Ready for an absolutely scrumptious vegan dinner that can be ready in record time? You need this sweet chili tofu in your life! All it takes is eight ingredients and less than thirty minutes to get this one on the table.
This sweet chili tofu is one of those ridiculously easy dinner recipes that also happens to be scrumdiddlyumptious! It's seriously so good. But, full disclosure: this is a shortcut recipe. We're taking advantage of a single ingredient that packs a lot of delicious flavor. That ingredient would be sweet chili sauce.
Sweet chili sauce is an ingredient that I normally use for the likes of dipping my tofu dumplings and veggie spring rolls. But with a little tweak (adding a touch of soy sauce), it makes a great stir-fry sauce as well.
This dish is sweet, savory, and just a tiny bit spicy. It tastes like it came from your favorite Asian takeout joint, but you can easily make it at home, and probably in less time than it would take for deliviery!
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Ingredients You'll Need
- Sweet chili sauce. You can get this in the international aisle of most supermarkets. Many brands are vegan, but check the ingredients to be safe. I used Wegman's brand, which indicates right on the label that it's vegan.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if you'd like.
- Peanut oil. If you have another favorite neutral high-heat oil, feel free to use it. Vegetable oil, canola oil, and corn oil will all work.
- Cornstarch.
- Tofu. We're using super-firm tofu, which has a great texture and is really easy to work with. Super-firm tofu will also work, but you'll need to press it before using it.
- Red bell pepper. Other stir-fry veggies can be substituted (or added!) if you'd like. Snap peas, broccoli, baby corn, and carrots are all great options.
- Scallions. You may also know these as green onions.
- Cilantro. Skip this if you think it tastes like soap.
- Cooked rice.
Tip: Sweet chili sauce is pretty mild, despite the name. If you'd like to add some kick to your sweet chili tofu, add some sriracha, red pepper flakes, or your favorite hot sauce.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Begin by mixing your sweet chili sauce and soy sauce in a small bowl. This is your super easy two ingredient stir-fry sauce!
Add the cornstarch to another bowl, then add a few tofu cubes. Dredge them in the cornstarch.
Heat some oil in a wok or skillet. Then add the tofu cubes in an even layer. You want enough oil to cover the bottom and come partially up the sides of your tofu cubes. Cook the tofu cubes for a few minutes on each side, until they're crispy and golden brown, then transfer them to a plate.
Now it's time to stir-fry. Make sure you have a light coating of oil in the wok — this might mean adding a bit or removing some by blotting it with a paper towel. Raise the heat and add the bell pepper. Stir-fry the pepper until it become tender-crisp — about two minutes.
Tip: Don't crowd the tofu when you cook it. The pieces have a tendency to stick together! Cook it in a couple batches if needed.
Return your cooked tofu to the wok or skillet. Carefully pour the sauce over the tofu, then continue stir-frying the mixture for about a minute, until the sauce bubbles and coats the tofu and peppers.
Remove the wok or skillet from heat, then sprinkle your tofu with chopped scallions and cilantro.
Your sweet chili tofu is ready to serve. This dish is best enjoyed right away, before the crispy coating on the tofu begins to disintegrate. Serve it over rice and dig in.
Leftovers & Storage
Leftover sweet chili tofu will keep in an airtight container in the fridge for about three days. The tofu won't stay crispy, but it will still taste delicious.
More Tofu Stir-Fries
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📖 Recipe
Sweet Chili Tofu
Ingredients
- ¾ cup sweet chili sauce
- 3 tablespoons soy sauce
- ¼ cup peanut oil, plus more as needed
- â…“ cup cornstarch
- 1 (16 ounce/454 gram) package super-firm tofu, drained and cut into ½ inch cubes
- 1 red bell pepper, roughly chopped
- 2 scallions, chopped
- 2 tablespoons fresh cilantro, chopped
- Cooked rice, for serving
Instructions
- Stir the sweet chili sauce and soy sauce together in a medium bowl.
- Generously coat the bottom of a large skillet or wok with the oil and place it over medium heat (Note 1).
- Place the cornstarch into a medium bowl. Add a few tofu cubes to the bowl at a time, gently rolling to coat them lightly with the cornstarch. When the oil begins to shimmer, begin adding the tofu cubes to the oil, arranging them in a single layer (Note 2).
- Cook the tofu cubes until golden and crispy on the bottoms, about 4 or 5 minutes, then flip them and cook another 4 to 5 minutes. Transfer them to a plate when they're done.
- If there's a lot of oil remaining in the wok or skillet, gently and carefully blot some with a paper towel. If the skillet seems very dry, add just a dash of oil. Raise the heat to medium-high.
- Add the bell pepper to wok or skillet. Stir-fry the pepper for about 2 minutes, until it becomes tender-crisp.
- Return the tofu to the wok or skillet, then carefully pour the sauce over the tofu. Stir-fry everything briefly, just until the sauce begins to bubble.
- Remove the wok from heat. Sprinkle the tofu with chopped scallions and cilantro.
- Serve immediately, over rice.
Notes
- Make sure your cooking vessel has a good nonstick surface. A well seasoned wok or cast iron skillet is recommended.
- Don't overcrowd the wok or skillet. Cook the tofu in a couple of batches if needed.
- Nutrition information does not include rice.
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Dare I say this is better than takeout? This recipe is so quick and simple, yet so delicious and satisfying! Thank you so much for this!!
Delicious, easy, and quick! It totally satisfied my urge for takeout.