Dinner

Sweet Chili Tofu Bowls Recipe

ByMariam Harutyunyan January 23, 2026January 23, 2026

Introduction

Sweet Chili Tofu Bowls are a vibrant and satisfying meal perfect for lunch or dinner. Packed with crispy tofu, colorful vegetables, and a flavorful sweet chili sauce, these bowls are easy to prepare and deliciously healthy.

A clear glass meal prep container with three sections of food placed side by side: the top section has light beige cooked rice with a soft, slightly sticky texture; the middle section contains chopped cooked carrots and red bell peppers with a glossy, slightly oily surface; the bottom section features golden-brown tofu cubes coated in a shiny, red chili sauce with visible chili flakes, giving a spicy look. The container sits on a purple lid, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz extra firm tofu
1 red bell pepper, diced

1 lb carrots (about 5 medium), peeled and diced
8 cloves garlic, minced

4 cups cooked brown rice
2 1/2 tablespoons cornstarch

Sweet chili sauce (amounts noted in instructions)
Salt, to taste
Olive oil (around 3 1/2 tablespoons)

Instructions

Step 1: Drain the tofu and place it between a kitchen towel. Set a heavy object, like a cast iron skillet, on top and press for 30 minutes to remove excess moisture.
Step 2: Cook the brown rice according to package instructions, using a rice cooker or stovetop method.
Step 3: Heat 1 1/2 tablespoons of olive oil in a medium skillet over medium-high heat.

Step 4: Add the diced carrots and 1/2 teaspoon of salt to the skillet. Sauté for about 10 minutes until the carrots are slightly cooked but still firm.
Step 5: Stir in the diced red bell pepper and minced garlic, then cook for an additional 5 to 7 minutes until the vegetables are soft.
Step 6: Remove the skillet from heat. Stir in 1/8 cup of sweet chili sauce, adding more if you prefer a stronger flavor.

Step 7: After the tofu has finished pressing, dice it into small chunks. Toss the tofu with 1/2 teaspoon of salt and 2 1/2 tablespoons of cornstarch until evenly coated.
Step 8: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.
Step 9: Add the coated tofu to the skillet and pan-fry until crispy on all sides, about 10 to 15 minutes.

Step 10: Pour 1/3 cup of sweet chili sauce over the tofu and toss to coat evenly.
Step 11: To serve, assemble bowls by layering cooked brown rice, sautéed vegetables, and the sweet chili tofu.
Step 12: Add additional sweet chili sauce to taste, either drizzled over the tofu or the rice.

Tips & Variations

Pressing the tofu thoroughly helps achieve a crispy texture when frying.
For extra flavor, marinate the tofu in a little soy sauce before coating with cornstarch.
Add steamed greens like broccoli or snap peas for more color and nutrients.

Use jasmine or basmati rice for a different aromatic base if you prefer over brown rice.
If you like heat, mix in a splash of sriracha with the sweet chili sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The tofu is best eaten the same day for maximum crispiness, but it will still be tasty when reheated.