Why You’ll Love This Sweet Chili Tofu Stir-Fry

• It’s seriously fast and forgiving. From chopping board to dinner table in under 30 minutes, and the stir-fry method is flexible—if you’re out of one veggie, just toss in another.
• The texture contrast is everything. You get the crispy, chewy tofu against the snappy, fresh vegetables, all coated in that glossy, sticky sauce. It’s a party in your mouth.
• It’s a fantastic flavor gateway. If you’re new to tofu or cooking for skeptical folks, the sweet and tangy chili sauce is an incredibly friendly and delicious introduction.
• Leftovers are arguably better. The sauce continues to soak into the tofu and veggies overnight, making your next-day lunch something you’ll genuinely look forward to.

Ingredients & Tools

• 1 block (14 oz / 400 g) firm or extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp neutral oil (like avocado or vegetable), divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned or thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, sliced, for garnish
• 1 tbsp sesame seeds, for garnish

Tools: A large wok or non-stick skillet, a good sharp knife, and a microplane or fine grater for the ginger.

Don’t skip pressing the tofu—it’s the secret to getting it super crispy instead of steaming in its own moisture. And while you can use any store-bought sweet chili sauce, the quality really shines through, so pick one you like the taste of on its own.

Nutrition (per serving)

• Calories: 320 kcal
• Protein: 14 g
• Fat: 16 g
• Carbohydrates: 32 g
• Fiber: 4 g

Serves: 3 | Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins

Before You Start: Tips & Ingredient Notes

• Pressing your tofu is non-negotiable. This step removes excess water, allowing the tofu to crisp up beautifully instead of steaming. If you don’t have a tofu press, wrap the block in paper towels, place it on a plate, and put something heavy on top (like a cast-iron skillet) for 20-30 minutes.
• Cut your veggies uniformly. Try to slice your peppers and carrots into similar sizes so they cook at the same rate. Nobody wants a mushy pepper next to a crunchy carrot.
• Have everything prepped and ready. Stir-fries cook incredibly fast, so you won’t have time to mince garlic or measure sauce once you start cooking. Get all your ingredients in little bowls—your ‘mise en place’—before you even turn on the stove.
• Don’t be shy with the cornstarch. Tossing the tofu in cornstarch creates a delicate, crispy crust that helps the sauce cling to it later. Make sure each cube has a light, even coating.

How to Make Sweet Chili Tofu Stir-Fry

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect base to soak up every last drop of that delicious sweet chili sauce.
• Simple Sesame Cucumber Salad — A cool, crunchy, and tangy side provides a refreshing contrast to the warm, sticky stir-fry.
• Vegetable Spring Rolls — They add a different, lighter crunch and make the whole meal feel like a special occasion.

Drinks

• Iced Green Tea with Lemon — Its clean, slightly bitter notes help cleanse the palate between bites of the rich, sweet sauce.
• A Crisp Lager — The carbonation and mild hop bitterness are a classic, fantastic partner for the sweet and spicy flavors.
• Ginger Beer — The spicy-sweet kick of the drink echoes the ginger in the stir-fry and provides a fun, non-alcoholic option.

Something Sweet

• Mango Sticky Rice — It continues the Southeast Asian flavor theme with its creamy, tropical sweetness that feels like a perfect, natural ending.
• Lychee Sorbet — Incredibly light and floral, it’s a refreshing palate cleanser that doesn’t weigh you down after a satisfying meal.
• Fortune Cookies — A playful, classic finish that’s just a little bit sweet and a whole lot of fun.

Top Mistakes to Avoid

• Overcrowding the pan. If you dump all the tofu in at once, they’ll steam instead of fry, and you’ll end up with soft, pale cubes instead of crispy, golden ones. Patience and batches are key.
• Using the wrong tofu. Silken or soft tofu will completely fall apart. You really need firm or extra-firm tofu to withstand the tossing and frying.
• Burning the garlic and ginger. They cook in seconds! If you let them burn, they’ll turn bitter and can ruin the entire dish. A quick, fragrant sizzle is all you need.
• Overcooking the vegetables. You want that “tender-crisp” texture. If you cook them until they’re completely soft and limp, you lose all the delightful crunch and vibrant color.

Expert Tips

• Tip: For an extra-crispy tofu shell, try the double-fry method. Fry the tofu until golden, remove it from the pan and let it rest for a minute, then fry it again for another minute. This makes the exterior incredibly crunchy.
• Tip: Add a splash of water or vegetable broth to the pan if the sauce thickens too much before you’ve added the tofu back in. This will loosen it up and prevent it from becoming overly sticky or burning.
• Tip: If you like a bit more heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture. It gives a lovely slow-building warmth that complements the sweetness.
• Tip: For a deeper flavor, marinate your pressed and cubed tofu in a tablespoon of the sweet chili sauce and the soy sauce for 15-20 minutes before coating in cornstarch and frying. It adds another layer of flavor right into the tofu itself.

FAQs

Can I make this gluten-free?
Absolutely! Just ensure you use tamari instead of regular soy sauce, and double-check the label on your sweet chili sauce, as some brands use wheat-based thickeners. Most major brands have a gluten-free version, so it’s an easy swap.

Can I use a different protein?
Of course. This sauce is a dream with so many things. You could use cubed chicken breast or thigh, shrimp, or even chickpeas for a different vegan option. Just adjust the cooking time accordingly—chicken will take longer to cook through than tofu, while shrimp will cook much faster.

My sauce isn’t thickening. What did I do wrong?
Don’t worry! The main thickener here is the cornstarch from the tofu coating, which dissolves into the sauce. If it’s too thin, just mix one teaspoon of cornstarch with one tablespoon of cold water to create a “slurry.” Stir this into your simmering sauce, and it should thicken up within a minute.

How long do leftovers keep?
Stored in an airtight container in the fridge, leftovers will be great for 3-4 days. The texture of the tofu will soften a bit as it sits in the sauce, but the flavors meld and deepen, making it delicious in its own way. I don’t recommend freezing it, as the vegetables will become very watery upon thawing.

What other vegetables can I use?
The beauty of a stir-fry is its flexibility! Snow peas, sugar snap peas, sliced mushrooms, baby corn, water chestnuts, or even thinly sliced cabbage would all be fantastic additions or substitutions. Just remember to add harder veggies (like carrots) first and more delicate ones (like snow peas) towards the end.