Sweet Chili Broccoli and Tofu Stir-Fry

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< 1 min read
Summary

Crispy tofu, tender broccoli, and sweet chili sauce make a delicious weeknight meal (the leftovers are even better!). Spoon it over organic brown rice, mix it with your favorite noodles, or top it with extra Sweet Chili Sauce for more of that somethin’ somethin’ that makes this dish so special!

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Sweet Chili Broccoli and Tofu Stir-Fry

Ingredients

 Sweet Chili Sauce (link in Chef’s Notes)
 14 oz organic tofu (firm or extra firm, drained and pressed, See Chef’s Notes)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
Stir-Fry
 2 cups mushrooms (sliced)
 2 cups broccoli (chopped into 1” florets)
 1 medium organic red bell pepper (seeded and thinly sliced)
 ½ cup water
Rice
 3 cups organic brown rice (cooked) +1 cup as desired
Toppings
 ¼ cup raw cashews
 ¼ cup green onion (sliced)
 ¼ cup cilantro (optional) chopped

Directions

1

Make the tofu: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2

Cut the tofu into 1” cubes and transfer to a medium-sized bowl.

3

Add the tamari to the tofu and gently toss until coated.

4

Spread the tofu out evenly on the parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.

5

Stir-fry the veggies: Heat a large stovetop pan over medium-high heat. Add the mushrooms, broccoli, and red pepper. Cook for one minute, stirring, then add ½ cup water. Cover and cook for 3–5 minutes or until the vegetables are as tender as you like them.

6

Once the tofu is finished cooking, transfer the tofu, as well as the Sweet Chili Sauce, to the veggies and heat until the sauce thickens and everything is heated through, about 30–60 seconds. See Chef’s Notes for important suggestions about the Sweet Chili Sauce.

7

Divide the rice and stir-fry between serving plates.

8

Top with cashews, green onion, and cilantro, if desired.

Chef's Notes

Substitutions
If you don’t want to make your own Sweet Chili Sauce, feel free to use a store brand. However, check the ingredient label to avoid fish sauce, preservatives, and processed sugar.

Instead of red bell pepper, use yellow, orange, or green bell pepper.

Substitute another vegetable of choice in place of broccoli, like cauliflower, carrots, or brussels sprouts.

For the mushrooms, use any variety you love.

Substitute parsley or basil for the cilantro.

Nut-free
Substitute pumpkin or sunflower seeds in place of cashews.

Press your tofu
If you want the tofu to be firm and crispy when you pan fry or bake it then you’ll want to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.

Sweet Chili Sauce Suggestions
If you made the Sweet Chili Sauce ahead of time, it may be extra thick. Consider mixing 2–4 tablespoons of water to the sauce before adding it to the stir-fry to reach a thinner consistency. It’ll thicken some more once you heat it again.

If you decide to make the Sweet Chili Sauce while the tofu is cooking, then simply add all of the sweet chili sauce ingredients, including the arrowroot and extra tablespoon of water, to a blender or food processor. Blend until smooth. Transfer the Sweet Chili Sauce directly to the tofu and vegetables. It’ll thicken as it heats with the veggie and tofu mixture.

Prep Ahead
Make the Sweet Chili Sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.

Make the tofu ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

 Sweet Chili Sauce (link in Chef’s Notes)
 14 oz organic tofu (firm or extra firm, drained and pressed, See Chef’s Notes)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
Stir-Fry
 2 cups mushrooms (sliced)
 2 cups broccoli (chopped into 1” florets)
 1 medium organic red bell pepper (seeded and thinly sliced)
 ½ cup water
Rice
 3 cups organic brown rice (cooked) +1 cup as desired
Toppings
 ¼ cup raw cashews
 ¼ cup green onion (sliced)
 ¼ cup cilantro (optional) chopped

Directions

1

Make the tofu: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2

Cut the tofu into 1” cubes and transfer to a medium-sized bowl.

3

Add the tamari to the tofu and gently toss until coated.

4

Spread the tofu out evenly on the parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.

5

Stir-fry the veggies: Heat a large stovetop pan over medium-high heat. Add the mushrooms, broccoli, and red pepper. Cook for one minute, stirring, then add ½ cup water. Cover and cook for 3–5 minutes or until the vegetables are as tender as you like them.

6

Once the tofu is finished cooking, transfer the tofu, as well as the Sweet Chili Sauce, to the veggies and heat until the sauce thickens and everything is heated through, about 30–60 seconds. See Chef’s Notes for important suggestions about the Sweet Chili Sauce.

7

Divide the rice and stir-fry between serving plates.

8

Top with cashews, green onion, and cilantro, if desired.

Sweet Chili Broccoli and Tofu Stir-Fry