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Sweet Chili Crispy Tofu Stir-Fry Recipe

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4.1 from 10 reviews

Sweet Chili Tofu is a vibrant and flavorful vegetarian dish featuring crispy pan-fried tofu cubes glazed in a tangy and sweet chili-soy sauce, stir-fried with crisp red bell peppers and fresh herbs. Ready in just 30 minutes, it serves as a quick, satisfying meal perfect for serving over steamed rice.

Ingredients

Sauce

  • 3/4 cup sweet chili sauce
  • 3 tablespoons soy sauce

Tofu and Coating

  • 1 (16 ounce/454 gram) package super-firm tofu, drained and cut into 1/2 inch cubes
  • 1/3 cup cornstarch
  • 1/4 cup peanut oil, plus more as needed

Vegetables and Garnish

  • 1 red bell pepper, roughly chopped
  • 2 scallions, chopped
  • 2 tablespoons fresh cilantro, chopped

Serving

  • Cooked rice, for serving

Instructions

  1. Prepare the Sauce: In a medium bowl, stir together the sweet chili sauce and soy sauce until well combined. Set aside for later use.
  2. Heat the Oil: Generously coat the bottom of a large skillet or wok with peanut oil and place it over medium heat. Wait until the oil shimmers before proceeding.
  3. Coat the Tofu: Place the cornstarch in a medium bowl. Add a few tofu cubes at a time and gently roll them to coat lightly and evenly with the cornstarch. This coating helps achieve a crispy exterior when cooked.
  4. Fry the Tofu: When the oil is hot and shimmering, add the coated tofu cubes in a single layer to the skillet or wok. Cook without disturbing them for about 4 to 5 minutes, until the bottoms turn golden and crispy.
  5. Flip and Cook Other Side: Carefully flip the tofu cubes and cook an additional 4 to 5 minutes until both sides are crispy. Once done, transfer the tofu to a plate lined with paper towels to drain excess oil.
  6. Adjust Oil and Heat: Remove excess oil from the skillet or wok by blotting with paper towels if there is too much remaining. If the pan is dry, add a dash more peanut oil. Increase heat to medium-high.
  7. Cook the Bell Pepper: Add the roughly chopped red bell pepper to the skillet or wok. Stir-fry for approximately 2 minutes until the pepper is tender-crisp but still vibrant and slightly crunchy.
  8. Combine Tofu and Sauce: Return the fried tofu cubes to the skillet or wok. Carefully pour the prepared sweet chili and soy sauce mixture over tofu and peppers. Stir-fry everything together briefly just until the sauce begins to bubble and evenly coats the ingredients.
  9. Finish and Garnish: Remove the skillet or wok from heat. Sprinkle the dish with chopped scallions and fresh cilantro for added flavor and freshness.
  10. Serve: Serve the sweet chili tofu immediately over cooked rice for a complete meal.

Notes

  • Note 1: Make sure the oil is hot enough (shimmering) before adding tofu to achieve maximum crispiness.
  • Note 2: Coat tofu cubes lightly but evenly with cornstarch to ensure they fry up golden and crispy without becoming gummy.
  • Use super-firm tofu for best texture; pressing tofu before cooking can help remove excess moisture.
  • Adjust the amount of oil as needed to prevent sticking or burning during frying and stir-frying.
  • This dish is best served immediately for optimal crispiness and freshness.

Find it online: https://lauracooks.com/sweet-chili-crispy-tofu-stir-fry-recipe/