This easy Chili Glazed Tofu comes out crispy, full of flavor, and can be made with any vegetables you have at home. Makes a delicious vegetarian meal that everyone will love.
This tasty tofu stir-fry with crispy tofu, sugar snap peas, and carrots in a homemade chili stir fry sauce couldn't be more delicious. It's easy to make, packed with flavor, and is anything but bland and boring. Serve it with some Healthy Fried Rice for a takeout style meal at home.
Although tofu isn't something that I make often, when I do make it, it pretty much has to be crispy and covered in some delicious sauce. The best way I have found to ensure the tofu is nice and crispy is to press it using a tofu press or paper towels to remove as much liquid as possible.
Then cook it in a hot pan with a touch of oil and you'll get crispy, delicious tofu. Nothing soggy or mushy. Once you have the crispy tofu, then it's time to add the sauce. Adding it before will make the tofu soggy since tofu is kind of like a sponge. From there, just add the veggies, anything will work, and dinner is ready.
One more thing about tofu. For many people, this may be a new ingredient. I recommend buying organic firm tofu. This type of tofu is the most compact, which means it is less likely to fall apart. It also has less liquid, so it is more likely to get browned and crispy. Tofu is a great source of lean protein with 12 grams of protein and 110 calories in a 4-ounce serving.
How to Press Tofu (Don't Skip this Step!)
When it comes to tofu, you absolutely need to press it if you want crisp tofu. This is a skip that so many people skip, but it is key to making tasty tofu. You have two options when it comes to pressing your tofu.
- Slice your tofu block into horizontal planks and place them on a dish towel or some paper towels. Place another dish towel (or paper towels) on top and then place a baking sheet on top. Add something heavy, like some canned goods, and let the tofu "press" for 10-15 minutes. This sucks out the liquid in the tofu and leads to the best tasting and texture.
- You can also buy a tofu press (this is the one I use) to press out the liquid. It works in the same way but saves you from dirtying towels or using paper towels. It can also be stored in the fridge, so you can press your tofu ahead of time. If you eat a lot of tofu, this is 100% worth it in my opinion.
Secrets for Crispy Tofu
In order to make sure your tofu comes out with a browned, crisp exterior, first make sure you press your tofu. This is explained above and is the most important step.
Next, you want to make sure you let your tofu cook and sear. Many people make the mistake of moving the tofu pieces too early. Add some oil to the pan, add the tofu in a single layer without overcrowding the pan. Then let it cook until it easily releases from the pan. If it is sticking, it isn't ready to be flipped.
If you prefer baking your tofu, that's an option as well. Preheat the oven to 400 degrees. Press the tofu and cut into cubes. Coat with oil and then toss with about one tablespoon of cornstarch. Place on a baking sheet without overcrowding the pan. Bake for 15 minutes until crispy. Serve over the veggies with sauce.
What to Serve with Chili Glazed Tofu
There are so many different side dish options for this tofu dish from simple steamed rice to lettuce wraps and more. Here are some favorites:
- Most of the time, I am serving this dish with some cooked quinoa, brown rice, or cauliflower rice. Make it from scratch or use a frozen variety for quicker meal prep.
- Another option is serving this in lettuce wraps with some cooked rice noodles. My family loves this option since everyone can build their own wraps.
- Make noodle bowls with some spaghetti, soba noodles, or any other pasta you have on hand. Make some extra sauce to drizzle on the pasta.
- If you want a more veggie forward dish, toss in some extra vegetables and just double up the sauce.
Pantry Swaps and Recipe Ideas
- Swap out the vegetables for any fresh or frozen vegetables you have at home. Frozen stir fry veggies are a great option, just make sure not to overcook them. You want them tender crisp.
- If you don't have tofu, you could make this with tempeh or chickpeas. You could also make it with ground meat or crumbles, thinly sliced chicken or pork, or shrimp.
- Leave out the Sriracha if you don't like spicy dishes. It will still be super tasty.
- If you don't have rice vinegar, you could swap in apple cider vinegar.
Looking for more tofu recipes?
Chili Glazed Tofu with Sugar Snap Peas
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- 16 oz. firm tofu
- 1 tbsp vegetable oil
- 1 tbsp brown sugar
- 2 tbsp. rice vinegar
- 2 tbsp. low-sodium soy sauce (GF if needed)
- 2 tsp ginger, minced
- 1 clove garlic, minced
- 2 tsp. Sriracha
- 2 tsp. sesame oil
- 1 lb. sugar snap peas
- 1 cup shredded carrots
- 1 cup shredded cabbage
- Salt and pepper
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- Nutritional Information
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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