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- 1 block (14 oz) extra-firm tofu, pressed and cut into cubes - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 2 tablespoons soy sauce - 1 tablespoon sambal oelek (chili paste) - 1 tablespoon sesame oil - 2 tablespoons cornstarch - 3 tablespoons vegetable oil (divided) - Cooked jasmine rice or quinoa for serving - Chopped green onions and sesame seeds for garnish For this Minute Crispy Tofu Chili Garlic Stir-Fry, these ingredients create a perfect balance of flavors. The extra-firm tofu gives a hearty base. Pressing the tofu helps remove moisture, making it crispier. The fresh vegetables like bell pepper, broccoli, and snap peas add color and crunch. The sauces are key to flavor. Soy sauce adds saltiness, while sambal oelek brings heat. Sesame oil adds a rich, nutty taste that ties everything together. Don't forget the cornstarch! It coats the tofu, ensuring a crispy texture when fried. You will also need vegetable oil for frying. This oil has a high smoke point, which is great for stir-frying. Finally, serve it over jasmine rice or quinoa for a filling meal. Top with green onions and sesame seeds for a nice touch! First, you need to press the tofu. Wrap the block of extra-firm tofu in a clean kitchen towel. Place a heavy object on top to squeeze out extra water. Let it sit for about 15 minutes. After pressing, cut the tofu into cubes. Next, coat the cubes in cornstarch. Take a bowl and toss the tofu with 2 tablespoons of cornstarch. This step is key for achieving that perfect crispy texture. Now, heat the oil in a large non-stick skillet or wok. Use 2 tablespoons of vegetable oil and set the heat to medium-high. Once the oil is hot, add the tofu cubes in a single layer. Fry the tofu for about 8 to 10 minutes. You want them golden and crispy on all sides. Once done, remove the tofu from the pan and set it aside. In the same pan, add the last tablespoon of vegetable oil. Then, toss in the minced garlic. Sauté for about 30 seconds, but watch it closely to avoid burning. Once fragrant, it’s time to add the veggies. Include the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry these for 3 to 4 minutes until they are tender-crisp. Now, it’s time to bring everything together. Add the crispy tofu back into the pan. Pour in the soy sauce, sambal oelek, and sesame oil. Stir everything well to mix. Cook for another 1 to 2 minutes until everything is heated through. To serve, place the stir-fry over cooked jasmine rice or quinoa. This adds a nice base. For a special touch, garnish with chopped green onions and a sprinkle of sesame seeds. This makes your dish not just tasty but also beautiful. Enjoy your Minute Crispy Tofu Chili Garlic Stir-Fry! To make great crispy tofu, pressing is key. Pressing removes extra moisture. This helps the tofu get nice and crispy when you fry it. Wrap the tofu in a clean towel and place a heavy object on top. Let it sit for about 15-30 minutes. Choosing the right cooking oil is also important. Use high-heat oils like vegetable or canola oil. These oils help achieve that lovely golden crust. I recommend using two tablespoons when frying the tofu. This amount keeps it from sticking. To keep your veggies bright and crunchy, don’t overcook them. Stir-fry them for just a few minutes. You want them tender but still crisp. I love using red bell pepper, broccoli, and snap peas for color and texture. You can swap in seasonal vegetables too. If it’s summer, try zucchini or green beans. In fall, sweet potatoes or Brussels sprouts work well. Get creative with what you have on hand! You can customize the spice level of this dish easily. If you want it hotter, add more sambal oelek or chili paste. For less heat, cut back on the chili paste. Your taste buds can guide you! Adding extra sauces or proteins can take this dish to the next level. Try adding a splash of hoisin sauce for sweetness. You can also toss in cooked chicken or shrimp for more protein. This dish is flexible, so make it your own! {{image_2}} If you want to switch things up, tofu is not your only option. Here are some great substitutes: - Tempeh: This fermented soy product adds a nutty flavor and is rich in protein. - Seitan: Made from wheat gluten, seitan has a chewy texture that mimics meat. - Chickpeas: These legumes add a hearty bite and are packed with nutrients. You might also enjoy adding chicken or shrimp. Just cook them in the same way you did the tofu. Both options add flavor and protein. If you need a gluten-free meal, don't worry. You can easily adapt this recipe. - Use gluten-free soy sauce. Brands like Tamari offer great taste without gluten. - You can also swap out the cornstarch for arrowroot powder. It works similarly for crispiness. If you like, try adding in zucchini noodles instead of rice or quinoa for a low-carb option. This recipe is already vegetarian, but you can make it fully vegan too! - Ensure your sambal oelek is vegan-friendly. Most brands are, but it's good to check. - You can add more plant-based proteins, like edamame or lentils. They add great texture and nutrition. Experiment with different veggies as well. Sweet potatoes, carrots, or even kale can make this dish your own. To keep your crispy tofu chili garlic stir-fry fresh, place it in an airtight container. This method prevents moisture loss and keeps flavors intact. You can refrigerate it for up to three days. After that, the texture may change, and it won't taste as good. When reheating, I recommend using a skillet. Heat it on medium. Add a splash of oil to keep the tofu crispy. Stir gently to avoid breaking the tofu. This method helps to revive the flavors and textures. You can also use a microwave, but keep in mind that it may make the tofu a bit soggy. Yes, you can freeze this dish! First, let it cool completely. Then, pack it into a freezer-safe container. Make sure to remove as much air as possible. It can stay in the freezer for up to a month. To prepare for freezing, separate the tofu from the veggies if you can. This way, both can retain their best textures when thawed. To make crispy tofu, start with extra-firm tofu. Press the tofu to remove excess water. Cut it into cubes. Toss the cubes in cornstarch. This helps create a crunchy crust. Heat vegetable oil in a skillet. Fry the tofu until it's golden brown. You can also bake it at a high temperature for a healthier option. Remember to flip the tofu halfway through cooking. If you don't have sambal oelek, use other chili pastes or sauces. Sriracha is a great choice. You can also use red chili flakes mixed with soy sauce. Another option is to blend fresh chilies with vinegar. Adjust the amount based on your spice preference. You can prepare some parts of this dish ahead of time. Cut and press the tofu a day before. Store it in the fridge. You can also chop the vegetables in advance. Just keep them in an airtight container. When ready to cook, follow the steps for a quick stir-fry. Yes, this recipe is perfect for meal prep. Cook a larger batch and store it in meal containers. Divide the stir-fry into portions for easy lunches or dinners. Keep the tofu and vegetables together. Serve with rice or quinoa when ready to eat. This way, you have delicious meals ready for the week. This article covered how to create a tasty stir-fry with crispy tofu. You learned about key ingredients, including fresh veggies and flavor-packed sauces. The step-by-step instructions helped you prepare, cook, and serve a delicious meal. Remember, you can customize this dish to suit your taste and dietary needs. Don’t forget to store any leftovers properly. I hope you feel inspired to try this stir-fry at home. Enjoy every bite and make it your own!

