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- 1 block (14 oz) firm tofu - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1/4 cup sweet chili sauce - 2 cloves garlic, minced - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 cup cooked jasmine rice - 1 cup mixed colorful bell peppers, sliced - 1/2 cup snap peas - Garnishes: sesame seeds, green onions, fresh cilantro leaves To make Minute Sweet Chili Garlic Tofu Bowls, you need simple yet bold ingredients. First, the tofu is the star. I use firm tofu, which holds its shape well. Each block weighs about 14 ounces. Press it to remove excess water, so it absorbs flavors better. Next, cornstarch makes the tofu crispy. It coats the tofu cubes and creates a crunchy outer layer when cooked. For cooking, I choose vegetable oil. It has a high smoke point, perfect for frying. Sweet chili sauce adds a kick of flavor. It’s sweet, spicy, and tangy, making it a great match for the tofu. I also add minced garlic for a savory touch. Soy sauce gives depth to the dish, while sesame oil adds a nutty aroma. For sides, I love jasmine rice. It’s soft and fluffy, perfect as a base. Colorful bell peppers brighten the dish, while snap peas add a crunchy texture. Finally, garnishes like sesame seeds, green onions, and fresh cilantro elevate the dish. These ingredients make each bite exciting and fresh. Start by cutting the pressed tofu into bite-sized cubes. This helps the tofu cook evenly. Next, pat the cubes dry with a paper towel. Drying the tofu helps it become crispy. In a medium bowl, add the tofu cubes and toss them with cornstarch. This coating gives the tofu a nice crunch when cooked. Heat two tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the coated tofu cubes to the skillet. Sauté the tofu for about 5 to 7 minutes. You want to cook it until it turns golden and crispy on all sides. Keep an eye on it to avoid burning. Next, reduce the heat to medium. Push the tofu to one side of the skillet. Add two minced garlic cloves to the empty side. Sauté the garlic for about 30 seconds until it becomes fragrant. Then, pour in 1/4 cup of sweet chili sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Stir everything together to coat the tofu evenly. Cook for an additional 2 minutes. Now, add in 1 cup of sliced colorful bell peppers and 1/2 cup of snap peas. Stir-fry the mixture for 2 to 3 minutes. You want the vegetables to be tender yet crisp. To serve, spoon a generous scoop of cooked jasmine rice into serving bowls. This rice will act as a base for the dish. Top the rice with the sweet chili garlic tofu and the sautéed vegetables. For the final touch, sprinkle sesame seeds and sliced green onions on top of each bowl. Add fresh cilantro leaves for an aromatic finish. This not only adds flavor but also makes your bowls look beautiful. Enjoy your meal! To achieve great texture, pressing your tofu is key. First, drain the tofu and wrap it in a clean towel. Place a heavy object on top for about 15-30 minutes. This helps remove excess water, which avoids sogginess in the final dish. To make your tofu crispy, coat it well with cornstarch. This creates a nice crust when sautéed. Use enough oil in your skillet, and don’t overcrowd the pan. Cook in batches if needed to get that perfect golden color! Sweet chili sauce is a star in this dish, but feel free to try different brands. Some are sweeter, while others have a kick. Choose one that matches your taste. You can also swap in various veggies for a personal touch. Try using zucchini, carrots, or broccoli. Each vegetable adds a unique flavor and texture. Mix and match to find your favorite combo! Pre-cooking jasmine rice is a great way to save time. You can make it the night before and store it in the fridge. This way, you only need to reheat it when you assemble your bowls. Using pre-cut vegetables is another fast option. Many grocery stores offer ready-to-cook mixes. This saves chopping time and gets you to your meal quicker. Enjoy your tasty tofu bowls in no time! {{image_2}} You can switch up the protein in this dish. Tempeh is a great choice instead of tofu. It has a nutty flavor and a firm texture. Just cut it into cubes and follow the same cooking steps. For meat lovers, chicken or shrimp works well too. Simply cut chicken into bite-sized pieces or use peeled shrimp. Adjust the cooking time to ensure they are cooked through. Feel free to jazz up the flavors! If you like heat, add sriracha or jalapeños for a spicy kick. Mix in some red pepper flakes for extra warmth. You can also switch to teriyaki or peanut sauce for a different taste. These sauces bring a sweet and savory twist. Experiment with what you have on hand or what you enjoy. To make this dish gluten-free, avoid soy sauce. Instead, use tamari or coconut aminos. These alternatives still give a nice umami flavor. If you want more plant-based flavor, add miso paste or nutritional yeast. These ingredients pack a punch without using animal products. You can also play with herbs and spices for added richness. To keep your Minute Sweet Chili Garlic Tofu Bowls fresh, store leftovers in an airtight container. Place the tofu and veggies in one container and the rice in another. This helps keep everything from getting soggy. Refrigerate the bowls within two hours of cooking. They will stay good for up to three days. You can easily reheat these bowls. For the microwave, place the tofu and veggies in a bowl. Cover it with a microwave-safe lid. Heat for one to two minutes, stirring halfway. For stovetop reheating, use a non-stick skillet over medium heat. Add a splash of water or oil to keep it moist. Stir often until warmed through, which takes about three to five minutes. Preparing your ingredients ahead of time makes meal prep a breeze. You can press and cube the tofu and toss it with cornstarch a day before. Chop your bell peppers and snap peas, and keep them in the fridge. Cook the jasmine rice in advance and store it in a separate container. This way, you can quickly assemble your bowls for lunch or dinner during the week. Enjoy fresh flavors with minimal effort! It takes about 25 minutes to make these bowls. You spend 10 minutes getting ready and 15 minutes cooking. This time includes prepping tofu and veggies. The quick cooking method keeps everything fresh and tasty. Yes, you can make this recipe ahead of time. Cook the tofu and veggies, then store them separately in the fridge. They stay good for about 3 days. When ready to eat, just reheat and serve over rice. If you want to replace tofu, try tempeh or chickpeas. Both options absorb flavors well. You can also use chicken or shrimp if you prefer meat. Adjust cooking times for these proteins to ensure they are fully cooked. Yes, you can make this recipe gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. Also, check your sweet chili sauce for gluten-free ingredients. This way, everyone can enjoy the dish. You can freeze these tofu bowls, but separately. Freeze the tofu and veggies in airtight containers. They last for about a month. When ready to eat, thaw in the fridge overnight and reheat on the stove or microwave until warm. In this blog post, we explored a delicious sweet chili garlic tofu bowl. We covered the main ingredients, flavors, and sides needed for a tasty meal. We walked through clear steps to prepare and cook the tofu, add flavors, and assemble your bowl. I shared helpful tips to get perfect texture and save time. Remember, cooking is fun and a chance to be creative. Enjoy making this dish your own!

