Sweet Chili Crispy Tofu Stir-Fry

Ingredients

• •400 g extra-firm tofu, pressed and cut into ¾-inch cubes
• •3 tbsp cornstarch
• •1 red bell pepper, sliced
• •2 cups broccoli florets
• •1 cup snap peas
• •3 cloves garlic, minced
• •1 tsp fresh ginger, grated
• •4 tbsp vegetable oil, divided
• •4 tbsp sweet chili sauce
• •2 tbsp low-sodium soy sauce
• •1 tbsp rice vinegar
• •1 tsp sesame oil
• •3 green onions, sliced
• •4 cups cooked jasmine rice, for serving

Directions

1. 1Wrap tofu in a clean kitchen towel and press firmly for 10 minutes to remove excess moisture, then cut into cubes.
2. 2Toss tofu cubes with cornstarch until evenly coated.
3. 3Heat 3 tbsp oil in a non-stick skillet or wok over medium-high heat; arrange tofu in a single layer and cook undisturbed 3–4 minutes per side until crispy and golden all over; transfer to a plate.
4. 4Whisk sweet chili sauce, soy sauce, rice vinegar, and sesame oil together in a small bowl.
5. 5Add remaining 1 tbsp oil to the wok; stir-fry garlic and ginger 30 seconds, then add broccoli and bell pepper and cook 3 minutes.
6. 6Add snap peas and cook 1 minute more until all vegetables are just tender.
7. 7Return crispy tofu to the wok, pour in sauce, and gently toss over high heat 1 minute until everything is glazed.
8. 8Serve over jasmine rice topped with green onions.

💡 Sweet chili sauce (Mae Ploy or President's Choice brands) is stocked at virtually every Canadian grocery store. For extra crispiness, let the cornstarch-coated tofu air-dry on a rack for 5 minutes before frying.

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