Better Than Takeout Sweet Chili Tofu

$- 14 oz firm tofu, pressed and cut into even cubes - 1 cup bell peppers (any mix of red, yellow, or green), sliced into thin strips - 1 cup fresh broccoli florets, cut into bite-sized pieces - 1 tablespoon cornstarch (to create a crispy coating) - 1 tablespoon vegetable oil (for sautéing) - 3 tablespoons sweet chili sauce - 1 tablespoon soy sauce (to enhance flavor) - 1 tablespoon sesame oil (for a nutty aroma) - 2 green onions, sliced thinly (for garnish) - Sesame seeds, for garnishing - Salt and pepper to taste When making Better Than Takeout Sweet Chili Tofu, start with firm tofu. It holds its shape well and absorbs flavors nicely. Press the tofu to remove moisture. This step is key for a crispy finish. Next, pick colorful bell peppers. They add crunch and vibrancy to the dish. Fresh broccoli florets bring great texture and nutrients. For cooking, cornstarch is your best friend. It coats the tofu and helps it get crispy. Use vegetable oil for sautéing. It has a high smoke point and won’t burn easily. Sweet chili sauce gives that perfect balance of sweet and spicy. Soy sauce adds depth, while sesame oil provides a lovely nutty aroma. Don’t forget the garnishes! Green onions add a fresh bite. Sesame seeds bring a nice crunch and visual appeal. Use salt and pepper to enhance all the flavors in your dish. Each ingredient plays a role in making this meal delicious and satisfying. Enjoy every bite! - Preheat your oven to 400°F (200°C). - Prepare a baking sheet by lining it with parchment paper. - In a bowl, coat the cubed tofu with cornstarch. - Heat vegetable oil in a large skillet over medium-high heat. - Add the coated tofu and sauté until golden brown, about 10 minutes. - Transfer the crispy tofu to the lined baking sheet. - Bake the tofu for 15-20 minutes, flipping halfway through. - In the same skillet, add sliced bell peppers and broccoli florets. - Sauté the vegetables for about 5 minutes until tender but crunchy. - In a small bowl, mix sweet chili sauce, soy sauce, and sesame oil. - Add the baked tofu to the skillet with the vegetables. - Pour the sauce mixture over everything and toss gently. - Cook on low heat for 2-3 minutes to meld flavors. - Season with salt and pepper to taste. - Garnish with sliced green onions and sesame seeds before serving. To get the best crispy tofu, start by pressing it. Pressing removes extra water. This helps the tofu absorb flavor and crisp up nicely. Use a clean kitchen towel or paper towel to press the tofu. Place something heavy on top for about 15-30 minutes. Next, cornstarch is key. Use about one tablespoon for every 14 ounces of tofu. Coat each cube evenly. This creates a nice crunchy layer. The cornstarch helps give you that ideal texture. When you sauté veggies, keep their crunch. Cut bell peppers and broccoli into even pieces. This way, they cook at the same rate. Heat your skillet on medium-high. Use vegetable oil for best results. It has a high smoke point and won’t burn easily. Add the veggies to the pan once the oil is hot. Sauté for about five minutes. You want them tender but not mushy. You can also add a splash of soy sauce for extra flavor. Sweet chili tofu pairs perfectly with rice or noodles. A fluffy bed of jasmine rice makes a great base. It soaks up all the delicious sauce. You can also serve it over noodles for a different twist. For garnishing, add sliced green onions and sesame seeds. They add color and a nice crunch. Drizzle any extra sauce over the top for added flavor. This makes your dish look inviting and taste even better. {{image_4}} You can change the protein in this dish for more fun. Tempeh or seitan work great. Both give a nice bite and flavor. Tempeh has a nutty taste, while seitan is chewy. Both are rich in protein. Adding chickpeas also brings a new twist. They are soft and soak up flavors well. Plus, they add fiber and protein. You can mix them right in with the tofu for a hearty meal. You can switch up the veggies to keep it fresh. Other crunchy vegetables like carrots or snap peas add color and crunch. You can also consider zucchini or asparagus. Each will change the taste and texture. Think about using seasonal vegetables too. As seasons change, so do the best veggies. In spring, use fresh peas. In fall, try squash. This keeps your dish exciting all year round. Want to spice things up? Add chili flakes to the sauce. It gives a nice kick without overpowering. Just a pinch can change the whole flavor. You can also make a homemade sweet chili sauce. It’s simple and lets you control the taste. Just mix sugar, vinegar, and red pepper flakes. Cook it gently until it thickens. This adds a personal touch to your dish. To keep your sweet chili tofu fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. Make sure the tofu cools completely before sealing. This helps keep the flavors intact. For best taste, try to eat leftovers within three days. You can freeze sweet chili tofu if you have extra. Place the cooled tofu in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. When you want to eat it, thaw the tofu in the fridge overnight. For the best texture, reheat in a skillet on low heat until warm. This keeps it crispy instead of mushy. In the fridge, sweet chili tofu lasts about three to four days. After that, the quality may drop. Look for signs of spoilage, like an off smell or slimy texture. If you see any changes, it’s best to toss it. Always trust your senses; they guide you well when it comes to food safety. For this recipe, firm tofu works best. Firm tofu holds its shape well when cooked. It provides a nice texture that contrasts with the soft veggies. Soft tofu can break apart easily and won't give you the same crunchy bite. Yes, you can make this dish vegan. Just check the sauces you use. Some sweet chili sauces contain fish sauce or other animal products. Choose a brand that is labeled vegan, and you will enjoy a tasty meal. Yes, you can make this dish gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free alternative that tastes great. Make sure to check the labels for any added gluten in sauces. You can easily adjust the spice level. If you like it spicy, add more chili sauce. For less heat, reduce the amount of chili sauce you use. Taste the sauce as you mix it in to find your perfect balance. This blog post shared an easy way to make sweet chili tofu. We covered essential ingredients like firm tofu, bell peppers, and sweet chili sauce. Next, I outlined step-by-step cooking methods for crispy tofu and tender veggies. I also gave tips for storing leftovers and adding variations. Sweet chili tofu is fun and simple to make. You can customize it for your taste. Try new veggies or proteins to keep it fresh. Enjoy this dish hot or cold!$

