Sweet Chili Garlic Tofu Rice Bowl (Printable)

Crispy tofu in sweet chili garlic sauce with snap peas over fluffy rice—a quick vegetarian meal.

# What You’ll Need:

→ Tofu & Marinade

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp vegetable oil

→ Sauce

05 - 4 tbsp sweet chili sauce
06 - 2 tbsp soy sauce
07 - 2 tbsp water
08 - 2 cloves garlic, minced
09 - 1 tsp grated fresh ginger
10 - 1 tsp rice vinegar
11 - 1 tsp sesame oil

→ Vegetables & Rice

12 - 7 oz snap peas, trimmed
13 - 1 red bell pepper, thinly sliced
14 - 2 spring onions, sliced
15 - 1 1/4 cups jasmine or basmati rice
16 - 2 cups water
17 - 1 tbsp sesame seeds, for garnish
18 - Fresh cilantro leaves, for garnish

# How-To Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Pat tofu dry thoroughly and cut into 3/4-inch cubes. In a bowl, toss tofu cubes with cornstarch and 1 tbsp soy sauce until evenly coated on all sides.
03 - Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange tofu cubes in a single layer without overcrowding. Cook for 2-3 minutes per side until golden brown and crispy on all sides. Transfer tofu to a plate and set aside.
04 - In the same skillet, add snap peas and red bell pepper slices. Stir-fry for 3-4 minutes until vegetables are crisp-tender and brightly colored.
05 - In a small bowl, whisk together sweet chili sauce, 2 tbsp soy sauce, water, minced garlic, grated ginger, rice vinegar, and sesame oil until smooth and well combined.
06 - Return crispy tofu to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss gently to coat evenly. Cook for 2-3 minutes until sauce thickens slightly and everything is heated through.
07 - Divide cooked rice among four serving bowls. Top with glazed tofu, snap peas, and bell pepper. Garnish with sliced spring onions, sesame seeds, and fresh cilantro leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The crispy tofu texture contrasts perfectly with tender vegetables and sticky sauce
  • Everything cooks in one pan which means less cleanup and more time to eat
  • The sweet and savory balance hits every craving without being overwhelming
02 -
  • Do not skip pressing the tofu or it will steam instead of crisp no matter how long you cook it
  • Crowding the pan makes tofu soggy so cook in batches if your skillet is small
  • The sauce thickens fast once it hits the hot pan so keep things moving to prevent burning
03 -
  • Use a wide skillet rather than a deep wok so the tofu makes more contact with the pan surface
  • Prep all ingredients before you start cooking since the stir-fry moves quickly once the heat is on

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