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- 14 oz block of firm tofu, pressed and cut into 1-inch cubes - 2 tablespoons vegetable oil (such as canola or sunflower) - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated finely - 1 red bell pepper, sliced into thin strips - 1 cup snap peas, trimmed and cleaned - 2 green onions, sliced (white and green parts separated) - 3 tablespoons soy sauce (or tamari for a gluten-free option) - 1 tablespoon sriracha (adjust according to your spice tolerance) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup (for a vegan option) When I create Minute Chili Garlic Tofu Stir-Fry, I focus on fresh, bright flavors. The firm tofu acts as a great base. It soaks up all the taste from the sauces. I love pressing the tofu first. It removes excess water, ensuring the tofu gets nice and crispy. I use vegetable oil for frying. It has a high smoke point, which helps brown the tofu quickly. Garlic and ginger are key. They add a punch of flavor when sautéed. I like to mince the garlic finely for a burst of taste. For vegetables, I choose red bell pepper and snap peas. The red bell pepper adds sweetness and color. Snap peas give a nice crunch. I also slice green onions. I use the white parts while cooking and save the green parts for garnish. Sauces bring everything together. Soy sauce or tamari adds umami. I adjust the heat with sriracha. A bit of sesame oil gives a nutty finish. Honey or maple syrup balances the spice. This mix makes each bite a flavorful delight! - Pressing the tofu: Start by removing extra moisture. Place the tofu between paper towels. Use a heavy item, like a skillet, to press down. Let it sit for about 15 minutes. - Cutting into cubes: Once pressed, take the tofu and cut it into 1-inch cubes. This size helps it cook evenly. - Browning the tofu: Heat 2 tablespoons of vegetable oil in a large skillet. Wait until the oil shimmers. Add the tofu cubes in a single layer. Cook for 4-5 minutes. Turn occasionally until golden brown on all sides. Remove the tofu and set it aside. - Sautéing garlic and ginger: In the same skillet, add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Stir for about 30 seconds until you smell the nice aroma. Be careful not to burn them. - Stir-frying vegetables: Now, add the sliced red bell pepper and snap peas. Stir-fry for 2-3 minutes. You want them to be tender but still bright and crisp. - Adding sauces and seasonings: Return the browned tofu to the skillet. Pour in 3 tablespoons of soy sauce, 1 tablespoon of sriracha, 1 tablespoon of sesame oil, and 1 tablespoon of honey or maple syrup. Stir well to coat everything. Heat for an extra 2 minutes. - Finishing touches: Toss in the chopped white parts of 2 green onions. Mix gently. Serve the stir-fry over cooked rice or quinoa. Top it off with sesame seeds and the green parts of the green onions for a fresh look. Tofu can be tricky if you don't prep it right. Pressing is key to getting rid of moisture. Place the tofu between two paper towels. Add a heavy weight on top, like a cast-iron skillet. Let it sit for about 15 minutes. This step helps the tofu absorb flavors better. To achieve golden, crispy tofu, use high heat when you cook it. After pressing, cut the tofu into 1-inch cubes. When you add it to the hot oil, make sure the cubes are in a single layer. Cook for about 4-5 minutes. Turn them occasionally until they are golden brown on all sides. Want more spice? Adjust the sriracha to fit your taste. Start with 1 tablespoon and add more if you like heat. Sriracha gives the dish a nice kick. If you prefer a touch of sweetness, consider alternatives to honey. Maple syrup works well for a vegan option. Both options blend nicely with the soy sauce and sesame oil. To make your stir-fry shine, serve it over rice or quinoa. Both options soak up the sauce well. For a fun twist, use deep bowls for serving. Garnish with sesame seeds for crunch and green onion slices for color. Add a lime wedge on the side for a fresh taste. Diners can squeeze it over their dish just before eating. This brightens the flavors and makes the meal even more delicious! {{image_4}} You can swap tofu for chicken or shrimp if you want. Both add great flavor. To use chicken, cut it into bite-sized pieces. Cook it until golden, just like the tofu. For shrimp, add it in the last few minutes of cooking. This way, it stays juicy. If you're looking for plant-based options, use tempeh instead. Tempeh has a nutty taste and is very filling. Feel free to mix up the veggies in this stir-fry. Broccoli works well; it adds crunch and color. Bell peppers give sweetness and a nice bite. You can also use seasonal veggies. Try asparagus in spring or zucchini in summer. Just remember to cut them into small pieces for quick cooking. If you need gluten-free options, use tamari instead of soy sauce. It tastes similar and is safe for gluten-free diets. To make it vegan, replace honey with maple syrup. This keeps your dish sweet and tasty. Always check labels to ensure your sauces fit your diet. To keep your stir-fry fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent harmful bacteria. When reheating, use a skillet or microwave. Heat until it’s hot throughout. Stir to ensure even warming. Yes, you can freeze stir-fry! However, some veggies may lose their crunch. For best results, freeze the tofu and sauce separately. Cut the tofu into cubes and place it in a freezer bag. Squeeze out excess air to prevent freezer burn. For the sauce, store it in a jar. It’s best to freeze sauces in small portions. Leftovers can last in the fridge for about three to four days. Check for signs of spoilage, like a sour smell or a slimy texture. If you see any mold, toss it out. Always trust your senses when it comes to food safety. Making Minute Chili Garlic Tofu Stir-Fry takes about 25 minutes total. Here’s the breakdown: - Prep Time: 15 minutes - Cook Time: 10 minutes You’ll spend most of your time pressing the tofu and chopping the veggies. Once you start cooking, everything comes together quickly. Yes, you can make this stir-fry ahead of time. For meal prepping: - Cook and Cool: Make the stir-fry, let it cool, then store it in an airtight container. - Refrigerate: Keep it in the fridge for up to 3 days. When ready to eat, just reheat it on the stove or in the microwave. This makes it easy for busy days! If you need a soy sauce substitute, here are a few options: - Tamari: Great for a gluten-free option. - Coconut Aminos: A sweeter, soy-free choice. - Liquid Aminos: A mild alternative with similar flavor. These options work well in the recipe and keep the taste delicious! In this article, we explored how to make Minute Chili Garlic Tofu Stir-Fry. We covered the main ingredients, step-by-step instructions, and helpful tips for tasty results. You learned how to perfect tofu and enhance its flavor with sauces and spices. You also found variations to suit your tastes and dietary needs. Lastly, we discussed storage tips for leftovers. With these insights, you can create a quick, satisfying meal any day. Enjoy your cooking and the delightful meal you create!

