Go Back
- Firm tofu and its preparation: For this dish, use 400g of firm tofu. Press it to remove excess moisture. This step helps the tofu get crispy. Cut the pressed tofu into 1-inch cubes. - Vegetables for stir-fry: I love adding fresh colors and textures. Use 1 red bell pepper, thinly sliced. Add 1 cup of snap peas, trimmed, and 1 medium carrot, julienned. These veggies give a nice crunch. - Flavoring agents: Garlic and ginger are key. Use 3 cloves of minced garlic and 2 tablespoons of minced ginger. Add 2 tablespoons of soy sauce for saltiness. One tablespoon of chili paste adds heat. Finally, mix in 1 tablespoon of maple syrup for sweetness. - Sesame seeds: These add a nutty crunch. Sprinkle them on top before serving. - Chopped green onions: Use 3 finely chopped green onions. They add freshness and color. - Recommended grains: Serve your chili garlic tofu over cooked jasmine rice or quinoa. Both options soak up the sauce nicely. - Additional toppings: Consider adding lime wedges. A squeeze of lime brings brightness to each bite. {{ingredient_image_2}} How to press and cut tofu Start by pressing the firm tofu. This step removes extra moisture, which improves texture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes. After pressing, cut the tofu into 1-inch cubes. Coating with cornstarch for crispiness Next, take a medium bowl and add the cubed tofu. Sprinkle 2 tablespoons of cornstarch over the tofu. Toss gently until every piece is coated. This coating gives the tofu a crispy crust when fried. Frying the tofu Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the cornstarch-coated tofu cubes. Fry for 6 to 8 minutes, turning occasionally. Look for a golden brown color and crisp edges. Once done, remove the tofu and set it aside on a plate. Sautéing garlic and ginger In the same skillet, add 1 tablespoon of vegetable oil. Once hot, add 3 cloves of minced garlic and 2 tablespoons of minced ginger. Sauté for about 1 minute. Stir constantly until fragrant but be careful not to burn them. Mixing the sauce and stir-frying vegetables Now, pour in 2 tablespoons of soy sauce, 1 tablespoon of chili paste, and 1 tablespoon of maple syrup. Mix well to create your sauce. Then, add 1 sliced red bell pepper, 1 cup of snap peas, and 1 julienned carrot to the skillet. Stir-fry these vegetables for 4 to 5 minutes. They should be tender but still colorful. Combining tofu and vegetables Return the crispy tofu to the skillet. Gently toss everything together. Ensure the tofu is well-coated with sauce and heated through. Serving over rice/quinoa To serve, spoon the chili garlic tofu mixture over cooked jasmine rice or quinoa. Add some finely chopped green onions and a sprinkle of sesame seeds for extra flavor and crunch. Tofu can be tricky, but pressing it is key. When you press tofu, you remove extra water. This step helps the tofu absorb flavors and become crispy. Here are some tips to achieve that perfect crunch: - Use firm or extra-firm tofu for the best texture. - After pressing, cut the tofu into 1-inch cubes. - Coat the cubes with cornstarch. This creates a crispy layer when fried. - Ensure the oil is hot before adding the tofu. This helps seal in moisture and promotes crispiness. Do you like it hot? You can modify the chili paste in this recipe. If you want less heat, use less chili paste. Here are a few alternatives for milder flavors: - Try using sweet chili sauce instead of chili paste. - Add a touch of honey for sweetness without the heat. - Mix in some coconut milk to tone down the spice. Want to make your dish more colorful and tasty? Adding more veggies is a great idea. You can use: - Broccoli florets for a nice crunch. - Spinach for added nutrients. - Mushrooms for a meaty texture. You can also play with different sauces or seasonings. Here are some suggestions: - Use teriyaki sauce for a sweet twist. - Add a splash of rice vinegar for tanginess. - Try sesame oil for a nutty flavor. These tips will help you create a bowl that is not only delicious but also fits your taste. Enjoy experimenting! Pro Tips Press the Tofu: Ensure you press the tofu for at least 30 minutes to remove excess moisture, resulting in a firmer texture and better absorption of flavors. Adjust Spice Levels: Taste the sauce before adding the tofu and adjust the chili paste to your preferred heat level for a perfect balance. Colorful Veggies: Use a variety of colorful vegetables to enhance not only the visual appeal but also the nutritional value of the dish. Garnish for Flavor: Don’t skip the sesame seeds and green onions; they add a delightful crunch and fresh flavor that elevate the dish. {{image_4}} If you want to keep your dish vegan, you can make easy swaps. For the soy sauce, use tamari. This gluten-free option tastes great. Instead of maple syrup, try agave nectar. Both sweeteners add a nice touch. If you want a creamy element, use coconut yogurt as a topping instead of sour cream. Change the veggies based on what’s fresh. In spring, add asparagus or peas. In summer, use zucchini or bell peppers. Fall brings great choices like butternut squash or mushrooms. During winter, think about using kale or Brussels sprouts. These swaps keep your dish bright and tasty. Want to switch up your protein? Tempeh is a great choice. It absorbs flavors well and has a hearty texture. You can also use seitan, which is very meaty. If you want to keep it simple, chickpeas or black beans can work too. Each option brings its own flavor and nutrition to your bowl. To store leftover chili garlic tofu bowls, follow these steps: - Allow the bowl to cool completely before storing. - Use an airtight container for best results. - Keep in the fridge for up to 3 days. - If possible, store the tofu separate from the rice or quinoa. This keeps everything fresh and tasty. To reheat without losing texture, you have a few options: - Stovetop: Heat a skillet over medium heat. Add a splash of water or oil. Place the tofu and veggies in the skillet. Stir gently until warm. - Microwave: Use a microwave-safe dish. Cover loosely with a lid or paper towel. Heat in short bursts, checking often. This method may soften the tofu. - Oven: Preheat to 350°F (175°C). Spread the tofu and veggies on a baking sheet. Heat for about 10-15 minutes. This helps keep the crispness of the tofu. Yes, you can freeze chili garlic tofu bowls! Follow these tips: - Let the dish cool completely before freezing. - Place in a freezer-safe container, leaving space for expansion. - Freeze for up to 2 months. - When ready to eat, thaw overnight in the fridge. Reheat using your favorite method. Freezing may change the texture of the tofu slightly, but it still tastes great! You can prep the tofu and veggies one day ahead. Press and cut the tofu into cubes. Toss it with cornstarch and store it in the fridge. Chop your veggies and keep them in an airtight container. You can also mix the sauce ingredients and store them separately. On the day you want to eat, just fry the tofu and stir-fry your veggies. This keeps everything fresh and tasty. Firm tofu works best for these bowls. It holds its shape well during cooking. Silken tofu is too soft and won’t give you a nice texture. Extra-firm tofu is even denser, which is great for frying. If you want crispy edges, choose firm or extra-firm tofu. They soak up flavors well and give the bowls a lovely crunch. If you want less heat, use a mild sauce like sweet chili sauce. You can also blend red pepper flakes with soy sauce for a quick fix. If you love spice, try sriracha or harissa. Both add a nice kick. For those who avoid spice, use a dash of soy sauce and a hint of garlic for flavor without the heat. This blog post showed you how to create tasty Chili Garlic Tofu Bowls. You learned about the key ingredients, from firm tofu to fresh veggies. I walked you through easy steps, ensuring your tofu is crispy and flavorful. Plus, you discovered tips for storage and making variations. In summary, cooking should be fun and flexible. Explore the flavors and ingredients that excite you. Enjoy making this satisfying dish again and again!

