Spicy Sautéed Tofu with Chili and Garlic

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry of tofu cubes infused with fresh garlic and spicy chili, perfect for a flavorful vegan dinner. This Asian fusion recipe (vegan), ready in about 25 minutes, pairs vegetable oil, fresh red chili peppers, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, drained and cut into 1-inch cubes
2 tbsp vegetable oil
2 fresh red chili peppers, thinly sliced
4 garlic cloves, minced
3 tbsp soy sauce
1 tsp brown sugar
2 tbsp green onions, chopped

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crisp on all sides.
Step 2: Add 4 minced garlic cloves and 2 thinly sliced fresh red chili peppers to the pan and sauté for 1-2 minutes until fragrant and the garlic edges are lightly browned.
Step 3: Stir in 3 tbsp soy sauce and 1 tsp brown sugar, cooking for another 2 minutes until sauce thickens slightly and coats the tofu. Remove from heat and garnish with 2 tbsp chopped green onions before serving.