Minute Crispy Tofu Chili Garlic Stir-Fry

Elevate your weeknight dinners with this delicious Minute Crispy Tofu Chili Garlic Stir-Fry! This quick and easy recipe features golden, crispy tofu tossed with fresh veggies and a spicy garlic sauce for a flavor-packed meal. Perfect for serving over jasmine rice or quinoa, it's a nutritious choice that's ready in just 25 minutes. Click through to explore the full recipe and start cooking your new favorite dish today!
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Ingredients
  

1 block (14 oz) extra-firm tofu, pressed and cut into cubes

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

2 tablespoons soy sauce

1 tablespoon sambal oelek (or chili paste)

1 tablespoon sesame oil

Cooked jasmine rice or quinoa for serving

Chopped green onions and sesame seeds for garnish

Instructions
 

Prepare the Tofu: In a bowl, toss the cubed tofu with cornstarch until evenly coated. This will help achieve a crispy texture.

    Heat the Oil: In a large non-stick skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry until golden and crispy on all sides, about 8-10 minutes. Remove tofu from the pan and set aside.

      Sauté Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

        Add Vegetables: Toss in the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

          Combine Everything: Add the crispy tofu back to the pan. Pour in the soy sauce, sambal oelek, and sesame oil. Stir well to combine, cooking for another 1-2 minutes to heat everything through.

            Serve: Remove from heat and serve the stir-fry over cooked jasmine rice or quinoa. Garnish with chopped green onions and a sprinkle of sesame seeds.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4