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Two fully loaded sweet chili tofu bowls with a bowl of toasted sesame seeds on the side.
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Sweet Chili Tofu Bowls

Crispy baked tofu tossed in a sweet chili glaze, served over brown rice with snow peas and a drizzle of spicy mayo.
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 Bowls
Calories: 764kcal
Author: Jessica

Ingredients

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

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

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.

Notes

  1. Tofu: Extra-firm tofu works best, but can be substituted for chicken or shrimp.
  2. Brown Rice: Can be swapped for quinoa, white rice, cauliflower rice or noodles.
  3. 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

Serving: 1Bowl | Calories: 764kcal | Carbohydrates: 107g | Protein: 17g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 908mg | Potassium: 563mg | Fiber: 5g | Sugar: 26g | Vitamin A: 814IU | Vitamin C: 33mg | Calcium: 103mg | Iron: 4mg
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