These Sweet and Spicy Chili Tofu Bowls are full of flavor, easy to make and healthy! They’re great for a quick and easy vegan dinner or a meal prep lunch!
If you’ve been around here for a while you know that I love tofu! It’s a great vegetarian/vegan protein option and it’s low in carbs. Some people think that it’s bland but that’s because they haven’t tried this Sweet and Spicy Chili Tofu!
Sweet and Spicy Tofu Bowl Ingredients and Substitutions
- Tofu – You will want to use extra firm or super firm tofu for this recipe. My favorite tofu is the high protein, super firm tofu from Trader Joe’s or Sprouts. It has a really great texture, more protein and you don’t have to press it. If you can’t find that, make sure you press as much liquid out of your tofu as you can before cooking.
- Broccoli – I just used broccoli for this recipe because I love broccoli, it’s easy to cook and I always have some on hand. I’ve also made this recipe with a mixture of broccoli, snow peas, broccoli and cabbage. You can really just use whatever kind of veggies you have on hand.
- Rice – I used brown rice but it’s also great with white rice, quinoa or any other grain you like. I sometimes like to dress the rice with a little bit of tamari and sesame oil to add some flavor to it, but that is totally optional.
- Sweet and Spicy Chili Sauce – There are a few ingredients in this delicious sticky sweet and spicy chili sauce: Sweet chili sauce, spicy chili paste (I love sambal oelek) tamari, maple syrup, garlic, rice wine vinegar, toasted sesame oil, water, cornstarch and a pinch of salt. It seems like a lot of ingredients but hopefully most are pantry staples that you already have on hand!
How To Make Sweet Chili Tofu Bowls
This recipe is really easy to make!
- I like to begin by getting the rice started. Cook your rice according to package directions and then let sit. I’ve actually been buying frozen rice lately, from Trader Joe’s, and just microwaving it for 3 minutes and it’s been so helpful! Definitely more package waste but it’s always perfectly cooked and ready quickly.
- Next, make the broccoli. Heat a large pan over medium heat and add the broccoli, a pinch of salt and the water. Cover and let broccoli steam for a few minutes. Uncover, add tamari, turn up the heat a bit and let cook for another 2-3 minutes.
- Make the tofu. I usually cut the tofu into squares but decided to tear it into chunks this time and I’m digging it! Heat a large pan over medium heat and add olive oil and tofu. Cook for a few minutes, until tofu is browned.
- Make the sauce while the tofu is cooking. Add all sauce ingredients to a bowl and mix until combined. Once tofu is browned, pour sauce over tofu and cook until sauce is nice and sticky, 1-2 minutes.
Sweet and Spicy Tofu Bowls for Meal Prep
These tofu bowls are great for dinner or a meal prep lunch! Here is how I like to meal prep them:
- Cook everything according to the recipe instructions. Line up your meal prep containers, I usually use 4, and put an equal amount of tofu, veggies and rice in each container.
- Secure the lid and store in the refrigerator for up to 4 days.
- To re-heat: you can either re-heat your bowls in the microwave for 2-3 minutes or in a pan on the stovetop with a little bit of oil.
Sweet and Spicy Chili Tofu Frequently Asked Questions
- Is this recipe gluten free? Yes, just make sure to use gluten free soy sauce or tamari.
- Is this recipe vegan? Yes!
- Can I use tempeh instead of tofu? Yes, you can either steam it first or cook it up in the pan like with the tofu.
- Can I make this recipe soy free? You can use chickpeas instead of tofu and a soy free tamari/soy sauce substitute.
- Can these sweet and spicy tofu bowls be frozen? Yes, pack in an airtight freezer friendly container or bag and freeze up to 3 months. They can be re-heated from frozen or thawed and then re-heated in the microwave or in a skillet.
- How long do these bowls last in the refrigerator? About 4 days.
- Can I use different vegetables? Yes, you can use whatever kind of vegetables you like for this recipe!
- Can I use a different grain? Yes, any grain you like will work! Brown rice, white rice, quinoa, etc…
Have a question that I didn’t answer? Ask me in the comments below and I will get back to you ASAP!
Looking For More Flavorful Tofu Recipes?
Korean Inspired Tofu Bowls with Vegetables
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Sweet and Spicy Chili Tofu Bowls
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
These Sweet and Spicy Chili Tofu Bowls are easy to make, super flavorful and great for dinner or meal prep lunch!
Ingredients
Scale
- 2 teaspoons olive oil
- 8 cups broccoli florets
- 1/4 cup water
- 1 tablespoon tamari, or soy sauce
- 2 (14 oz) packages extra firm tofu, OR 1 pckg tofu and 1 (15 oz) can garbanzo beans
- 4 Servings of your favorite grain (white rice, brown rice, quinoa, etc…)
Chili Sauce:
- 4 tablespoons tamari, or soy sauce
- 1 large clove garlic, grated or minced
- 3 tablespoons sweet chili sauce
- 2 teaspoon spicy chili paste, I love to use Sambal Oelek
- 4 teaspoons sesame oil
- 1 tablespoon pure maple syrup
- 2 teaspoons rice wine vinegar
- 8 tablespoons water
- 2 teaspoons corn starch
- Pinch salt
Instructions
- Heat a large skillet over medium heat and add 1 teaspoon olive oil, broccoli and a pinch of salt. Mix well and then add the 1/4 cup water and cover to let the vegetables steam and become tender, 3-5 minutes. Once the water has cooked out, add 1 tablespoon tamari and cook for another 2-3 minutes. Remove veggies from pan.
- Pat your tofu dry and press for at least 15 minutes. Dice the tofu into bite size chunks or use your hands to tear it into chunks. Add the remaining 1 teaspoon oil to a large pan and place over medium heat. Add the tofu and cook until browned, stirring occasionally, 5-7 minutes.
- Mix together your sauce while the tofu is browning. Add all sauce ingredients to a small bowl and whisk until combined. Once tofu has browned, pour sauce over tofu and cook until sauce has thickened, 2-3 minutes. If you’re using a mixture of tofu and chickpeas, add in the chickpeas at the same time you add in the sauce.
- Assemble your meal prep bowls: Lay out four similar sized meal prep bowls. To each bowl add an equal amount of vegetables, tofu and rice (or grain of choice). I like to add a little soy sauce to the rice.
- Store meal prep containers in the refrigerator until ready to eat. You can heat them in the microwave for 1-2 minutes, or dump the contents into a saucepan and cook over medium heat until hot.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner, Lunch, Vegan
- Method: Stovetop
- Cuisine: American/Asian
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