Sweet Chili Tofu Stir-Fry with Rice is a colorful, vibrant, and flavor-packed dish that perfectly balances sweet, spicy, and savory elements. Crispy golden tofu cubes are tossed in a glossy homemade sweet chili sauce, then stir-fried with a medley of vegetables and served over fluffy jasmine rice.

This recipe embodies the essence of Asian-inspired home cooking — quick, delicious, and deeply satisfying. The tofu soaks up the sweet chili glaze beautifully, while the vegetables add crunch and freshness, creating a delightful contrast of textures.

Why I Love This Recipe

I absolutely love this Sweet Chili Tofu Stir-Fry because it brings together the best of everything: it’s quick to make, visually stunning, and tastes like something straight from your favorite Asian restaurant.

The crispy tofu pieces coated in sticky-sweet chili sauce are pure bliss — every bite is satisfying, bold, and balanced.

Why It’s a Must-Try Dish

• Quick and easy: Ready in 30 minutes — ideal for busy weeknights.
• Restaurant-quality flavor: Sweet, tangy, and slightly spicy glaze.
• Healthy and vegan: Packed with plant protein and veggies.
• Customizable: Works with any vegetables or type of rice/noodles.
• Visually beautiful: A colorful stir-fry that looks as good as it tastes!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~420 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: Asian Fusion

Ingredients

For the Stir-Fry

• 14 oz (400 g) firm tofu, pressed and cubed
• 2 tbsp cornstarch (for coating tofu)
• 2 tbsp vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small carrot, thinly sliced
• 1 small broccoli head, cut into florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 cups cooked jasmine or basmati rice, for serving

For the Sweet Chili Sauce

• ¼ cup sweet chili sauce (store-bought or homemade)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup (for vegan option)
• 1 tsp sriracha (optional, for extra heat)
• 1 tsp cornstarch mixed with 2 tbsp water (to thicken sauce)

For Garnish

• Chopped green onions
• Sesame seeds
• Fresh cilantro leaves (optional)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Press and Prepare the Tofu

1. Remove tofu from its package, drain, and place it between paper towels or a clean kitchen towel.
2. Set a heavy object (like a skillet or plate) on top and press for 15–20 minutes to remove excess moisture.
3. Once dry, cut tofu into bite-sized cubes.

Step 2: Coat and Fry the Tofu

1. In a bowl, toss tofu cubes with cornstarch until evenly coated.
2. Heat 1 tbsp oil in a non-stick or cast-iron pan over medium-high heat.
3. Add tofu cubes and pan-fry for 3–4 minutes per side, until golden and crisp.
4. Remove tofu from the pan and set aside on a paper towel-lined plate.

Step 3: Cook the Vegetables

1. In the same pan, add another 1 tbsp oil.
2. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
3. Add onion, bell peppers, carrots, and broccoli.
4. Stir-fry for 4–5 minutes, keeping the vegetables slightly crisp.

Step 4: Make the Sweet Chili Sauce

1. In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, lime juice, honey/maple syrup, and sriracha (if using).
2. Pour the sauce into the pan with vegetables.
3. Stir in the cornstarch slurry (cornstarch mixed with water).
4. Cook for 1–2 minutes until the sauce thickens and becomes glossy.

Step 5: Combine Everything

1. Add the crispy tofu back into the pan.
2. Toss gently to coat the tofu and vegetables evenly with the sauce.
3. Cook for another 1–2 minutes so the flavors meld beautifully.

Step 6: Serve

1. Spoon the Sweet Chili Tofu Stir-Fry over warm jasmine rice.
2. Garnish with sesame seeds, green onions, and cilantro.
3. Serve immediately and enjoy!

How to Serve

Serve the Sweet Chili Tofu Stir-Fry hot over:

• Steamed white, jasmine, or brown rice
• Fried rice for a heartier version
• Rice noodles or quinoa for variety

For a complete meal, add a side of Asian cucumber salad, miso soup, or spring rolls.

Recipe Tips

• Press tofu well: The drier the tofu, the crispier it gets.
• Non-stick or cast-iron pans work best for crisping tofu.
• Don’t overcrowd the pan: Cook tofu in batches for even browning.
• Adjust heat level: Add or reduce sriracha depending on spice preference.
• Add sauce at the end: This prevents tofu from getting soggy too early.
• Double the sauce: If you like it saucier, make 1.5× the sauce amount!

Variations

1. Sweet Chili Tempeh Stir-Fry: Substitute tofu with tempeh for a nuttier flavor and extra protein.
2. Spicy Version: Add extra sriracha or crushed red pepper flakes.
3. Nutty Thai Twist: Add a drizzle of peanut butter or sprinkle chopped peanuts before serving.
4. Vegetable Boost: Include snow peas, baby corn, bok choy, or mushrooms.
5. Low-Carb Option: Serve with cauliflower rice or zucchini noodles.
6. Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Can be frozen for up to 2 months (tofu texture may change slightly).
• Reheating: Reheat on a skillet over medium heat for best texture. Add a splash of water if sauce thickens too much.

Special Equipment Needed

• Non-stick or cast-iron skillet / wok
• Tofu press (optional but helpful)
• Mixing bowls
• Whisk and spatula

Frequently Asked Questions (FAQ)

Q1: Can I use soft or silken tofu?
No, soft tofu will fall apart during frying. Always use firm or extra-firm tofu for this recipe.

Q2: Can I bake or air-fry the tofu instead?
Yes!

• Bake: 400°F (200°C) for 25–30 mins, flipping halfway.
• Air-fry: 375°F (190°C) for 15–18 mins until crisp.

Q3: Can I make this recipe ahead of time?
Yes — you can prepare the sauce and chop the vegetables a day ahead. Stir-fry just before serving for the best texture.

Q4: Is this dish vegan and gluten-free?
It’s vegan as long as you use maple syrup instead of honey and tamari instead of soy sauce for gluten-free.

Q5: Can I use store-bought sweet chili sauce?
Definitely! Store-bought works great and saves time — just make sure it’s your preferred spice level.

Conclusion

The Sweet Chili Tofu Stir-Fry with Rice is a true weeknight hero — fast, flavorful, and nourishing. It turns humble tofu into a vibrant, satisfying dish that’s full of texture and bold flavor. The combination of sweet, spicy, and tangy sauce paired with crisp veggies and fluffy rice makes it an instant favorite.

This dish proves that plant-based meals can be exciting, indulgent, and deeply satisfying. Whether you’re a tofu convert or just looking to add more meatless recipes to your routine, this one’s a keeper.