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- 14 oz (400g) firm tofu, drained and pressed - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 2 green onions, chopped (white and green parts separated) - 2 tablespoons soy sauce - 1 tablespoon chili paste (adjust for heat preference) - 1 teaspoon sesame oil - Salt and pepper to taste The main ingredients in this dish shine through their flavors. Firm tofu is the star. It soaks up all the sauce and adds a nice texture. The fresh vegetables provide crunch and color. The garlic and ginger bring warmth to every bite. You can adjust the chili paste to control the heat. This recipe lets you balance flavors perfectly. - Sesame seeds - Chopped green onions Adding garnishes makes your dish pop. Sesame seeds add a nice crunch. Chopped green onions give a fresh taste. You can sprinkle them on top just before serving. These small touches elevate the whole meal. They make it look and taste even better. Start by cutting the pressed tofu into bite-sized cubes. This size helps them cook evenly. Pat the cubes dry with a paper towel. Getting them dry is key for nice crispy tofu. Next, toss the cubes in a bowl with cornstarch. Make sure each piece gets a good coating. This will form a crisp layer when you fry them. Now it’s time to fry the tofu. Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Fry them for about 3-4 minutes on each side. Look for a golden brown color and a crispy texture. When done, remove the tofu from the skillet and set it aside. In the same skillet, add minced garlic and ginger. Sauté them for about 30 seconds. Keep an eye on them to avoid burning. The aromas will fill your kitchen and signal it’s time for the next step. Now, add sliced red and yellow bell peppers and broccoli florets to the skillet. Stir-fry these for about 4-5 minutes. You want the veggies to be tender but still crisp. Next, return the crispy tofu to the skillet and mix it well with the vegetables. In a small bowl, whisk together soy sauce, chili paste, and sesame oil. Pour this sauce over the tofu and veggies. Stir to coat everything well. Cook for an extra 2-3 minutes to heat through. This melds all the flavors beautifully. Finally, season with salt and pepper to taste. Add the chopped green onion's white parts for an extra flavor punch. Now you’re ready to serve! Garnish with sesame seeds and the green parts of the chopped green onions. Enjoy this tasty meal! To get crispy tofu, start by drying it well. Press the tofu to remove extra moisture. This step is key. Wet tofu will steam instead of fry, so use a clean towel. Next, coat the tofu cubes in cornstarch. This helps create a crunchy crust. Make sure each piece is covered evenly. When frying, use hot oil and don’t crowd the pan. Frying in batches will help them cook better and stay crispy. You can adjust the spice levels with chili paste. If you like it hot, add more. If you prefer mild, use less. This way, you control the heat to fit your taste. For sauces, soy sauce is great, but you can mix it with others. Try adding hoisin sauce for a sweet touch. You can also use oyster sauce for depth. Each sauce gives a new twist to the dish. Don’t be afraid to experiment! {{image_2}} You can swap in many veggies for this stir fry. Here are some ideas: - Snap peas: These add a nice crunch. - Carrots: Thinly sliced, they bring a sweet flavor. - Zucchini: Cut into half-moons for a juicy bite. - Mushrooms: Use shiitake or button for umami depth. Consider the season when choosing vegetables. In spring, use fresh asparagus. In fall, try sweet squash. You can mix and match based on what you like or what you have at home. Tofu is great, but you can try other proteins too. Here are some options: - Chicken: Cut into small pieces and cook until golden. - Shrimp: Fast to cook; add them just before the sauce. - Tempeh: A firmer plant-based choice, full of protein. - Seitan: A wheat-based meat alternative, perfect for texture. If you want it fully plant-based, stick with more tofu or tempeh. You can also add nuts like cashews for a crunchy twist. This keeps your meal hearty and satisfying. To keep your chili garlic tofu stir fry fresh, let it cool first. Transfer it to an airtight container. This method helps keep out air and moisture. Your stir fry will last about 3-4 days in the fridge. Make sure to label the container with the date for easy tracking. When you’re ready to enjoy leftovers, there are quick ways to reheat. Use a microwave for about 1-2 minutes. Stir halfway for even heating. You can also use a skillet over medium heat. Add a splash of water or oil to help maintain moisture. This keeps your tofu crispy, so it tastes just as good as when it was first made. No, soft tofu does not work well here. It is too delicate and will break apart. Firm tofu holds its shape better during cooking. It also gets crispy when fried. Using firm tofu gives you a nice texture. You can use tamari for a gluten-free option. Coconut aminos is another great choice. Both options add flavor without soy. Just remember, they may taste a bit different. Adjust the amount to suit your taste. Yes, this dish is great for meal prep. It stores well in the fridge for about 3 days. Keep the tofu and veggies in separate containers to maintain crispness. Reheat in a skillet for best texture. You can also add fresh greens when serving to keep it vibrant. Absolutely! Feel free to add your favorite veggies. Snap peas, carrots, or zucchini make great additions. Just be sure to adjust cooking times for different veggies. You want everything to stay crisp and tasty. You can control the spice by changing the chili paste amount. Start with less if you prefer mild. You can always add more spice later. Adding fresh chilies can also boost heat if desired. If you need a substitute, consider using olive oil or any neutral oil. While they won't have the same flavor, they will work for cooking. You might miss that nutty taste, so add a sprinkle of sesame seeds for extra flavor. In this article, we covered how to make a tasty stir-fry using firm tofu, fresh veggies, and key seasonings. I shared tips for achieving crispy tofu and ways to enhance flavor. You can also explore alternative veggies and proteins for variety. Proper storage and reheating will keep your leftovers fresh. Enjoy your cooking journey with this simple and healthy dish!

Chili Garlic Tofu Stir Fry

Spice up your dinner with this delicious Chili Garlic Tofu Stir Fry! This vibrant dish features crispy tofu, colorful bell peppers, and fresh broccoli tossed in a flavorful chili sauce, making it a perfect weeknight meal. Ready in just 30 minutes, it's both quick and satisfying. Don't miss out on this recipe that's sure to impress your family and friends. Click to explore the full recipe and bring some heat to your kitchen tonight!
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Ingredients
  

14 oz (400g) firm tofu, drained and pressed

2 tablespoons cornstarch

3 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

2 green onions, chopped (white and green parts separated)

2 tablespoons soy sauce

1 tablespoon chili paste (adjust for heat preference)

1 teaspoon sesame oil

Salt and pepper to taste

Sesame seeds, for garnish

Instructions
 

Start by cutting the pressed tofu into bite-sized cubes. Pat dry with a paper towel to ensure they are as dry as possible before frying.

    In a bowl, toss the tofu cubes with cornstarch until evenly coated. This will help create a crispy texture when frying.

      Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Fry for about 3-4 minutes on each side, until golden brown and crispy. Remove the tofu from the skillet and set aside.

        In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.

          Add the sliced red and yellow bell peppers and broccoli florets. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.

            Return the crispy tofu to the skillet and mix well with the vegetables.

              In a small bowl, whisk together soy sauce, chili paste, and sesame oil. Pour this sauce over the tofu and vegetables, stirring to coat thoroughly. Cook for an additional 2-3 minutes to heat everything through and meld the flavors.

                Season with salt and pepper to taste, and add the chopped green onion's white parts for an extra flavor punch.

                  Serve hot, garnished with sesame seeds and the green parts of the chopped green onions.

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