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- Tofu and Vegetables: - 1 block (about 14 oz) firm tofu, drained and pressed - 1 red bell pepper, cored and sliced - 1 yellow bell pepper, cored and sliced - 1 cup broccoli florets - Seasonings and Sauces: - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons soy sauce - 1 tablespoon sriracha - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - Garnishes: - 2 green onions, sliced - Sesame seeds To make the chili garlic tofu stir fry, start with firm tofu. It holds its shape well. Press it to remove water. This step helps the tofu get crispy. Next, you will need colorful bell peppers and broccoli. They add great taste and crunch. Garlic and ginger give strong flavor. Soy sauce and sriracha add depth and heat. Rice vinegar adds a tangy touch. Finally, sesame oil adds a nutty finish. Don't forget garnishes! Green onions and sesame seeds make your dish look and taste great. For the full recipe, check the details above. Enjoy cooking! First, cut your block of tofu into bite-sized cubes. Make sure they are all about the same size. This helps them cook evenly. Next, you need to press the tofu. Pressing removes excess water. This step helps the tofu get crispy when cooked. Now, sprinkle cornstarch over the tofu cubes in a bowl. Toss them gently to coat each piece. The cornstarch forms a nice crust when frying. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Wait until the oil shimmers. This means it is hot enough. Carefully add the tofu cubes in a single layer. Fry them for about 7 to 10 minutes. Turn them occasionally. You want them golden brown and crispy on all sides. Once done, remove the tofu from the skillet and set it aside on a plate. In the same skillet, add 1 tablespoon of oil. Immediately toss in minced garlic and ginger. Sauté for about 30 seconds. Stir constantly to avoid burning. You want them fragrant, not brown. Next, add your sliced bell peppers and broccoli florets. Stir-fry these veggies for about 5 to 7 minutes. They should be tender-crisp and colorful. Now, return the golden tofu to the skillet. Pour in soy sauce, sriracha, and rice vinegar. Gently toss everything together. This ensures the sauce coats the tofu and veggies evenly. Drizzle sesame oil over the stir fry and give it a final toss. Let it cook for one more minute. This warms everything through. Once everything is hot and mixed well, transfer the stir fry to a serving dish. For the full recipe, check the earlier section. To get crispy tofu, you must press it first. This removes excess water. Cut the tofu into cubes that are all the same size. This helps them cook evenly. Coat the tofu in cornstarch before frying. This is important. A good coating makes the tofu crispy. Toss the cubes gently in cornstarch to cover them well. When frying, use medium-high heat. Heat the oil until it shimmers. Then, add the tofu in a single layer. Don’t crowd the pan. This allows the tofu to fry well and get that golden color. You can control the heat in your chili garlic tofu stir fry. Use sriracha to add spice. Start with one tablespoon, then taste. If you want it hotter, add more sriracha. If sriracha is too spicy, try other sauces. You can use sweet chili sauce for a mild taste. You can also skip the spicy sauce altogether if you prefer no heat. To make your dish look great, garnish it well. Fresh green onions add color and crunch. Sprinkle sesame seeds on top for extra flair. Serve your stir fry over rice or toss it with noodles. Both options make a filling meal. You can even add a side of pickled veggies for a nice contrast. Enjoy your flavorful and colorful dish! {{image_4}} You can switch up the veggies in your stir fry. Try using snap peas, carrots, or zucchini. These vegetables add color and crunch. Seasonal options are also great. In spring, use asparagus and green beans. In fall, add mushrooms or squash for a cozy twist. The goal is to keep it fresh and vibrant. If you want to try something new, tempeh or chickpeas work well. Tempeh has a nutty taste and a firm texture. Chickpeas add creaminess and protein. For meat lovers, chicken or shrimp are tasty choices. Cook them until they are just done, then mix them with the veggies and sauce. Each option adds a unique flavor to the dish. Want to spice things up? Add more garlic or a pinch of cayenne. Fresh herbs like basil or cilantro can brighten the dish. If you prefer a sweeter taste, drizzle in some honey or maple syrup. For a tangy kick, try adding lime juice. Adjust these flavors to suit your taste. Experimenting keeps the dish exciting! For the complete recipe, check out the Full Recipe section. To keep your chili garlic tofu stir fry fresh, store leftovers in an airtight container. Make sure it cools down to room temperature before sealing. This helps prevent moisture build-up. You can keep it in the fridge for up to 4 days. If you notice any changes in smell or color, toss it away. Always check before eating! You can freeze this dish if you want to enjoy it later. Divide it into portions and place them in freezer-safe bags. Remove as much air as possible before sealing. This step helps to avoid freezer burn. You can freeze it for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat in a skillet over medium heat, adding a splash of water to help revive the texture. This method keeps your tofu and veggies nice and crisp. Yes, you can use less oil. One way is to use a non-stick skillet. This helps reduce the amount of oil needed. You can also use cooking spray. It allows for even cooking without adding too much fat. If you want to swap oils, try vegetable broth instead. It works well for sautéing. You can also use less oil when frying tofu. Just remember that less oil may affect the crispiness. Yes, this recipe can be gluten-free. To make it so, simply use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great. Make sure to check all other ingredients, too. Some seasonings may contain gluten. You can also use gluten-free substitutes for other ingredients, like rice vinegar. Always read labels to ensure they meet gluten-free standards. To make this dish ahead of time, start by prepping the tofu and vegetables. You can cut and coat the tofu with cornstarch. Store it in the fridge until you’re ready to cook. For the veggies, chop them and keep them in an airtight container. Cook everything fresh before serving for the best taste. If you want to keep them longer, you can meal prep. When it’s time to eat, reheat the stir fry in a skillet over medium heat. This helps keep the tofu crispy. You can also add a bit of water for steaming. Enjoy your meal hot! For the complete cooking steps, refer to the Full Recipe. In this post, we explored how to make a delicious chili garlic tofu stir fry. We covered the key ingredients, detailed steps for cooking, and shared helpful tips for crispiness and spice levels. Remember, you can customize this dish with different vegetables or proteins. Whether you enjoy it right away or store it for later, you'll have a tasty meal. With these simple methods, anyone can create a satisfying stir fry. Enjoy your cooking journey and try out variations that suit your taste!

