Looking for a delicious, protein-packed meal that’s bursting with flavor? These Sweet Chili Tofu Bowls are about to become your new weeknight favorite. I’ve perfected this recipe to create the perfect balance of sweet, spicy, and savory flavors, all while keeping the preparation simple and straightforward.
Ingredients
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- Salt to taste
For the Sweet Chili Sauce:
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 cloves garlic, minced
For the Bowl:
- 2 cups cooked rice
- 2 cups steamed broccoli
- 1 cup shredded carrots
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place something heavy on top.
- Cut the tofu into 1-inch cubes and toss with cornstarch and a pinch of salt until evenly coated.
- Heat oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes per side until golden brown and crispy.
- While the tofu cooks, whisk together all sauce ingredients in a small bowl.
- Once the tofu is crispy, reduce heat to medium-low and pour in the sauce. Gently toss to coat and cook for 2-3 minutes until the sauce thickens slightly.
- Assemble your bowls by layering rice, steamed broccoli, and shredded carrots. Top with the sweet chili tofu.
- Garnish with green onions and sesame seeds.
Cook Time and Serving Size
Prep Time: 40 minutes (including tofu pressing)
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4 bowls
Recipe Notes
- For extra-crispy tofu, make sure it’s as dry as possible before coating with cornstarch.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Feel free to customize your bowl with different vegetables like snap peas, bell peppers, or mushrooms.
- If you prefer a spicier dish, add a teaspoon of sriracha or chili garlic sauce to the sweet chili sauce mixture.
- Leftover bowls can be stored in an airtight container in the refrigerator for up to 3 days. The tofu might lose some crispiness but will still taste great.
- For meal prep, keep the sauce separate until ready to serve to maintain the tofu’s texture.
These Sweet Chili Tofu Bowls are perfect for meal prep and can be easily customized to suit your taste preferences. The key to success is getting the tofu nice and crispy before adding the sauce. Once you master this technique, you’ll find yourself making these bowls again and again!
Sweet Chili Tofu Bowls
Delicious, protein-packed meal bursting with sweet, spicy, and savory flavors. Simple and straightforward preparation.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- Salt to taste
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup for vegan option
- 2 cloves garlic minced
- 2 cups cooked rice
- 2 cups steamed broccoli
- 1 cup shredded carrots
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place something heavy on top.
- Cut the tofu into 1-inch cubes and toss with cornstarch and a pinch of salt until evenly coated.
- Heat oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes per side until golden brown and crispy.
- While the tofu cooks, whisk together all sauce ingredients in a small bowl.
- Once the tofu is crispy, reduce heat to medium-low and pour in the sauce. Gently toss to coat and cook for 2-3 minutes until the sauce thickens slightly.
- Assemble your bowls by layering rice, steamed broccoli, and shredded carrots. Top with the sweet chili tofu.
- Garnish with green onions and sesame seeds.
