Better Than Takeout Sweet Chili Tofu

$- 14 oz firm tofu, pressed and cubed - 1 cup bell peppers (red, yellow, or green), sliced - 1 cup broccoli florets - 1 tablespoon cornstarch - 1 tablespoon vegetable oil - 3 tablespoons sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste This recipe calls for simple and fresh ingredients. The tofu is the star. Use firm tofu for the best texture. Press it well to remove excess water. This step helps the tofu become crispy later. You can use any bell peppers you like. They add color and sweetness. Broccoli gives a nice crunch and is packed with nutrients. Cornstarch is key for crispiness. It creates a crunchy outer layer on the tofu. Vegetable oil helps with frying the tofu. Sweet chili sauce adds a sweet and spicy flavor. Soy sauce brings umami, and sesame oil adds a nutty taste. Green onions are for garnish, giving a fresh touch. Sesame seeds add a nice crunch on top. Lastly, don't forget salt and pepper to taste. They bring all the flavors together. Gather these ingredients, and you are ready to cook a dish that is better than takeout! - Preheat the oven to 400°F (200°C). - Toss cubed tofu with cornstarch in a bowl. First, we need to get the oven hot. It helps the tofu get crispy. I love using cornstarch on my tofu. It gives it a nice crunch when cooked. Make sure each piece is coated well. - Sauté tofu in vegetable oil until golden brown. - Bake tofu until crispy. Heat your skillet over medium-high heat. Add vegetable oil, and when it’s hot, toss in the tofu. Cook it for about ten minutes. You want it to turn golden brown. After that, move the tofu to your baking sheet. Pop it in the oven for 15 to 20 minutes. Flip it halfway through for even crispiness. - Sauté bell peppers and broccoli. - Mix sauces and combine ingredients. In the same skillet, throw in sliced bell peppers and broccoli florets. Stir them for about five minutes. You want them tender but still a bit crisp. Now, mix sweet chili sauce, soy sauce, and sesame oil in a bowl. Once the tofu is crispy, add it to the veggies. Pour the sauce over everything and toss gently. Heat it on low for another two to three minutes. Season with salt and pepper to taste. For a beautiful finish, garnish with sliced green onions and a sprinkle of sesame seeds. Enjoy your meal! To get crispy tofu, start by pressing the tofu well. This step helps remove water, which makes the tofu soggy. Use a clean kitchen towel or paper towels. Place a heavy object on top for about 15 minutes. After pressing, cut the tofu into small cubes. Next, coat the tofu with cornstarch. Use just enough to cover each piece. This creates a crunchy surface when cooked. Choose good brands of sweet chili sauce and soy sauce. They can make a big difference in taste. I recommend using a sauce that is not too sweet. This balance helps highlight the flavors in your dish. You can also add garlic and ginger for extra flavor. Mince a clove of garlic and a small piece of ginger. Sauté them with the veggies for a lovely aroma. For presentation, serve the sweet chili tofu over steamed jasmine rice. This adds a nice contrast to the dish. Drizzle any leftover sauce from the skillet on top. For garnish, sprinkle sesame seeds and sliced green onions. They add color and a bit of crunch. This not only makes the dish look inviting, but it also enhances the flavor. {{image_2}} You can swap out bell peppers and broccoli for other veggies. Try snap peas, carrots, or zucchini. They add a nice crunch and color. Seasonal options like asparagus or squash work well too. Just adjust the cooking time based on how tender you want them. Want to change the protein? Tempeh, chicken, or shrimp are great choices. If you use chicken or shrimp, cook them first before adding the veggies. Adjust cooking times to ensure everything is cooked through. For tempeh, follow the same steps as tofu for a crispy texture. To spice things up, add chili flakes to the sauce. This brings extra heat and depth. For a sweeter taste, mix in more sweet chili sauce or a drizzle of honey. Each variant gives a new twist to this dish, making it fun to explore different flavors. To keep your sweet chili tofu fresh, store it in an airtight container. This helps lock in flavor and moisture. Place it in the fridge. It stays good for up to three days. If you plan to eat leftovers, avoid adding sauce until you reheat. This keeps the tofu crispy. To reheat, use a skillet over medium heat. Add a splash of water to create steam. This helps warm the tofu without drying it out. Stir gently for about five minutes. You can also use the microwave, but it may make the tofu softer. Heat in short bursts, checking often. If you want to save some for later, freezing works well. First, cool the tofu completely. Then, place it in a freezer-safe bag. Remove as much air as possible before sealing. It can stay frozen for up to a month. When ready to eat, take it out and thaw it in the fridge overnight. You can also use cold water for a quick thaw. After thawing, reheat in a skillet as mentioned above. This ensures that your sweet chili tofu stays tasty and enjoyable. Yes, this recipe is already vegan-friendly. All the ingredients are plant-based. If you want to check, here are some substitutes: - Use agave syrup instead of honey, if you want more sweetness. - Ensure your sweet chili sauce does not contain fish sauce. The total time to make this dish is 45 minutes. Here’s how it breaks down: - Prep time: 20 minutes - Cooking time: 25 minutes You can enjoy this dish with many sides. Here are some great options: - Steamed jasmine rice or brown rice - Quinoa for a protein boost - Stir-fried vegetables for added crunch - A fresh salad for a light touch This blog post shared a simple recipe for Better Than Takeout Sweet Chili Tofu. You learned about the key ingredients, like firm tofu, bell peppers, and sweet chili sauce. I guided you through the cooking process, provided tips for crispy tofu, and offered variations to suit your taste. Remember, you can easily customize this dish with different veggies and proteins. As you enjoy your tasty creation, keep in mind the best storage and reheating methods. This meal is not just satisfying; it’s a fun way to explore cooking at home. Enjoy your new kitchen adventure!$

Better Than Takeout Sweet Chili Tofu

Savor the delicious flavors of Better Than Takeout Sweet Chili Tofu with this easy recipe! Perfectly crispy tofu combined with vibrant bell peppers and broccoli makes for a satisfying meal. In just 45 minutes, you can create a dish that's both healthy and full of flavor. Impress your family with this takeout alternative! Click through to discover the full recipe and elevate your dinner game! #SweetChiliTofu #HealthyRecipes #MeatlessMeals #CookingAtHome

Print Recipe Pin Recipe

Ingredients

14 oz firm tofu, pressed and cubed

1 cup bell peppers (red, yellow, or green), sliced

1 cup broccoli florets

1 tablespoon cornstarch

1 tablespoon vegetable oil

3 tablespoons sweet chili sauce

1 tablespoon soy sauce

1 tablespoon sesame oil

2 green onions, sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a bowl, toss the cubed tofu with cornstarch until evenly coated; this will help make it crispy.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove the tofu and place it on the prepared baking sheet.

Bake the tofu in the preheated oven for 15-20 minutes, flipping halfway through until crispy.

In the same skillet, add the sliced bell peppers and broccoli florets. Sauté for about 5 minutes, until the vegetables are tender but still crisp.

In a small bowl, mix the sweet chili sauce, soy sauce, and sesame oil together.

Once the tofu is done baking, add it to the skillet with the sautéed vegetables. Pour the sauce over the tofu and veggies and toss gently to coat everything evenly.

Cook for an additional 2-3 minutes on low heat to allow the flavors to meld, season with salt and pepper to taste.

Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds.

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

- Presentation Tips: Serve the sweet chili tofu over a bed of steamed jasmine rice and drizzle any remaining sauce from the skillet over the top. Add extra sesame seeds and sliced green onions for a pop of color. Enjoy!