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- Tofu selection and preparation I recommend using firm tofu. It holds its shape well. First, drain the tofu and press it to remove excess water. This step helps it get crispy when cooked. Cut the tofu into bite-sized cubes. Then, toss the cubes in cornstarch. This coat makes the tofu crispy and delicious. - Vegetables used in the stir fry For this stir fry, I use a mix of colorful veggies. You will need: - 1 red bell pepper, sliced - 1 cup snow peas, trimmed - 1 cup broccoli florets These vegetables add crunch and color. You can switch them for other favorites if you like. Just keep the stir-fry style in mind. - Sauces and seasonings Flavor is key in this dish. For the sauce, gather: - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil These sauces bring sweetness and umami to the tofu and veggies. The sesame oil adds a nice nutty flavor too. For the full recipe, check out the complete guide. How to prepare and press tofu Start by draining the tofu. Wrap it in a clean towel. Place something heavy on top for about 15 minutes. This presses out extra water. After pressing, cut the tofu into small cubes. Chopping vegetables efficiently Use a sharp knife for quick chopping. Slice the red bell pepper into thin strips. Trim the snow peas and cut the broccoli into bite-sized florets. Chop the green onions into small pieces. Keep your cutting board tidy to work faster. Combining sauces for the stir fry In a small bowl, mix the sweet chili sauce and soy sauce. This blend gives flavor to your dish. Set it aside as you prepare to cook. Perfecting tofu crispiness Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes. Cook for about 5-7 minutes. Turn them occasionally until they are golden and crispy. This step makes the tofu delicious. Timing for vegetable tenderness After the tofu is done, remove it from the skillet. In the same skillet, add the red bell pepper, snow peas, and broccoli. Stir-fry for 4-5 minutes. You want the veggies to be tender but still crisp. Mixing and finishing touches Add minced garlic and ginger to the veggies. Stir for one more minute until fragrant. Return the crispy tofu to the skillet. Pour in the combined sauces and mix everything well. Cook for another minute to heat through. This quick and flavorful dish is ready to serve! For more details, check the Full Recipe. - Ensuring tofu is crispy: The key to crispy tofu is pressing it well. Remove excess water by wrapping the tofu in a kitchen towel. Place a heavy pan on top for about 15 minutes. This helps the tofu absorb flavors and get nice and crispy when cooked. - Recommended cooking tools: Use a large non-stick skillet or a wok. A non-stick surface helps prevent sticking and makes cooking easier. A good spatula is also important. It should be sturdy enough to toss the tofu and veggies without breaking them. - Adjusting ingredient ratios for flavor: You can change the sweet chili sauce and soy sauce amounts to fit your taste. If you like it sweeter, add more sweet chili sauce. For a saltier taste, increase the soy sauce. Remember, you can always start with less, then add more as needed. - Adding heat with chili flakes: If you enjoy spice, sprinkle some chili flakes into the stir fry. This addition boosts the heat without overpowering the sweet flavors. Start with a small amount and adjust to your liking. - Incorporating additional vegetables: Feel free to mix in your favorite vegetables. Carrots, zucchini, or bell peppers work well. Adding more colors makes the dish look appealing and adds different tastes and textures. - Suggestions for garnishes: Garnishes add the final touch. Sprinkle sesame seeds and chopped green onions on top for crunch. Fresh cilantro adds brightness and flavor. These small details make your dish look beautiful and inviting. For the full recipe, you can follow the detailed steps I shared above. Enjoy your cooking! {{image_2}} You can change the protein in your sweet chili tofu stir fry. Tempeh and seitan are great substitutes. Both have a nice texture and soak up flavors well. Tempeh is made from fermented soybeans. It gives a nutty taste. Seitan is made from wheat gluten. It has a chewy, meat-like texture. If you prefer meat, try chicken or shrimp. Chicken is light and cooks fast. Cut it into small pieces and cook it like the tofu. Shrimp cooks even quicker. Just add it when your veggies are almost done. This gives the shrimp time to cook without getting tough. To make this dish gluten-free, swap soy sauce for tamari. Tamari has a similar taste but is gluten-free. You can also use coconut aminos for a sweeter flavor. Want more plant-based options? Add more veggies! Carrots, bell peppers, or zucchini are excellent choices. They add colors and nutrients. You can also use chickpeas for added protein. They give a nice texture and flavor while keeping it plant-based. For more cooking ideas, check out the Full Recipe. To keep your sweet chili tofu stir fry fresh, store it in the fridge. Use an airtight container to help maintain quality. You can keep it for up to three days. If you want to keep it longer, consider freezing it. It can last for about one month in the freezer. When you reheat your stir fry, you want to keep it tasty. The best way is to use a skillet over medium heat. Add a splash of water to help steam the dish. Stir it often to avoid burning. You can also use a microwave, but be careful. Heat it in short bursts and stir in between. This will help prevent sogginess. Enjoy your delicious sweet chili tofu stir fry again! For the full recipe, check out the Sweet Chili Tofu Stir Fry section. What can I substitute for sweet chili sauce? You can use sriracha mixed with honey. Mix equal parts for a sweet and spicy kick. Another option is to blend red pepper flakes with a bit of sugar and soy sauce. This will give you a similar flavor profile. How do I get tofu to stop sticking to the pan? To stop tofu from sticking, use a non-stick pan and heat the oil well before adding tofu. Make sure the tofu is dry and coated in cornstarch. This creates a barrier that helps it crisp up and prevents sticking. Can I make this dish in advance for meal prep? Yes, you can make this dish in advance. Store the stir fry in an airtight container in the fridge for up to three days. Just reheat it on the stove or in the microwave before serving. How long does it take to cook the tofu? Cooking the tofu takes about 5-7 minutes. You want it to be golden and crispy. Remember to flip it occasionally for even cooking. Can I freeze the sweet chili tofu stir fry? Yes, you can freeze the stir fry. Store it in a freezer-safe container for up to three months. Just thaw it overnight in the fridge before reheating. This helps keep the flavors intact. This blog post covered all you need for a great tofu stir fry. We discussed key ingredients, from selecting tofu to chopping veggies and mixing sauces. I shared step-by-step cooking and preparation tips to achieve that perfect crispy texture. You also learned about adding flavor and making variations to suit your tastes. Remember, with the right methods, you can create a delicious and healthy dish. Enjoy your cooking, and don't hesitate to experiment!

Sweet Chili Tofu Stir Fry

Satisfy your cravings with this delicious Sweet Chili Tofu Stir Fry! Packed with crispy tofu and vibrant vegetables like bell peppers, broccoli, and snow peas, this meal is bursting with flavor and perfect for any weeknight dinner. Learn how to master this quick and easy recipe that takes just 25 minutes. Click through for the full recipe and enjoy a delightful and healthy dish tonight!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snow peas, trimmed

1 cup broccoli florets

3 green onions, chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Begin by cutting the pressed tofu into bite-sized cubes. Toss the tofu in a bowl with cornstarch until well-coated.

    Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.

      In the same skillet, add the sliced red bell pepper, snow peas, and broccoli florets. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.

        Add the minced garlic and ginger to the vegetables, stirring constantly for another minute until fragrant.

          Return the crispy tofu to the skillet. Pour in the sweet chili sauce and soy sauce, gently tossing everything together until the sauce coats the tofu and vegetables evenly. Drizzle with sesame oil and mix well.

            Cook for another minute to heat through, then remove from heat.

              Transfer the stir fry to a serving dish and garnish with chopped green onions, sesame seeds, and fresh cilantro.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4