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- 1 block extra-firm tofu, drained and pressed - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 red bell pepper, sliced - 1 zucchini, sliced - 2 cups broccoli florets - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon chili paste (adjust according to spice preference) - 1 teaspoon sesame oil - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) This dish shines because of its simple but bold ingredients. You need fresh, extra-firm tofu for the best texture. It holds up well during cooking and absorbs flavors nicely. The vegetable oil helps achieve a crispy finish on the tofu. Fresh garlic and ginger add a punch of flavor that makes your taste buds dance. For the vegetables, I love using a mix of colors and textures. The sweet red bell pepper pairs well with the tender zucchini and crunchy broccoli florets. These veggies not only taste great but also bring vibrant colors to your plate. The seasonings are where the magic happens. Soy sauce or tamari provides umami depth. The chili paste adds heat, which you can adjust to your liking. A touch of sesame oil gives a nutty aroma that rounds out the flavors. Finally, green onions and sesame seeds make the dish look beautiful and add a nice crunch. When you gather these ingredients, you set the stage for a quick, flavorful meal. Each element plays a vital role in creating a delicious stir fry in just 15 minutes. First, drain the tofu and press it to remove water. This step helps the tofu absorb flavors. Next, cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch. Ensure each piece is fully coated. This will make the tofu crispy when cooked. Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the cornstarch-coated tofu in a single layer. Let it cook for about five minutes without stirring. This allows one side to get crispy. After five minutes, gently flip each cube. Cook for another three to four minutes until all sides are golden. Remove the tofu and set it aside. In the same skillet, add minced garlic and ginger. Stir them quickly for about 30 seconds until fragrant. Next, toss in the sliced red bell pepper, zucchini, and broccoli florets. Stir-fry the vegetables for about four to five minutes. They should be tender but still crisp. Return the crispy tofu to the skillet. Drizzle in soy sauce, chili paste, and sesame oil. Stir everything together. Cook for an additional two to three minutes. This allows the flavors to meld and the dish to heat through. Tofu needs special care to taste great. First, dry and press the tofu well. This step removes excess water. Pressed tofu absorbs flavors better and gives a firmer bite. Next, coat the tofu with cornstarch. This coating helps it become crispy when cooked. The crunch adds fun to every bite. If you like heat, add more chili paste. Start with one tablespoon and taste as you go. You can always add more, but you can't take it out! For less spice, try using less chili paste. You can also swap with milder sauces like sweet chili sauce. This way, you control the heat to fit your taste. High heat is key for stir-frying. It cooks food fast and keeps it crisp. Heat the oil until it shimmers before adding the tofu. This helps brown it quickly. Stir gently to avoid breaking the tofu. Use a spatula to flip each piece. This method ensures even cooking and a beautiful golden color. {{image_2}} You can easily add more veggies to this stir fry. Try carrots, snap peas, or mushrooms. These will bring new colors and flavors. If you want a different sauce, use coconut aminos in place of soy sauce. This swap keeps it tasty and gluten-free. If you don’t want tofu, try chickpeas or tempeh. They work well and add protein. You can also use cooked chicken or shrimp for a meatier dish. Just add them at the same time you add the vegetables. For a gluten-free option, use tamari instead of soy sauce. This simple change keeps the dish safe for those with gluten issues. To ensure everything stays vegan, check your chili paste and sauces. Use plant-based options to keep it delicious and animal-free. To keep your Chili Garlic Tofu Stir Fry fresh, refrigerate the leftovers. First, let the dish cool to room temperature. Then, use an airtight container to store it. Glass containers work great, as they do not absorb odors. If you use plastic containers, ensure they are BPA-free. This will help keep the food safe. When you are ready to enjoy leftovers, the best way to reheat stir fry is in a skillet. Heat the skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir the dish often to heat it evenly. Avoid microwaving, as this can make the tofu soggy. For crispy tofu, you can use an air fryer for a few minutes. Leftovers can last in the fridge for up to three days. After that, the quality may decline. Check for signs of spoilage, like an off smell or changes in texture. If the tofu feels slimy or the veggies look wilted, it's best to toss it. Always prioritize safety when it comes to food! To add heat, use more chili paste. You can also add fresh sliced chilies. Crushed red pepper flakes work too. Try these options to find your perfect spice level. Yes, you can prep some parts ahead. Cut the tofu and veggies early. Store them in the fridge. Cook everything when you're ready to eat. This saves time on busy days. This dish pairs well with rice or noodles. Serve it over steamed jasmine rice or whole grain noodles. You can also add a simple salad for extra crunch. These sides complete the meal nicely. This Chili Garlic Tofu Stir Fry offers tasty flavors with simple steps. We covered the key ingredients like firm tofu, fresh veggies, and rich sauces. You learned how to prepare, cook, and tweak the dish to match your taste. Remember, you can easily swap in your favorite veggies or proteins. Enjoy making this meal right at home. Each bite is not just delicious but healthy too. Give it a try for a satisfying dinner!

Chili Garlic Tofu Stir Fry 15-Minute

Discover the perfect balance of spice and flavor with this Chili Garlic Tofu Stir Fry recipe! In just 15 minutes, you can whip up a delicious meal featuring crispy tofu and vibrant vegetables, all tossed in a savory chili sauce. Whether you’re dining solo or entertaining friends, this dish is sure to impress. Click through to explore the full recipe and bring a taste of excitement to your table!
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Ingredients
  

1 block extra-firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 red bell pepper, sliced

1 zucchini, sliced

2 cups broccoli florets

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon chili paste (adjust according to spice preference)

1 teaspoon sesame oil

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch until fully coated. This will help achieve a crispy texture.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add the cornstarch-coated tofu in a single layer and let it cook for about 5 minutes without stirring, allowing it to get crispy on one side.

      Stir-fry the Tofu: After the first side is golden, gently flip each cube to brown all sides (about 3-4 more minutes). Once done, remove the tofu from the skillet and set aside.

        Sauté Aromatics: In the same skillet, add the minced garlic and ginger, stirring quickly for 30 seconds until fragrant.

          Add Vegetables: Toss in the sliced red bell pepper, zucchini, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes, until they are tender but still crisp.

            Combine and Season: Return the crispy tofu to the skillet. Drizzle in the soy sauce, chili paste, and sesame oil. Stir everything together, cooking for an additional 2-3 minutes, allowing the flavors to meld.

              Garnish and Serve: Once everything is heated through, remove from heat. Garnish with chopped green onions and sesame seeds before serving.

                Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2-3