Minute Sweet Chili Garlic Tofu Bowls

Savor the flavor with these Minute Sweet Chili Garlic Tofu Bowls! This easy recipe features crispy tofu tossed in a delicious garlic sauce, served over fragrant jasmine rice and colorful veggies. Perfect for a quick weeknight dinner or meal prep, this dish is both healthy and satisfying. Click through to discover the full recipe and elevate your cooking game with this tasty and vibrant meal you won't want to miss!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1/4 cup sweet chili sauce

2 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

1 cup cooked jasmine rice

1 cup mixed colorful bell peppers, sliced

1/2 cup snap peas

2 green onions, sliced

Sesame seeds for garnish

Fresh cilantro leaves for garnish

Instructions
 

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes and pat dry. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.

    Cook the Tofu: In a large non-stick skillet over medium-high heat, heat the vegetable oil. Add the tofu cubes and sauté until they are golden and crispy on all sides (about 5-7 minutes).

      Add Flavors: Reduce the heat to medium, push the tofu to one side of the skillet, and add minced garlic to the empty side. Sauté garlic for about 30 seconds until fragrant. Then, pour in the sweet chili sauce, soy sauce, and sesame oil. Stir to combine and coat the tofu evenly. Cook for an additional 2 minutes.

        Stir in Vegetables: Add the sliced bell peppers and snap peas to the skillet. Stir-fry everything together for 2-3 minutes until the vegetables are tender yet crisp.

          Assemble the Bowls: In serving bowls, add a generous scoop of cooked jasmine rice as the base. Top with the sweet chili garlic tofu and the sautéed vegetables.

            Garnish and Serve: Sprinkle sesame seeds and sliced green onions on top. Add fresh cilantro leaves for an aromatic finish.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2