Chilli Garlic Tofu
Chilli Garlic Tofu
Ingredients
For the Tofu
- 1 pound firm tofu, pressed and cut into 1-inch cubes
- 2 teaspoons corn starch
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon salt, or to taste
- 2 tablespoons oil, for sautéing
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons red chili paste
- 1 tablespoon vinegar
- 1 teaspoon granulated sugar
For the Vegetables
- 4 cloves garlic, minced
- 1/2 yellow onion, medium, thinly sliced
- 1 cup bell peppers, mixed colors, sliced
- 1/2 cup celery, sliced
- 1 cup broccoli florets, optional
- 1/4 teaspoon salt, for vegetables
For Garnish
- 1 teaspoon sesame seeds
Instructions
- 1
Press the tofu to remove excess water. Wrap the block of tofu in several layers of paper towels or a clean kitchen towel and place a heavy object on top for at least 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
⏱️ 5 min
- 2
In a medium bowl, combine the cut tofu cubes with 2 teaspoons of corn starch, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of red chili powder, and 1/4 teaspoon of salt. Toss gently until the tofu pieces are evenly coated. Set aside to marinate for 10 minutes.
⏱️ 5 min
- 3
While the tofu marinates, prepare the sauce. In a small bowl, whisk together 1/4 cup of light soy sauce, 2 tablespoons of red chili paste, 1 tablespoon of vinegar, and 1 teaspoon of granulated sugar. Set aside.
⏱️ 3 min
- 4
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated tofu pieces in a single layer, ensuring not to overcrowd the pan. Sauté for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the crispy tofu from the pan and set aside on a plate lined with paper towels.
⏱️ 7 min
- 5
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced yellow onion, bell peppers, celery, and broccoli florets (if using) to the pan. Add 1/4 teaspoon of salt and sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 7
Pour the prepared sauce into the pan with the sautéed vegetables. Stir well to coat the vegetables.
⏱️ 1 min
- 8
Return the crispy tofu to the pan with the sauce and vegetables. Toss everything together gently to ensure the tofu and vegetables are evenly coated with the sauce. Cook for another 1-2 minutes until the sauce slightly thickens and coats everything well.
⏱️ 2 min
- 9
Remove from heat and garnish with sesame seeds.
⏱️ 1 min
- 10
Serve hot, ideally with steamed rice or noodles.
Kitchen Tools
Nutrition Facts (per serving)
Chilli Garlic Tofu
For the Tofu
- 1 pound firm tofu, pressed and cut into 1-inch cubes
- 2 teaspoons corn starch
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon salt, or to taste
- 2 tablespoons oil, for sautéing
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons red chili paste
- 1 tablespoon vinegar
- 1 teaspoon granulated sugar
For the Vegetables
- 4 cloves garlic, minced
- 1/2 yellow onion, medium, thinly sliced
- 1 cup bell peppers, mixed colors, sliced
- 1/2 cup celery, sliced
- 1 cup broccoli florets, optional
- 1/4 teaspoon salt, for vegetables
For Garnish
- 1 teaspoon sesame seeds
Instructions
- 1
Press the tofu to remove excess water. Wrap the block of tofu in several layers of paper towels or a clean kitchen towel and place a heavy object on top for at least 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
⏱️ 5 min - 2
In a medium bowl, combine the cut tofu cubes with 2 teaspoons of corn starch, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of red chili powder, and 1/4 teaspoon of salt. Toss gently until the tofu pieces are evenly coated. Set aside to marinate for 10 minutes.
⏱️ 5 min - 3
While the tofu marinates, prepare the sauce. In a small bowl, whisk together 1/4 cup of light soy sauce, 2 tablespoons of red chili paste, 1 tablespoon of vinegar, and 1 teaspoon of granulated sugar. Set aside.
⏱️ 3 min - 4
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated tofu pieces in a single layer, ensuring not to overcrowd the pan. Sauté for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the crispy tofu from the pan and set aside on a plate lined with paper towels.
⏱️ 7 min - 5
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced yellow onion, bell peppers, celery, and broccoli florets (if using) to the pan. Add 1/4 teaspoon of salt and sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 7
Pour the prepared sauce into the pan with the sautéed vegetables. Stir well to coat the vegetables.
⏱️ 1 min - 8
Return the crispy tofu to the pan with the sauce and vegetables. Toss everything together gently to ensure the tofu and vegetables are evenly coated with the sauce. Cook for another 1-2 minutes until the sauce slightly thickens and coats everything well.
⏱️ 2 min - 9
Remove from heat and garnish with sesame seeds.
⏱️ 1 min - 10
Serve hot, ideally with steamed rice or noodles.