Go Back
For this tasty dish, you need a few key items: - 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 cup sugar snap peas - 3 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced These ingredients work together well. The tofu gives protein, while the vegetables add color and crunch. For flavor, you will need: - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon rice vinegar These sauces make your stir-fry sweet and savory. They help blend all the tastes for a delicious meal. You can add some extra touches: - Sesame seeds for garnish (optional) These small seeds add a nice crunch and look good on your dish. They are not needed but can make your meal even better. {{ingredient_image_1}} To start, you need to press the tofu. This helps to remove extra moisture. Wrap the block of tofu in a clean kitchen towel. Then, place a heavy object on top for 15 to 20 minutes. After pressing, cut the tofu into cubes. This will help it cook better and absorb flavor. Next, take the cubed tofu and toss it with cornstarch in a bowl. The cornstarch gives the tofu a nice crispy texture. In a large skillet or wok, heat vegetable oil over medium-high heat. Add the tofu cubes and cook them for about 5 to 7 minutes. You want them golden brown on all sides. Once cooked, remove the tofu from the skillet and set it aside. In the same skillet, add the sliced red and yellow bell peppers, zucchini, and sugar snap peas. Stir-fry these veggies for about 3 to 4 minutes. They should be tender but still crisp. After that, add minced garlic and ginger to the skillet. Stir-fry for another minute until you smell their aroma. Now, return the crispy tofu to the skillet. Pour in the sweet chili sauce, soy sauce, and rice vinegar. Stir everything well to make sure it is evenly coated. Cook for an additional 2 to 3 minutes to let the sauce thicken a bit. Finally, remove from heat and stir in the chopped green onions. Enjoy your colorful and tasty stir-fry! Tofu needs pressing to remove extra water. Start by wrapping the tofu block in a clean kitchen towel. Place a heavy object on top for 15-20 minutes. This helps the tofu absorb flavors better. After pressing, cut the tofu into neat cubes for cooking. For crispy tofu, toss the cubed tofu in cornstarch. Make sure the tofu is evenly coated. This step is key to getting that nice crunch when cooked. Heat the vegetable oil in a skillet before adding the tofu. Cook until golden brown on all sides for best results. Fresh herbs can make your stir-fry pop with flavor. I love adding chopped green onions at the end. You might also try basil or cilantro for a fresh twist. Mixing in herbs adds depth and brightness to the dish. Don't skip this step for a tasty finish! Pro Tips Press Tofu Properly: Ensure you press the tofu long enough to remove excess moisture, which helps achieve a crispy texture when cooked. Use High Heat: Cooking the tofu and vegetables over medium-high heat allows for better caramelization and enhances flavor. Customize Vegetables: Feel free to add or substitute your favorite vegetables for a personalized touch, such as broccoli or carrots. Serve Immediately: For the best texture and flavor, serve the stir-fry immediately after cooking while it's hot and fresh. {{image_2}} You can switch tofu for other proteins. Try chicken, shrimp, or tempeh. Each choice adds a unique taste. Chicken cooks quickly. Shrimp adds a nice seafood flavor. Tempeh is great for a nutty texture. Adjust cooking times as needed. Use the same steps after marinating your protein. Add more veggies to your stir-fry for extra color and nutrition. Broccoli, carrots, or mushrooms work well. You can also try baby corn or bok choy. Just chop them into small pieces. Add these veggies when stir-frying. This way, they stay crunchy and fresh. You can mix and match to suit your taste. Want more heat? Add red pepper flakes or sliced chili peppers. This will give your dish a spicy kick. For a milder taste, reduce the sweet chili sauce. You can also serve it with chili sauce on the side. That way, everyone can adjust it to their liking. Enjoy experimenting with flavors! To store leftover stir-fry, let it cool first. Then, place it in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to 3 days. You can also separate the tofu and vegetables if you prefer. This keeps everything fresh. You can freeze sweet chili tofu stir-fry for later use. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to remove as much air as possible. Label the container with the date. It will last for about 2 months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. When reheating, you have a few options. You can use a microwave, stove, or oven. For the microwave, place the stir-fry in a bowl. Heat it on medium power for about 2-3 minutes, stirring halfway. If using the stove, add a little oil to a pan. Heat the stir-fry over medium heat until warm. For the oven, preheat it to 350°F (175°C). Place the stir-fry in an oven-safe dish and heat for about 10-15 minutes. Always stir before serving to ensure even heating. Yes, you can make Sweet Chili Tofu Stir-Fry ahead of time. Prepare the tofu and veggies as usual. Cook the dish fully, then let it cool. Store it in an airtight container in the fridge. It stays fresh for up to three days. When you are ready to eat, just reheat it in a skillet or microwave. This will save you time on busy days. If you don't have sweet chili sauce, you can make a simple substitute. Mix equal parts of honey and soy sauce. Add a dash of sriracha for heat. You can also use hoisin sauce for a different flavor. These options will still give your stir-fry a nice sweetness and depth. Yes, Sweet Chili Tofu Stir-Fry can be gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. Check the sweet chili sauce label to ensure it is gluten-free. The rest of the ingredients are naturally gluten-free, making this dish safe for those with gluten sensitivities. Enjoy a tasty meal without worry! You learned how to make a tasty sweet chili tofu stir-fry using simple steps. We covered the main ingredients, seasonings, and how to create the right texture. You now know tips for pressing tofu, adding more veggies, and ways to store leftovers. With these ideas, you can enjoy a quick meal or try new flavors. Mix it up and make it your own. This dish is flexible and fun for everyone!

Sweet Chili Tofu Stir-Fry

A delicious and colorful stir-fry featuring crispy tofu and vibrant vegetables, all coated in a sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 unit zucchini, sliced
  • 1 cup sugar snap peas
  • 3 unit green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 quarter cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • unit Sesame seeds for garnish (optional)

Instructions
 

  • Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into cubes.
  • In a bowl, toss the cubed tofu with cornstarch until evenly coated. This will give the tofu a crispy texture when cooked.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
  • In the same skillet, add the sliced bell peppers, zucchini, and sugar snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  • Add garlic and ginger to the skillet and continue to stir-fry for an additional minute until fragrant.
  • Return the crispy tofu to the skillet. Pour the sweet chili sauce, soy sauce, and rice vinegar over the tofu and vegetables. Stir well to combine, ensuring everything is evenly coated in the sauce.
  • Cook for another 2-3 minutes, allowing the sauce to thicken slightly and heat through.
  • Remove from heat and stir in the chopped green onions.

Notes

Serve hot over jasmine or brown rice, garnished with sesame seeds and green onions.
Keyword stir-fry, sweet chili, tofu, vegetables