Crispy Sweet Chili Tofu Bowl

30 mins. 2 servings. 437 calories per serving




  • 9 ounces firm tofu

  • 3 tbsp cornstarch

  • 1/4 tsp salt

  • 1/8 tsp chili powder

  • 2 tbsp rice vinegar

  • 1 tbsp maple syrup

  • 1 tbsp tomato paste

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1/2 tsp chili powder

  • 1/2 tsp cornstarch

  • 1 cup cooked brown rice or quinoa

  • 1 avocado

  • chopped green onions, carrots, sesame seeds

  • oil for frying


  1. Start by cooking the rice: bring a large pot of water to a boil, add about 1/2 cup rice and cook according to the package instructions.

  2. While the rice is cooking, drain the tofu: place it on a layer of three or four kitchen paper towels, top with another layer of kitchen paper towels, and press firmly to remove excess water.

  3. Cut it into 2-inch cubes. Transfer the cubes to a baking dish. Add the cornstarch, salt, and chili powder, and mix to coat the tofu evenly.

  4. Heat about 1 inch of oil in a large saucepan, or deep skillet. Once hot, carefully add the tofu, one cube at a time to make sure they don’t stick to each other. Fry for about 3 minutes. Flip the tofu cubes halfway through frying and cook for another 2-3 minutes, or until golden brown and crispy.

  5. Transfer to a plate lined with paper towels to drain excess oil. Set aside.

  6. Combine all the sauce ingredients in a medium saucepan. Heat over medium heat, stirring regularly until it starts to slightly thicken. Add the fried tofu and stir to coat.

  7. Assemble the bowls: Divide the cooked brown rice between two bowls, top with sliced avocado, chili tofu, green onions, raw veggies like carrots or cucumber, and sesame seeds. Serve immediately.