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- 14 oz (400g) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 cup snap peas - 2 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1/4 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - Salt and pepper to taste - Sesame seeds (for garnish) Using fresh ingredients makes a big difference. Fresh veggies taste better and look bright. They keep their crunch and nutrients. This makes your meal both tasty and healthy. For the best flavor, choose firm tofu that is fresh. Fresh garlic and ginger enhance the dish's aroma and taste. Always pick vibrant vegetables—this adds color and freshness to your stir-fry. You can swap some ingredients if needed. If you cannot find firm tofu, try tempeh or seitan. For a gluten-free option, use tamari instead of soy sauce. If you prefer a different sauce, you can mix honey with hot sauce for a sweet and spicy kick. Feel free to use any seasonal veggies you like. Carrots, zucchini, or snow peas work well too. This recipe is flexible, so make it your own! {{ingredient_image_1}} First, you need to press the tofu. This step helps remove extra moisture. After pressing, cut the tofu into 1-inch cubes. Sprinkle 2 tablespoons of cornstarch over the cubes. Gently toss the tofu to coat it evenly. This coating helps create a crispy texture later. Heat 1 tablespoon of vegetable oil in a large skillet or wok. Use medium-high heat for best results. Once the oil is hot, add the cornstarch-coated tofu. Fry the tofu for about 5 to 7 minutes. You want it golden and crispy on all sides. When done, remove the tofu from the skillet and set it aside. In the same skillet, add another tablespoon of oil if needed. Next, add your sliced bell pepper, broccoli florets, and snap peas. Stir-fry these vegetables for about 3 to 4 minutes. You want them tender but still crisp. This keeps their bright colors and crunch. Now, add the minced garlic and ginger to the skillet. Stir-fry for about 1 minute until fragrant. Return the cooked 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. Toss everything gently to coat the tofu and veggies well. Season with salt and pepper to taste. Cook for an additional 2 minutes to let the sauce thicken. Finally, remove the stir-fry from heat. Garnish with chopped green onions and sesame seeds before serving. Enjoy your meal! Tofu can be tricky. You want it firm and crispy. First, press the tofu to remove moisture. Use a clean towel or paper towel. After pressing, cut it into 1-inch cubes. Coat these cubes with cornstarch. This helps create a crunchy crust when you fry them. For a burst of flavor, add fresh garlic and ginger. These ingredients make a big difference. You can also try adding a splash of lime juice or zest. This adds brightness to the dish. If you like heat, a pinch of red pepper flakes works well too. Use a large skillet or wok for this dish. A non-stick surface helps achieve that crispy tofu. Make sure your pan is hot before adding the tofu. This ensures even cooking. A wooden spatula is great for tossing the veggies gently. It prevents any scratches on your pan and keeps everything intact. Pro Tips Press Tofu Well: Ensure you press the tofu for at least 30 minutes to remove excess moisture, which helps it achieve a crispy texture when cooked. Use High Heat: Cooking on medium-high heat is essential for getting that golden, crispy exterior on the tofu and vegetables without steaming them. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand; just keep the cooking time in mind for each type. Perfect Your Sauce: Adjust the sweetness or heat of the sauce to your taste by adding more sweet chili sauce or a splash of sriracha for an extra kick. {{image_2}} You can change up the veggies to fit your taste. Try adding mushrooms for a meaty feel. Carrots can add sweetness and color. You can also use zucchini or cauliflower for a nice crunch. Don't be shy! Mix and match what you have on hand. Keep the cook time in mind; softer veggies need less time. Tofu is great, but you can swap it out. Tempeh works well if you want more protein. You can also use chicken, shrimp, or even beef. If you prefer plant-based options, chickpeas or edamame are tasty choices. Just adjust the cooking time based on the protein you choose. The sweet chili sauce gives great flavor, but you can tweak it. For a spicy kick, add some sriracha or red pepper flakes. You can mix in hoisin sauce for a sweeter taste. If you want a tangy twist, add some lime juice. Experiment with these sauces to find your perfect blend! To store leftovers, let the stir-fry cool down first. Place it in an airtight container. You can keep it in the fridge for up to 3 days. If you want to keep it longer, consider freezing it. To reheat, use a skillet over medium heat. Add a splash of water or broth to prevent sticking. Heat for about 5 minutes, stirring often. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the tofu from getting too chewy. For freezing, make sure the stir-fry is completely cool. Transfer it to a freezer-safe bag. Squeeze out the air before sealing. It will stay fresh for about 2 months. When ready to eat, thaw it overnight in the fridge before reheating. To make your stir-fry spicier, add sliced fresh chili peppers. You can also use chili flakes for heat. If you like sauces, a drizzle of sriracha works well. Start small, then add more as needed. This way, you control the heat level. Yes, you can use alternatives like coconut aminos or tamari. Both options work well for flavor. If you need a gluten-free version, tamari is a great choice. Just remember that these alternatives may change the taste a bit. Pair your stir-fry with steamed rice or quinoa for a filling meal. You can also serve it with a simple salad. Another great option is vegetable spring rolls. These sides balance out the dish and add variety. Making Sweet Chili Tofu Stir-Fry takes about 25 minutes. You can prepare the tofu and vegetables in just 15 minutes. Cooking them takes the remaining time. This quick meal is perfect for busy weeknights. Yes, frozen vegetables work well in this stir-fry. They save time and add convenience. Just make sure to thaw them before cooking. This will help them cook evenly and avoid excess water in the pan. Fresh ingredients lead to the best Sweet Chili Tofu Stir-Fry. You learned how to prepare tofu, cook it, and sauté veggies. I shared tips to enhance flavors and the right tools to use. Explore various vegetable and protein choices, plus sauce tweaks for more fun. Finally, I covered how to store leftovers and excellent reheating methods. This dish is quick, tasty, and flexible. With these insights, you can now create a stir-fry that suits your taste perfectly. Enjoy your cooking journey!

Sweet Chili Tofu Stir-Fry

A delicious and vibrant stir-fry featuring crispy tofu and colorful vegetables, tossed in 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, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 whole bell pepper (red or yellow), sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 whole green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 4 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • to taste Salt and pepper
  • for garnish Sesame seeds

Instructions
 

  • Prepare the Tofu: After pressing the tofu to remove excess moisture, cut it into 1-inch cubes. Sprinkle cornstarch over the tofu cubes and toss gently to coat evenly.
  • Cook the Tofu: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cornstarch-coated tofu and fry until golden and crispy on all sides (about 5-7 minutes). Remove the tofu from the skillet and set aside.
  • Sauté the Vegetables: In the same skillet, add another tablespoon of oil if needed. Add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
  • Add Aromatics: Add the minced garlic and ginger to the vegetables in the skillet. Stir-fry for about 1 minute until fragrant.
  • Combine Ingredients: Return the cooked tofu to the skillet with the vegetables. Pour in the sweet chili sauce, soy sauce, and rice vinegar. Toss everything together gently to ensure the tofu and veggies are well coated in the sauce.
  • Season and Serve: Season with salt and pepper to taste. Continue to cook for an additional 2 minutes, allowing the sauce to thicken slightly.
  • Garnish and Enjoy: Remove the stir-fry from heat and garnish with chopped green onions and sesame seeds before serving.

Notes

Pressing the tofu helps achieve a crispy texture.
Keyword stir fry, sweet chili, tofu, vegetarian