Chili Garlic Tofu
Golden, crispy tofu coated in a sweet, spicy, and garlicky sauce, perfect over rice or noodles. High in plant-based protein, fiber-rich, and naturally low in saturated fat, this vegan-friendly dish is quick, flavorful, and ideal for everyday dinners or meal prep.
Equipment
- 1 tofu press or heavy weight for pressing tofu
- 1 large skillet or non-stick frying pan
- 1 Medium mixing bowl
- 1 whisk
- 1 chopping board
- 1 knife
Ingredients
Tofu & Vegetables:
- 500 g 17.5 oz firm tofu
- 1½ tablespoons neutral oil divided (canola, sunflower, corn, or vegetable)
- 1 small red bell pepper
- 1 small green bell pepper
- 1 large onion or 2 small onions
Sauce:
- 1½ tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 360 ml 1½ cups vegetable stock
- 1½ tablespoons mild vinegar apple cider, rice, red, or white wine vinegar
- 3 tablespoons honey or maple/agave syrup
- 1 teaspoon garlic powder
- 2 –3 tablespoons chili garlic sauce mild to medium-hot
- 1 tablespoon ketchup
- 1 tablespoon cornstarch slurry with 2 tablespoons water
Instructions
- Pressing the Tofu: Start by removing excess moisture from your tofu. Wrap the block of firm tofu in a clean kitchen towel or dishcloth. Place it on a flat surface like a chopping board, then put a heavy object on top—this could be a cast-iron pan, another chopping board with canned goods, or any weight you have handy. Let it sit for 30 minutes. Pressing ensures the tofu becomes firmer and absorbs more sauce later, giving you crispier, chewier cubes.
- Cutting the Tofu: After pressing, unwrap the tofu and pat it dry with a paper towel. Carefully slice the tofu into one-inch cubes or triangles, depending on your preference. Uniform pieces help the tofu cook evenly and develop a consistent crispy texture.
- Preparing the Pan and Oil: Grab a large skillet or a non-stick frying pan and place it over medium-high heat. Pour in 1 tablespoon of neutral oil (like sunflower, canola, or vegetable oil). Allow the oil to heat until it shimmers slightly—this ensures the tofu will sizzle immediately, giving it a golden-brown crust.
- Frying the Tofu: Gently add the tofu cubes to the hot pan, leaving space between each piece to prevent sticking. Fry the tofu for 2–3 minutes on each side, carefully turning with a spatula or tongs. You’re aiming for a crispy, golden exterior while keeping the inside soft and creamy. Once evenly browned, transfer the tofu to a plate and set aside.
- Chopping the Vegetables: While the tofu fries, peel the onions and deseed the bell peppers. Chop the onions into medium pieces and slice the peppers into strips or bite-sized chunks. Keeping the vegetables roughly the same size ensures even cooking and a balanced texture in the final dish.
- Stir-Frying the Vegetables: Add the remaining ½ tablespoon of oil to the same pan. Turn the heat up to high so the vegetables cook quickly and retain a slight crunch. Add the chopped onions and bell peppers and stir-fry for about 3 minutes, stirring constantly. You want them slightly softened but still vibrant in color.
- Mixing the Sauce: In a medium bowl, combine soy sauce, toasted sesame oil, vegetable stock, vinegar, honey (or maple/agave syrup), garlic powder, chili garlic sauce, and ketchup. Whisk thoroughly until fully blended. This mixture will form a flavorful, sticky sauce that coats every piece of tofu and vegetable evenly.
- Combining Tofu and Sauce: Pour the prepared sauce into the pan with the vegetables. Return the fried tofu to the pan and gently stir to coat everything evenly. Allow the mixture to come to a boil over medium-high heat, then reduce the heat slightly and simmer for 5 minutes. This step helps the tofu absorb the flavors while the sauce thickens slightly.
- Thickening with Cornstarch Slurry: In a small cup or bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Pour the slurry into the pan and quickly stir it in to distribute evenly. Turn the heat back up to high and let the sauce reach a lively simmer. Continue cooking for 3 minutes, stirring frequently to prevent sticking. The sauce will thicken and become glossy, clinging beautifully to the tofu.
- Final Taste and Adjustments: Taste the dish and adjust seasoning if needed. Add extra chili garlic sauce for more heat or a touch of soy sauce for saltiness. Once satisfied, remove from heat. The tofu should be perfectly golden, tender inside, and coated in a thick, flavorful chili garlic glaze.
- Serving: Serve immediately over steamed rice, noodles, or a bed of sautéed greens. Garnish with sesame seeds or chopped spring onions if desired. This dish is perfect for a quick weeknight dinner, meal prep, or sharing with friends for a satisfying plant-based meal.
Notes
- Tofu Choice: Use firm or extra-firm tofu to achieve the perfect crispy texture. Silken tofu will not hold its shape and won’t crisp well.
- Pressing Tofu: Pressing removes excess water, allowing the tofu to absorb the sauce better and achieve a golden crust. If short on time, pressing for at least 15 minutes can still work.
- Vegetables: Bell peppers and onions add natural sweetness and texture, but feel free to include carrots, snap peas, or mushrooms for variation.
- Sauce Adjustments: Customize the chili garlic sauce based on your spice preference—start with less and add more gradually. Cornstarch helps thicken the sauce, but you can adjust the amount depending on whether you prefer a thinner or stickier coating.
- Oil Options: Use any neutral oil with a high smoke point like sunflower, canola, or light olive oil for frying and stir-frying.
