Pan Cooked Sweet Chili Tofu
This easy pan cooked Sweet Chili Tofu is made with crispy tofu tossed in sweet chili sauce with peppers and onions. Served over rice for a 30 minute weeknight meal.
Ingredients
- 1 16 Ounce Block Super Firm Tofu or Extra Firm pressed 30 minutes
- 2 Teaspoons Extra Virgin Olive Oil optional, for cooking
- ½ Cup Sweet Chili Sauce recipe below
- 1 Medium Red Bell Pepper sliced into thin strips
- 1 Medium Yellow Onion sliced into thin strips
- Rice to serve
- Fresh Scallions to serve
- Sesame Seeds to serve
Sweet Chili Sauce
- ⅓ Cup Rice Vinegar
- ⅓ Cup Organic Cane Sugar or Agave
- ⅓ Cup Water
- 1 Tablespoon Sambel Oelek
- ¼ Teaspoon Red Pepper Flakes
- 1 Clove Garlic minced
- ½" Piece Ginger grated, optional
- 1 Tablespoon Cornstarch + 1 Tablespoon Water mixed to form a slurry
Instructions
- Prepare the sweet chili sauce if making homemade - see full recipe notes here. In a small saucepan, heat all ingredients except the cornstarch slurry over medium heat. Bring to a simmer. Give the cornstarch slurry another stir and then add to the pan. Let cook at a strong simmer for 1 minute. Remove from the heat and let cool slightly before using.
- Slice the tofu into cubes.
- Heat a large skillet over medium high heat and add the oil if using. Add the tofu and cook, stirring occasionally, for 4-6 minutes, until starting to brown.
- Add ¼ cup of the sweet chili sauce to the tofu and cook, stirring occasionally, for another 2-4 minutes, until well coated and browning more.
- Add the onion and bell pepper, and another ¼ cup of sweet chili sauce. Stir well and cook 4-6 minutes more.
- Serve over rice topped with scallions and sesame seeds.
Video
Nutrition
Calories: 278kcal | Carbohydrates: 32g | Protein: 20g | Fat: 8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 57mg | Potassium: 127mg | Fiber: 4g | Sugar: 20g | Vitamin A: 995IU | Vitamin C: 41mg | Calcium: 360mg | Iron: 4mg