Lightly crisped tofu tossed with ginger, green chilies, and warm spices—savoury and balanced with just enough heat.

This Chili Tofu Stir Fry is an easy high-protein vegetarian meal that packs plenty of flavour with simple ingredients. Crispy tofu is tossed with garlic, ginger, cumin seeds, green chilies, crunchy vegetables, and a light glossy sauce that’s savoury, slightly spicy, and balanced with a touch of sweetness and acidity.

Serve it with rice for an easy weeknight dinner or wrap it in roti for a simple lunch option.

Ingredients

Here’s what you’ll need for this recipe:

Tofu

Tofu: The base of the dish. Extra-firm tofu holds its shape well during cooking while providing plant-based protein and calcium (with calcium-set varieties).

Cornstarch: Helps create a light crispy coating on the tofu.

Stir Fry

Oil: Used to build flavour and help the aromatics cook evenly.

Cumin Seeds: Adds warmth and depth while bringing classic Punjabi-inspired flavour to the dish.

Garlic: Provides savoury flavour and balances the heat and acidity in the sauce.

Ginger: Adds brightness and warmth while complementing the soy-based sauce.

Green Chili: Adds fresh heat. Adjust based on spice preference.

Onion: Adds sweetness and texture as it softens during cooking.

Bell Pepper: Brings freshness, crunch, and a source of vitamin C.

Sauce

Low-Sodium Soy Sauce: Adds umami and savoury depth while helping season the tofu and vegetables.

Maple Syrup: Balances the saltiness and acidity with a touch of sweetness.

Rice Vinegar: Adds brightness and helps balance the warm spices.

Garam Masala: Adds warmth and subtle Punjabi-inspired flavour.

Black Pepper: Adds gentle heat and depth.

Water: Keeps the sauce light while helping coat the tofu evenly.

Salt: Enhances overall flavour depending on the sodium level of the soy sauce used.

Finish

Sesame Oil: Added at the end for aroma and richness.

Optional Garnishes

Cilantro: Adds freshness and brightness.

Green Onions: Adds mild sharpness and colour.

Sesame Seeds: Adds texture and nuttiness.

Kitchenware

You’ll also need:

• Air fryer or oven
• Large frying pan or wok
• Mixing bowl
• Cutting board and knife
• Measuring spoons and cups
• Silicone spatula or wooden spoon

Steps

1. Crisp the Tofu: Lightly press the tofu to remove excess moisture. Cut into 1-inch cubes and pat dry slightly. Toss with cornstarch until lightly coated. Air fry at 400°F for 10–12 minutes, shaking halfway through, until golden and crisp. Depending on your air fryer and how crowded the basket is, cooking time may take longer. Remove the tofu and let sit briefly to help maintain its texture.
2. Build Flavour: In a large frying pan, heat the oil over medium heat. Add cumin seeds and let sizzle for 20–30 seconds. Add the garlic, ginger, and green chili. Cook for 30–60 seconds, stirring constantly, until fragrant. Avoid browning the garlic.
3. Add Vegetables: Add the onion and bell pepper. Stir fry for 3–4 minutes until slightly softened but still crisp.
4. Add the Sauce: In a small bowl, stir together the soy sauce, maple syrup, rice vinegar, garam masala, black pepper, water, and salt. Pour into the pan and let simmer for 1–2 minutes until slightly reduced and glossy. The sauce should lightly coat the vegetables without becoming overly thick or watery.
5. Combine: Add the crispy tofu and toss gently to coat. Cook for another 1–2 minutes. If needed, add a small splash of water to loosen the sauce slightly.
6. Taste and Adjust: Taste and adjust as needed. Add a little more maple syrup if the sauce tastes too sharp, or an extra splash of vinegar if it needs more brightness.
7. Finish and Serve: Remove from heat and drizzle with sesame oil. Garnish with cilantro, green onions, or sesame seeds if desired. Serve immediately with rice or wrapped in roti.

Tips & Notes

• Avoid overcrowding the air fryer basket for the crispiest tofu.
• Pressing tofu well helps improve texture and browning.
• This is intentionally a lighter stir fry with a thin glossy sauce rather than a heavy coating.
• Adjust green chili based on spice preference.
• Leftovers store well and can be reheated in a frying pan for best texture.
• For extra vegetables, try adding mushrooms, snap peas, or shredded cabbage.

Recipe

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