Go Back
In a world where flavor and health often seem at odds, Crunchy Chili Tofu Rice Bowls emerge as a beacon of balance. This delightful dish not only caters to those seeking plant-based options but also brings a punch of flavor that tantalizes the taste buds. The combination of crispy tofu, fragrant jasmine rice, and a zesty chili sauce creates a meal that is not only satisfying but also nourishing. Whether you are a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe will inspire you to embrace the vibrant world of plant-based cooking.

Crunchy Chili Tofu Rice Bowls

Indulge in the delicious Crunchy Chili Tofu Rice Bowls that perfectly meld flavor and health. This vibrant dish features crispy tofu, aromatic jasmine rice, and a zesty chili sauce, all packed with plant-based goodness. Simple to prepare, it’s perfect for any occasion—from quick weeknight dinners to meal prep days. Discover key ingredients, step-by-step instructions, and nutritional benefits that will inspire you to embrace plant-based cooking with joy. Enjoy satisfying and delightful meals that nourish your body!
Print Recipe Pin Recipe

Ingredients
  

14 oz block firm tofu, pressed and cubed

1 cup jasmine rice

2 cups vegetable broth (or water)

1 tablespoon soy sauce

2 tablespoons cornstarch

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon chili powder (adjust to taste)

¼ teaspoon salt

2 tablespoons vegetable oil (for frying)

For the Chili Sauce:

3 tablespoons sriracha (or chili paste)

1 tablespoon honey or maple syrup (for vegan option)

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon minced garlic

1 teaspoon fresh ginger, grated

For Toppings:

1 avocado, sliced

¼ cup green onions, chopped

1 tablespoon sesame seeds (toasted)

Fresh cilantro leaves (for garnish)

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.

    Prepare the Tofu: In a large bowl, combine the soy sauce, cornstarch, garlic powder, smoked paprika, chili powder, and salt. Toss the cubed tofu in the mixture until well coated. Let it sit for about 10 minutes to absorb the flavors.

      Fry the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu in a single layer. Fry for 3-4 minutes on each side until golden and crispy. Remove from heat and set aside.

        Make the Chili Sauce: In a small bowl, whisk together the sriracha, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Adjust the heat by adding more sriracha if desired.

          Assemble the Bowls: Divide the fluffed rice among serving bowls. Top with the crunchy chili tofu. Drizzle the chili sauce over the tofu, and then garnish with avocado slices, chopped green onions, toasted sesame seeds, and fresh cilantro leaves.

            Serve and Enjoy: Serve the bowls warm, adding more chili sauce if desired for extra heat!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4