Stir-Fried Tofu with Crisp Garlic and Chili Oil

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

A vibrant vegan stir-fry featuring firm tofu pan-seared to golden with aromatic garlic and spicy chili oil for a lively finish. This chinese-inspired st. patrick’s day (vegan) ready in about 25 minutes pairs firm tofu, vegetable oil, 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 2, 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 2 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and press 400g firm tofu to remove excess water, then cut into 1-inch cubes.
  2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook for 4-5 minutes without moving until the bottom is golden brown.
  3. Step 3: Flip the tofu cubes and cook for another 4 minutes until all sides are golden and crisp.
  4. Step 4: Push the tofu to one side. Add 4 minced garlic cloves and 1 tsp dried red chili flakes to the empty side of the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
  5. Step 5: Mix the garlic and chili with the tofu, then drizzle 2 tbsp soy sauce and 1 tsp sesame oil over everything. Toss gently to coat and cook for an additional 1 minute until the sauce thickens and clings to the tofu.
  6. Step 6: Sprinkle 2 sliced scallions and 1/2 tsp salt over the dish, give a final toss, and serve immediately.

Frequently asked questions

How long does Stir-Fried Tofu with Crisp Garlic and Chili Oil take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Crisp Garlic and Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Crisp Garlic and Chili Oil?

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 Stir-Fried Tofu with Crisp Garlic and Chili Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Tofu with Crisp Garlic and Chili Oil vegan?

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

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