice. It has a nutty taste and a firm texture. Chicken also works well if you prefer meat. Simply cut it into bite-sized pieces. Cook it the same way as tofu for that crispy finish. For a vegan option, use chickpeas or seitan. Chickpeas add protein and flavor. Seitan mimics meat texture and absorbs sauces well. These swaps keep your dish tasty and fun. Feel free to change the veggies in your stir-fry. Carrots, snap peas, and zucchini are excellent choices. You can also use mushrooms for a savory depth. Each veggie adds a unique flavor and color. Seasonal vegetables can make your dish fresh. In spring, add asparagus or peas. In fall, try butternut squash or brussels sprouts. This way, you enjoy the best of what nature offers. Mix up the sauces for new flavors. Instead of soy sauce, use tamari for a gluten-free option. You can also try teriyaki sauce for a sweet twist. Hoisin sauce gives a rich taste that pairs well with tofu. For heat, switch chili paste with sriracha or sambal oelek. Each sauce offers a different kick. Experiment with flavors to find what you love best. To store your crispy chili garlic tofu stir-fry, let it cool first. Place leftovers in an airtight container. This helps keep the dish fresh. You can refrigerate it for up to 3 days. If you want to keep it longer, consider freezing it. Use freezer-safe containers or bags. The stir-fry can last up to 3 months in the freezer. Reheating crispy tofu can be tricky. I suggest using an oven or air fryer. Preheat your oven to 350°F (175°C). Place the tofu on a baking sheet. Heat it for about 10-15 minutes. This keeps the tofu crispy. If using a microwave, cover the dish loosely with a lid. Heat in short bursts, about 30 seconds at a time. Be careful; the tofu can get soggy. Always check to make sure it’s hot throughout before serving. Using soft tofu changes the dish's texture. Firm tofu holds its shape well during cooking. Soft tofu is delicate and may break apart. It will not get crispy like firm tofu. For crispy results, stick with firm tofu. To increase the heat, add more chili paste. You can also sprinkle crushed red pepper flakes. Slicing fresh chili peppers works too. Start with a little, then taste as you go. This way, you can find your perfect spice level. The recipe can be gluten-free with some swaps. Regular soy sauce contains gluten. Use tamari or coconut aminos instead. Check other ingredients, like vegetable broth, for gluten. Always read labels to be sure. This blog post covers a tasty tofu stir-fry recipe. You learned about the main ingredients, like firm tofu and fresh veggies. I shared step-by-step instructions, tips for perfecting the dish, and storage info for leftovers. You also found variations for protein, vegetables, and sauces. In conclusion, this recipe is versatile and easy. With your new skills, you can create delicious meals that suit your taste. Don’t hesitate to try different ingredients and make this dish your own. Enjoy your cooking adventure!

Crispy Chili Garlic Tofu Stir-Fry

Discover the deliciousness of crispy chili garlic tofu stir-fry, a perfect blend of textures and flavors that will tantalize your taste buds! This easy, healthy recipe features crispy tofu, colorful veggies, and a spicy garlic sauce, making it a standout dish for any occasion. Ready in just 30 minutes, it's perfect for busy weeknights. Click through now to explore the full recipe and bring this culinary delight to your table!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snow peas

3 tablespoons soy sauce

1 tablespoon chili paste (adjust for spice preference)

1 tablespoon sesame oil

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Tofu: Begin by draining and pressing the tofu to remove excess moisture. Cut it into 1-inch cubes. In a large bowl, toss the cubed tofu with cornstarch until evenly coated.

    Crisp the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook until golden brown and crispy, about 3-4 minutes on each side. Remove the crispy tofu from the pan and set aside.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the minced garlic and grated ginger. Sauté for about 30 seconds or until fragrant.

        Add Vegetables: Add the sliced red and yellow bell peppers, broccoli florets, and snow peas to the skillet. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp.

          Add Sauces: Lower the heat, and add the soy sauce, chili paste, and sesame oil. Stir well to combine the flavors.

            Combine Tofu and Vegetables: Add the crispy tofu back into the skillet. Gently toss everything together for 1-2 minutes, ensuring the tofu is evenly coated in the sauce and heated through.

              Garnish and Serve: Remove from heat and transfer to a serving dish. Garnish with sliced green onions and a sprinkle of sesame seeds.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4