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- 1 block of firm tofu (14 oz), pressed and cubed - 2 tablespoons chili crisp sauce (store-bought or homemade) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1-inch piece of ginger, minced - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup snap peas - 2 green onions, sliced - Sesame seeds - Large skillet or wok - Heavy skillet or pan (for pressing tofu) - Knife and cutting board - Clean kitchen towel First, you need to press the tofu. This step is key for a great texture. Wrap the tofu in a clean kitchen towel. Place something heavy on top, like a skillet. Let it sit for 15 to 20 minutes. This helps remove extra moisture. Once pressed, cut the tofu into bite-sized cubes. Next, heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. When the oil is hot, carefully add the cubed tofu. Make sure the cubes are in a single layer. Cook for about 4 to 5 minutes on each side. You want it to turn golden brown. Once done, remove the tofu from the skillet and set it aside. This will give you that nice, crispy texture. In the same skillet, add the rest of the sesame oil. Then, add minced garlic and ginger. Stir them for about 30 seconds until they smell good. Now it's time to add the sliced bell pepper, broccoli florets, carrot, and snap peas. Stir-fry these for 3 to 4 minutes. You want the veggies to be bright and just tender. Lower the heat to medium, and add the cooked tofu back into the skillet. Pour in the soy sauce and chili crisp sauce. Stir gently to coat everything. Cook for an additional 2 minutes to warm through. This brings all the flavors together. Finally, sprinkle sliced green onions and sesame seeds on top for garnish. Enjoy your chili crisp tofu stir fry! To make your own chili crisp, use a few simple ingredients. Mix together: - ½ cup of vegetable oil - ¼ cup of crushed red pepper flakes - 2 tablespoons of minced garlic - 1 tablespoon of minced onion Heat the oil over medium heat. Add the garlic and onion, stirring until golden. Then, sprinkle in the red pepper flakes. Let it cool and store it in a jar. This homemade version gives your dish a fresh kick. For crispy tofu, start by pressing it well. Remove moisture for about 15-20 minutes. This step is key. After cutting it into cubes, use a hot skillet. Cook it in a single layer. Avoid crowding the pan. Let each side brown nicely for 4-5 minutes. This creates a crunchy texture. Heat your skillet before adding oil. Use medium-high heat for quick cooking. Stir-fry veggies in the order of cooking time. Start with harder ones like carrots and broccoli. Add softer ones like bell peppers last. Stir constantly to prevent burning. Keep the colors bright and the crunch intact. {{image_2}} You can change the vegetables in this stir fry. Try using mushrooms for a meaty feel. Zucchini or snow peas add a fresh crunch. You can also mix in baby corn or bell peppers of different colors. Feel free to use whatever you have on hand. It keeps the dish exciting every time you make it. Tofu is great, but you can mix it up. Try tempeh if you want a nutty taste. You can also use chicken or shrimp for extra protein. Just cook them until they are done before adding the veggies. This way, you get a tasty stir fry with your favorite protein. If you love heat, add more chili crisp. For a milder dish, use less. You can also add a splash of vinegar for tang or a pinch of sugar to balance flavors. Each change can make a big difference in taste. Adjust the spice to match your mood! To keep your leftover chili crisp tofu stir fry fresh, let it cool down. Then, place it in an airtight container. This helps keep the flavors intact. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option! When you are ready to eat your leftovers, heat them in a skillet. Use medium heat and add a splash of water or oil. Stir gently until heated through. You can also use the microwave. Heat in short bursts, stirring in between for even warmth. To freeze your stir fry, divide it into portions. Use freezer-safe containers or bags. Squeeze out excess air to prevent freezer burn. You can freeze it for up to three months. To enjoy, simply thaw in the fridge overnight before reheating. You should use firm tofu for this dish. Soft tofu breaks apart easily. Firm tofu holds its shape well during cooking. It gives a lovely texture to your stir fry. If you only have soft tofu, be careful when cooking. It may not look as nice on your plate. If you lack chili crisp, try using sriracha or chili oil. Both add heat and flavor to your dish. You can also mix crushed red pepper with oil for a similar effect. For a milder taste, use a bit of soy sauce and sesame oil. This stir fry lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Before serving, reheat it in a pan or microwave. Enjoy it hot for the best flavor! In this blog post, we explored making a delicious chili crisp tofu stir fry. We discussed key ingredients, preparation steps, and tips for perfect texture and flavor. You learned how to customize your dish with various vegetables and spice levels. Storage methods for leftovers were also covered. I hope you feel inspired to try this recipe and make it your own. Enjoy your cooking adventure and savor each bite!

Chili Crisp Tofu Stir Fry

Discover the spicy delight of Chili Crisp Tofu Stir Fry! This easy and flavorful recipe combines crispy tofu with vibrant veggies and a zesty chili crisp sauce that will tantalize your taste buds. Perfect for a quick weeknight meal, this dish is both nutritious and satisfying. Ready in just 40 minutes, it's a great way to enjoy plant-based eating. Click through for the full recipe and start your culinary adventure today!
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Ingredients
  

1 block of firm tofu (14 oz), pressed and cubed

2 tablespoons chili crisp sauce (store-bought or homemade)

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, minced

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 carrot, julienned

1 cup snap peas

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place something heavy on top (like a cast iron skillet) for about 15-20 minutes.

    Once the tofu is pressed, cut it into bite-sized cubes.

      Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.

        Once hot, carefully add the cubed tofu in a single layer. Cook for about 4-5 minutes on each side or until golden brown. Remove the tofu from the skillet and set aside.

          In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

            Add the sliced bell pepper, broccoli florets, carrot, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are vibrant and just tender.

              Lower the heat to medium and add the cooked tofu back into the skillet. Pour in the soy sauce and chili crisp sauce, stirring gently to coat all the ingredients evenly. Cook for an additional 2 minutes to warm through.

                Remove from heat and sprinkle sliced green onions and sesame seeds on top for garnish.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the stir fry in a large bowl or individual plates, and garnish with extra chili crisp on the side for those who love a kick!