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When I make Sweet Chili Tofu Stir-Fry, I gather these ingredients first. They create a bright and tasty dish that everyone loves. - 1 block firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 3 green onions, sliced - 3 cloves garlic, minced - 1 inch ginger, grated - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro for garnish (optional) Using firm tofu gives the dish texture. Pressing it removes excess moisture, helping it crisp up. The cornstarch adds a lovely crunch. I like using colorful bell peppers for a pop of color. Broccoli and carrots provide a nice crunch. Garlic and ginger add warmth and flavor. Sweet chili sauce and soy sauce bring it all together. Finally, sesame seeds and cilantro give it a fresh touch. {{ingredient_image_1}} First, press the tofu to remove extra water. This helps it crisp up later. After pressing, cut the tofu into small cubes. Next, toss the cubes in cornstarch. This will give the tofu a nice, crunchy coating. Now, heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the tofu cubes. Fry them until they turn golden and crispy, which takes about five to seven minutes. After that, remove the tofu from the skillet and set it aside. In the same skillet, add another tablespoon of vegetable oil. Then, add three cloves of minced garlic and one inch of grated ginger. Sauté for about 30 seconds. This will fill your kitchen with a lovely aroma. Next, add one sliced red bell pepper, one sliced yellow bell pepper, one cup of broccoli florets, and one julienned carrot to the skillet. Stir-fry these colorful veggies for about four to five minutes. You want them to soften but stay bright and fresh. Now, return the crispy tofu to the skillet. Pour in one-fourth cup of sweet chili sauce and two tablespoons of soy sauce. Toss everything gently to coat the tofu and vegetables in the sauce. Cook for another two to three minutes. This helps the sauce thicken slightly and brings all the flavors together. To achieve crispy tofu, start by pressing it. This step removes extra moisture. Use firm tofu for the best results. Cut the tofu into even cubes. Toss these cubes with cornstarch until each piece is coated. Heat oil in a skillet until it's hot. Fry the tofu for about 5-7 minutes. Look for a golden brown color. This makes the tofu crispy on the outside and soft inside. To boost flavor, use fresh garlic and ginger. Sauté them in the skillet for 30 seconds. This brings out their aroma. You can also add a splash of soy sauce while cooking. It enhances the overall taste. For a touch of sweetness, consider drizzling a bit more sweet chili sauce over the stir-fry at the end. This will add a lovely glaze. For presentation, sprinkle sesame seeds on top. They add a nice crunch and visual appeal. Fresh cilantro can brighten the dish. Just chop it finely and sprinkle it on before serving. You can also add extra green onions. This gives a fresh and vibrant look. Serve the stir-fry over jasmine rice or quinoa for a complete meal. Pro Tips Press Your Tofu: Ensure you press your tofu for at least 15-30 minutes to remove as much moisture as possible. This will help it achieve a crispy texture when cooked. Customize Your Veggies: Feel free to swap out the vegetables based on what you have on hand or your personal preferences. Snap peas, zucchini, or bok choy would also work great! Perfectly Coat the Tofu: After tossing the tofu in cornstarch, let it sit for a few minutes before frying. This allows the cornstarch to adhere better and create a crispier crust. Adjust the Spice Level: If you like it spicy, add a dash of sriracha or red pepper flakes to the sauce. For a milder flavor, reduce the amount of sweet chili sauce. {{image_2}} You can swap veggies to change the taste of your stir-fry. Here are some ideas: - Zucchini: Adds a soft crunch. - Snap peas: Offers a sweet snap. - Mushrooms: Brings a savory, earthy tone. - Cauliflower: Acts as a great base for absorbing flavors. Feel free to experiment with what's in your fridge. Mixing different vegetables keeps meals fresh and fun. Tofu is great, but you can try other proteins too. Here are some options: - Chicken: Cut it into small pieces and cook until golden. - Shrimp: Quick to cook and adds a seafood twist. - Tempeh: A nutty flavor that works well with sweet chili sauce. - Chickpeas: A great plant-based option for extra protein. These proteins can make the dish more filling and tasty. Besides sweet chili sauce, you can add other flavors. Here are some sauces to mix in: - Teriyaki sauce: Adds a sweet and savory depth. - Peanut sauce: For a creamy and nutty taste. - Sriracha: If you love heat, this is a perfect choice. - Hoisin sauce: Brings a sweet and tangy flavor. Adding these sauces can help you create a unique dish every time. To keep your Sweet Chili Tofu Stir-Fry fresh, store leftovers in an airtight container. Let the dish cool before sealing. This helps avoid moisture build-up. It stays good in the fridge for about 3 to 4 days. When you’re ready to eat, check the smell and color before reheating. Yes, you can freeze Sweet Chili Tofu Stir-Fry. However, the texture of the tofu may change. To freeze, place the cooled stir-fry in a freezer-safe container. Make sure to remove as much air as possible. It will last for about 2 to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. For the best taste, reheat your stir-fry on the stove. Use a non-stick skillet over medium heat. Add a splash of water or oil to keep it from sticking. Stir often until heated through. You can also use a microwave for quick reheating. Place it in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until warm. Yes, you can make this recipe gluten-free by using tamari instead of soy sauce. Tamari is a great option. It has a similar taste but does not contain wheat. This swap keeps the dish tasty and safe for those with gluten sensitivities. If you want more heat, add sliced fresh chili peppers or a few drops of hot sauce. You could also sprinkle red pepper flakes during cooking. This will boost the spice level and make the dish more exciting. Just be careful not to add too much at once. This stir-fry pairs well with jasmine rice or quinoa. Both options soak up the sweet sauce nicely. You might also serve it with a side salad for crunch. You can add steamed dumplings for a fun touch. Each of these sides will complement the flavors well. This recipe for Sweet Chili Tofu Stir-Fry combines fresh veggies and crispy tofu for a tasty meal. You learned how to prepare and cook tofu, sauté aromatic ingredients, and stir-fry vegetables for a colorful dish. With tips on perfecting texture and enhancing flavors, plus variations and storage solutions, you have all you need to make this dish your own. Enjoy experimenting with different ingredients to create your favorite version. Now, you can impress anyone with your cooking skills!

Sweet Chili Tofu Stir-Fry

A vibrant and flavorful stir-fry featuring crispy tofu and colorful vegetables, coated in a sweet chili sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 unit carrot, julienned
  • 3 units green onions, sliced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 0.25 cup sweet chili sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame seeds (for garnish)
  • 1 unit fresh cilantro for garnish (optional)

Instructions
 

  • Start by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into cubes and toss it in cornstarch until evenly coated.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
  • Add the sliced red and yellow bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes until they start to soften but are still vibrant.
  • Return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce, tossing everything gently to coat the tofu and vegetables in the sauce. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  • Remove from heat and stir in the sliced green onions.
  • Serve hot, garnished with sesame seeds and fresh cilantro if desired.

Notes

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