Chili Garlic TOFU Stir-Fry Recipe & Chinese Broccoli (Gai Lan) Recipe.
Learn how to cook a spicy Stir fry chili garlic tofu recipe along with Chinese broccoli, and steamed jasmine rice. This Stir fry recipe is vegetarian vegan and gluten free recipe. Made with a variety of vegetables. This Asian tofu recipe is also a favorite in India. These satisfying and nutritious recipes are great for meal prep for a busy week, to easily put together a healthy meal for lunch or dinner. They are perfect for meal prep for busy weekdays or lazy weekends.
Indulge in the perfect blend of heat and flavor with our mouthwatering Spicy Chili Garlic Tofu recipe paired with vibrant Chinese Broccoli! This easy-to-follow vegan stir-fry is a true delight for the taste buds and a nutritional powerhouse. Learn how to create this delicious dish step-by-step, combining tender tofu marinated in zesty chili garlic sauce with crisp, along side nutritious Chinese broccoli. Whether you're a seasoned chef or just starting your culinary journey, this recipe is sure to impress! Subscribe for more tasty vegan recipes and don't forget to give this video a thumbs up if you love spicy tofu stir-fries!
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Ingredients
Chili Garlic Tofu
1 lb. Block of Tofu
2-3 Tbsp. Corn Starch
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Carrot, brunoised
1 Long Hot Red Pepper, brunoised
1 Orange Sweet Pepper (or Bell Pepper), Brunoised
1 Yellow Sweet Pepper (or Bell Pepper
2 Bird Eye Chilies (or Thai Chilies)
3-4 Green Onions (both White and Green parts)
2 Tbsp. Garlic, minced
Chili Garlic Sauce
1 Tbsp. Brown Sugar
2 Tbsp. Light Soy Sauce
1 Tbsp. Red Chili Sauce (or Oelek Sambal or Chili Garlic Sauce)
1 Tbsp. Schezwan Chutney (or Toban Djan)
1 Tsp. Ground Black Pepper
Chinese Broccoli
Chinese Broccoli
1 Tsp Oil
1/4 Cup of water
1 Tbsp. Corn Starch
3-4 Garlic cloves, sliced
1 Birds eye or Thai chili, finely chopped
1 Tbsp. Brown Sugar
2 Tbsp. Vegan Oyster Sauce
Steamed Rice
1 Cup of Jasmine Rice
1/2 Tsp Salt
1.5-2 cups of water
Instructions:
Chili Garlic Tofu:
1. Press the Tofu to remove excess water
2. Cut tofu into medium pieces, and combine with corn starch, salt and ground black pepper
3. In a pan over medium heat, add 2-3 tbsp. of oil
4. Pan fry or Air fry until lightly golden, and remove to a paper towel lined paper to wick away excess oil.
5. In the same pan, use remaining oil or add 1 tbsp. if needed, then add garlic, chilies, carrots, peppers, whites of the green onion, and bird eye chilies. Then add the fried Tofu along with the Chili Garlic Sauce. Stir to coat all tofu pieces with the sauce, and the sauce to thicken.
6. Garnish with Green Onions and Sesame Seeds
7. Serve and Enjoy :)
Chinese Broccoli:
1. In a small pan with heat OFF, add water and corn starch. Stir to create a slurry.
2. Turn on the heat to lowest possible, and stir so the slurry thickens.
3. Add Garlic, Bird Eye chilies, brown sugar, and vegan oyster sauce along with a little more water to adjust consistency of the sauce. Set Aside to cool.
4. Bring a pot of water to a boil, and add a little cooking oil.
5. Add Chinese Broccoli to the water, and cook for 60 seconds.
6. Remove the cooked Chinese broccoli, and chop them in half, and transfer to serving plate.
7. Pour the sauce over the broccoli.
8. Serve and Enjoy :)
Jasmine Rice:
1. In a small pot, add 1 cup of rice and water.
2. Bring the rice to a gently boil over medium heat.
3. Once boiling, lower the heat to lowest heat level possible, and cover with a lid to cook for 10 minutes.
4. After 10 minutes, turn off the heat, and let it rest with the lid on for 5 minutes.
5. Serve and Enjoy :)
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