Meatless Mondays are about to get a LOT more delicious. Spicy chili tofu stir fry is the ultimate vegetarian dinner with a kick!
I’ve been trying to cut down on how much meat I eat lately, and I’ll be the first to say it – it’s really hard! I have to get really creative and some vegetarian dishes just don’t hit the spot, but I think it’s because you have to go big on flavor.
This chili tofu stir fry is flavor packed and ultra filling!
Spicy chili tofu stir fry
I mean, this stir fry is cooked in “lava sauce,” which if you don’t know, just means the BEST sauce ever. It’s made with three simple, flavorful ingredients that I just can’t get enough of.
Remember last week when I shared with you all my garlic chili crisp oil? The one based off of Trader Joe’s chili onion crunch? Well, I created a sauce with that and in the bowl, it looks like lava hence the name of this dish!
Besides just having lava sauce, the stir fry itself is also incredibly nutritious and satisfying! With fresh vegetables to bulk up the dish, I never feel bad about going back for seconds!
Ingredients for the mouthwatering lava sauce
- Low sodium soy sauce
- Light brown sugar
- Chili crunch sauce
Ingredients for the fresh tofu stir fry
- Firm tofu
- Cornstarch or arrowroot powder
- Roasted red peppers
I love making this stir fry not just because it’s easy and delicious, but because it’s healthy, too.
Broccolini is high in both vitamins A and C, and it’s also rich in fiber. Between that and the great amount of protein in tofu (I actually get the extra firm high protein tofu from Trader Joe’s), this spicy stir fry is one of my favorite diet-friendly dinners!
How can I make it spicier?
If you want to turn up the heat in your lava sauce, all you need to do is mix in some crushed red pepper flakes! You can also just add some more chili crunch sauce, too. Either way you do it, you’ll definitely make your chili tofu stir fry even spicier.
If you really want to break a sweat, you could always chop up some Serrano or Scotch Bonnet peppers and toss them in your stir fry.
How long will it stay fresh?
Have leftovers? No worries – this spicy tofu stir fry will stay fresh in the fridge for up to 4 days.
Just be sure to keep it in an airtight container! When you’re ready to reheat it, the microwave works just fine. However, if you want the tofu to stay slightly crispy, try using the skillet over medium-high heat to reheat it.
Have any extra tofu laying around? Here are some delicious ways to use it.
Spicy Chili Tofu Stir Fry
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
For the lava sauce:
- 5 tablespoons low sodium soy sauce
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons chili crunch sauce
For the rest of the dish:
- 1 package of super firm tofu, drained, pressed, and cut into cubes
- 2 tablespoons cornstarch or arrowroot powder
- 1 jar of roasted red peppers, diced
- 1 small bunch of broccolini, roughly chopped
- 2 garlic cloves, minced
- 1/2 teaspoon grated ginger
- In a small bowl, mix together ingredients for lava sauce, set aside.
- Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out liquid. Leave for 30 minutes and halfway through, change out the paper towels.ALTERNATIVELY and more eco-friendly: place a wire baking rack on top of a rimmed baking sheet. Place tofu on top and then put a heavy object on top and let drain for 30 minutes.
- Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
- In a large skillet, add avocado oil or vegetable oil and heat to medium-high. Add the tofu to the skillet and let cook until crispy. Do not touch it or flip for 3-4 minutes to ensure crispiness then repeat on all sides.
- Remove tofu from skillet and put on a plate and set aside. Using the same skillet at medium heat, add red peppers, broccolini, garlic, and ginger. Cook until broccolini has softened, about 5-7 minutes. Add the sauce, bring to low simmer, then add tofu back in. Stir to coat everything and remove from heat.
- Serve on top of white rice.