Why You’ll Love Sweet Chili Tofu and Vegetables
Recipe
-
The tofu gets crispy on the outside and tender inside — you can pan-fry or bake it depending on your oil preference.
-
The vibrant mix of vegetables adds a fresh crunch and a touch of smokiness if slightly charred.
-
The sweet chili sauce brings a delicious balance of sweet, savory, and a hint of heat — like a homemade takeout but fresh and wholesome.
-
It’s versatile: you can serve it with rice, noodles, or even in wraps; plus there’s an easy gluten‑free option if you use tamari instead of soy sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Extra‑firm tofu (1 block)
1 medium onion, cubed
1 medium red pepper, cubed
1 large head of broccoli, cut into florets
Fresh herbs (cilantro, scallions, basil) — to taste
Avocado or grapeseed oil (or cooking spray) — as needed for frying
For the sweet chili stir-fry sauce:
Sweet chili sauce
Low‑sodium soy sauce (or tamari for gluten-free)
Cornstarch
Water (room temperature)
Minced garlic (approx. 2–3 cloves)
Sriracha (optional, for extra heat)
Directions
-
Press and drain the block of extra‑firm tofu. Slice it crosswise into rectangles about 1/2‑inch thick.
-
Choose your tofu cooking method:
-
Pan‑fry: Heat a large skillet over medium heat with a teaspoon of oil (or cooking spray). Place the tofu rectangles in a single layer and cook for 3–4 minutes per side until golden brown. Set aside.
-
Bake (oil-free): Preheat oven to 425 °F (220 °C). Arrange tofu on a parchment-lined baking sheet. Bake for 12–15 minutes, flip, then bake another 5–7 minutes. Let cool slightly and cut into bite-sized pieces.
-
-
While tofu cooks, chop the vegetables. When tofu is nearly done, heat a wok or large pan over medium-high with a bit of oil (or spray). Add the vegetables and stir-fry for 2–3 minutes until slightly charred but crisp. Remove and set aside.
-
In a small bowl, whisk together soy sauce (or tamari), cornstarch, and water until smooth. Add sweet chili sauce and sriracha if using.
-
In the same pan, add a small amount of oil and sauté garlic for 30 seconds. Add the sauce mixture and bring to a bubble, stirring until it thickens (about 1 minute). Add water if needed to loosen.
-
Return the tofu and vegetables to the pan. Stir until everything is coated in sauce. Remove from heat and mix in chopped herbs to taste. Serve over rice or noodles.
Servings and timing
Serves: 4 people
Prep time: about 15 minutes
Cook time: about 20 minutes
Total time: about 35 minutes
Variations
-
Vegetable swaps: Use whatever vegetables you have — mushrooms, carrots, snap peas, zucchini, or baby corn all work well.
-
Spicier version: Add more sriracha or crushed red pepper flakes.
-
Nutty twist: Top with roasted peanuts or cashews for crunch.
-
Sauce change-up: Mix in a splash of lime juice or rice vinegar for extra tang.
-
Grain alternative: Serve with quinoa, brown rice, or rice noodles instead of white rice.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium heat with a splash of water to revive the sauce and texture.
To freeze, store tofu, vegetables, and sauce separately for best results. Thaw in the fridge and reheat as above, adding the sauce last to avoid sogginess.
FAQs
How can I make this dish gluten‑free?
Use tamari instead of soy sauce, and ensure your sweet chili sauce is certified gluten-free.
Can I skip the oil or reduce the oil used?
Yes, bake the tofu instead of frying for an oil-free option, and use cooking spray or a non-stick pan for stir-frying the veggies.
What can I substitute for broccoli or red pepper if I don’t have them?
Try mushrooms, zucchini, carrots, snap peas, or baby corn — most stir-fry vegetables will work.
I don’t like cilantro or basil — can I skip the herbs?
Yes, you can omit them or use green onions or parsley as alternatives.
Is the sweet chili sauce usually vegan?
Some are, but check the label — a few contain fish or oyster sauce. Look for a vegan-labeled variety.
Can I make the sauce from scratch instead of using store-bought sweet chili sauce?
Absolutely. Combine chili, garlic, ginger, vinegar, sugar, and cornstarch to make your own version at home.
Can I serve this with something other than rice?
Yes, it’s great with noodles, quinoa, or even wrapped in a tortilla for a fusion-style wrap.
Will tofu stay crispy after reheating?
It softens a bit, especially once sauced. For best texture, reheat tofu separately and add the sauce just before serving.
Can I double the recipe for meal prep?
Yes, it scales well. For the best results, store sauce separately from the tofu and vegetables until serving.
Is this dish kid-friendly (mild spice level)?
Yes, especially if you skip the sriracha. The sweet chili sauce provides flavor without overwhelming heat.
Conclusion
Sweet Chili Tofu and Vegetables is a go-to recipe for anyone craving bold flavors in a wholesome, plant-based meal. It’s easy, customizable, and perfect for both busy weeknights and intentional meal prep. With minimal prep and a satisfying taste, this stir-fry will quickly become a staple in your kitchen.
