Sweet Chili Tofu Stir Fry

$- 1 block (14 oz) firm tofu, thoroughly pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil (plus more if needed) - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup snap peas, trimmed - 1 medium carrot, peeled and julienned - 3 green onions, chopped (whites and greens separated) - 3 cloves garlic, finely minced - 1-inch piece fresh ginger, grated - 1/3 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Sesame seeds for garnish Sweet chili tofu stir fry shines with a few key seasonings. Soy sauce adds salt and umami. Sesame oil brings a nutty taste that warms the dish. Fresh ginger and garlic add depth and zest. Together, they create a well-rounded flavor profile that makes each bite exciting. For optional garnishes, try sesame seeds for crunch. Chopped green onions add color and a fresh taste. Lime wedges bring a burst of acidity that brightens the dish. These garnishes not only enhance the look but also boost the flavors of your stir fry. For the full recipe, check out the link provided. To start, we need to press the tofu. This helps remove extra moisture. Wrap the tofu block in paper towels. Place a heavy object on top for about 15 minutes. After pressing, cut the tofu into bite-sized cubes. Toss the cubes in cornstarch until they are fully coated. This step adds a nice crunch when we fry the tofu. Next, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, gently add the tofu cubes. Cook the tofu until it turns a golden brown color. This should take about 8-10 minutes. Be sure to turn them occasionally for even cooking. Once they are crispy, remove the tofu from the skillet and set it aside. In the same skillet, add the remaining tablespoon of vegetable oil. Now, introduce the sliced red and yellow bell peppers, snap peas, and julienned carrot. Stir-fry the vegetables for about 3-4 minutes. You want them to be tender but still crisp. This gives a nice texture to the dish. Now it's time to add flavor. Add the minced garlic and grated ginger to the skillet. Stir them continuously for about a minute until they smell good. Be careful not to burn them. Once the garlic and ginger are fragrant, return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce. Mix everything gently to coat the tofu and vegetables. Cook for another 2-3 minutes until everything is heated through. Finally, drizzle sesame oil over the stir fry and give it a final mix. For a detailed recipe, check the Full Recipe. How to avoid soggy tofu To keep your tofu firm, it’s key to press it well. Wrap the tofu in paper towels and place something heavy on top for about 15 minutes. This step removes excess water and prevents sogginess. Enhancing the crispiness Coating the tofu with cornstarch is a great trick. After pressing it, toss the cubes in cornstarch before frying. This helps create a crispy outer layer that pairs perfectly with the sweet chili sauce. Suggested spices and add-ins Feel free to get creative with spices! A pinch of red pepper flakes can add a kick. You can also toss in some chopped fresh basil or cilantro for added flavor. Balancing flavors with acidity Adding a splash of lime juice or rice vinegar can brighten up your dish. This acidity balances the sweetness of the chili sauce, creating a well-rounded flavor. Best sides and pairings Serve this dish with steamed jasmine rice or quinoa. Both options soak up the sauce well and make for a filling meal. You can also add a side of sautéed greens for extra nutrition. Creative plating ideas For a beautiful presentation, use deep bowls to showcase your vibrant stir fry. A sprinkle of sesame seeds on top adds visual appeal. A lime wedge on the side offers a fresh burst of flavor when squeezed over the dish. {{image_4}} You can switch tofu for tempeh or seitan. Tempeh has a nutty taste and adds protein. Seitan is chewy and works well in stir-fries. Both options are great for anyone who wants a meat-like texture. If you prefer legumes, try adding chickpeas. They are a tasty and filling vegetarian choice. Feel free to use any seasonal vegetables you like. Broccoli, zucchini, or bok choy all work well. You can also swap the bell peppers for other colors or types. Carrots can be replaced with baby corn or snap peas. This flexibility lets you personalize the dish to your taste. For a gluten-free option, use tamari instead of soy sauce. Tamari gives you the same salty flavor without gluten. If you need a vegan sauce, ensure your sweet chili sauce is vegan-friendly. Many brands offer vegan sweet chili sauce without fish sauce. These simple changes make the dish suitable for various diets. To store leftovers of your sweet chili tofu stir fry, follow these steps: - Let the stir fry cool down to room temperature. - Transfer it to an airtight container. - Place it in the fridge. The stir fry stays fresh for about 3 to 4 days in the fridge. Make sure to eat it before it goes bad! If you want to keep the stir fry longer, freezing is a great option. Here’s how to do it: - Allow the stir fry to cool completely. - Portion it into freezer-safe bags or containers. - Seal them tightly, removing as much air as possible. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it in a pan on the stove or in the microwave. Stir it well to ensure even heating. Leftovers can be fun! Here are some tasty ideas to reinvent your sweet chili tofu stir fry: - Wraps: Use the stir fry as a filling for tortillas or lettuce wraps. - Salads: Toss it into a fresh salad for added flavor and protein. - Rice Bowls: Serve it over rice or quinoa for a quick meal. These ideas will help you enjoy your meal in new ways! Yes, you can use frozen tofu. Freezing tofu changes its texture. It makes it more porous, which helps it soak up more flavor. To prepare frozen tofu, let it thaw in the fridge overnight. After thawing, press it to remove excess water. Then, cut it into cubes and coat with cornstarch. This method works well in the sweet chili tofu stir fry. I love serving sweet chili tofu stir fry with fluffy rice or quinoa. These sides soak up the sauce well. You can also add a simple green salad for freshness. Steamed broccoli or bok choy pairs nicely too. These options balance the dish and make it more filling. To make a spicy version, add chili flakes or fresh chopped chili. You can mix in a tablespoon of sriracha or a spicy sauce. Adjust the amount to your heat preference. Adding spicy ingredients enhances the flavor of the sweet chili sauce. You’ll enjoy that extra kick! Leftovers of sweet chili tofu stir fry can last up to three days in the fridge. Store them in an airtight container. When reheating, add a splash of water to keep it moist. You can also reheat in the microwave or on the stove. Just be careful not to overcook it. Yes, you can use other sauces. For a different flavor, try teriyaki or hoisin sauce. Soy sauce mixed with a bit of honey also works well. Each sauce will change the taste but still bring out the tofu and veggies. Feel free to experiment with what you have on hand. For the full recipe, check the details above. This blog post covered all you need to know about making a delicious Sweet Chili Tofu Stir Fry. We explored essential ingredients, cooking steps, and handy tips. You can easily switch up the recipe with different proteins and veggies. Remember, cooking is fun! Feel free to adjust flavors to fit your taste. Store leftovers well and consider creative ways to use them. Enjoy your tasty stir fry and share it with friends!$

