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At the heart of the Sizzling Chili Garlic Tofu Stir-Fry lies tofu, a protein-packed ingredient that has become a favorite for those seeking plant-based alternatives. Tofu is derived from soybeans and is known for its impressive nutritional profile, which includes high levels of protein, essential amino acids, and a host of vitamins and minerals. Extra-firm tofu, in particular, is ideal for stir-frying due to its dense texture, which allows it to hold its shape during cooking.

Chili Garlic Tofu Stir-Fry

Discover the vibrant flavors of Sizzling Chili Garlic Tofu Stir-Fry, a plant-based dish that's both delicious and nutritious. Perfect for busy weeknights or meal prepping, this recipe highlights the protein-packed goodness of tofu, combined with fresh vegetables like bell peppers and snap peas. Learn how to create this quick stir-fry with easy-to-follow steps and tips for customization. Elevate your culinary skills while enjoying a flavorful, healthy meal that everyone will love!
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Ingredients
  

1 block (14 oz) extra-firm tofu, thoroughly drained and pressed

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

4 cloves garlic, finely minced

1-inch piece fresh ginger, peeled and grated

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 cup snap peas, trimmed

3 green onions, chopped (white and green parts separated)

2 tablespoons soy sauce

1 tablespoon chili garlic sauce (adjust to your preferred spice level)

1 tablespoon oyster sauce (or a vegan alternative such as mushroom sauce)

1 teaspoon sesame oil

Salt and pepper, to taste

Cooked rice or noodles, for serving

Sesame seeds, for garnish (optional)

Instructions
 

Prep the Tofu: Begin by cutting the pressed tofu into bite-sized cubes, ensuring they are uniform in size for even cooking. In a medium bowl, gently toss the tofu with cornstarch until every piece is evenly coated. This coating will create a delightful crispiness when fried.

    Heat the Oil: In a large non-stick skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, carefully add the cornstarch-coated tofu in a single layer. Fry the tofu for about 5-7 minutes, turning occasionally, until the cubes are golden brown and crispy on all sides. Once cooked, remove the tofu from the pan and place it on a plate lined with paper towels to absorb excess oil.

      Sauté Aromatics: Using the same pan, add the remaining 1 tablespoon of vegetable oil. Quickly add the minced garlic and grated ginger, stirring constantly for about 30 seconds until they become fragrant but avoid burning them.

        Add Vegetables: Incorporate the sliced red and yellow bell peppers and the snap peas into the pan. Stir-fry these vegetables for about 3-4 minutes, or until they are tender-crisp, maintaining their vibrant colors and crunch.

          Combine Ingredients: Return the crispy tofu back into the pan with the sautéed vegetables. Pour in the soy sauce, chili garlic sauce, oyster sauce, and sesame oil. Gently toss everything together to ensure even coating while heating through for another 2-3 minutes. Taste the stir-fry and adjust the seasoning with salt and pepper as needed.

            Garnish and Serve: Once thoroughly mixed and heated, remove the stir-fry from the heat. Garnish with the chopped green onions (both the white and green parts) and a sprinkle of sesame seeds, if desired. Serve piping hot over a bed of cooked rice or noodles for a satisfying meal.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings