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.
- ¾ cup sweet chili sauce
- 3 tablespoons soy sauce
- ¼ cup peanut oil, plus more as needed
- ⅓ 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
-
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.
- 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.