Description
A delightful dish featuring crispy tofu coated in a sweet and spicy chili sauce, complemented by vibrant vegetables.
Ingredients
Scale
- 1 block Firm or Extra-Firm Tofu
- 1/2 cup Sweet Chili Sauce
- 1 cup Bell Peppers, chopped
- 1 cup Snap Peas, chopped
- 3 Scallions, sliced
- 2 cloves Garlic, minced
- 2 tablespoons Cornstarch
- 2 tablespoons Oil for cooking
Instructions
- Press the tofu to remove excess moisture for at least 15 minutes.
- While tofu drains, chop vegetables and mince garlic.
- Cut pressed tofu into cubes and coat lightly with cornstarch.
- Heat oil in a skillet over medium heat; add tofu cubes and cook until golden and crispy, about 7–10 minutes.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in vegetables and cook for an additional 3–5 minutes until slightly crunchy.
- Add sweet chili sauce, stirring to coat, and simmer for a few minutes until warmed through.
- Remove from heat and serve over rice or quinoa, garnishing with fresh herbs or scallions.
Notes
Feel free to substitute tofu with tempeh or replace vegetables based on what’s in season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Sweet Chili Tofu, Vegan Recipe, Stir-fry, Easy Weeknight Meal