Sweet Chili Tofu Stir Fry

Skip the takeout and make this Sweet Chili Tofu Stir Fry for an easy and nutritious weekday dinner. It’s packed with protein and veggies and brought together by a sauce that gives it the perfect balance of sweet, spicy and savory.

Stir fry’s are ideal for when you’ve got a bunch of random vegetables in the refrigerator that need to be used up. Toss them all in a slight bit of oil, add a source of protein, then coat that mix in a delicious sauce. And there you have it: A home-made stir fry that’s made to your liking.

As for the protein, I used tofu because Meatless Mondays for the win! And I just realized that today actually is Monday, lol. Anyway, you can switch it out for diced chicken, beef, shrimp, or even egg whites for that matter. Customizability level: 100.

To make things even easier, I took a bit of a shortcut here and used a store-bought sauce. I’ve always avoided buying sauces because they’re just so bad on the nutrition label: Extra high in sodium, tons of added sugars, way too much saturated fat, and what not. 

I don’t know why I even glanced in that direction to begin with, but the bottles of Yai’s Thai sauces with their simple labeling really caught my attention. And when I turned it around and looked a little closer: Simple ingredients, Very low sodium, Vegan, GF. I was impressed. It was a bit expensive, but worth it for all those qualities – and the great taste too.

All in all, a nourishing meal that’s full of flavor and way too easy to whip up!

Sweet Chili Tofu Stir Fry

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Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 2 cups

Calories: 225kcal

Course: Main Course

Cuisine: Chinese

Skip the takeout and make this Sweet Chili Tofu Stir Fry for an easy, nutritious weekday dinner. Packed with protein and veggies and brought together by a delicious sauce, this customizable dish takes just about 30 minutes to bring out.

Ingredients

• 10 oz Firm Tofu, Cubed, 285g)
• 2 tsp Olive Oil
• 18 strips Red Onion, Thinly Sliced, 30g
• ⅓ cup Carrots, Sliced, 40g
• 1½ cup Broccoli, Chopped, 135g
• 12 strips Red Bell Pepper Slices, 38g
• ⅛ tsp Salt & Pepper, each
• ⅓ cup Sweet Chili Sauce, or other

Instructions

• Arrange tofu between 5-6 paper towels and press down with heavy pots/pans. Let drain for 15 min. Cut into ¾” cubes.
• Heat oil in a large skillet over medium and add tofu. Cook 3-4 min, flip and cook other side 3-4 min until lightly golden. Don’t let tofu pieces touch each other or they will stick. Set aside.
• Add onions and carrots and fry for about 2 minutes until tender.
• Add broccoli to skillet and stir fry 3-4 minute until bright green but still a little crisp.
• Add red pepper, season with salt and pepper and cook for a minute.
• Stir in sweet chili sauce, add tofu and toss until everything is coated and tofu is heated through.
• Sprinkle on sesame seeds and serve hot!

Notes

• To a reduce oil, bake the tofu for 25 min, flipping halfway or air-fry for 15 min shaking halfway. Then use only ½ tsp oil for frying.
• Nutrition value is calculated using sauce recommended below.

Product Recommendation:

• Yai’s Thai Sweet Chili Sauce

Nutrition:

• Servings: 2 cups | Serving size: 2 cups
• Calories: 450kcal
• Fat: 23g | Saturated fat: 3g
• Carbohydrates: 34.4g | Fiber: 13.4g | Sugar: 11.4g
• Protein: 28.6g