Chili Tofu
Satisfy your cravings for bold, spicy flavors with this irresistible Chili Tofu, a vibrant vegetarian dish that's as healthy as it is delicious. Crisped to golden perfection, the firm tofu cubes are coated in cornstarch and pan-fried to achieve a delightful crunch. Tossed in a mouthwatering sauce made with soy sauce, chili sauce, and a hint of sweetness from sugar, this recipe masterfully balances savory, spicy, and tangy flavors. Colorful bell peppers, onions, garlic, and ginger create a medley of textures and aromas, while a sprinkling of fresh scallions and sesame seeds adds the perfect finishing touch. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. Perfect for vegans and vegetarians or anyone looking to spice up their dinner routine, this Chili Tofu is a true crowd-pleaser!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 4 garlic cloves
- 1 inch fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons chili sauce
- 100 milliliters water
- 3 scallions
- 1 tablespoon sesame seeds
Instructions
Press the tofu to remove excess moisture. Then, cut the tofu into 1-inch cubes.
Coat the tofu cubes evenly with cornstarch. Shake off any excess.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
Pan-fry the tofu cubes until golden brown on each side, about 8 to 10 minutes. Remove the tofu from the skillet and set aside.
Slice the red and green bell peppers and onion into thin strips. Mince the garlic and grate the ginger.
In the same skillet, add the sliced onions, red and green bell peppers. Sauté for about 4 minutes until they begin to soften.
Add the minced garlic and grated ginger to the skillet, cooking for another 1 minute until fragrant.
In a small bowl, mix together the soy sauce, dark soy sauce, rice vinegar, sugar, chili sauce, and water.
Pour the sauce into the skillet with the vegetables and let it simmer for 2 minutes.
Add the fried tofu back into the skillet, stirring gently to coat evenly with the sauce. Cook for another 3 minutes until everything is heated through.
Finely slice the scallions and sprinkle over the chili tofu along with sesame seeds.
Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 35.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1762 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
