This bowl of Stir-Fried Sweet Chili Tofu is one of my first and favorite tofu recipes. It’s also possibly the recipe I see the most recreations of! I’ll share the full recipe below for those of you who wanna try it 🌱 Also, I used the app @instasize.official to easily add text on my photos! Swipe left! 👀
So I haven’t been as active here the past few weeks because of school but I’m so extremely grateful for everyone who’s checked up on me and wished me luck with my thesis and everything else. I am immensely grateful for this community and all the opportunities I’ve been presented with because of it. I also at the same time am starting to believe the law of attraction more and more because of all the doors that have opened just in the past few months. So much to be grateful for, really.
Stir-Fried Sweet Chili Tofu
2 blocks extra firm tofu (around 240g each), sliced into cubes
1 heaping tbsp corn starch
1/2 tsp salt
1/2 cup bell pepper, sliced into squares
1 onion, chopped
2 tbsp sesame oil, for frying
Sweet Chili Sauce
6 cloves garlic, minced
1/2 tbsp corn starch
2 tbsp coconut sugar
1 1/2 tbsp maple syrup
2 tsp chili sauce (I used sriracha)
1/8 cup soy sauce
2 tsp sesame oil
1. Dry the tofu and cut into cubes. I wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels.
2. Sprinkle the salt on the tofu cubes. Add the cornstarch. Coat the tofu well.
3. In a bowl, mix all the ingredients for the sauce.
4. In a pan, heat around 1 1/2 tbsp of oil and then fry the tofu cubes until crisp and golden. You may need to turn around the tofu cubes.
5. Take out the tofu and sautee the onions and bell peppers in a little oil.
6. Add in the tofu, sauce, and then mix well. The sauce will thicken from the corn starch.
7. Serve with a bowl of rice and enjoy while hot! .
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