Sweet Chili Tofu & Rice Bowl Recipe

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 3
Best Season: All Seasons
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:
  • 400 g firm tofu (pressed and cubed)
  • 1.5 tbsp soy sauce (low sodium)
  • 1 tbsp cornstarch
  • 1 tbsp olive oil (or sesame oil for flavor)
    • For the Sweet Chili Sauce:
  • 0.5 cup sweet chili sauce (store-bought or homemade)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 1 tsp 1 cornstarch + 2 tbsp water (for thickening)
    • For the Rice Base:
  • 2 cup jasmine rice (cooked as per package instructions)
  • 3.5 cup water
  • 0.25 tsp salt
    • For the Toppings:
  • 1 small cucumber (thinly sliced)
  • 1 medium carrot (julienned or grated)
  • 0.25 cup edamame (steamed)
  • 1 tbsp sesame seeds (toasted)
  • 2 green onions (chopped)
  • 1 small lime (cut into wedges)
Instructions
    Prepare the Tofu
  1. 1
    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.
    2. Cook the Tofu
  2. 2
    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.
    3. Make the Sweet Chili Sauce
  3. 3
    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.
    4. Combine Tofu and Sauce
  4. 4
    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.
    5. Cook the Rice
  5. 5
    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.
    6. Assemble the Bowl
  6. 6
    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.
Keywords: vegan dinner, easy tofu recipe, sweet chili tofu, healthy rice bowl, meal prep
Read it online: https://petitepanini.com/recipe/sweet-chili-tofu-rice-bowl-recipe/