If you’re searching for a flavorful, satisfying, and healthy plant-based meal that’s easy enough for weeknights yet impressive enough to serve guests, this Sweet Chili Tofu & Rice Bowl deserves a spot on your table. It’s a perfect balance of crispy tofu, a sticky-sweet chili glaze, and refreshing vegetables, all sitting atop a comforting bed of fluffy jasmine rice.
This dish is all about contrast — the crisp texture of tofu against the soft rice, the sweetness of the chili sauce balanced by a hint of spice, and the crunch of fresh veggies adding color and freshness. It’s quick, nourishing, and entirely customizable, making it ideal for busy cooks and tofu beginners alike.
In this detailed guide, we’ll cover everything you need to know about making the perfect Sweet Chili Tofu & Rice Bowl — from how to achieve golden, crispy tofu to crafting your own glossy sauce that sticks beautifully. You’ll also find tips, variations, storage advice, and serving ideas to make this dish truly yours.
Why You’ll Love This Sweet Chili Tofu & Rice Bowl
- Crispy yet tender tofu: The tofu cubes are lightly coated in cornstarch and baked or air-fried until they develop a golden, crunchy exterior while staying soft inside.
- Sweet, spicy, and sticky glaze: The homemade sweet chili sauce delivers a perfect harmony of heat, sweetness, and tang.
- Balanced and wholesome: With protein-rich tofu, nutrient-packed veggies, and fluffy rice, this bowl offers a full, balanced meal.
- Customizable: You can mix and match vegetables, adjust spice levels, or switch up the grains depending on your taste.
- Meal-prep friendly: Perfect for packing into lunch boxes — it reheats well without losing flavor or texture.
Ingredients You’ll Need
Every part of this recipe plays an important role in creating flavor and texture. Let’s take a closer look at what you’ll need:
For the Tofu:
- 400 g firm tofu (pressed and cubed) – Firm or extra-firm tofu holds its shape and crisps beautifully.
- 1.5 tbsp soy sauce – Adds a savory, umami depth.
- 1 tbsp cornstarch – The secret to that perfect crispy coating.
- 1 tbsp olive oil or sesame oil – Helps the tofu brown evenly and adds a hint of flavor.
For the Sweet Chili Sauce:
- ½ cup sweet chili sauce (store-bought or homemade) – Brings sweetness and mild heat.
- 1 tbsp soy sauce – Deepens the umami flavor.
- 1 tbsp rice vinegar – Balances sweetness with acidity.
- 1 tsp minced garlic – Infuses the sauce with aroma.
- 1 tsp grated ginger – Adds warmth and spice.
- 1 tsp sesame oil – For a nutty undertone.
- 1 tsp cornstarch + 2 tbsp water – To thicken the sauce to that glossy, sticky consistency.
For the Rice Base:
- 2 cups jasmine rice – Fragrant, soft, and perfect for soaking up the sauce.
- 3½ cups water – Standard ratio for perfectly fluffy rice.
- ¼ tsp salt – Enhances the rice’s natural flavor.
For the Toppings:
- 1 small cucumber (thinly sliced) – Refreshing crunch.
- 1 medium carrot (julienned or shredded) – Adds color and sweetness.
- ¼ cup edamame (steamed) – Boosts protein and gives a pop of green.
- 1 tbsp sesame seeds (toasted) – Adds texture and a nutty finish.
- 2 green onions (chopped) – Brings freshness and flavor.
- 1 small lime (cut into wedges) – A squeeze of lime brightens everything.
Step-by-Step Instructions
Step 1: Press and Prep the Tofu
Tofu has a lot of water, which prevents it from crisping properly. Start by draining your tofu block and wrapping it in paper towels. Place a heavy object (like a pan or book) on top and let it rest for about 15 minutes. Once the tofu is pressed, cut it into bite-sized cubes.
Toss the cubes in soy sauce, cornstarch, and olive oil until evenly coated. This coating ensures a crunchy outer layer once baked or air-fried.
Chef’s Tip: If you cook tofu often, consider investing in a tofu press — it makes the process easier and helps achieve even crispiness.
Step 2: Cook the Tofu
Preheat your oven or air fryer to 200°C (392°F).
- For Baking: Spread tofu cubes on a parchment-lined baking sheet and bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- For Air Frying: Arrange cubes in a single layer and cook for 12–15 minutes, shaking the basket halfway through.
The tofu should be crispy on the outside and slightly chewy inside.
Step 3: Prepare the Sweet Chili Sauce
In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Stir and bring the mixture to a gentle simmer over medium heat.
In a separate small bowl, mix cornstarch with water to create a slurry. Pour this mixture into the simmering sauce while stirring constantly. Within a minute or two, the sauce will thicken and turn glossy.
Tip: If your sauce thickens too much, add a tablespoon of water to thin it out.
Step 4: Coat the Tofu
Once the tofu is cooked, transfer it directly into the saucepan with the sweet chili sauce. Gently toss to coat all sides evenly. The sauce should cling to the tofu and create a shiny, sticky glaze.
Let the tofu simmer in the sauce for an additional 1–2 minutes to help the flavors soak in.
Step 5: Cook the Rice
While your tofu is cooking, prepare the rice.
Rinse the jasmine rice in cold water until the water runs clear — this removes excess starch and prevents clumping. Bring water and salt to a boil in a pot, add the rice, lower the heat, and cover. Simmer for about 12–15 minutes or until all the water is absorbed.
Fluff the rice with a fork before serving.
