Spicy Tofu Stir Fry
This homemade " better than takeout" - Spicy Tofu Stir Fry recipe comes together in no time. It's loaded with crispy vegetables and delicious soft pan-fried tofu!
Servings: 4 Servings
Calories: 160kcal
Ingredients
- 2 tbsp Oil
- 12.3 oz Tofu Drained, pressed, and cut into cubes
- 1/2 cup Red bell pepper, cut into large chunks
- 1/2 cup Green bell pepper, cut into large chunks
- 1 Onion, cut into large chunks
- 1/2 tsp Garlic, minced
- 1 tsp Ginger, minced
- 3-4 Red chilies, dry (adjust to your taste - this depends on your preference for heat)
- 2 tbsp Chili garlic sauce (adjust to your taste)
- 2 tbsp Soy sauce
- 1 tsp Rice wine vinegar
- 1/2 cup Water
- 1/2 tsp Cornstarch
- Salt to taste
Instructions
- Heat 1 tbsp oil in a saute pan. Saute the tofu till lightly golden on all sides. Take it out in a plate.
- Heat another 1 tbsp oil in the same pan. Add the red chilis, minced ginger, and garlic. Cook for 30-40 seconds.
- Add the onions and bell peppers. Cook for a minute, stirring all the time.
- Mix in the soy sauce, chili garlic sauce, and rice wine vinegar in a small bowl. Add it to the veggies. Cook for another 30 seconds and add the tofu.
- Stir well allowing the sauce to coat the tofu well.
- Mix the cornstarch and water in a small bowl. Add this mixture to the pan. Let the sauce come to boil. Turn off the heat. Taste and adjust for seasoning.
- Garnish with roasted cashews, sesame seeds, and some cilantro or spring onions. Serve immediately.
Notes
Adjust the chilis according to your spice preference levels - add more to increase the heat!
Nutrition
Serving: 1 Serving | Calories: 160kcal | Carbohydrates: 12g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 982mg | Potassium: 379mg | Fiber: 2g | Sugar: 7g | Vitamin A: 983IU | Vitamin C: 90mg | Calcium: 45mg | Iron: 2mg