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- 1 block of extra-firm tofu, pressed and cubed - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon brown sugar - 1 tablespoon rice vinegar - 1 teaspoon cornstarch mixed with 2 tablespoons water - 1 green onion, sliced - Sesame seeds Let’s dive into the key ingredients for making sweet chili garlic tofu. This dish starts with a block of extra-firm tofu. It holds its shape well and absorbs flavors nicely. I recommend pressing the tofu first. This will help get rid of excess water. When you cube it, aim for bite-sized pieces. They cook evenly and soak up the sauce perfectly. Next, you need vegetable oil for frying. It creates a nice, crispy texture on the tofu. You'll also need garlic cloves. Mince them finely to release their full flavor. Now, let’s talk about the sauce. The sweet chili sauce gives a nice balance of sweetness and spice. Soy sauce adds saltiness, while brown sugar brings extra sweetness. Rice vinegar adds a tangy kick. Finally, cornstarch mixed with water thickens the sauce. This creates a nice glaze for your tofu. To finish your dish, you’ll use green onion and sesame seeds as garnishes. The green onion adds freshness, and sesame seeds give a nice crunch. Each ingredient plays a role in making this dish flavorful and fun to eat. {{ingredient_image_1}} First, you need to press the tofu. This helps remove excess water. Wrap the tofu in a clean cloth. Place a heavy pan on top for 15-20 minutes. This step is key for crispy tofu. After pressing, cut the tofu into bite-sized cubes. Next, heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the cubed tofu. Cook each side for about 4-5 minutes. You want the tofu to turn golden brown and crispy. Once done, remove the tofu from the pan and set it aside. Now it's time to make the sauce. In the same pan, add the minced garlic. Sauté it for about 30 seconds until it smells great. Be careful not to burn the garlic. In a small bowl, mix the sweet chili sauce, soy sauce, brown sugar, rice vinegar, and red pepper flakes if you want some heat. Pour this mixture into the pan with the garlic. Bring it to a simmer. To thicken the sauce, add the cornstarch mixed with water. Stir it continuously for about 2-3 minutes. You'll know it's thick enough when it coats the back of a spoon. Carefully add the crispy tofu back into the pan. Toss it in the sauce to coat every piece evenly. Cook for an additional 2-3 minutes so the tofu absorbs all the flavors. When it's done, remove it from the heat. Garnish with sliced green onion and sesame seeds before serving. Enjoy your sweet chili garlic tofu! To get the best tofu, you must press it well. - Wrap your tofu in a clean towel. - Place a heavy pan on top for 15-20 minutes. This removes excess water. A dryer tofu absorbs flavors better. For crispy tofu, follow these steps: - Cut your pressed tofu into bite-sized cubes. - Heat your oil in a skillet until hot. - Cook tofu in a single layer for 4-5 minutes per side. You want it golden brown and crispy. Sweet chili garlic tofu pairs well with rice or noodles. - Jasmine rice adds a nice touch. - Lo mein noodles soak up the sauce well. Add some vegetables for color and crunch: - Broccoli and bell peppers work great. - Snap peas or bok choy add freshness. Overcooking tofu makes it tough. - Keep an eye on it while cooking. - Remove it from the pan once golden brown. Don’t skip thickening the sauce. - Mix cornstarch with water before adding it to the sauce. - This step gives the sauce a nice, sticky texture. Following these tips will help you create a dish that is flavorful and satisfying! Pro Tips Press the Tofu Well: Make sure to press the tofu for at least 15-20 minutes to remove excess moisture, ensuring it becomes crispy when cooked. Use High Heat: Cooking the tofu on medium-high heat helps achieve a golden crust. Avoid overcrowding the pan to ensure even cooking. Customize the Heat Level: Adjust the amount of red pepper flakes according to your heat preference, or omit them entirely for a milder dish. Garnish for Presentation: Always finish your dish with fresh garnishes like green onions and sesame seeds to add color and texture. {{image_2}} You can make this dish even better by adding vegetables. Some great options are bell peppers, broccoli, or snap peas. These veggies add color and crunch. Just chop them into small pieces and toss them in the pan after you add the garlic. If you want to add more protein, consider chickpeas or edamame. Both options work well and boost the nutrition of your meal. Cook them with the tofu for a hearty dish. You can use homemade sweet chili sauce for a fresher taste. To make your own, mix sugar, vinegar, and chili paste. This gives you total control over the flavors. If you want a gluten-free option, swap soy sauce for tamari. It tastes similar but is safe for those with gluten issues. To spice things up, try adding fresh peppers. Jalapeños or serranos work great. Just chop them finely and toss them in with the garlic. This will give the dish a nice kick. If you prefer a milder flavor, you can skip the red pepper flakes. You can also use less sweet chili sauce. This way, you can enjoy the dish without too much heat. To keep your sweet chili garlic tofu fresh, follow these tips: - Refrigeration Guidelines: Place leftover tofu in an airtight container. Store it in the fridge for up to three days. Always let it cool before sealing to avoid moisture buildup. - Best Containers for Storage: Use glass or BPA-free plastic containers. These materials help keep your food fresh. Make sure the container has a tight seal to prevent air from entering. When you are ready to enjoy your leftovers, reheating is key: - Methods for Reheating Tofu: You can reheat tofu in a skillet over medium heat. This method helps restore some of its original crispiness. Alternatively, use a microwave for quick warming, but be careful not to overheat. - Tips to Maintain Texture: If you use a microwave, cover the tofu with a damp paper towel. This step helps retain moisture and prevents it from drying out. For the skillet, add a splash of water to create steam. If you want to save some tofu for later, freezing is an option: - How to Freeze Cooked Tofu: Allow the tofu to cool completely. Then, place it in a freezer-safe bag or container. Squeeze out as much air as possible to avoid freezer burn. Label the bag with the date. - Implications for Texture After Thawing: Freezing may change the texture of the tofu. It can become a bit spongy after thawing. This change can be great for absorbing flavors in soups or stews, but it might not be ideal for frying. The best type of tofu for Sweet Chili Garlic Tofu is extra-firm tofu. It holds its shape well and gets crispy when cooked. Firm tofu can work too, but it won’t be as sturdy. Soft or silken tofu is not ideal here since it falls apart easily. Extra-firm tofu has less water, so it absorbs flavors better and gives a nice bite. Yes, you can make this dish vegan. All the ingredients listed are plant-based. The sweet chili sauce and soy sauce are typically vegan, but always check labels to be sure. Brown sugar is usually vegan, but some brands use bone char in processing, so look for organic options. This recipe is perfect for anyone who wants a tasty vegan meal. You can serve Sweet Chili Garlic Tofu with many sides. Here are some ideas: - Steamed jasmine or basmati rice - Stir-fried vegetables like broccoli or bell peppers - Noodles tossed in sesame oil - A fresh green salad for crunch - Cauliflower rice for a low-carb option Mix and match these sides to create a balanced and colorful meal! This blog post covered how to make Sweet Chili Garlic Tofu. You learned about main ingredients, sauces, garnishes, and step-by-step instructions. I included tips to perfect the tofu's texture and common mistakes to avoid. You also discovered variations with vegetables and sauces, along with storage tips for leftovers. In the end, this simple dish is both tasty and flexible. With practice, you can impress anyone with this easy meal. Enjoy your cooking!

