Irresistible Sweet Chili Tofu Stir-Fry: A Flavorful Delight for Your Taste Buds

Experience the tantalizing flavors of Stir-Fried Sweet Chili Tofu, a mouthwatering dish that combines crispy tofu with a sweet and spicy sauce. Perfect for both tofu lovers and those new to this versatile ingredient, this recipe promises a delightful balance of textures and tastes. With a rich, homemade sweet chili sauce, this dish is sure to become a favorite in your culinary repertoire.

In our home, Stir-Fried Sweet Chili Tofu has become a cherished go-to meal. My husband, who once turned his nose up at tofu, now eagerly anticipates this dish, always asking for seconds. The first time I made it, the aroma alone brought the family to the kitchen, curious and excited. Now, it’s a staple for our weeknight dinners, enjoyed by everyone from our littlest family members to the grown-ups. The combination of crispy tofu and the sweet-spicy sauce creates a magical experience that keeps us coming back for more.

Why This Sweet Chili Tofu Stir-Fry?

Perfect Balance of Flavors: The sweet chili sauce offers a harmonious blend of sweetness and heat, making it irresistible.

• Crispy Tofu: Lightly coated in cornstarch and fried to golden perfection, the tofu provides a satisfying crunch.
• Homemade Sauce: Made with fresh garlic, soy sauce, and a touch of sweetness, the sauce elevates the dish to new heights.
• Versatile Ingredients: Bell peppers and scallions add vibrant color and freshness, complementing the tofu perfectly.
• Easy to Make: Simple steps and readily available ingredients make this dish a breeze to prepare.

Ingredients:

• Tofu:
  • 450g extra firm tofu (1 lb)
  • 2 tablespoons cornstarch or potato starch (16g)
  • 1/2 teaspoon salt
  • 2 tablespoons sesame oil or other oil for frying (30ml)
• Vegetables:
  • 1/2 cup bell pepper, sliced into squares (75g / 2.6oz)
  • 2 scallions or green onions, sliced
• Sweet Chili Sauce:
  • 6 cloves garlic, minced
  • 1/2 cup room temperature water (120ml)
  • 2 tablespoons coconut sugar or other sugar (30g)
  • 2 tablespoons maple syrup, other liquid sweetener, or sugar (30ml)
  • 1 to 2 tablespoons chili sauce (I used Sriracha—adjust to taste)
  • 2 tablespoons soy sauce or tamari (for gluten-free) (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon cornstarch (8g)
• To Serve:
  • Steamed rice
  • Scallions and cilantro for garnish
  • Sesame seeds for garnish

Directions:

1. Prepare the Tofu: Press the tofu to remove excess liquid by wrapping it in towels and placing a plate on top, or use a tofu press. Once pressed, slice the tofu into 1-inch (2.5 cm) cubes.
2. Season and Coat Tofu: Sprinkle salt over the tofu cubes. Add cornstarch and toss until all cubes are evenly coated.
3. Make the Sauce: In a bowl, mix together all sauce ingredients—garlic, water, coconut sugar, maple syrup, chili sauce, soy sauce, sesame oil, and cornstarch. Adjust the soy sauce, chili sauce, and maple syrup to taste. If you prefer a saucier dish or plan to add more vegetables, consider doubling the sauce.
4. Fry the Tofu: Heat sesame oil in a pan over medium-high heat. Fry the tofu cubes until crisp and golden, turning them to ensure they are evenly cooked on all sides. Remove from the pan and set aside.
5. Cook the Vegetables: In the same pan, add a little more sesame oil if needed. Sauté the scallions and bell peppers until slightly tender.
6. Combine and Simmer: Give the sauce another stir to ensure the cornstarch is well mixed. Pour the sauce into the pan with the vegetables and bring to a simmer over medium heat until it starts to thicken. Add the fried tofu back into the pan and cook for a few more minutes, allowing the tofu to absorb some of the sauce.
7. Serve: Serve the sweet chili tofu hot over a bowl of steamed rice. Garnish with chopped scallions, cilantro, and sesame seeds if desired. Enjoy immediately!

Notes:

• Substitutions: Use tamari for a gluten-free version. Swap tofu for tempeh or chicken for different protein options.
• Cooking Tips: Ensure tofu is well-pressed to achieve maximum crispiness. Adjust the spice level by varying the amount of chili sauce.
• Nutritional Info: This dish is rich in protein and can be made vegan by using maple syrup instead of honey.