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- 1 block (14 oz) extra-firm tofu, pressed and cubed - 3 tablespoons vegetable oil (divided) - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon sambal oelek (or your preferred chili paste) - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas When I make this dish, I always start with extra-firm tofu. It holds its shape well and gives that great texture. Pressing the tofu is key. It removes excess moisture, which leads to crispiness when you cook it. Next, I use vegetable oil. This oil has a high smoke point, which helps the tofu fry up perfectly. For flavor, I love garlic. It adds a rich aroma and a great taste. Soy sauce gives depth, while sambal oelek adds a nice kick. Adjust the sambal to your spice level. Now for the veggies! I like using red bell pepper for its sweetness, broccoli for crunch, and snap peas for that fresh snap. These colors and textures make the dish pop. Gather these ingredients, and you're ready to whip up a quick and tasty stir-fry! 1. Pressing and cubing tofu: Start by pressing your tofu. This removes extra moisture. Wrap the tofu in a clean kitchen towel. Place something heavy on top, like a skillet. Let it sit for about 15 minutes. After pressing, cut the tofu into bite-sized cubes. 2. Coating with cornstarch: Take a mixing bowl and toss the cubed tofu with cornstarch. Ensure each piece is evenly coated. This coating gives the tofu that crispy texture we all love. 1. Heating the skillet: Grab a large non-stick skillet or wok. Add 2 tablespoons of vegetable oil. Heat it over medium-high heat until the oil shimmers. 2. Frying until crispy: Carefully place the tofu cubes in a single layer in the hot skillet. Fry the tofu for about 8 to 10 minutes. Turn the cubes occasionally until they are golden brown and crispy on all sides. Once done, use a slotted spoon to remove the tofu. Place it on a plate lined with paper towels to soak up any extra oil. 1. Adding garlic and cooking: In the same skillet, add 1 tablespoon of vegetable oil. Lower the heat to medium. Toss in the minced garlic and sauté it for about 30 seconds. Stir constantly to prevent burning. Burnt garlic can ruin the flavor. 2. Introducing the vegetables: Add the sliced red bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry the veggies for 3 to 4 minutes. You want them to stay tender-crisp for the best texture. To get that perfect crispy tofu, start by pressing it. Pressing removes extra moisture. This makes the tofu absorb flavors better. It also helps achieve a nice crunch. You want to cut the tofu into cubes after pressing it. Next, use cornstarch. Coat each tofu cube evenly. This will create a crispy outer layer when you fry them. Aim for a light but even coating. Too much cornstarch can make the tofu gummy. For the best texture, keep an eye on your cooking time. You want your vegetables to be tender but still crisp. For this reason, stir-fry the veggies for just a few minutes. This keeps that crunch. When you sauté garlic, be careful not to burn it. Add the garlic to the hot oil and stir quickly. It should take about 30 seconds to become fragrant. If it burns, it will taste bitter, ruining your dish. To add more flavor, consider extra spices. A pinch of black pepper or red pepper flakes can give your dish a nice kick. You can also try adding fresh herbs like basil or cilantro for a fresh taste. If you want to swap sauces, there are options. Instead of soy sauce, you might use tamari for a gluten-free version. You could also try hoisin sauce for a sweeter twist. Get creative and find what you love! {{image_4}} You can switch up the protein in this dish. Try other types of tofu. Silken or soft tofu adds a creamy texture. They won't be as crispy, but they can still taste great. Tempeh is another option. It has a nutty flavor and a firm texture. Seitan is a good choice too. It mimics meat well and adds a chewy bite. Each option gives you a new taste. Feel free to use seasonal vegetables. Zucchini, carrots, or bell peppers work well. You can also use frozen veggies. They are quick and easy. Just toss them in the pan directly from the freezer. They save time and still taste good. Adjust the heat by changing the sambal oelek amounts. If you like it spicier, add more. If you want less heat, use less. You can also try different chili options. Sriracha, chili flakes, or fresh chilies all work great. Play with the spice level to suit your taste! For storing your leftover stir-fry, choose airtight containers. Glass or plastic containers work well. Allow the dish to cool down before sealing. This helps keep the food fresh. The stir-fry lasts about three to four days in the fridge. To reheat, use a non-stick skillet over medium heat. Add a bit of oil to help restore crispiness. Stir the mixture often to keep it from sticking. You can also use an oven. Set it to 350°F (175°C) and spread the stir-fry on a baking sheet. Bake for about 10 minutes. This keeps the crispy texture intact. Avoid using a microwave, as it may make the tofu soggy. Yes, this recipe is already vegan! The key ingredient, tofu, is plant-based. The soy sauce and sambal oelek are also vegan-friendly. Just ensure you check the labels on your soy sauce and sambal oelek to confirm they have no animal products. To make this stir-fry gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Additionally, double-check the ingredients in your sambal oelek to ensure it is gluten-free. Most brands are, but it's always good to check. This stir-fry pairs well with jasmine rice or quinoa, as they absorb the tasty sauce. You can also serve it with a light salad or steamed edamame for a fresh touch. If you want more crunch, try adding some crispy spring rolls on the side. In this post, we explored how to cook a tasty tofu stir-fry. You learned about key ingredients, step-by-step instructions, and useful tips. Achieving crispy tofu starts with proper pressing and cornstarch use. Feel free to swap in different proteins or veggies to suit your taste. Remember, leftovers are easy to store and reheat! With a few tweaks, you can customize this dish for any diet. Enjoy making this simple and healthy dish your own. Your stir-fry journey starts now!

Minute Crispy Tofu Chili Garlic Stir-Fry

Discover how to make a delicious Minute Crispy Tofu Chili Garlic Stir-Fry that’s perfect for any weeknight dinner! This easy recipe brings together crispy tofu, vibrant veggies, and a spicy garlic sauce for a delightful meal in just 25 minutes. Ideal for tofu lovers and those seeking quick meal ideas! Click through to explore the full recipe and impress your family with this healthy, flavorful dish. Enjoy every bite!
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Ingredients
  

1 block (14 oz) extra-firm tofu, pressed and cubed

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

2 tablespoons soy sauce

1 tablespoon sambal oelek (or your preferred chili paste)

1 tablespoon sesame oil

Cooked jasmine rice or quinoa for serving

Chopped green onions and sesame seeds for garnish

Instructions
 

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Cut the pressed tofu into bite-sized cubes. In a mixing bowl, toss the tofu cubes with cornstarch until they are evenly coated. This step is crucial for achieving that perfect crispy texture when cooked.

    Heat the Oil: In a large non-stick skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer. Fry the tofu, turning occasionally, until they are golden brown and crispy on all sides, approximately 8 to 10 minutes. Once cooked, use a slotted spoon to remove the tofu from the pan and place it on a plate lined with paper towels to absorb excess oil.

      Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium, then add the minced garlic. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not burnt, as burnt garlic can taste bitter.

        Add Vegetables: Next, toss in the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry the vegetables for 3 to 4 minutes, or until they are tender-crisp. You want them to maintain some bite for the best texture.

          Combine Everything: Return the crispy tofu to the skillet with the vegetables. Drizzle in the soy sauce, sambal oelek, and sesame oil. Gently stir everything together, ensuring that the tofu and vegetables are evenly coated with the sauce. Cook for an additional 1 to 2 minutes to allow the flavors to meld and heat through.

            Serve: Once everything is well combined and heated, remove the skillet from heat. Serve the delicious stir-fry over a generous portion of cooked jasmine rice or quinoa. To finish, garnish with a sprinkle of chopped green onions and sesame seeds for added flavor and crunch.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4