![- 1 block firm tofu, drained and pressed - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sriracha - 1 tablespoon rice vinegar - 1 teaspoon sesame oil The main ingredients create the heart of this dish. Firm tofu gives it structure. The cornstarch coats the tofu and makes it crispy. The colorful bell peppers and bright broccoli add flavor and crunch. Garlic and ginger kick it up a notch. The soy sauce, sriracha, and rice vinegar bring all the flavors together. - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) Garnishes add flair to your dish. Green onions lend freshness. Sesame seeds give a nice crunch and look great. You can swap ingredients based on what you have at home. Use any firm tofu or try tempeh for a different texture. If you don’t have bell peppers, use snap peas or carrots. For a gluten-free option, use tamari instead of soy sauce. Want it spicy? Add more sriracha or fresh chili. For the full recipe, you can refer to the complete guide above. Enjoy your cooking journey! Start with a block of firm tofu. Drain it well and press it to remove excess water. This step is key to achieving a crispy texture. Cut the tofu into bite-sized cubes. Place the cubes in a bowl and sprinkle cornstarch over them. Toss gently to coat every piece. The cornstarch will help the tofu get crispy when cooked. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated tofu cubes. Cook them for about 7 to 10 minutes. Turn them often until they are golden brown. After that, remove the tofu from the skillet and set it aside. In the same skillet, add one more tablespoon of oil. Then, toss in minced garlic and ginger. Sauté for about 30 seconds until you smell their aroma. Next, add sliced red and yellow bell peppers along with broccoli florets. Stir-fry these for about 5 to 7 minutes. You want them to be tender but still crisp. Return the golden tofu to the skillet. Pour in soy sauce, sriracha, and rice vinegar. Toss everything together gently. This will coat the tofu and veggies in the sauce. Drizzle sesame oil over the top and give it a final toss. Cook for one more minute to bring all the flavors together. Your dish is now ready to serve! Don't forget to check the [Full Recipe] for more details. To get crispy tofu, start with firm tofu. Drain and press it well. This helps remove excess moisture. Cut the tofu into bite-sized cubes. Coat them in cornstarch to create a crunchy crust. Heat vegetable oil in a skillet until it shimmers. Add the tofu cubes and don’t crowd the pan. This allows them to get golden brown on all sides. Stir-frying is my favorite method for this dish. Use a large skillet or wok. The high heat cooks the tofu and veggies quickly. For crispy tofu, pan-frying works best. You can also bake tofu if you prefer less oil. Just toss the coated cubes on a baking sheet and bake until golden. I love to enhance flavors with fresh herbs and spices. Garlic and ginger are key in this dish. They add depth and warmth. Using soy sauce gives a salty umami punch. Sriracha adds heat, but you can adjust it to your taste. For a tangy touch, rice vinegar works wonders. Finish with sesame oil for a nutty flavor. Enjoy experimenting with these tips in your Chili Garlic Tofu Stir Fry! For the full recipe, check out the [Full Recipe]. {{image_2}} You can change the veggies in this stir fry. Try using carrots, snap peas, or zucchini. Each vegetable adds its own taste and texture. For a colorful dish, mix and match your favorites. Just remember to cut them into similar sizes for even cooking. Tofu is a great protein, but you can switch it out. Chickpeas or tempeh work well. If you eat meat, try chicken or shrimp. Just make sure to adjust cooking times. Each protein brings its own flavor, making your meal unique. Love heat? Add more sriracha or some red pepper flakes. Want a milder dish? Cut back on the spicy sauce. You can also add sweet elements like honey or brown sugar to balance the spice. Taste as you go to find your perfect level of heat. For the full recipe, check out the previous sections. Store your Chili Garlic Tofu Stir Fry in an airtight container. It keeps well in the fridge for up to three days. Make sure to let it cool before sealing. This helps keep the tofu and veggies fresh. You can freeze the stir fry, but tofu may change in texture. To freeze, place it in a freezer-safe container. Use it within one month for the best taste. Thaw it overnight in the fridge before cooking. Reheat leftovers on the stove for the best flavor. Use medium heat and add a splash of water or oil to keep it moist. Stir often until it's hot. You can also use the microwave, but be careful not to overcook. To make tofu crispy, start with firm tofu. First, drain and press it to remove water. Cut the tofu into bite-sized cubes. Coat these cubes with cornstarch. This coating helps create a crunchy outer layer when cooked. Heat oil in your skillet until hot. Cook the tofu until golden brown on all sides. This method ensures a perfect crispy