Sweet Chili Tofu and Vegetable Stir-Fry

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This healthy and bright vegetable and tofu stir-fry features a sweet, gently spiced sauce. Take care not to cook the vegetables for too long. They add vibrant crunch to this quick and easy dish. Garnish with chopped chillies to taste for a family-friendly vegetarian meal in minutes.

recipe updated Jan 15, 2020


  • Onion icon
    1 (about 140 g)
  • Carrot icon
    2 (about 100 g)
  • Broccoli icon
    150 g (about ½)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Zucchini icon
    1 (about 195 g)
  • Fresh chili icon
    Fresh chili
    as needed
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Tofu icon
    300 g (about 1 ¼ cups)
  • Sugar snap peas icon
    Sugar snap peas
    150 g (about 1 ¼ cups)
  • Soy sauce icon
    Soy sauce
    2 tbsp (about 36 g)
  • Sweet chili sauce icon
    Sweet chili sauce
    2 tbsp (about 36 g)
  • Water icon
    125 ml (about 125 g)
  • Thai basil icon
    Thai basil
    as needed


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Small bowl
  • kCook icon Frying pan

Step preview

  1. Heat sunflower oil to a clean frying pan
  2. Add tofu to the frying pan
  3. Sauté in frying pan until golden brown while stirring occasionally
  4. Remove with slotted spoon then set aside
  5. Heat sunflower oil to the frying pan
  6. Add onion and carrot to the frying pan
  7. Sauté - approx 1 min
  8. Add broccoli and red bell pepper to the frying pan
  9. Sauté - approx 1 min
  10. Add zucchini and sugar snap peas to the frying pan
  11. Sauté - approx 1 min
  12. Add soy sauce, sweet chili sauce and water to a clean small bowl
  13. Combine
  14. Transfer sauce to frying pan
  15. Cook - approx 1 min
  16. Serve
  17. Add fresh chili and Thai basil to the frying pan
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