Stove Top Tofu Chili Recipes

CHILI GLAZED TOFU WITH SUGAR SNAP PEAS

Steps:

• Use a paper towel or cheese cloth to press out any extra moisture from the tofu. Season with salt and pepper. Cut into one inch cubes.
• Meanwhile, mix together the brown sugar, rice vinegar, soy sauce, ginger, garlic, and Sriracha. Set aside.
• Heat the sesame oil over medium high heat. Add the sugar snap peas, cabbage, and carrots. Cook for 4-5 minutes or until tender but still crisp. Remove and set aside.
• Add half the vegetable oil to the pan. Add the tofu in one layer. Cook for 2-3 minutes per side or until browned and crisp. Remove and repeat with remaining tofu. Add the already cooked tofu to the pan along with the soy sauce mixture. Turn to coat. Stir in vegetables and cook until warm.

SPICY CHILI TOFU STIR FRY

Steps:

• In a small bowl, mix together ingredients for lava sauce, set aside.
• Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out liquid. Leave for 30 minutes and halfway through, change out the paper towels.ALTERNATIVELY and more eco-friendly: place a wire baking rack on top of a rimmed baking sheet. Place tofu on top and then put a heavy object on top and let drain for 30 minutes.
• Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
• In a large skillet, add avocado oil or vegetable oil and heat to medium-high. Add the tofu to the skillet and let cook until crispy. Do not touch it or flip for 3-4 minutes to ensure crispiness then repeat on all sides.
• Remove tofu from skillet and put on a plate and set aside. Using the same skillet at medium heat, add red peppers, broccolini, garlic, and ginger. Cook until broccolini has softened, about 5-7 minutes. Add the sauce, bring to low simmer, then add tofu back in. Stir to coat everything and remove from heat.
• Serve on top of white rice.

STOVETOP CHILI

Steps:

• In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
• Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
• Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
• Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
• Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.