If you’re looking for a vibrant, flavorful, and nourishing meal that comes together quickly, these Sweet Chili Garlic Tofu Bowls with Pickled Veg are exactly what you need. Combining crispy tofu glazed in a sweet and spicy chili garlic sauce, fluffy jasmine rice, and tangy pickled vegetables, this bowl offers a delightful balance of textures and tastes that will keep you coming back for more. Whether you’re a longtime tofu fan or just starting to explore plant-based proteins, this dish is a winner on all fronts.
Why This Recipe Works
This recipe truly shines because it balances bold flavors with simple ingredients. The firm tofu provides a satisfying chew and acts as a perfect canvas for the sweet chili garlic sauce, which is both sticky and flavorful without being overpowering. The pickled vegetables add a necessary acidic contrast that brightens each bite, while the jasmine rice grounds the bowl with its soft, fragrant texture. A sprinkle of sesame seeds and green onions adds the perfect finishing touch, making this bowl as pretty as it is delicious.
The technique of pressing and draining the tofu is essential here—it removes excess moisture, allowing the tofu to crisp up beautifully in the pan. The quick pickled veggies can be store-bought or homemade, offering a fresh crunch and tanginess that balances the sweetness of the sauce. Plus, this recipe comes together in about 30 minutes, making it a fantastic option for busy weeknights or meal prep.
Your Shopping Guide
- Firm tofu (14 oz) – Look for a block labeled firm or extra firm to ensure it holds its shape during cooking.
- Vegetable oil – Neutral oils like canola or sunflower work well for frying the tofu.
- Sweet chili sauce – Check the label to ensure it’s not overly salty or contains unwanted additives. You can find this in the Asian aisle or international section of most grocery stores.
- Garlic – Fresh cloves are best for the most vibrant flavor.
- Jasmine rice – This fragrant rice is the perfect base for the bowl. You can substitute with basmati or any long-grain rice if preferred.
- Mixed pickled vegetables – A mix of pickled carrots, cucumbers, and radishes adds great texture. Either buy pre-pickled or make your own for extra freshness.
- Green onions – Adds a pop of color and mild onion flavor.
- Sesame seeds – Toasted for enhanced nuttiness, but raw works fine too.
- Salt and pepper – To taste for seasoning.
Appliances & Accessories
- Cast iron or non-stick skillet – For crisping the tofu evenly without sticking.
- Rice cooker or saucepan – To cook the jasmine rice perfectly fluffy.
- Tofu press or heavy object – To press the tofu and remove excess moisture.
- Mixing bowls – For tossing tofu in sauce and mixing pickled veggies if making your own.
- Sharp knife and cutting board – For slicing green onions and preparing pickled vegetables.
Sweet Chili Garlic Tofu Bowls with Pickled Veg: Step-by-Step Guide
Step 1: Press and Drain the Tofu
Begin by draining the tofu and pressing it to remove excess water. Wrap the block in a clean kitchen towel or paper towels, and place a heavy object on top—like a cast iron skillet or a stack of books. Let it sit for at least 15 minutes. This step is crucial to achieve crispy tofu that soaks up the sauce beautifully.
Step 2: Prepare Jasmine Rice
While your tofu is pressing, cook the jasmine rice according to package instructions. Typically, this means rinsing the rice until the water runs clear, then simmering it in water until fluffy. You can also use a rice cooker for a hassle-free experience.
Step 3: Make the Sweet Chili Garlic Sauce
In a small bowl, combine 3 tablespoons of sweet chili sauce with 2 minced garlic cloves. Stir well and set aside. The garlic infuses the sauce with a punch of flavor that complements the sweet and spicy notes perfectly.
Step 4: Cook the Tofu
Cut the pressed tofu into bite-sized cubes. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook without stirring for about 3-4 minutes to get a golden crust, then flip and cook the other sides until all are crispy and browned.
Step 5: Toss Tofu in Sauce
Reduce the heat to medium-low, then pour the sweet chili garlic mixture over the tofu. Toss gently to coat each piece evenly. Let it cook for an additional 1-2 minutes so the tofu absorbs the sauce and becomes sticky.
Step 6: Assemble the Bowls
To assemble, start with a base of jasmine rice in your bowl. Add a generous helping of the sticky, sauced tofu on top. Arrange about 1 cup of mixed pickled vegetables beside the tofu for a refreshing contrast. Sprinkle with sliced green onions and sesame seeds to finish.
Step 7: Season and Serve
Taste and add salt and pepper as needed. Serve immediately for the best texture, or pack in meal prep containers for an easy grab-and-go lunch or dinner.