texture. Yes, this dish is already vegan. The main ingredients, like tofu and vegetables, are plant-based. Use tamari instead of soy sauce for a gluten-free option. This recipe is perfect for anyone who loves vegan meals. You can enjoy all the bold flavors without any animal products. You can serve this stir fry with several side dishes. Some great options are: - Steamed rice - Noodles - Quinoa - A fresh salad - Pickled vegetables These sides complement the bold flavors of the stir fry. They add balance and make your meal more filling. Chili Garlic Tofu Stir Fry lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. When you’re ready to eat, just reheat it on the stove or in the microwave. The flavors will still be tasty, and the dish will remain enjoyable. For the full recipe, check out the earlier section. Chili garlic tofu stir fry is a simple and tasty dish. We covered the main ingredients, how to prepare tofu, and cooking methods. I shared tips for crispy tofu and flavor boosts. You can change the recipe with different veggies or proteins to suit your taste. Remember to store leftovers properly for later enjoyment. This dish is easy to make and can fit any meal plan. Enjoy cooking and experimenting with the flavors!](https://easycookingbite.com/wp-content/uploads/2025/07/4bd0831c-550e-4e2f-bbe4-4f393b376a8d-768x768.webp)
Looking for a quick and tasty meal? You’ll love this Chili Garlic Tofu Stir Fry! It’s packed with flavor and comes together in no time. Whether you’re a busy parent or just craving something delicious, this dish will satisfy your taste buds. With simple ingredients and easy steps, you’ll see how making a great dinner can be fast and fun. Let’s dive in and get cooking!
Ingredients
Main Ingredients for Chili Garlic Tofu Stir Fry
– 1 block firm tofu, drained and pressed
– 2 tablespoons cornstarch
– 3 tablespoons vegetable oil
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup broccoli florets
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tablespoons soy sauce (or tamari for gluten-free)
– 1 tablespoon sriracha
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
The main ingredients create the heart of this dish. Firm tofu gives it structure. The cornstarch coats the tofu and makes it crispy. The colorful bell peppers and bright broccoli add flavor and crunch. Garlic and ginger kick it up a notch. The soy sauce, sriracha, and rice vinegar bring all the flavors together.
Optional Garnishes
– 2 green onions, sliced (for garnish)
– Sesame seeds (for garnish)
Garnishes add flair to your dish. Green onions lend freshness. Sesame seeds give a nice crunch and look great.
Ingredient Substitutions
You can swap ingredients based on what you have at home. Use any firm tofu or try tempeh for a different texture. If you don’t have bell peppers, use snap peas or carrots. For a gluten-free option, use tamari instead of soy sauce. Want it spicy? Add more sriracha or fresh chili.
For the full recipe, you can refer to the complete guide above. Enjoy your cooking journey!
Step-by-Step Instructions
Preparing the Tofu
Start with a block of firm tofu. Drain it well and press it to remove excess water. This step is key to achieving a crispy texture. Cut the tofu into bite-sized cubes. Place the cubes in a bowl and sprinkle cornstarch over them. Toss gently to coat every piece. The cornstarch will help the tofu get crispy when cooked.
Cooking the Vegetables
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated tofu cubes. Cook them for about 7 to 10 minutes. Turn them often until they are golden brown. After that, remove the tofu from the skillet and set it aside.
In the same skillet, add one more tablespoon of oil. Then, toss in minced garlic and ginger. Sauté for about 30 seconds until you smell their aroma. Next, add sliced red and yellow bell peppers along with broccoli florets. Stir-fry these for about 5 to 7 minutes. You want them to be tender but still crisp.
Combining Flavors
Return the golden tofu to the skillet. Pour in soy sauce, sriracha, and rice vinegar. Toss everything together gently. This will coat the tofu and veggies in the sauce. Drizzle sesame oil over the top and give it a final toss. Cook for one more minute to bring all the flavors together. Your dish is now ready to serve! Don’t forget to check the [Full Recipe] for more details.
Tips & Tricks
Achieving Crispy Tofu
To get crispy tofu, start with firm tofu. Drain and press it well. This helps remove excess moisture. Cut the tofu into bite-sized cubes. Coat them in cornstarch to create a crunchy crust. Heat vegetable oil in a skillet until it shimmers. Add the tofu cubes and don’t crowd the pan. This allows them to get golden brown on all sides.
Best Cooking Methods
Stir-frying is my favorite method for this dish. Use a large skillet or wok. The high heat cooks the tofu and veggies quickly. For crispy tofu, pan-frying works best. You can also bake tofu if you prefer less oil. Just toss the coated cubes on a baking sheet and bake until golden.
