These Sweet Chili Tofu Bowls are weeknight dinner goals. Crispy golden tofu, a glossy sweet chili glaze, a drizzle of spicy mayo that I would fight anyone over, and a crunchy pile of sesame snow peas over brown rice. It's the kind of bowl that makes you forget you're eating something that used to be just a plain block of tofu just 45 minutes ago.
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If bowl-style dinners are your thing, this one fits right in with some of my other favorites. Try my chicken and rice bowls for another easy, wholesome option, my spicy peanut chicken satay when you're craving something spicy, my salmon sushi bowls on sticky rice for a lighter, fresher spin, or my viral baked dumpling casserole when you want something cozy. All of these bowls come together in the same easy way: by cooking a few simple components and layering them into a bowl!
Why You'll Love This Recipe
- It's a complete meal in one bowl. Protein, grain, and veggies are all accounted for, no side dishes or extras required.
- That sweet chili glaze on crispy tofu? It's truly incredible... and don't skip the crispy baked tofu method, it makes all the difference!
- The spicy mayo ties it all together. It's rich, a little spicy, and the kind of sauce you'll want to drench this bowl in.
- It's meal prep gold. Build it ahead, keep the spicy mayo sauce separate, and you've got an easy lunch for a few days!
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Ingredients You'll Need
- Tofu - Extra firm tofu works best here since it holds its shape and gets properly crispy in the oven. Follow my crispy baked tofu recipe for the best texture.
- Sweet Chili Sauce - You'll need a good store-bought sweet chili sauce for the base of this sauce. I prefer the brand "Thai sweet chili sauce".
- Brown Rice - Can easily be swapped for white rice, quinoa, or noodles depending on what you have on hand.
- Spicy Mayo - This homemade spicy mayo sauce ties this whole bowl together. A little goes a long way, but you'll probably want more anyway!
- Snow Peas - These sautéed snow peas add a fresh, crisp bite that balances out the sticky tofu and rich mayo.
- Toasted Sesame Seeds - This small finishing touch adds a nutty crunch to every bite, and toasted sesame seeds are so easy to make.
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Recipe Variations
- Use Chicken or Shrimp - Swap the tofu for easy velvet chicken, use leftover roast chicken, or garlic butter shrimp.
- Add Extra Veggies - Garlic roasted kalettes, shredded carrots, easy roasted lemon pepper broccoli, sliced cucumber, or sautéed red cabbage.
- Make It Spicier - Add a drizzle of your favorite hot sauce or sambal olek hot sauce.
- Switch Up the Grain - Try it over quinoa, cauliflower rice, or noodles instead of brown rice.
- Add Some Crunch - Add a handful of buffalo roasted chickpeas to the top of this bowl for some extra crunch and spice.
If you love a good rice bowl, you'll also want to try my copycat chipotle burrito bowls or my mushroom risotto.
How To Make Sweet Chili Tofu Bowls
Step 1
To start, you'll need to prepare the crispy tofu, brown rice, snow peas, and spicy mayo. While those come together, make the sweet chili glaze. Whisk the sweet chili sauce, rice vinegar, ginger, sesame oil, garlic, and cornstarch slurry together in a skillet and bring to a simmer over medium-low heat.
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Step 2
Cook the glaze for 2-3 minutes until it thickens slightly and it coats the back of a spoon and the sauce holds a trail when you drag a spatula through the center.
Step 3
Add the crispy tofu to the skillet and toss to coat in the glaze, warming it through for a couple of minutes.
Step 4
Build the bowls by layering brown rice, sautéed snow peas, and the sweet chili tofu into large, shallow bowls.
Step 5
Finish with a generous drizzle of spicy mayonnaise, a sprinkle of toasted sesame seeds and a squeeze of fresh lemon juice.
Expert Tips For Best Results
- Don't skip drying the tofu. Press out as much moisture as you can before baking, so it actually crisps instead of steaming.
- Give it space on the pan. Crowding the tofu traps steam and keeps it from getting crispy edges.
- Toss the tofu in sauce after baking, not before. This keeps the outside super crispy instead of turning soggy.
- Don't skip the spicy mayo. It's doing a lot of the flavor work in this bowl, so don't go light on it.
How To Store Leftovers
To store leftovers, keep the spicy mayo separate, and store everything else in an airtight container in the fridge for up to 3-4 days.
