Sticky Chili Garlic Tofu Bowl (Printable)

Crispy cornstarch-coated tofu in a sticky chili-garlic glaze, served with sesame broccoli, rice, carrots and spring onions.

# What You’ll Need:

→ Tofu and Marinade

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 1 tbsp sesame oil

→ Sticky Chili Garlic Sauce

05 - 3 tbsp maple syrup
06 - 2 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 2 tbsp chili garlic sauce (such as Sambal Oelek)
09 - 2 cloves garlic, minced
10 - 1 tsp grated fresh ginger
11 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Sesame Broccoli

12 - 10 oz broccoli florets
13 - 1 tbsp sesame oil
14 - 1 tbsp soy sauce
15 - 1 tbsp toasted sesame seeds

→ Rice and Garnishes

16 - 1 1/4 cups jasmine or brown rice
17 - 2 spring onions, sliced
18 - 1 small carrot, julienned
19 - Fresh cilantro, chopped (optional)
20 - Lime wedges (optional)

# How-To Steps:

01 - Prepare the rice according to package instructions. Once cooked, set aside and keep warm until ready to assemble.
02 - Place the cubed tofu in a mixing bowl and toss with cornstarch and soy sauce until evenly coated.
03 - Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy on all sides, approximately 8 to 10 minutes. Transfer the tofu to a plate and set aside.
04 - In the same skillet, combine the maple syrup, soy sauce, rice vinegar, chili garlic sauce, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
05 - Return the crispy tofu to the skillet and toss gently to coat each piece evenly in the sticky chili garlic sauce. Remove from heat.
06 - Steam or blanch the broccoli florets for 3 to 4 minutes until they turn bright green and reach a tender-crisp texture. Drain thoroughly.
07 - Heat 1 tbsp sesame oil in a small skillet over medium heat. Add the drained broccoli along with the soy sauce and toss for 1 to 2 minutes until well coated. Sprinkle with toasted sesame seeds and remove from heat.
08 - Divide the warm rice among four serving bowls. Arrange the sticky chili garlic tofu and sesame broccoli over the rice. Top with julienned carrot and sliced spring onions. Garnish with fresh cilantro and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce creates this incredible candy-like coating that makes you forget youre eating tofu
  • Everything comes together in one pan except the rice, meaning minimal cleanup
  • You get that perfect balance of sweet, spicy, and savory in every single bite
02 -
  • The sauce thickens fast once you add the cornstarch, so have everything ready before you start
  • Hot sauce holds onto the glaze better than room temperature tofu
  • Dont overcrowd the pan when crisping tofu or it will steam instead of fry
03 -
  • Press tofu with a heavy pan for at least 15 minutes to remove excess moisture
  • Let the pan get properly hot before adding tofu for the best crust formation

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