Flavor Enhancements
I love to enhance flavors with fresh herbs and spices. Garlic and ginger are key in this dish. They add depth and warmth. Using soy sauce gives a salty umami punch. Sriracha adds heat, but you can adjust it to your taste. For a tangy touch, rice vinegar works wonders. Finish with sesame oil for a nutty flavor. Enjoy experimenting with these tips in your Chili Garlic Tofu Stir Fry! For the full recipe, check out the [Full Recipe].
Variations
Adding Different Vegetables
You can change the veggies in this stir fry. Try using carrots, snap peas, or zucchini. Each vegetable adds its own taste and texture. For a colorful dish, mix and match your favorites. Just remember to cut them into similar sizes for even cooking.
Protein Alternatives
Tofu is a great protein, but you can switch it out. Chickpeas or tempeh work well. If you eat meat, try chicken or shrimp. Just make sure to adjust cooking times. Each protein brings its own flavor, making your meal unique.
Adjusting Spice Levels
Love heat? Add more sriracha or some red pepper flakes. Want a milder dish? Cut back on the spicy sauce. You can also add sweet elements like honey or brown sugar to balance the spice. Taste as you go to find your perfect level of heat.
For the full recipe, check out the previous sections.
Storage Info
Refrigerating Leftovers
Store your Chili Garlic Tofu Stir Fry in an airtight container. It keeps well in the fridge for up to three days. Make sure to let it cool before sealing. This helps keep the tofu and veggies fresh.
Freezing Tips
You can freeze the stir fry, but tofu may change in texture. To freeze, place it in a freezer-safe container. Use it within one month for the best taste. Thaw it overnight in the fridge before cooking.
Reheating Instructions
Reheat leftovers on the stove for the best flavor. Use medium heat and add a splash of water or oil to keep it moist. Stir often until it’s hot. You can also use the microwave, but be careful not to overcook.
FAQs
How to make tofu crispy in stir fry?
To make tofu crispy, start with firm tofu. First, drain and press it to remove water. Cut the tofu into bite-sized cubes. Coat these cubes with cornstarch. This coating helps create a crunchy outer layer when cooked. Heat oil in your skillet until hot. Cook the tofu until golden brown on all sides. This method ensures a perfect crispy texture.
Can I make this dish vegan?
Yes, this dish is already vegan. The main ingredients, like tofu and vegetables, are plant-based. Use tamari instead of soy sauce for a gluten-free option. This recipe is perfect for anyone who loves vegan meals. You can enjoy all the bold flavors without any animal products.
What are some side dishes to serve with Chili Garlic Tofu Stir Fry?
You can serve this stir fry with several side dishes. Some great options are:
– Steamed rice
– Noodles
– Quinoa
– A fresh salad
– Pickled vegetables
These sides complement the bold flavors of the stir fry. They add balance and make your meal more filling.
How long does this dish last in the fridge?
Chili Garlic Tofu Stir Fry lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. When you’re ready to eat, just reheat it on the stove or in the microwave. The flavors will still be tasty, and the dish will remain enjoyable. For the full recipe, check out the earlier section.
Chili garlic tofu stir fry is a simple and tasty dish. We covered the main ingredients, how to prepare tofu, and cooking methods. I shared tips for crispy tofu and flavor boosts. You can change the recipe with different veggies or proteins to suit your taste. Remember to store leftovers properly for later enjoyment. This dish is easy to make and can fit any meal plan. Enjoy cooking and experimenting with the flavors!
