Sweet Chili Tofu Bowls
Golden, crispy tofu coated in a sweet and spicy Thai chili glaze, served over fluffy rice and garnished with fresh scallions. This plant-based, protein-packed dish is easy to make, gluten-free, and ready in just 35 minutes—perfect for quick weeknight dinners or meal-prep-friendly lunches.
Equipment
- 1 Air fryer (or oven)
- 1 Shallow dish (for marinating tofu)
- 1 Skillet or saucepan (for sauce)
- 1 Small bowl (for cornstarch slurry)
- Measuring Cups and Spoons
- Kitchen tongs or spatula
- whisk
Ingredients
For Crispy Tofu:
- 12 oz extra-firm tofu
- 2 tbsp tamari or soy sauce
- ¾ tsp garlic powder
- 2 tbsp cornstarch
- ⅔ cup panko breadcrumbs use gluten-free if needed
- Oil spray grapeseed or olive oil
For Sweet Chili Sauce:
- ⅓ cup granulated sugar or cane sugar
- ⅓ cup + 1 tbsp cold water
- ¼ cup rice vinegar
- 1 –1½ tsp Sriracha adjust to taste
- 1 tsp tamari or soy sauce
- 2 tsp cornstarch
- ¼ tsp red pepper flakes
For Serving:
- Cooked rice e.g., Jasmine rice
- Thinly sliced scallions/green onions for garnish
Instructions
- Prepare the Tofu for Marination: Start by carefully draining the extra-firm tofu and patting it dry with a clean kitchen towel or paper towels. Removing excess moisture ensures the tofu will crisp beautifully when cooked. Once dry, cut the tofu into uniform ¾-inch (2 cm) cubes. Place the cubes in a shallow dish, arranging them so they sit evenly for even marination.
- Marinate the Tofu: Pour 2 tablespoons of tamari (or soy sauce) over the tofu cubes, then sprinkle ¾ teaspoon of garlic powder evenly across the pieces. Using clean hands or a gentle spoon, toss the tofu carefully to coat every side. Let the tofu sit for 6–8 minutes, turning the cubes gently every 2 minutes. The goal is for most, but not all, of the tamari to absorb—this will help the cornstarch adhere later.
- Coat Tofu with Cornstarch: Once the tofu has marinated, sprinkle 2 tablespoons of cornstarch evenly over the cubes. Using your hands, gently toss the tofu so that every surface is lightly coated. There should be no visible powdery spots. This cornstarch layer is key for creating a crisp exterior once cooked.
- Press Panko Onto Tofu: Pour ⅔ cup of panko breadcrumbs into a shallow bowl or plate. Take each cornstarch-coated tofu cube and gently press it into the panko, making sure all sides are evenly covered. This step ensures a crunchy, golden crust when baked or air-fried. Set the coated tofu aside on a clean plate while you prepare the cooking method.
- Air Fry or Bake Tofu: Air Fry Method: Arrange the panko-coated tofu in a single layer in your air fryer basket. Lightly spray the tofu with oil to help achieve golden, crispy edges. Cook at 400°F (200°C) for 10 minutes, then shake the basket and spray lightly with more oil. Continue cooking for 1–3 minutes, or until the tofu is evenly golden and crisp. Oven Method: Preheat the oven to 425°F (220°C). Line a baking sheet with a thin layer of oil. Place the tofu cubes in a single layer and spray generously with oil. Bake for 15 minutes, then flip each cube, spray again, and bake for another 5–15 minutes until golden brown. Keep an eye on them to remove any pieces that crisp faster than others.
- Prepare the Sweet Chili Sauce Base: While the tofu cooks, combine ⅓ cup granulated sugar, ⅓ cup of cold water, ¼ cup rice vinegar, 1 teaspoon Sriracha, and 1 teaspoon tamari in a medium skillet. Place over medium heat and bring to a gentle simmer, whisking occasionally to dissolve the sugar and blend the flavors. Allow the mixture to simmer for 3 minutes to enhance the tangy-sweet balance.
- Thicken the Sauce: In a small bowl, mix the remaining 1 tablespoon cold water with 2 teaspoons cornstarch until smooth. Slowly pour this cornstarch slurry into the simmering sauce, whisking continuously to prevent lumps. Cook for about 1 minute, or until the sauce thickens slightly and develops a glossy finish. Stir in ¼ teaspoon red pepper flakes, and taste. Add the remaining ½ teaspoon Sriracha if you prefer a spicier sauce.
- Coat Tofu in Sauce: Once the tofu is crisp and golden, carefully transfer the cubes into the skillet with the thickened sweet chili sauce. Gently toss each piece to ensure an even coating without breaking the tofu. The sauce should cling to the crispy exterior, creating a sticky, flavorful glaze.
- Assemble the Bowls: Spoon freshly cooked rice into serving bowls. Place the sauced tofu on top, distributing evenly. Sprinkle generously with thinly sliced scallions or green onions for freshness and color. The contrast between the fluffy rice, crunchy tofu, and tangy-sweet sauce creates a visually appealing and satisfying bowl.
- Serve and Enjoy Immediately: Serve the bowls hot for the best texture. The crispy tofu will gradually soften if left too long, so enjoy immediately for the ultimate crunch and flavor. These bowls are perfect for a quick weeknight dinner, meal prep, or anytime you want a comforting yet nutritious plant-based meal.
Notes
- Always use extra-firm tofu to achieve the crispiest texture; softer varieties will crumble when coated and cooked.
- Patting the tofu dry is crucial—any excess moisture can prevent the cornstarch and panko from adhering properly.
- Adjust Sriracha and red pepper flakes to control the spice level. Start mild if serving to kids or sensitive eaters.
- Air frying is faster and yields even crispiness, while oven baking works well but may require extra attention to achieve uniform browning.
- Serve immediately for optimal crunch; leftover sauced tofu will soften over time. Re-crisp briefly in the oven or air fryer if reheating.
- This recipe is naturally vegan and gluten-free if you use gluten-free panko breadcrumbs.