To reheat, warm everything in a pan or in the microwave, then add the spicy mayo topping right before serving.
Frequently Asked Questions
Rice, crunchy vegetables like snow peas or roasted broccoli, and a creamy sauce all pair well with the sweetness of the sauce.
Press out the excess moisture first, then coat the tofu in a thin layer of cornstarch and spices before baking in a hot oven. This is what creates that crisp, golden exterior.
Yes, this recipe is fully vegetarian. Double-check your sweet chili sauce and mayo brands if you need it to also be vegan, since some contain fish sauce or egg.
Baked chicken, velveted chicken breast, baked garlic butter shrimp, rotisserie chicken or leftover roast chicken are all great options!
Yes, white rice works just as well and cooks a bit faster than brown rice.
More Delicious Weeknight Dinners
If you're looking for more yummy weeknight dinners like this? Try these:
If you made this Sweet Chili Tofu Bowls or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Sweet Chili Tofu Bowls
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Print Recipe Pin RecipeIngredients
Crispy Tofu
- 1 block Extra Firm Tofu
- 2 Tabelspoons Extra Virgin Olive Oil
- 1 Tablespoon Cornstarch
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprkia
- ½ teaspoon Ginger Powder
- ½ teaspoon White Pepper
Brown Rice
- 4 cups Water
- 2 cups Brown Rice
Spicy Mayo
- 1 cup Mayonnaise
- 2 Tablespoons Sriracha
Sautéed Snow Peas
- 200 grams Snow Peas trimmed
- 2 cloves Garlic minced
- 2 teaspoons Sesame Oil
- 1 teaspoon Soy Sauce
Sweet Chili Glaze
- ¾ cup Sweet Chili Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Ginger Powder
- 1 teaspoon Sesame Oil
- 2 cloves Garlic minced
- ⅓ cup Water
- 2 teaspoons Cornstarch
Optional Garnish and Toppings
- Toasted Sesame Seeds
- Fresh Lemon Wedges
Instructions
Bake the Tofu
- Press the tofu to remove excess moisture, then toss with cornstarch, oil and seasonings. Arrange in a single layer on a baking sheet and bake until golden and crispy on the outside.👉 See my full crispy baked tofu tutorial
Cook the Brown Rice
- Add the brown rice and water to a pot, cover, and bring to a boil. Reduce the heat and simmer until the water is absorbed and the rice is tender, about 45 minutes. Let it sit covered until ready to serve.
Spicy Mayo
- Stir together the mayonnaise and sriracha until the spicy mayo is smooth and well mixed, then set aside.👉 See full spicy mayo recipe
Make the Snow Peas
- Blanch, cook the aromatics, and then sauté the snow peas in a pan over medium-high heat for 2-3 minutes, until bright green and tender. 👉 See full snow peas recipe
Make the Sweet Chili Glaze
- In a small bowl, stir together the cornstarch and water until smooth, this is your slurry, and it's what thickens the glaze. In a large skillet over medium-low heat, whisk together the sweet chili sauce, rice vinegar, ginger powder, sesame oil, minced garlic, and the cornstarch and water mixture. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Add the Tofu
- Add the crispy baked tofu directly into the skillet with the glaze. Toss to coat the tofu, and reheat for a few minutes if necessary, just until warmed through.
Assemble the Bowls
- Divide the brown rice between large, shallow bowls. Top with sautéed snow peas and the sweet chili tofu. Finish with a generous drizzle of spicy mayo, a sprinkle of toasted sesame seeds, and a squeeze of fresh lemon juice.
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Notes
- Tofu: Extra-firm tofu works best, but can be substituted for chicken or shrimp.
- Brown Rice: Can be swapped for quinoa, white rice, cauliflower rice or noodles.
- Other Vegetables: Some other vegetable options include crispy kalettes, roasted broccoli, sautéed red cabbage, or sliced cucumber.
- Don't skip drying the tofu, pulling out as much moisture as possible before baking the tofu ensures the crispiest results.
- Store leftovers without the spicy mayo in an airtight container and keep in the fridge for up to 3-4 days. Reheat in the microwave or in a frying pan, then add the spicy mayo right before serving.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
I've been making versions of this rice bowl for years, and it's still a recipe we make on repeat!