Sweet Chili Garlic Tofu

A delicious and flavorful tofu dish coated in a sweet and spicy chili garlic sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 3
Calories 250 kcal

Ingredients
  

  • 1 block extra-firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 1 green onion sliced (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • Begin by pressing the tofu for at least 15-20 minutes to remove excess moisture. Use a tofu press or place a heavy pan on top of the wrapped tofu to extract water.
  • Once the tofu is pressed, cut it into bite-sized cubes.
  • In a large skillet or frying pan, heat the vegetable oil over medium heat. When the oil is hot, add the cubed tofu in a single layer. Cook each side for about 4-5 minutes, or until golden brown and crispy. Remove tofu from the pan and set aside.
  • In the same pan, add the minced garlic and sauté for about 30 seconds, or until fragrant.
  • In a small bowl, mix together the sweet chili sauce, soy sauce, brown sugar, rice vinegar, and red pepper flakes (if using). Pour this mixture into the pan with the garlic and bring it to a simmer.
  • Once simmering, add the cornstarch-water mixture to the sauce, stirring continuously until the sauce thickens (about 2-3 minutes).
  • Carefully add the crispy tofu back into the pan, tossing it in the sauce to coat it evenly. Cook for an additional 2-3 minutes so the tofu absorbs the flavors.
  • Remove from heat and garnish with sliced green onion and sesame seeds before serving.

Notes

Pressing the tofu helps achieve a crispy texture.
Keyword garlic, sweet chili, tofu, vegetarian