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Stir-fry dishes have gained immense popularity across various cuisines worldwide, celebrated for their quick cooking methods and vibrant flavor combinations. From the bustling streets of Bangkok to the home kitchens of New York, stir-fry has become a beloved meal option that caters to a wide range of dietary preferences. Among these delightful dishes, the Sweet Chili Tofu Stir-Fry stands out as a colorful, nutritious choice, particularly appealing to vegetarians and vegans alike. This dish masterfully balances sweet, spicy, and savory flavors, while the combination of textures—from crispy tofu to crunchy vegetables—creates a sensory experience that is both satisfying and wholesome.

Sweet Chili Tofu Stir-Fry

Discover the vibrant flavors of Sweet Chili Tofu Stir-Fry, a simple yet delicious vegetarian dish that combines crispy tofu with colorful vegetables. This easy recipe is perfect for weeknight dinners or meal prep. Learn how to achieve the ideal crispy texture for your tofu and create a flavorful sauce that ties it all together. Packed with plant-based protein and bursting with nutrients, this stir-fry is a delightful way to enjoy a wholesome meal that caters to various dietary preferences.
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Ingredients
  

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

1 tablespoon cornstarch

2 tablespoons vegetable oil (divided)

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 cup snap peas, trimmed

1 small red onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup sweet chili sauce

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

Cooked rice or noodles, for serving

Sesame seeds and chopped green onions, for garnish

Instructions
 

Prepare the Tofu: Start by cutting the pressed tofu into evenly sized cubes. In a bowl, sprinkle the cornstarch over the tofu and gently toss until the tofu is fully coated. This coating is essential for achieving a delightful crispy texture during cooking.

    Heat the Oil: Place a large skillet or wok on the stove and heat 1 tablespoon of vegetable oil over medium-high heat.

      Cook the Tofu: Carefully add the cornstarch-coated tofu cubes to the hot skillet. Cook them for about 5–7 minutes, turning the cubes occasionally, until they are golden brown and crispy on all sides. Once done, remove the tofu from the skillet and set it aside on a plate.

        Sauté Vegetables: In the same skillet, pour in the remaining tablespoon of vegetable oil. Add the sliced red and yellow bell peppers, snap peas, and red onion. Stir-fry the vegetables for about 4–5 minutes, or until they are tender yet still crisp.

          Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 30 seconds or until the mixture is aromatic and fragrant.

            Combine and Flavor: Gently return the crispy tofu to the skillet with the vegetables. Pour in the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Using a spatula, carefully toss everything together to ensure the tofu and vegetables are coated evenly in the sauce. Let it cook for an additional 2 minutes to heat through.

              Serve: Serve the delicious sweet chili tofu stir-fry over a bed of warm cooked rice or noodles. For an appealing garnish, sprinkle sesame seeds and chopped green onions on top, adding a burst of flavor and colorful presentation to your dish.

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