Description
This Garlic Chili Tofu Stir Fry is a flavor explosion in a bowl! Crispy tofu, vibrant vegetables, and a tangy-sweet-spicy sauce come together for a quick, easy, and satisfying meal. Perfect for weeknight dinners or meal prepping, this dish is both healthy and incredibly delicious. It’s easily customizable to your preferred spice level and vegetable preferences, making it a go-to recipe for tofu lovers and stir-fry enthusiasts alike. Get ready to ditch the takeout and embrace this homemade version that’s packed with flavor and goodness.
Ingredients:
For the Tofu & Marinade:
- 1 block (14-16 oz / 400-450g) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- Pinch of black pepper
For the Stir-Fry Sauce:
- 1/4 cup (60ml) low-sodium soy sauce (or tamari)
- 2 tablespoons rice vinegar
- 1-2 tablespoons chili garlic sauce (e.g., Sambal Oelek or Sriracha)
- 1 tablespoon maple syrup (or agave nectar, or brown sugar)
- 1 tablespoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, freshly grated or minced
For the Stir-Fry Vegetables & Aromatics:
- 1 tablespoon neutral cooking oil (e.g., avocado, canola, or grapeseed oil)
- 1 medium red onion, sliced thinly
- 1 red bell pepper, deseeded and sliced thinly
- 1 green bell pepper, deseeded and sliced thinly
- 1 cup broccoli florets, cut into bite-sized pieces
- 1/2 cup snap peas or snow peas (optional)
- 2-3 green onions, sliced thinly (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions:
Preparation:
- Step 1: Press the Tofu: Wrap the block of extra-firm tofu in several layers of paper towels or a clean kitchen towel. Place a heavy object on top (cast-iron skillet, books) for at least 30 minutes, or up to an hour, to remove excess water. This step is crucial for achieving crispy tofu.
- Step 2: Cube and Marinate the Tofu: Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) and 1 tablespoon of sesame oil. Let it marinate for 10-15 minutes while you prepare the other ingredients.
- Step 3: Coat the Tofu: After marinating, add the 2 tablespoons of cornstarch to the bowl and toss gently until the tofu cubes are evenly coated. Ensure each piece is lightly covered for optimal crispiness.
- Step 4: Prepare the Stir-Fry Sauce: In a small bowl, whisk together the 1/4 cup soy sauce (or tamari), rice vinegar, chili garlic sauce, maple syrup (or chosen sweetener), minced garlic, and grated ginger. Taste and adjust the chili garlic sauce to your desired level of spice.
- Step 5: Prepare the Cornstarch Slurry: In a separate tiny bowl or cup, mix the 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Set this aside; you’ll add it to the sauce later to thicken it.
- Step 6: Prepare Vegetables: Wash and chop all of your vegetables and set aside.
Cooking:
- Step 1: Cook the Tofu: Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. The oil should be shimmering but not smoking.
- Step 2: Fry the Tofu: Carefully add the cornstarch-coated tofu cubes to the hot skillet in a single layer. Be cautious not to overcrowd the pan; cook in batches if necessary to ensure even browning.
- Step 3: Crisp the Tofu: Cook for 3-5 minutes per side, or until golden brown and crispy on all sides. This might take about 10-15 minutes total, depending on the heat and your pan.
- Step 4: Remove and Set Aside: Once crispy, remove the tofu from the skillet and set it aside on a plate lined with paper towels to drain any excess oil.
- Step 5: Stir-Fry the Vegetables: To the same skillet (add a touch more oil if needed, though often there’s enough residual from the tofu), add the sliced red onion and bell peppers. Stir-fry over medium-high heat for 3-4 minutes until they begin to soften but still retain some crispness.
- Step 6: Add Remaining Vegetables: Add the broccoli florets and snap peas (if using). Continue to stir-fry for another 3-5 minutes. You want the broccoli to be bright green and tender-crisp. You can add a tablespoon or two of water to the pan and cover it for a minute if you prefer your broccoli a bit more tender.
