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Amazing 1-Step Sweet Chili Tofu Stir Fry Fix

Sweet Chili Tofu Stir Fry
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This Sweet Chili Tofu Stir Fry delivers crispy tofu coated in a bold, sticky, takeout-style sauce loaded with fresh vegetables. It’s a simple, satisfying plant-based meal ready fast.

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar (optional)
  • 1 tablespoon water
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. Press the tofu well to remove excess water, then cut it into 1-inch cubes.
  2. In a medium bowl, toss the tofu cubes with 2 tablespoons of soy sauce until lightly coated. Sprinkle the cornstarch over the tofu and gently toss again until the cornstarch adheres evenly.
  3. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the coated tofu in a single layer. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crisp. Remove the tofu from the skillet and set aside.
  4. Add the sliced bell pepper and broccoli florets to the same skillet. Stir fry for 3-4 minutes until they begin to soften but remain crisp. Add the snap peas and cook for 1 more minute.
  5. Push the vegetables to one side of the skillet. Add the minced garlic and grated ginger to the empty space. Cook for 30 seconds until fragrant. Toss the aromatics with the vegetables.
  6. In a small bowl, whisk together the sweet chili sauce, 2 tablespoons soy sauce, rice vinegar, sesame oil, and brown sugar (if using). Mix the water with the cornstarch to create a slurry.
  7. Pour the sauce mixture over the vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy.
  8. Return the crispy tofu to the skillet. Toss gently to coat all the tofu and vegetables evenly with the sticky sauce.
  9. Remove from heat. Garnish with sesame seeds and sliced green onions before serving immediately over rice or noodles.

Notes

  • Pressing the tofu is crucial for achieving a crispy exterior. Wrap the block in paper towels and place something heavy on top for at least 30 minutes.
  • For extra flavor, marinate the tofu cubes in a teaspoon of smoked paprika before coating with cornstarch.
  • Adjust the sweet chili sauce to your heat preference; use a spicier variety if you like more kick.

Nutrition

Find it online: https://savorandpin.com/sweet-chili-tofu-stir-fry-recipe-fix/