Crispy Tofu Stir-Fry with North Texas Sweet Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden crispy tofu tossed with colorful vegetables and a sweet, tangy, and mildly spicy North Texas-inspired chili sauce, perfect for a quick vegetarian dinner. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends cornstarch, canola oil, trimmed snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz extra-firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden brown and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger; sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 medium sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 1/2 tbsp rice vinegar, 1 tsp sriracha, and 1/4 cup water. Pour this sauce over the vegetables.
  6. Step 6: Stir in 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the vegetables.
  7. Step 7: Return the crispy tofu to the skillet and toss gently to combine and heat through. Garnish with 3 sliced green onions before serving.

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Frequently asked questions

How long does Crispy Tofu Stir-Fry with North Texas Sweet Chili Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crispy Tofu Stir-Fry with North Texas Sweet Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crispy Tofu Stir-Fry with North Texas Sweet Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Tofu Stir-Fry with North Texas Sweet Chili Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Tofu Stir-Fry with North Texas Sweet Chili Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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