Chili Garlic Tofu Stir Fry

Discover a flavorful and healthy Chili Garlic Tofu Stir Fry that's quick and easy to make! Packed with vibrant veggies and crispy tofu, this dish is perfect for a weeknight dinner. With just 30 minutes of prep time, you’ll learn how to create a delicious meal that's both satisfying and nutritious. Don't miss out on the secret to achieving the perfect crispy tofu!
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Ingredients
  

1 block (about 14 oz) firm tofu, drained and pressed

2 tablespoons cornstarch

3 tablespoons vegetable oil, divided

1 red bell pepper, cored and sliced

1 yellow bell pepper, cored and sliced

1 cup broccoli florets

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce (use tamari for a gluten-free option)

1 tablespoon sriracha (adjust to taste for spice level)

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Begin by cutting the drained and pressed tofu into bite-sized cubes, ensuring they are even in size for uniform cooking.

    In a mixing bowl, sprinkle the cornstarch over the tofu cubes, tossing gently to coat each piece evenly. This ensures they will achieve a crispy texture once cooked.

      Heat 2 tablespoons of vegetable oil in a large skillet or a wok over medium-high heat until it’s shimmering.

        Carefully add the coated tofu cubes to the skillet in a single layer. Cook for approximately 7-10 minutes, turning occasionally until they are golden brown and crispy on all sides. Once done, remove the tofu from the skillet and set aside on a plate.

          In the same skillet, add the remaining tablespoon of vegetable oil. Immediately toss in the minced garlic and ginger. Sauté for about 30 seconds, stirring constantly until fragrant but not browned.

            Add the sliced red and yellow bell peppers and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes until they become tender-crisp, maintaining their vibrant colors.

              Return the golden tofu to the skillet. Pour in the soy sauce, sriracha, and rice vinegar. Gently toss all ingredients together to thoroughly coat the tofu and vegetables with the sauce.

                Drizzle the sesame oil over the stir fry and give it a final toss to ensure even distribution. Allow the dish to cook for an additional minute to heat through.

                  Once everything is well combined and warmed, remove the skillet from the heat and transfer the stir fry to a serving dish.

                    - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Garnish with freshly sliced green onions and a sprinkle of sesame seeds for an extra crunch. Serve hot over a bed of steamed rice or toss with noodles for a hearty and satisfying meal.