Chili Garlic Tofu Bowls

A flavorful and spicy tofu dish served over rice or quinoa, perfect for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 400 g firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon chili paste (adjust according to heat preference)
  • 1 tablespoon maple syrup
  • 1 unit red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • 3 unit green onions, finely chopped
  • to taste unit sesame seeds, for garnish
  • to serve unit cooked jasmine rice or quinoa

Instructions
 

  • Begin by pressing the firm tofu to eliminate excess moisture—this improves texture. After pressing, cut the tofu into 1-inch cubes.
  • In a medium mixing bowl, toss the cubed tofu with cornstarch, ensuring each piece is evenly coated for a crispy exterior during frying.
  • Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, carefully add the cornstarch-coated tofu cubes. Fry for about 6-8 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. After frying, remove the tofu from the pan and set it aside on a plate.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Once the oil is hot, add the minced garlic and ginger. Sauté for approximately 1 minute, stirring constantly until fragrant but not burnt.
  • Pour in the soy sauce, chili paste, and maple syrup; mix these ingredients well to create a flavorful sauce.
  • Next, add the sliced red bell pepper, snap peas, and julienned carrot to the skillet. Stir-fry the vegetables for about 4-5 minutes, or until they become tender yet maintain their vibrant colors.
  • Carefully return the crispy tofu to the skillet. Gently toss everything together, ensuring the tofu is well-coated with the sauce and heated through.
  • To serve, spoon the chili garlic tofu mixture over a generous portion of cooked jasmine rice or quinoa. Finish with a sprinkle of chopped green onions and sesame seeds for added texture and flavor.

Notes

Serve the tofu bowls in deep dishes to prevent spills. Consider adding a slice of lime on the side for a fresh zesty flavor.
Keyword healthy, quick meal, spicy, tofu, vegan