Make It Fit Your Plan
- For extra protein, add a side of edamame or chickpeas.
- Swap jasmine rice for brown rice or quinoa for added fiber and nutrients.
- Make it oil-free by pan-baking the tofu and using a non-stick spray.
- Add a handful of fresh herbs like cilantro or basil for a fresh twist.
- Turn it into a grain bowl variation by pairing the tofu with noodles instead of rice.
Mistakes Even Pros Make
- Not pressing the tofu properly, resulting in soggy, less crispy cubes.
- Overcrowding the pan when frying tofu, which causes steaming instead of crisping.
- Using too much sauce too early, making the tofu soggy rather than sticky and crisp.
- Skipping the pickled vegetables, which takes away the essential balance of tanginess.
Freezer-Friendly Notes
This dish can be partially frozen for convenience. Cooked tofu tossed in sweet chili garlic sauce freezes well. Store tofu and rice separately in airtight containers or freezer bags. Pickled vegetables are best added fresh, as freezing can alter their texture and flavor. When ready to eat, thaw in the fridge overnight, then reheat tofu and rice in a skillet or microwave until warmed through.
Top Questions & Answers
Can I use silken tofu instead of firm tofu?
Silken tofu is much softer and delicate, so it won’t hold up well to frying and crisping. Firm or extra-firm tofu is essential for this recipe to ensure a nice texture that can absorb the sauce and provide the crunch you want.
How long do the pickled vegetables last?
Store-bought pickled vegetables usually last several weeks in the fridge unopened. Once opened, consume within 1-2 weeks for the best taste and texture. If making your own quick pickles, they’re best eaten within a week.
Can I make this recipe gluten-free?
Yes! Just double-check that your sweet chili sauce is gluten-free, as some brands may contain soy sauce with gluten. Also, ensure any pickled veggies or additional sauces used are gluten-free.
What’s the best way to reheat these bowls?
The best way is to reheat the tofu and rice gently in a skillet over medium heat to maintain the tofu’s crispiness. You can also microwave but expect the tofu to be less crispy. Add the pickled vegetables fresh after reheating.
Because You Liked This
- Sticky Honey Soy Salmon Rice Bowls – Another vibrant rice bowl with a deliciously sticky glaze.
- Crispy Honey Garlic Shrimp Rice Bowls – A seafood twist with a sweet garlic sauce that’s equally satisfying.
- Sesame Ginger Chicken Meatballs With Rice – Flavor-packed meatballs with a sesame ginger kick that pairs beautifully with rice.
Next Steps
Once you’ve mastered the Sweet Chili Garlic Tofu Bowls with Pickled Veg, feel free to experiment by adding your favorite vegetables or swapping the rice for noodles. You can also try making your own sweet chili sauce at home for a customized flavor. This recipe is versatile and forgiving, perfect for those who love to play in the kitchen while keeping things simple.
No matter how you enjoy it, this bowl is a delightful, colorful way to satisfy your cravings with wholesome ingredients and balanced flavors. Get your ingredients ready, and dive into this delicious bowl tonight!
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Sweet Chili Garlic Tofu Bowls with Pickled Veg
Ingredients
Equipment
Method
- Drain the tofu and press it by wrapping in a clean kitchen towel and placing a heavy object on top for at least 15 minutes to remove excess moisture.
- Cook the jasmine rice according to package instructions until fluffy, using a rice cooker or saucepan.
- In a small bowl, combine 3 tablespoons sweet chili sauce with 2 minced garlic cloves. Stir well and set aside.
- Cut the pressed tofu into bite-sized cubes. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add tofu cubes in a single layer and cook without stirring for 3-4 minutes until golden crust forms. Flip and cook other sides until crispy and browned.
- Reduce heat to medium-low, pour sweet chili garlic sauce over tofu and toss gently to coat. Cook for 1-2 minutes to absorb sauce and become sticky.
- Assemble bowls by placing jasmine rice as a base, then add sauced tofu on top. Arrange about 1 cup of mixed pickled vegetables beside the tofu. Sprinkle with sliced green onions and sesame seeds.
- Season with salt and pepper to taste. Serve immediately or pack for meal prep.
Notes
- Press tofu well to ensure it crisps up nicely and absorbs the sauce better.
- Use quick pickled vegetables for a fresh, tangy crunch; store-bought works fine for convenience.
- Store tofu and rice separately if freezing; add pickled vegetables fresh after reheating to maintain texture.
