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Sweet Chili Tofu Stir-Fry with Rice

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Press and Prepare the Tofu : Remove tofu from its package, drain, and place it between paper towels or a clean kitchen towel. Set a heavy object (like a skillet or plate) on top and press for 15–20 minutes to remove excess moisture. Once dry, cut tofu into bite-sized cubes.
  • Step 2: Coat and Fry the Tofu : In a bowl, toss tofu cubes with cornstarch until evenly coated. Heat 1 tbsp oil in a non-stick or cast-iron pan over medium-high heat. Add tofu cubes and pan-fry for 3–4 minutes per side, until golden and crisp. Remove tofu from the pan and set aside on a paper towel-lined plate.
  • Step 3: Cook the Vegetables : In the same pan, add another 1 tbsp oil. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant. Add onion, bell peppers, carrots, and broccoli. Stir-fry for 4–5 minutes, keeping the vegetables slightly crisp.
  • Step 4: Make the Sweet Chili Sauce : In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, lime juice, honey/maple syrup, and sriracha (if using). Pour the sauce into the pan with vegetables. Stir in the cornstarch slurry (cornstarch mixed with water). Cook for 1–2 minutes until the sauce thickens and becomes glossy.
  • Step 5: Combine Everything : Add the crispy tofu back into the pan. Toss gently to coat the tofu and vegetables evenly with the sauce. Cook for another 1–2 minutes so the flavors meld beautifully.
  • Step 6: Serve : Spoon the Sweet Chili Tofu Stir-Fry over warm jasmine rice. Garnish with sesame seeds, green onions, and cilantro. Serve immediately and enjoy!