Stir-Fried Tofu with Sweet Chili-Garlic Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 462.8
  • Total Fat: 21.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,123.4 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 24.1 g

View full nutritional breakdown of Stir-Fried Tofu with Sweet Chili-Garlic Sauce calories by ingredient
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Adapted from Cook's Illustrated Adapted from Cook's Illustrated
Number of Servings: 4


    2 Tbsp lite soy sauce
    2 Tbsp honey
    1/4 cup chicken broth

    3 Tbsp lite soy sauce
    3/4 cup chicken broth
    2 Tbsp honey
    1 Tbsp rice wine vinegar
    1 tsp Sriracha
    1 Tbsp cornstarch

    Vegetables/ Tofu
    4 garlic cloves (4 tsp) minced
    4 tsp minced fresh ginger
    4 Tbsp canola oil, divided
    1/3 cup cornstarch
    16 oz extra or super firm tofu, cut into 24 triangles*
    2 cups sliced carrots
    1/2 cup chicken broth
    1 cup snow peas
    6 cups shredded cabbage
    1 Tbsp sesame seed, toasted

    *Cut one block of tofu horizontally (parallel to the board) to form two rectangular planks. Cut each plank into 6 squares, then cut each square diagonally into two triangles.


Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In a third small bowl, mix garlic and ginger with 1 teaspoon of oil. Set bowls aside.

Heat 3 tablespoons of canola oil in a 12 inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle 1/3 cup cornstarch evenly into a baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in a single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate; wipe skillet clean and dry with paper towels.

Heat 1 teaspoon canola oil in now-empty skillet over medium-high heat until shimmering. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with tofu.

Heat remaining teaspoon of oil in now-empty skillet over medium-high heat until shimmering. Add snow peas, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add cabbage, stirring frequently until wilted, about 1 minutes. Push vegetables to sides of skillet to clear center; add garlic/ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.

Return tofu and carrots to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter. top with sesame seeds, and serve immediately.

Serves 3 - 4

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.

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