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- 1 block (14 oz) firm tofu, pressed and cubed - 1/3 cup sweet chili sauce - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas - 1 medium carrot, julienned - 3 green onions, chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated I love using firm tofu for this stir fry. It holds its shape well and absorbs flavors nicely. Sweet chili sauce adds a perfect blend of sweetness and heat. Fresh vegetables bring color and crunch. - 2 tablespoons vegetable oil - 2 tablespoons cornstarch - 2 tablespoons soy sauce - 1 tablespoon sesame oil Using vegetable oil is great for high heat cooking. Cornstarch gives the tofu a crispy coat. Soy sauce deepens the flavor, while sesame oil adds a nutty touch. - Sesame seeds - Chopped green onions - Fresh herbs Garnishes can elevate your dish. Sesame seeds add a nice crunch. Chopped green onions provide freshness and color, while fresh herbs brighten the flavor. For the full recipe, check out the Sweet Chili Tofu Stir Fry. Start by pressing the tofu. This removes extra moisture. Use paper towels to soak up the water. Place the tofu on a plate and add a weight on top. Let it sit for about 15 minutes. After pressing, cut the tofu into cubes. Toss these cubes in cornstarch. This helps create a nice crust when cooked. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the tofu cubes. Cook them for about 8-10 minutes. You want them to turn golden brown and crispy on all sides. This adds flavor and texture. Once they are perfect, remove the tofu from the skillet and set it aside. In the same skillet, add the remaining tablespoon of oil. Now, it’s time to add your fresh vegetables! Toss in sliced bell peppers, snap peas, and julienned carrot. Stir-fry these veggies for about 3-4 minutes. You want them to be tender but still crisp. This keeps the colors bright and the crunch alive. Next, add minced garlic and grated ginger to the skillet. Stir them in for about a minute. You want to bring out their flavors. After that, return the cooked tofu to the skillet. Pour in the sweet chili sauce and soy sauce. Toss everything together. Cook for another 2-3 minutes until everything is heated through. This mixes all the flavors nicely. Now, drizzle sesame oil over the stir fry. Mix it well for added flavor. Remove the skillet from heat. For a beautiful finish, garnish your stir fry with chopped green onions and a sprinkle of sesame seeds. This makes your dish look as good as it tastes. For the full recipe, check the earlier section. Tofu can be tricky to cook. To get it crispy, start by pressing it. This removes extra water. Once pressed, cut the tofu into cubes. Toss these cubes in cornstarch. This helps create a nice crunch. If you want to skip cornstarch, try using arrowroot powder. It can give a similar crispiness. You can also use breadcrumbs for a different texture. To boost the flavor, add some spices. Garlic powder and onion powder work well. You can also use a bit of smoked paprika for depth. If you don't have sweet chili sauce, mix honey with soy sauce. You can also blend sriracha with a bit of sugar for a spicy twist. The oil you use matters. Vegetable oil is great, but you can also try peanut oil. It has a nice flavor and high smoke point. Using a wok is best for stir-frying. It heats up quickly and cooks evenly. If you don’t have one, a large skillet works too. Just make sure it has high sides to prevent spills. For the full recipe, check the main section! {{image_2}} You can make this dish even heartier. Try adding tempeh or seitan for a boost. Both options provide great texture and flavor. Tempeh has a nutty taste. Seitan mimics meat well. You can also use beans like chickpeas or black beans. They add protein and fiber. Simply toss them in during the last few minutes of cooking. This keeps them warm without losing their shape. Seasonal veggies can change this stir fry's taste. In spring, consider asparagus or snap peas. During summer, add zucchini or bell peppers. Fall brings great choices like butternut squash. In winter, you can use broccoli or Brussels sprouts. Feel free to adjust based on what you have. You can even make a veggie-only meal. Just skip the tofu and double the vegetables. This keeps it light yet filling. If you need gluten-free options, use tamari instead of soy sauce. Tamari tastes similar and works well. For low-carb alternatives, you can skip rice or quinoa. Instead, use cauliflower rice for a lighter base. It's a great way to enjoy this dish without the carbs. These adjustments make the stir fry fit your diet while still being tasty. For the full recipe, visit the Sweet Chili Tofu Stir Fry section above. To store Sweet Chili Tofu Stir Fry, let it cool first. Place it in an airtight container. This keeps the meal fresh and tasty. You can store it in the fridge for about 3 to 5 days. Always check for any strange smells or colors before eating leftovers. You can freeze the stir fry if you have extra. Just put it in a freezer-safe container. Make sure to leave some space for the food to expand. It can last for about 2 to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it in a pan over medium heat for the best results. This keeps the flavors strong and the texture nice. Batch cooking is a great way to save time. You can make a large batch of the stir fry ahead of time. Divide it into individual portions. This makes it easy to grab a meal when you're busy. Use containers that are safe for the microwave. This way, you can heat up your meal quickly. Always label your containers with the date. This helps you remember when you made it. If you want a vegan protein, try tempeh or seitan. Both options work well. Tempeh has a nutty flavor and a firm texture. It absorbs sauces well. Seitan is chewy and mimics meat. You can also use chickpeas or edamame for a different twist. Both add protein and fiber to your dish. Yes, you can use frozen vegetables! They save time and are often just as nutritious. When using frozen veggies, cook them a bit longer. This ensures they heat through and become tender. Add them to the skillet after the tofu. Stir-fry them for about 5-6 minutes. Check for that bright color and a tender-crisp bite. To add heat, try fresh chili peppers. Slice them thin and add them with the garlic. You can also use chili flakes for more spice. Mix them in with the sauces for even heat. If you like a kick, consider a splash of sriracha. Adjust the spice level to suit your taste! This blog post explored making a tasty tofu stir-fry. We covered essential ingredients, like firm tofu and fresh veggies, and cooking techniques for crispy results. Tips for flavor and dietary adjustments helped personalize your dish. Remember, proper storage keeps leftovers fresh. With these steps, you can enjoy a quick meal any day. Dive in, experiment, and make it your own! You’ll impress everyone with your tasty creations.

Sweet Chili Tofu Stir Fry

Discover the ultimate Sweet Chili Tofu Stir Fry recipe that's bursting with flavor and perfect for a quick weeknight dinner! This vibrant dish features crispy tofu, fresh veggies, and a sweet chili sauce that will tantalize your taste buds. With simple ingredients and easy steps, you'll have a delicious meal on the table in just 30 minutes. Click to explore this delightful recipe and make your dinner unforgettable!
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Ingredients
  

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 cup snap peas

1 medium carrot, julienned

3 green onions, chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1/3 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

Sesame seeds for garnish

Instructions
 

Start by pressing the tofu between paper towels to remove excess moisture. Once pressed, cut the tofu into cubes and toss them in cornstarch until well coated.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook until they are golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of oil. Add the sliced bell peppers, snap peas, and julienned carrot. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

        Add the minced garlic and grated ginger to the skillet, stirring continuously for about another minute until fragrant.

          Return the cooked tofu to the skillet, followed by the sweet chili sauce and soy sauce. Toss everything together to coat the tofu and vegetables in the sauce. Cook for an additional 2-3 minutes until heated through.

            Drizzle sesame oil over the stir fry and mix well. Remove from heat.

              Garnish the stir fry with chopped green onions and a sprinkle of sesame seeds before serving.

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

                  - Presentation Tips: Serve the Sweet Chili Tofu Stir Fry over a bed of steamed jasmine rice or quinoa. Use colorful serving bowls to highlight the vibrant colors of the dish, and add a few extra sesame seeds on top for an elegant finish.