Step 6: Assemble Your Bowl
Now comes the fun part — building your bowl!
Start with a generous scoop of jasmine rice as your base. Add a hearty portion of sweet chili tofu on top. Arrange the sliced cucumber, shredded carrot, and steamed edamame around the tofu for color and texture contrast.
Finish by sprinkling toasted sesame seeds and chopped green onions over the top. Add a lime wedge on the side for an optional citrusy kick.
Pro Tips for the Best Sweet Chili Tofu & Rice Bowl
- Crispier Tofu: For extra crunch, toss the tofu cubes in an extra teaspoon of cornstarch before baking.
- Homemade Sweet Chili Sauce: Mix honey (or maple syrup), chili flakes, vinegar, and garlic if you prefer making your sauce from scratch.
- Make It a Meal Prep Star: Store components separately (tofu, rice, and sauce) to maintain texture. Assemble before serving.
- Balance the Flavors: If the sauce feels too sweet, add a splash of lime juice or rice vinegar to bring balance.
- Use Sesame Oil Wisely: A small drizzle adds aroma, but too much can overpower the dish.
Serving Suggestions
This Sweet Chili Tofu & Rice Bowl is incredibly versatile. Here are some serving ideas:
- With Brown Rice or Quinoa: For extra fiber and nutrition.
- Add Fresh Herbs: Try cilantro or Thai basil for a burst of freshness.
- Top with Crushed Peanuts: Adds crunch and a hint of nuttiness.
- Serve with a Side of Miso Soup or Asian Slaw: Complements the flavors beautifully.
Storage & Reheating
Store leftovers in airtight containers for up to 3 days in the refrigerator. Keep the tofu and rice separate to preserve texture.
When reheating:
- Warm tofu in a non-stick pan to regain crispiness.
- Reheat rice with a splash of water in the microwave to keep it soft and fluffy.
Avoid freezing tofu after it’s been sauced — the texture can become rubbery.
Variations to Try
1. Spicy Garlic Tofu Bowl
Add a teaspoon of chili garlic paste or Sriracha to the sauce for a bold kick.
2. Peanut Sweet Chili Tofu
Stir in a tablespoon of peanut butter to the sauce for a creamy, nutty twist.
3. Teriyaki-Inspired Version
Swap the sweet chili sauce for teriyaki sauce and add pineapple chunks for a tropical variation.
4. Grain-Free Option
Serve the tofu over cauliflower rice or a bed of mixed greens for a lighter alternative.
5. Extra Veggie Version
Include sautéed mushrooms, bell peppers, or snap peas to increase nutrients and volume.
Final Thoughts
This Sweet Chili Tofu & Rice Bowl is proof that healthy food doesn’t have to be bland or complicated. It’s the kind of dish that balances flavor, texture, and nutrition effortlessly — and it looks just as good as it tastes.
Whether you’re new to tofu or a long-time fan, this recipe is simple enough for everyday meals yet satisfying enough for special occasions. With its mix of sweet, spicy, and savory notes, it’s a bowl you’ll come back to again and again.
Sweet Chili Tofu & Rice Bowl Recipe
Description
This Sweet Chili Tofu & Rice Bowl is a vibrant, plant-based meal bursting with flavor and texture. Crispy tofu cubes are coated in a glossy, homemade sweet chili sauce, served over a bed of fluffy jasmine rice, and finished with fresh veggies for a balanced and satisfying bowl. It’s quick, healthy, and perfect for weeknight dinners or meal prep days.
Ingredients
For the Tofu:
For the Sweet Chili Sauce:
For the Rice Base:
For the Toppings:
Instructions
Prepare the Tofu
- Drain the tofu and wrap it in paper towels. Place a heavy object on top for 15 minutes to remove excess moisture. Once pressed, cut into bite-sized cubes and toss them with soy sauce, cornstarch, and olive oil until evenly coated.
Cook the Tofu
- Bake the tofu in a preheated oven at 200°C for 20–25 minutes, flipping halfway, until golden and crispy. Alternatively, you can air-fry the tofu at the same temperature for about 15 minutes.
Make the Sweet Chili Sauce
- In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Bring to a gentle simmer over medium heat. Stir in the cornstarch-water mixture and cook for 1–2 minutes until the sauce thickens and becomes glossy.
Combine Tofu and Sauce
- Add the crispy tofu cubes into the pan with the sauce and gently toss until each piece is coated evenly. Let it cook for another 1–2 minutes to allow the tofu to absorb the flavor.
Cook the Rice
- While the tofu cooks, rinse the jasmine rice under cold water until clear. In a pot, bring water and salt to a boil, then add the rice. Lower the heat, cover, and simmer for 12–15 minutes until fluffy. Fluff with a fork once done.
Assemble the Bowl
- Scoop the cooked rice into serving bowls. Top with sweet chili tofu, sliced cucumber, shredded carrot, and steamed edamame. Sprinkle with sesame seeds, green onions, and a squeeze of lime juice before serving.
Note
- Tofu Pressing Tip: Removing moisture from tofu is key to achieving a crispy texture. If you cook often, invest in a tofu press.
- Storage: Store leftover tofu and rice separately in airtight containers for up to 3 days. Reheat in a skillet or microwave before serving.
- Variations:
- Add sautéed bell peppers or broccoli for extra color.
- Swap jasmine rice with brown rice or quinoa for a healthier twist.
- For a spicy kick, mix a bit of Sriracha into the sweet chili sauce.
