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.