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In recent years, plant-based meals have surged in popularity, captivating both health-conscious eaters and culinary enthusiasts alike. This growing trend, fueled by increasing awareness of health, environmental sustainability, and animal welfare, has led to a culinary renaissance that celebrates vibrant flavors and nutritious ingredients. Among the myriad of plant-based dishes, the Spicy Hatch Chili Tofu Stir Fry stands out, offering a delightful fusion of heat and taste that appeals to a wide range of palates.

Hatch Chili Tofu Stir Fry

Discover the delicious Spicy Hatch Chili Tofu Stir Fry, a perfect plant-based dish packed with vibrant flavors and nutritional benefits. This recipe features marinated firm tofu infused with the distinctive kick of Hatch green chiles, complemented by colorful vegetables like bell peppers and snap peas. Easy to prepare and endlessly customizable, this stir fry is great for quick weeknight dinners or meal prep. Enjoy a wholesome, protein-rich meal that satisfies all palates!
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Ingredients
  

14 oz firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

2 tablespoons vegetable oil (divided)

1 medium onion, sliced

3 cloves garlic, minced

1 inch ginger, minced

2 cups Hatch green chiles, roasted, peeled, and diced (fresh or canned)

1 red bell pepper, sliced

1 cup snap peas, trimmed

2 green onions, chopped

2 tablespoons hoisin sauce

Cooked rice or quinoa for serving

Sesame seeds for garnish

Instructions
 

Prep the Tofu: Cut the pressed tofu into bite-sized cubes. In a bowl, combine the soy sauce, sesame oil, and cornstarch. Toss the tofu in this mixture to coat evenly. Let it marinate for about 10-15 minutes.

    Heat the Oil: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated tofu cubes. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the pan and set aside.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, and sauté for about 2-3 minutes until translucent. Then stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

        Add the Veggies: Add the diced Hatch green chiles, red bell pepper, and snap peas to the skillet. Stir everything together and cook for about 5-6 minutes, until the vegetables start to soften but remain vibrant and crisp.

          Combine Ingredients: Return the cooked tofu to the skillet. Pour in the hoisin sauce and toss all the ingredients to ensure everything is evenly coated. Cook for another 2-3 minutes, allowing the flavors to meld.

            Serve: Remove from heat, garnish with chopped green onions and sesame seeds. Serve hot over a bed of cooked rice or quinoa for a hearty meal.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings