Chili Crisp Tofu Veggie Bowl (Printable)
Crispy tofu with chili crisp, sautéed greens, and fresh veggies for a vibrant, satisfying bowl.
# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp neutral oil (vegetable or canola)
→ Chili Crisp Sauce
05 - 2 tbsp chili crisp (store-bought or homemade)
06 - 1 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tsp maple syrup or sugar
→ Vegetables
09 - 1 cup broccoli florets
10 - 1 cup sliced bell pepper (any color)
11 - 1 cup shredded carrots
12 - 1 cup snap peas, trimmed
→ Garlic Ginger Greens
13 - 7 oz baby spinach or kale
14 - 2 tbsp neutral oil
15 - 3 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 1 tbsp soy sauce
→ To Serve
18 - 2 cups cooked jasmine or brown rice
19 - 2 tbsp sliced scallions
20 - 1 tbsp sesame seeds
21 - Lime wedges (optional)
# How-To Steps:
01 - Toss cubed tofu with cornstarch and salt until evenly coated. Heat oil in a large non-stick skillet over medium-high heat. Add tofu and cook, turning occasionally, until all sides are golden and crisp (8–10 minutes). Transfer to a plate.
02 - In a small bowl, whisk together chili crisp, soy sauce, rice vinegar, and maple syrup. Set aside.
03 - In the same skillet, add a splash of oil if needed. Add broccoli, bell pepper, carrots, and snap peas. Stir-fry for 4–5 minutes until veggies are just tender but still bright. Transfer to a bowl and cover to keep warm.
04 - Add 2 tbsp oil to the skillet. Sauté garlic and ginger over medium heat until fragrant (about 1 minute). Add spinach or kale and soy sauce; cook, tossing, until wilted (2–3 minutes).
05 - Divide cooked rice among four bowls. Top with sautéed greens, stir-fried veggies, and crispy tofu. Spoon chili crisp sauce over the tofu.
06 - Sprinkle with scallions and sesame seeds. Serve with lime wedges if desired.
# Expert Advice:
01 -
- The contrast between crispy tofu and tender greens keeps every bite interesting
- Chili crisp does all the heavy lifting, building layers of heat and savoriness without much effort
- Everything cooks in one skillet, leaving you with minimal cleanup and maximum flavor
02 -
- Pressing tofu is not optional here, it makes the difference between mushy and crispy
- Crowding the pan while cooking tofu will cause steaming instead of frying
- The chili crisp sauce can be made a day ahead and kept at room temperature
03 -
- Use a cast iron skillet if you want the crispiest tofu possible
- Grate ginger on the smallest holes of your box grater to avoid stringy bits