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Sweet Chili Tofu Stir-Fry is a vibrant and flavorful dish that has gained popularity in kitchens around the world for its appealing combination of sweet, spicy, and savory notes. This dish is not only a feast for the taste buds but also a visual delight, with colorful vegetables and crispy tofu coming together in a harmonious blend. The appeal of Sweet Chili Tofu Stir-Fry lies in its ability to deliver a satisfying meal that can be prepared in less than 30 minutes, making it an ideal choice for busy weeknights or a quick lunch.

Sweet Chili Tofu Stir-Fry

Looking for a quick and healthy meal idea? Try this Sweet Chili Tofu Stir-Fry! Packed with crispy tofu and colorful veggies, this dish combines sweet, spicy, and savory flavors into a delightful dish that can be made in under 30 minutes. Loaded with plant-based protein and essential nutrients, it's perfect for busy weeknights or a tasty lunch. Customize it with your favorite veggies and enjoy a satisfying, nutritious meal that's easy to whip up at home!
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Ingredients
  

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

2 tablespoons vegetable oil

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 cup snap peas, trimmed

1 medium carrot, julienned

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

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

¼ cup sweet chili sauce

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 tablespoon water

Sesame seeds for garnish (optional)

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Tofu: Start by pressing the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes and set aside.

    Marinate the Tofu: In a small bowl, mix 2 tablespoons of sweet chili sauce, soy sauce, and rice vinegar. Add the tofu cubes and marinate for at least 10 minutes.

      Cook the Tofu: Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook for about 4-5 minutes, turning occasionally until golden brown on all sides. Remove the tofu from the skillet and set aside.

        Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, and the white parts of the green onions; sauté for about 30 seconds until fragrant.

          Add Veggies: Toss in the sliced bell peppers, snap peas, and julienned carrots. Stir-fry for about 5-7 minutes, or until the vegetables are bright and tender but still crisp.

            Thicken the Sauce: While the veggies cook, mix the cornstarch and water in a small bowl to create a slurry. Once the veggies are done, add the marinated tofu back into the skillet along with the remaining sweet chili sauce and the cornstarch slurry. Stir well to combine.

              Cook Until Thickened: Continue to stir-fry for an additional 2-3 minutes or until the sauce thickens and coats the tofu and vegetables beautifully.

                Garnish and Serve: Remove from heat and garnish with sesame seeds and chopped cilantro if desired. Serve hot over steamed rice or quinoa.

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