Sticky Maple Chili Tofu Bowl (Printable)

Crispy maple-chili tofu over rice with sesame green beans and crunchy toppings.

# What You’ll Need:

→ Tofu

01 - 14 ounces extra firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil, such as canola or sunflower

→ Sticky Maple Chili Sauce

04 - 3 tablespoons pure maple syrup
05 - 2 tablespoons soy sauce (use tamari for gluten-free preparation)
06 - 1 tablespoon rice vinegar
07 - 1–2 tablespoons sriracha or chili garlic sauce, to taste
08 - 2 teaspoons toasted sesame oil
09 - 1 clove garlic, minced
10 - 1 teaspoon freshly grated ginger

→ Sesame Green Beans

11 - 10 ounces green beans, trimmed
12 - 1 tablespoon soy sauce
13 - 2 teaspoons toasted sesame oil
14 - 1 tablespoon sesame seeds
15 - 1 teaspoon neutral oil

→ Bowl Base and Toppings

16 - 1 1/2 cups cooked jasmine or brown rice
17 - 1 small carrot, julienned
18 - 1 small cucumber, thinly sliced
19 - 2 spring onions, sliced
20 - 1/4 cup roasted peanuts or cashews, chopped
21 - Lime wedges, for serving

# How-To Steps:

01 - Gently pat the tofu cubes dry. Toss with cornstarch to ensure an even coating on all sides.
02 - Heat the neutral oil in a large nonstick skillet or wok over medium-high. Add tofu pieces and cook for 8 to 10 minutes, turning to brown each side evenly until golden and crisp. Remove tofu and set aside.
03 - In a mixing bowl, whisk together maple syrup, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, and ginger until smooth.
04 - Pour the sauce into the same skillet and bring to a simmer over medium heat. Cook for 1 to 2 minutes, stirring, until slightly thickened. Return the tofu to the pan and toss until evenly coated. Cook another 2 minutes for the sauce to adhere.
05 - In a medium skillet, heat neutral oil over medium-high. Add green beans and stir-fry for 4 to 5 minutes until crisp-tender. Add soy sauce and sesame oil, toss to coat, sprinkle with sesame seeds, and cook 1 more minute. Remove from heat.
06 - Divide the warm cooked rice among four bowls. Arrange tofu with maple chili sauce, sesame green beans, julienned carrots, cucumber slices, and spring onions atop the rice. Sprinkle with chopped nuts and serve with lime wedges.

# Expert Advice:

01 -
  • Your tastebuds will dance from the combination of sticky-sweet, spicy, savory flavors layered with crunchy toppings.
  • This vegan bowl is a breeze to customize based on leftovers or whatever veggies you have on hand, making it practical and fun.
02 -
  • If your tofu isn’t dry enough, the edges will never crisp—wrap and press it as long as patience allows.
  • I once forgot to toast my sesame seeds and realized afterward that those couple extra minutes make all the difference in taste.
03 -
  • Let the tofu cool slightly before tossing it in sauce—the crisp edges absorb flavor but won’t turn mushy right away.
  • When assembling bowls, layer warm and cold ingredients for the most satisfying mix of textures in every bite.

Return