Spicy Garlic Tofu Stir Fry

$- 14 oz firm tofu, drained and pressed - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 inch piece of ginger, minced - 1 red bell pepper, sliced - 1 cup snap peas - 1 small carrot, julienned - 3 tablespoons soy sauce - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 2 green onions, chopped - Sesame seeds for garnish Gathering the right ingredients is key. Start with firm tofu. It holds its shape well and gives a great texture. Next, vegetable oil helps to cook the tofu and veggies without sticking. Garlic and ginger add a punch of flavor that makes this dish stand out. For veggies, slice a red bell pepper. It’s sweet and colorful. Snap peas bring a nice crunch, while julienned carrot adds a bit of sweetness. Now let’s whip up the sauce. Soy sauce gives umami, while sriracha adds heat. Rice vinegar brings a tangy kick, and sesame oil rounds it all off with a nutty taste. Finally, don’t forget the garnishes! Chopped green onions add freshness, and sesame seeds give a nice crunch. 1. Start by cutting the firm tofu into cubes or slices. The size you choose is up to you. 2. Next, press the tofu to remove excess water. This step helps the tofu become crispy. 3. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. 4. Once the oil is hot, add the tofu. 5. Cook the tofu for about 8-10 minutes. Turn it until it is golden and crispy on all sides. 6. After cooking, remove the tofu from the pan and set it aside. 1. In the same skillet, add 4 minced garlic cloves and 1 inch of minced ginger. 2. Sauté the garlic and ginger for about 30 seconds. You want them fragrant but not burnt. 1. Now, add the sliced red bell pepper, 1 cup of snap peas, and 1 small julienned carrot. 2. Stir-fry these vegetables for about 5 minutes. They should be tender yet still crisp. 1. In a small bowl, mix 3 tablespoons of soy sauce, 1 tablespoon of sriracha, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. 2. Pour this sauce over the cooked vegetables in the skillet. Stir well to combine. 3. Add the crispy tofu back into the skillet. Gently toss everything to coat with the sauce. 4. Cook for an additional 2-3 minutes to heat everything through. 5. Remove from heat and garnish with chopped green onions and sesame seeds before serving. To make crispy tofu, start by pressing it well. Remove excess water by placing it between paper towels and adding weight on top. Cut the tofu into even cubes or slices. Heat oil in a non-stick skillet over medium-high heat. Cook the tofu until golden brown, about 8-10 minutes. This step ensures a nice crunch on the outside. For extra flavor, marinate the tofu before cooking. Use a mix of soy sauce, garlic, and a bit of sriracha. Let it sit for at least 15 minutes. This soak adds depth and a savory kick to your dish. Adjust the spice levels with sriracha. Start with one tablespoon and add more for heat. You control the heat based on your taste. Sriracha brings a nice blend of spice and tang, enhancing the overall flavor. Complementary seasonings can elevate your stir fry. Try adding a splash of lime juice or a touch of honey for sweetness. Fresh herbs like cilantro or basil also add brightness. These elements create a balanced and tasty dish. {{image_2}} You can swap tofu for other proteins, like tempeh or chicken. Tempeh has a nutty taste and a firm texture. It cooks well in stir-fries. Chicken offers a classic flavor and cooks quickly. Both options absorb the spicy garlic sauce nicely. Want more veggies? Try adding broccoli or mushrooms. Broccoli adds crunch and a bright green color. Mushrooms bring a savory depth to the dish. You can mix and match your favorites for a colorful plate. To make this dish gluten-free, use tamari instead of soy sauce. Tamari has a similar taste but no wheat. For vegan options, ensure your sriracha is vegan. You can also add more veggies or grains for variety, keeping the dish plant-based and hearty. Store any leftover Spicy Garlic Tofu Stir Fry in an airtight container. This keeps flavors fresh. Place the container in the fridge. Use leftovers within three to four days for the best taste. If you want to keep it longer, freeze it for up to three months. Make sure to separate the tofu from the veggies if you prefer them crispy when reheated. To reheat, use a skillet over medium heat. This method helps keep the tofu crispy. Add a splash of water if needed to prevent sticking. Stir often until everything is warmed through. You can also use the microwave. Heat in short bursts, about 30 seconds each, and stir in between. This ensures even heating without making the tofu soggy. Yes, you can make Spicy Garlic Tofu Stir Fry ahead of time. Here are some tips for meal prepping: - Cook the tofu and veggies as directed, then cool them. - Store in airtight containers in the fridge for up to three days. - Reheat in a pan over medium heat until hot. - Add a splash of water to keep it moist while reheating. You can serve Spicy Garlic Tofu Stir Fry with several side dishes for a full meal: - Steamed rice is a classic choice. - Noodles add a nice twist. - A fresh salad gives a crunchy contrast. - Try adding some spring rolls for extra fun! Adjusting the spice level is easy. Here are some tips: - Start with less sriracha if you prefer milder heat. - Add more sriracha to boost the spice. - You can also use chili flakes for a different heat. - Serve extra sriracha on the side for those who want more. This blog post showed how to make a tasty Spicy Garlic Tofu Stir Fry. We covered the key ingredients, from firm tofu to vegetables and sauce options. I walked you through simple steps, from prepping tofu to stir-frying the veggies. You learned tips for crispy tofu and flavor balance. Plus, I offered variations for different diets. To enjoy this dish at its best, store leftovers properly and reheat carefully. With these tips, your stir fry will always impress. Enjoy cooking and experimenting with flavors!$

Spicy Garlic Tofu Stir Fry

Spice up your dinner with this delicious Spicy Garlic Tofu Stir Fry! This easy recipe combines crispy tofu with fresh veggies and a zesty sauce for a meal that's both satisfying and quick to make. Perfect for busy nights, it takes only 30 minutes from prep to plate. Want to impress your taste buds? Click through for the full recipe and enjoy a flavorful dish tonight! #TofuRecipes #VegetarianCooking #HealthyMeals #DinnerIdeas

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Ingredients

14 oz (400g) firm tofu, drained and pressed

2 tablespoons vegetable oil

4 cloves garlic, minced

1 inch piece of ginger, minced

1 red bell pepper, sliced

1 cup snap peas

1 small carrot, julienned

3 tablespoons soy sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 green onions, chopped

Sesame seeds for garnish

Instructions

Begin by cutting the pressed tofu into cubes or slices, depending on your preference.

Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

Once the oil is hot, add the tofu cubes. Sauté until they are golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.

In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Add the sliced red bell pepper, snap peas, and carrots to the skillet. Stir-fry for about 5 minutes, until the vegetables are tender yet still crisp.

In a small bowl, mix the soy sauce, sriracha, rice vinegar, and sesame oil. Pour this sauce over the cooked vegetables in the skillet and stir well.

Add the crispy tofu back into the skillet and gently toss to coat everything evenly with the sauce. Cook for an additional 2-3 minutes to heat through.

Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the stir fry in a large bowl or on individual plates, and drizzle a few extra drops of sriracha on top for an added kick. Pair it with steamed rice or noodles for a complete meal!