Savor the flavor of Sweet Chili Tofu Stir Fry with this easy recipe that combines crispy tofu and colorful veggies in a deliciously sweet and spicy sauce. Perfect for a quick weeknight dinner or meal prep, this dish is ready in just 30 minutes. Learn how to achieve the perfect texture for tofu and elevate your stir fry with fresh herbs. Click through to explore the full recipe and create your own vibrant stir fry masterpiece tonight!

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Ingredients

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

2 tablespoons cornstarch

2 tablespoons vegetable oil (plus more if needed)

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup snap peas, trimmed

1 medium carrot, peeled and julienned

3 green onions, chopped (whites and greens separated)

3 cloves garlic, finely minced

1-inch piece fresh ginger, grated

1/3 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

Sesame seeds for garnish

Instructions

Begin by pressing the block of tofu: wrap it in paper towels and place a heavy object on top for about 15 minutes to extract excess moisture. Once pressed, cut the tofu into bite-sized cubes and toss them in cornstarch until each piece is evenly coated.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, gently add the tofu cubes. Fry them until they turn a golden brown and develop a crisp exterior, about 8-10 minutes, turning occasionally for even cooking. Once done, carefully remove the tofu from the skillet and set it aside on a plate.

In the same skillet, add the remaining tablespoon of vegetable oil. Introduce the sliced red and yellow bell peppers, snap peas, and julienned carrot. Stir-fry the vegetables vigorously for approximately 3-4 minutes, or until they are tender yet still maintain a crisp texture.

Add the minced garlic and grated ginger to the skillet, stirring continuously for about a minute until aromatic and fragrant, being careful not to let them burn.

Once the garlic and ginger have released their flavor, return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce, tossing everything gently to ensure the tofu and vegetables are well-coated in the flavorful sauce. Cook for an additional 2-3 minutes until everything is heated through.

Drizzle sesame oil over the stir fry, giving it a final mix to combine all the elements. Remove from heat.

For the finishing touch, garnish the stir fry with the chopped green onions (both whites and greens) and a generous sprinkle of sesame seeds just before serving.

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

- Presentation Tips: For an appealing presentation, serve the Sweet Chili Tofu Stir Fry over a fluffy bed of steamed jasmine rice or quinoa. Consider using colorful, deep serving bowls to enhance the vibrant hues of the dish. A few extra sesame seeds on top can add a delightful touch, and a wedge of lime on the side can offer an optional zesty contrast. Enjoy!