Minute Chili Garlic Tofu Stir-Fry

Satisfy your cravings with this quick and delicious Minute Chili Garlic Tofu Stir-Fry! In just 25 minutes, whip up a healthy dish packed with firm tofu, vibrant veggies, and a flavorful sauce that hits all the right notes. Perfect for a busy weeknight, this recipe is easy to follow and customizable to your spice level. Click through to explore all the tasty ingredients and get cooking today!
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Ingredients
  

14 oz block of firm tofu, pressed and cut into 1-inch cubes

2 tablespoons vegetable oil (such as canola or sunflower)

3 cloves garlic, finely minced

1 tablespoon fresh ginger, grated finely

1 red bell pepper, sliced into thin strips

1 cup snap peas, trimmed and cleaned

2 green onions, sliced (white and green parts separated)

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon sriracha (adjust according to your spice tolerance)

1 tablespoon sesame oil

1 tablespoon honey or maple syrup (for a vegan option)

Sesame seeds for garnish

Cooked rice or quinoa, for serving

Instructions
 

Start by pressing the tofu to remove excess moisture. Place the tofu between paper towels and apply a weight (like a cast-iron skillet) for around 15 minutes. Once pressed, cut the tofu into bite-sized cubes (about 1 inch).

    In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

      Carefully add the cubed tofu to the skillet in a single layer. Cook for approximately 4-5 minutes, turning occasionally, until the tofu is golden brown on all sides. Once browned, remove the tofu from the skillet using a slotted spoon and set aside on a plate.

        In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant but not burnt.

          Introduce the sliced red bell pepper and snap peas into the skillet. Stir-fry for about 2-3 minutes until the vegetables are tender yet still crisp, retaining their vibrant color.

            Once the vegetables are cooked, return the golden tofu to the skillet. Pour in the soy sauce, sriracha, sesame oil, and honey (or maple syrup). Stir well to combine, ensuring everything is evenly coated and heated through for an additional 2 minutes.

              Add the chopped green onions (only the white parts) to the stir-fry and toss gently to incorporate them into the dish. Reserve the green parts for garnish.

                Serve the stir-fry over a bed of cooked rice or quinoa. Sprinkle with sesame seeds and top with the reserved green onion slices.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 2-3

                    - Presentation Tips: Serve the dish in deep bowls for a hearty meal. Garnish generously with sesame seeds and the green parts of the green onions for a pop of color. For an extra zesty touch, add a lime wedge on the side that diners can squeeze over their stir-fry just before eating!