Better Than Takeout Sweet Chili Tofu

Indulge in a delicious meal that’s Better Than Takeout Sweet Chili Tofu! This easy-to-follow recipe features crispy tofu, vibrant bell peppers, and tender broccoli tossed in a mouthwatering sweet chili sauce. Perfect for a weeknight dinner, it’s healthy, flavorful, and ready in just 45 minutes. Click to explore this recipe and delight your taste buds! #SweetChiliTofu #HealthyRecipes #PlantBased #DinnerIdeas

Print Recipe Pin Recipe

Ingredients

14 oz firm tofu, pressed and cut into even cubes

1 cup bell peppers (any mix of red, yellow, or green), sliced into thin strips

1 cup fresh broccoli florets, cut into bite-sized pieces

1 tablespoon cornstarch (to create a crispy coating)

1 tablespoon vegetable oil (for sautéing)

3 tablespoons sweet chili sauce

1 tablespoon soy sauce (to enhance flavor)

1 tablespoon sesame oil (for a nutty aroma)

2 green onions, sliced thinly (for garnish)

Sesame seeds, for garnishing

Salt and pepper to taste

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

In a mixing bowl, toss the cubed tofu with cornstarch until each piece is thoroughly coated. This step is essential for achieving a crispy texture during cooking.

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the coated tofu cubes. Cook for about 10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Once done, transfer the tofu to the lined baking sheet.

Place the baking sheet with tofu in the preheated oven and bake for 15-20 minutes. Flip the tofu halfway through the baking time to ensure it crisps up evenly.

While the tofu is baking, return to the skillet and add the sliced bell peppers and broccoli florets. Sauté the vegetables for approximately 5 minutes until they become tender but still retain some crunch.

In a separate small bowl, combine the sweet chili sauce, soy sauce, and sesame oil. Mix well to create a flavorful sauce that will coat the tofu and vegetables.

Once the tofu has finished baking, add it directly to the skillet with the sautéed peppers and broccoli. Pour the prepared sauce over the entire mixture and gently toss everything together until well coated.

Allow the mixture to cook on low heat for an additional 2-3 minutes so the flavors can meld together. Season with salt and pepper to taste.

Remove from heat and generously garnish with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: For an inviting presentation, serve the sweet chili tofu over a fluffy bed of steamed jasmine rice. Drizzle any leftover sauce from the skillet over the top for added flavor. Finish with a scattering of extra sesame seeds and sliced green onions to create a vibrant and appealing dish. Enjoy your delightful meal!