Sheet Pan Sweet Chili Tofu

$- 14 oz firm tofu, pressed and cubed - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon cornstarch - Salt and pepper to taste - Cooked jasmine rice, for serving - Chopped green onions and sesame seeds, for garnish Gather these fresh ingredients to make your sheet pan sweet chili tofu. The tofu serves as the main protein. I love using firm tofu for this dish, as it holds its shape well during baking. The colorful bell peppers add a nice crunch and sweetness. Zucchini and red onion enhance the flavor and texture. The sauce is where the magic happens. The sweet chili sauce gives a sweet and spicy kick. Adding soy sauce and sesame oil deepens the flavor. Garlic and ginger bring warmth and zest. Lastly, cornstarch helps create a crispy texture. Season with salt and pepper to taste. Serve the dish over fluffy jasmine rice. Garnish with green onions and sesame seeds for a beautiful finish. Enjoy the burst of flavors! - Preheat the oven to 425°F (220°C). - Line a baking sheet with parchment paper. - Press and cube the tofu. Start by pressing your tofu. This helps remove water, making it crispier when cooked. Cut the tofu into small cubes, about an inch wide. This size allows for even cooking and great flavor absorption. - Combine cubed tofu and sliced vegetables in a bowl. - Whisk together sauce ingredients in a separate bowl. In a large bowl, mix the cubed tofu with sliced red and yellow bell peppers, zucchini, and red onion. Make sure to toss them gently. In another bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, and minced ginger. This sauce brings all the flavors together. - Coat tofu and vegetables with sauce. - Sprinkle with cornstarch and toss. - Spread mixture on the baking sheet and bake. - Toss halfway through for even cooking. Pour the sauce over the tofu and veggies. Mix well until everything is coated. Sprinkle cornstarch over the mixture and toss again. The cornstarch gives a nice crunch as it bakes. Spread the mixture evenly on your lined baking sheet. Bake for 25 to 30 minutes. Halfway through, take it out and toss for even browning. The dish is done when the tofu is golden and the veggies are tender. To make this dish shine, you can adjust the sweet chili sauce. If you want it sweeter, add more sauce. If you prefer less sweetness, reduce it. Using low-sodium soy sauce helps cut down on salt. This option is healthier and keeps the dish tasty. Texture is key for great tofu. Make sure your tofu is well-pressed. This step removes extra moisture. Less moisture means a better crisp. Tossing the tofu with cornstarch before baking adds a nice crunch. It helps create a golden finish that's hard to resist. For a complete meal, serve your sweet chili tofu with jasmine rice or quinoa. Both add fiber and make your dish filling. You can also top your dish with chopped cilantro. This adds a fresh taste and a pop of color to your plate. {{image_2}} You can swap tofu for tempeh or seitan for a different texture. Tempeh has a nutty taste, while seitan offers a chewy bite. Both options add depth to your meal. If you want even more protein, add chickpeas. They boost the dish's nutrition and add a nice crunch. Feel free to use seasonal vegetables like asparagus or snap peas. These veggies add fresh flavors and a pop of color. You can also try different colors of bell peppers. Mixing red, yellow, and green bell peppers not only looks great but also enhances the taste. You can experiment with homemade sweet chili sauce for a personal touch. Making your own allows you to control the flavor and sweetness. Consider incorporating lime juice for a tangy twist. This adds brightness and balances the sweetness of the sauce. Store leftovers in an airtight container. This keeps the tofu fresh and tasty. You can refrigerate it for up to 3 days. Make sure to eat it before it goes bad! You can freeze the tofu before cooking for later use. This is great if you want to prep ahead. After cooking, store the tofu and veggies in separate containers. This helps preserve their textures. To reheat, put the tofu in the oven. This gives it a crispy texture again. You can also microwave it for a quick and easy option. Just be careful not to overheat it! Yes, use gluten-free soy sauce and ensure the cornstarch is certified gluten-free. This way, you can enjoy the dish without worry. Marinating tofu or using flavorful sauces helps enhance its taste significantly. Try letting it soak in the sauce for at least 30 minutes before cooking. Serve with jasmine rice, stir-fried noodles, or fresh salads for a complete meal. Each option complements the sweet and spicy flavors well. Baking tofu typically takes around 25-30 minutes at 425°F (220°C). Keep an eye on it to ensure it gets that nice golden color. This blog post walks you through a tasty sweet chili tofu dish. You learned about the main ingredients like tofu and fresh veggies. We covered making the sauce and highlighted tips for enhancing flavor. Variations allow you to switch up proteins and vegetables. Storing and reheating leftovers ensures nothing goes to waste. With this knowledge, you can create a healthy, flavorful meal. Enjoy exploring new tastes and textures in your kitchen!$

Savor the bold flavors of Sweet Chili Tofu Delight with this easy, delicious recipe! Perfectly crispy tofu combined with colorful bell peppers, zucchini, and a sticky sweet chili sauce will elevate your meal. Ready in just 45 minutes, this dish is great for busy weeknights or impressing guests. Click to explore the full recipe and bring a burst of flavor to your table! #TofuRecipes #VeganDelight #HealthyEating #SweetChiliSauce

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Ingredients

14 oz firm tofu, pressed and cubed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

3 tablespoons sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, minced

1 tablespoon cornstarch

Salt and pepper to taste

Cooked jasmine rice, for serving

Chopped green onions and sesame seeds, for garnish

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, add the cubed tofu, sliced bell peppers, zucchini, and red onion.

In a separate small bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, minced garlic, and minced ginger.

Pour the sauce mixture over the tofu and vegetables. Toss until everything is evenly coated.

Sprinkle cornstarch over the mixture and toss again to ensure an even coating, which will help with crisping during baking.

Spread the tofu and vegetable mixture evenly on the prepared baking sheet.

Bake for 25-30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender.

Season with salt and pepper to taste and remove from the oven.

Serve the sweet chili tofu over cooked jasmine rice, and garnish with chopped green onions and sesame seeds.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

- Presentation Tips: Serve the dish in bowls with a sprinkle of freshly chopped cilantro for a pop of color and freshness!