![- 1 block firm tofu, drained and pressed - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sriracha - 1 tablespoon rice vinegar - 1 teaspoon sesame oil The main ingredients create the heart of this dish. Firm tofu gives it structure. The cornstarch coats the tofu and makes it crispy. The colorful bell peppers and bright broccoli add flavor and crunch. Garlic and ginger kick it up a notch. The soy sauce, sriracha, and rice vinegar bring all the flavors together. - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) Garnishes add flair to your dish. Green onions lend freshness. Sesame seeds give a nice crunch and look great. You can swap ingredients based on what you have at home. Use any firm tofu or try tempeh for a different texture. If you don’t have bell peppers, use snap peas or carrots. For a gluten-free option, use tamari instead of soy sauce. Want it spicy? Add more sriracha or fresh chili. For the full recipe, you can refer to the complete guide above. Enjoy your cooking journey! Start with a block of firm tofu. Drain it well and press it to remove excess water. This step is key to achieving a crispy texture. Cut the tofu into bite-sized cubes. Place the cubes in a bowl and sprinkle cornstarch over them. Toss gently to coat every piece. The cornstarch will help the tofu get crispy when cooked. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated tofu cubes. Cook them for about 7 to 10 minutes. Turn them often until they are golden brown. After that, remove the tofu from the skillet and set it aside. In the same skillet, add one more tablespoon of oil. Then, toss in minced garlic and ginger. Sauté for about 30 seconds until you smell their aroma. Next, add sliced red and yellow bell peppers along with broccoli florets. Stir-fry these for about 5 to 7 minutes. You want them to be tender but still crisp. Return the golden tofu to the skillet. Pour in soy sauce, sriracha, and rice vinegar. Toss everything together gently. This will coat the tofu and veggies in the sauce. Drizzle sesame oil over the top and give it a final toss. Cook for one more minute to bring all the flavors together. Your dish is now ready to serve! Don't forget to check the [Full Recipe] for more details. To get crispy tofu, start with firm tofu. Drain and press it well. This helps remove excess moisture. Cut the tofu into bite-sized cubes. Coat them in cornstarch to create a crunchy crust. Heat vegetable oil in a skillet until it shimmers. Add the tofu cubes and don’t crowd the pan. This allows them to get golden brown on all sides. Stir-frying is my favorite method for this dish. Use a large skillet or wok. The high heat cooks the tofu and veggies quickly. For crispy tofu, pan-frying works best. You can also bake tofu if you prefer less oil. Just toss the coated cubes on a baking sheet and bake until golden. I love to enhance flavors with fresh herbs and spices. Garlic and ginger are key in this dish. They add depth and warmth. Using soy sauce gives a salty umami punch. Sriracha adds heat, but you can adjust it to your taste. For a tangy touch, rice vinegar works wonders. Finish with sesame oil for a nutty flavor. Enjoy experimenting with these tips in your Chili Garlic Tofu Stir Fry! For the full recipe, check out the [Full Recipe]. {{image_2}} You can change the veggies in this stir fry. Try using carrots, snap peas, or zucchini. Each vegetable adds its own taste and texture. For a colorful dish, mix and match your favorites. Just remember to cut them into similar sizes for even cooking. Tofu is a great protein, but you can switch it out. Chickpeas or tempeh work well. If you eat meat, try chicken or shrimp. Just make sure to adjust cooking times. Each protein brings its own flavor, making your meal unique. Love heat? Add more sriracha or some red pepper flakes. Want a milder dish? Cut back on the spicy sauce. You can also add sweet elements like honey or brown sugar to balance the spice. Taste as you go to find your perfect level of heat. For the full recipe, check out the previous sections. Store your Chili Garlic Tofu Stir Fry in an airtight container. It keeps well in the fridge for up to three days. Make sure to let it cool before sealing. This helps keep the tofu and veggies fresh. You can freeze the stir fry, but tofu may change in texture. To freeze, place it in a freezer-safe container. Use it within one month for the best taste. Thaw it overnight in the fridge before cooking. Reheat leftovers on the stove for the best flavor. Use medium heat and add a splash of water or oil to keep it moist. Stir often until it's hot. You can also use the microwave, but be careful not to overcook. To make tofu crispy, start with firm tofu. First, drain and press it to remove water. Cut the tofu into bite-sized cubes. Coat these cubes with cornstarch. This coating helps create a crunchy outer layer when cooked. Heat oil in your skillet until hot. Cook the tofu until golden brown on all sides. This method ensures a perfect crispy texture. Yes, this dish is already vegan. The main ingredients, like tofu and vegetables, are plant-based. Use tamari instead of soy sauce for a gluten-free option. This recipe is perfect for anyone who loves vegan meals. You can enjoy all the bold flavors without any animal products. You can serve this stir fry with several side dishes. Some great options are: - Steamed rice - Noodles - Quinoa - A fresh salad - Pickled vegetables These sides complement the bold flavors of the stir fry. They add balance and make your meal more filling. Chili Garlic Tofu Stir Fry lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. When you’re ready to eat, just reheat it on the stove or in the microwave. The flavors will still be tasty, and the dish will remain enjoyable. For the full recipe, check out the earlier section. Chili garlic tofu stir fry is a simple and tasty dish. We covered the main ingredients, how to prepare tofu, and cooking methods. I shared tips for crispy tofu and flavor boosts. You can change the recipe with different veggies or proteins to suit your taste. Remember to store leftovers properly for later enjoyment. This dish is easy to make and can fit any meal plan. Enjoy cooking and experimenting with the flavors!](https://easycookingbite.com/wp-content/uploads/2025/07/4bd0831c-550e-4e2f-bbe4-4f393b376a8d-250x250.webp)
