Go Back
- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Gather these ingredients to make your sweet chili tofu stir fry. Each item plays a key role. The firm tofu gives this dish its protein base. Pressing it helps to remove excess water, which is key for crispiness. Cornstarch coats the tofu. It helps achieve that golden, crunchy texture when cooked. Fresh vegetables, like bell peppers and broccoli, add color, flavor, and nutrition. For the sauce, sweet chili sauce brings a nice blend of sweet and spicy. Low sodium soy sauce adds umami depth without being too salty. Lastly, sesame oil adds a nutty finish, making the dish shine. Do not forget the seasonings! Salt and pepper enhance the flavors. Green onions and sesame seeds are perfect for garnishing, adding freshness and crunch. Enjoy the vibrant mix of flavors and textures in this quick and flavorful meal! {{ingredient_image_1}} Start by pressing the tofu. This removes extra water, making it firmer. Slice the tofu into 1-inch cubes. Use paper towels to pat it dry. This step helps it get crispy. In a bowl, toss the tofu cubes with cornstarch. The cornstarch will give the tofu a nice crunch when cooked. Heat 1 tablespoon of vegetable oil in a large skillet or wok. Set the heat to medium-high. Add the tofu cubes into the hot oil. Cook the tofu for about 6 to 8 minutes. You want it golden and crispy on all sides. Once done, remove the tofu and set it aside. In the same skillet, add another tablespoon of vegetable oil. Next, toss in the minced garlic and grated ginger. Stir this for about 30 seconds. You want it fragrant but not burnt. Now, add the sliced bell peppers and broccoli florets. Cook these veggies for about 5 minutes. They should be tender-crisp when done. Reduce the heat to medium. Return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce. Gently toss everything to coat well. Cook for an additional 2 to 3 minutes. This lets the sauce thicken and the flavors blend. Finally, drizzle sesame oil over the stir fry. Season with salt and pepper to taste. Toss again to mix well. Enjoy your sweet chili tofu stir fry hot! Pressing tofu is key. It helps remove extra water. This makes the tofu firm and helps it fry better. To press tofu, wrap it in a clean towel. Place a heavy pan on top for about 15 minutes. This removes a lot of water. For a crispy exterior, coat the tofu cubes in cornstarch. This creates a nice crunch. Make sure the cubes are dry before coating. Fry the tofu in hot oil. Let it cook without moving for a few minutes. This helps it brown nicely. Use a large skillet or wok for stir frying. A non-stick surface works well. You want even heat and space for the food. High heat is best for stir frying. It cooks food quickly and keeps it crisp. When you heat the pan, add oil first. Let the oil get hot before adding the tofu. This helps achieve a nice sear. Don’t overcrowd the pan; cook in batches if needed. To boost flavor, add spices like black pepper or chili flakes. These add a nice kick to the dish. You can also add garlic and ginger for extra warmth. Pair the stir fry with jasmine rice or quinoa. Both complement the sweet chili sauce well. You can also serve it with a fresh salad for a crunchy contrast. Pro Tips Press Tofu Properly: Ensure you press the tofu for at least 15-20 minutes to remove excess moisture, which helps achieve a crispy texture when cooked. Use Fresh Ingredients: Fresh garlic and ginger enhance the flavor of the dish significantly, so opt for fresh over pre-minced options whenever possible. Customize Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand, such as snap peas or carrots, for variety and color. Adjust Sauce to Taste: Start with less sweet chili sauce and soy sauce, then gradually add more to suit your taste preference for sweetness and saltiness. {{image_2}} You can switch up the veggies in your stir fry. Try adding sliced carrots or snap peas. They bring color and crunch. You can also use seasonal produce. When peppers or broccoli are out of season, look for what's fresh. Zucchini or bok choy can add a nice twist too. If you want to change the protein, tempeh works great. It’s nutty and hearty. You can also use chicken if you prefer meat. This way, you can still enjoy a tasty dish. For a vegan option, stick with tofu or tempeh. Both are packed with protein. You can change the sweetness of the sauce. If you like it sweeter, add more sweet chili sauce. To spice it up, add chili flakes or sriracha. This will give your stir fry a nice kick. Play around with the sauce to find your perfect flavor! To store leftovers, let the sweet chili tofu stir fry cool down first. Place it in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to three days. When reheating, use a skillet over low heat. This helps maintain texture and flavor. Stir often to heat evenly. You can also use a microwave. Heat it in short bursts and stir in between. This keeps your meal from getting soggy. Yes, you can freeze sweet chili tofu stir fry. Make sure it cools completely before freezing. Use a freezer-safe container or bag. It can last up to three months in the freezer. To safely thaw, move it to the fridge overnight. When ready to eat, reheat it in a skillet. Add a splash of water or oil if needed. This helps the stir fry regain its moisture. Remember, freezing may change the texture of the tofu slightly, but it still tastes great! To make tofu crispy in stir fry, press the tofu first. Remove excess water by placing a heavy object on it for about 15 minutes. Then, cube the tofu. Toss it with cornstarch to coat each piece. This coating helps create a crunchy texture. Heat oil in a pan until hot, then fry the tofu for 6-8 minutes. Cook it until golden brown on all sides. This method ensures a tasty, crispy tofu base for your stir fry. Yes, you can use frozen vegetables for stir fry. They are quick and easy to use. Just add them straight from the freezer into your hot pan. They may need a minute longer to cook than fresh ones. Keep in mind that frozen veggies may release more water. This can slightly change the texture of your dish. Adjust your cooking time to ensure they are tender-crisp. Sweet chili tofu stir fry pairs well with many sides. Serve it over fluffy jasmine rice or quinoa for a filling meal. You can also add a simple salad or steamed greens for extra veggies. Try serving it with crispy spring rolls for a fun touch. These sides complement the sweet and spicy flavors in the stir fry. Cooking tofu in a stir fry takes about 10-12 minutes total. First, you fry the tofu for 6-8 minutes until it is crispy. After that, you mix it with vegetables and sauces for another 2-3 minutes. This quick method keeps your dish fresh and flavorful. It’s a fast way to enjoy a healthy meal! This blog post showed you how to create a tasty sweet chili tofu stir fry. We covered key ingredients, step-by-step cooking, and tips for perfect texture. You can easily customize this dish with different vegetables and proteins. Finally, I shared storage tips so your leftovers stay fresh. Enjoy the flavors and make this recipe your own! Cooking can be fun and rewarding, so don’t hesitate to experiment!

Sweet Chili Tofu Stir Fry

A delicious and easy stir fry featuring crispy tofu and colorful vegetables 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 4
Calories 300 kcal

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 whole red bell pepper, sliced
  • 1 whole yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 4 cup sweet chili sauce
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • 2 whole green onions, chopped (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • Start by pressing the tofu to remove excess water. Slice the tofu into 1-inch cubes and pat dry with paper towels.
  • In a bowl, toss the tofu cubes with cornstarch until evenly coated. This will help achieve a crispy texture when cooked.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6-8 minutes. Remove and set aside.
  • In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
  • Next, add the sliced bell peppers and broccoli florets to the skillet. Cook for about 5 minutes, or until the vegetables are tender-crisp.
  • Reduce the heat to medium, and return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce, gently tossing everything together to coat. Cook for an additional 2-3 minutes until heated through, and the sauce slightly thickens.
  • Drizzle sesame oil over the stir fry and season with salt and pepper to taste. Toss well to combine.
  • Serve the sweet chili tofu stir fry hot, garnished with chopped green onions and a sprinkle of sesame seeds.

Notes

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