Sweet Chili Garlic Tofu Rice (Printable)

Crispy tofu and snap peas in sweet chili garlic sauce over jasmine rice.

# What You’ll Need:

→ Rice Base

01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Crispy Tofu

04 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
05 - 2 tablespoons cornstarch
06 - 2 tablespoons neutral oil (canola or sunflower)

→ Fresh Vegetables

07 - 7 oz snap peas, trimmed
08 - 1 red bell pepper, sliced into thin strips
09 - 3 green onions, sliced
10 - 2 cloves garlic, minced

→ Sweet Chili Garlic Sauce

11 - 1/4 cup sweet chili sauce
12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon maple syrup or agave
15 - 1 teaspoon sesame oil
16 - 1/2 teaspoon grated fresh ginger

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro or basil leaves
19 - Lime wedges

# How-To Steps:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12-15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Gently toss tofu cubes with cornstarch until evenly coated. Heat neutral oil in a large nonstick skillet or wok over medium-high heat. Add coated tofu and cook, turning occasionally, until golden and crispy on all sides, about 6-8 minutes. Transfer crispy tofu to a plate and set aside.
03 - In the same pan, add a splash more oil if needed. Sauté minced garlic for 30 seconds until fragrant. Add snap peas and sliced bell pepper, stir-frying for 2-3 minutes until vegetables are crisp-tender but still vibrant.
04 - Return crispy tofu to the pan. Pour in the sweet chili garlic sauce mixture and toss everything together. Cook for 2-3 minutes until sauce thickens and evenly coats the tofu and vegetables.
05 - Divide fluffy jasmine rice among serving bowls. Top with the tofu and vegetable mixture. Garnish generously with toasted sesame seeds, sliced green onions, and fresh herbs. Serve with lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • The crispy tofu transformation is genuinely satisfying when you get it right
  • That sauce hits all the notes and comes together in seconds
  • Everything cooks in one pan, making cleanup surprisingly manageable
02 -
  • Don't skip pressing the tofu, or you'll end up with soggy, steamed cubes instead of crispy ones
  • Crowding the pan when cooking tofu will make it steam instead of crisp, so work in batches if needed
  • The sauce continues to thicken off the heat, so remove it from the pan while it still looks slightly loose
03 -
  • Prep all ingredients before turning on the stove, since stir-frying moves fast once it starts
  • Let the tofu rest on a wire rack after cooking so it stays crispy instead of getting soggy on a plate

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