Sweet Chili Tofu Bowls

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 2 tablespoons sweet chili sauce
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 cup cooked jasmine rice
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds
• Fresh cilantro leaves for garnish (optional)

Steps

1. 1 In a small bowl, mix soy sauce, sweet chili sauce, and sesame oil. Reserve 2 tablespoons for garnish.
2. 2 Toss tofu cubes in the remaining sauce to coat well.
3. 3 Heat olive oil in a large skillet over medium heat. Add tofu and cook until golden brown on all sides, about 8-10 minutes.
4. 4 Push tofu to one side of the skillet and add bell pepper, broccoli, and carrots. Sauté until vegetables are tender-crisp.
5. 5 Divide rice among 4 bowls. Top with vegetables and tofu.
6. 6 Sprinkle with green onions, sesame seeds, and cilantro. Drizzle reserved sauce over the top.

Nutrition

Tips

• For extra crunch, pan-fry the tofu until crispy before adding to the skillet.
• Customize your bowl with other veggies like snap peas or bean sprouts.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warm.

Serving Suggestions

• Serve with a side of edamame or a simple cucumber salad.
• Pair with a cold glass of iced green tea.

FAQ