- Step 7: Combine and Thicken Sauce: Pour the prepared stir-fry sauce mixture (without the cornstarch slurry yet) over the vegetables in the skillet. Bring it to a simmer, stirring constantly.
- Step 8: Add the Cornstarch Slurry: Give the cornstarch slurry a quick whisk (as the cornstarch tends to settle) and then slowly pour it into the simmering sauce while stirring continuously.
- Step 9: Simmer and Thicken: Continue to simmer and stir for 1-2 minutes, or until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
- Step 10: Combine Tofu and Sauce: Gently add the crispy tofu back to the skillet and toss to coat it evenly with the sauce. Cook for another minute or two, allowing the tofu to warm through.
Why You’ll Love This Recipe:
- Flavor Packed: The combination of sweet, spicy, savory, and tangy flavors is irresistible.
- Customizable: Easily adapt the spice level and vegetables to suit your preferences.
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy and Delicious: A great way to enjoy a nutritious and satisfying meal.
- Versatile: Serve it over rice, noodles, or enjoy it on its own.
Presentation Suggestions:
- Serve hot over steamed rice or noodles.
- Garnish with sliced green onions and toasted sesame seeds for added flavor and visual appeal.
- Add a sprinkle of red pepper flakes for an extra kick.
- Serve with a side of steamed bok choy or other Asian greens.
- Consider adding some chopped peanuts or cashews for added crunch.
Tips:
- Pressing the Tofu: Don’t skip pressing the tofu! This is the key to achieving a crispy texture. The longer you press it, the better.
- Don’t Overcrowd the Pan: When cooking the tofu, make sure not to overcrowd the pan. Cooking in batches ensures even browning.
- Adjust the Spice: Taste the sauce before adding the tofu and adjust the amount of chili garlic sauce to your liking.
- Use Fresh Ingredients: Fresh garlic and ginger make a huge difference in the flavor of the dish.
- Wok vs. Skillet: While a wok is ideal for stir-frying, a large skillet works just as well.
- Cornstarch Slurry: Make sure to whisk the cornstarch slurry just before adding it to the sauce, as the cornstarch tends to settle at the bottom.
Preparation Time: 15 minutes (plus 30 minutes for pressing tofu) Cooking Time: 20 minutes Total Time: 35 minutes (plus pressing time)
Nutritional Information (per serving, approximate):
- Calories: 350-450 (depending on portion size and ingredients used)
- Protein: 20-25g
- Sodium: 500-700mg (depending on soy sauce used)
Conclusion:
This Garlic Chili Tofu Stir Fry is a guaranteed crowd-pleaser. With its crispy tofu, flavorful sauce, and vibrant vegetables, it’s a meal that’s both satisfying and good for you. Give it a try and see why it’s become a staple in our kitchen! You won’t be disappointed.
Q&A:
Q1: Can I use a different type of tofu?
A: While extra-firm tofu is recommended for the best crispy texture, you can use firm tofu as a substitute. Just be sure to press it well to remove as much water as possible. Softer tofu varieties, like silken tofu, are not suitable for this recipe.
Q2: I don’t have chili garlic sauce. Can I use something else?
A: Absolutely! Sriracha is a great substitute for chili garlic sauce. You can also use a combination of red pepper flakes and minced garlic to get a similar flavor profile. Start with a small amount and add more to taste, depending on your spice preference.
Q3: Can I make this recipe ahead of time?
A: Yes, you can! The stir-fry can be made ahead of time and stored in the refrigerator for up to 3 days. However, the tofu may lose some of its crispness upon reheating. To best preserve the crispiness, consider storing the tofu separately and adding it to the stir-fry just before serving or you can re-crisp it in a pan or airfryer.
Q4: Can I add other vegetables?
A: Absolutely! This recipe is very versatile. Feel free to add other vegetables like mushrooms, carrots, zucchini, or bean sprouts. Just adjust the cooking time accordingly to ensure the vegetables are cooked to your liking.
Q5: Is this recipe gluten-free?
A: This recipe can easily be made gluten-free by using tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Double-check the labels of your chili garlic sauce and other ingredients to ensure they are also gluten-free.
