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- 1 block (14 oz) firm tofu, thoroughly drained and pressed - 1/4 cup sweet chili sauce - 1 cup cooked jasmine rice The main stars of this dish are firm tofu, sweet chili sauce, and jasmine rice. Tofu gives a great texture, while sweet chili sauce adds warmth and sweet flavor. Jasmine rice is light and fluffy, making a perfect base. - 1 cup assorted colorful bell peppers, sliced into thin strips - 1/2 cup snap peas, trimmed The vegetables brighten up the bowl. Bell peppers bring a sweet crunch, and snap peas add a fresh snap. Both add color and nutrition to your meal. - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 2 green onions, thinly sliced - Sesame seeds, for garnish - Fresh cilantro leaves, for garnish Seasoning plays a big role in this dish. Soy sauce gives saltiness, while sesame oil adds a nutty flavor. Green onions, sesame seeds, and cilantro give the final touch, adding flavor and beauty. To start, drain the tofu well. Press it between plates or use a tofu press for about 15 minutes. This step removes extra moisture. Next, cut the tofu into bite-sized cubes. Pat the cubes dry with a kitchen towel. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch. This coating gives the tofu a crispy texture when cooked. Heat a large non-stick skillet over medium-high heat. Add 2 tablespoons of vegetable oil once the skillet is hot. Carefully place the cornstarch-coated tofu cubes in the skillet. Cook the tofu for 5 to 7 minutes. Turn the cubes occasionally until they are golden brown and crispy all around. When the tofu is crispy, lower the heat to medium. Push the tofu to one side of the skillet. On the empty side, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds, stirring until fragrant. Then, pour in 1/4 cup of sweet chili sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Stir well to coat the tofu with the sauce. Let it cook for an extra 2 minutes to blend the flavors. Now, add 1 cup of sliced bell peppers and 1/2 cup of snap peas to the skillet. Stir-fry the mixture for 2 to 3 minutes. You want the veggies to be tender but still crisp. This keeps their bright colors and fresh taste. To assemble, take individual serving bowls. Start with a generous scoop of cooked jasmine rice in each bowl. Then, top the rice with the sweet chili garlic tofu and the sautéed veggies. This creates a colorful and tasty meal. Finish your dish by sprinkling sesame seeds and sliced green onions on top. Add a few fresh cilantro leaves for a burst of flavor. For a fun touch, serve the bowls with chopsticks or a spoon. You can also place extra lime wedges on the side for guests. They can squeeze lime juice over the bowls for a zesty kick. To get the best tofu texture, you need to press it. Start with a block of firm tofu. Wrap it in a clean kitchen towel, then place a heavy object on top. Let it sit for about 15 to 30 minutes. This process removes excess water. Less water means crispier tofu! Next, avoid sogginess by coating the tofu in cornstarch. After pressing, cut the tofu into bite-sized cubes. Gently pat them dry with paper towels. Then, toss the cubes in cornstarch until they are evenly covered. This helps create a crunchy crust when you cook the tofu. For extra flavor, consider adding different sauces and spices. You can mix in soy sauce, ginger, or even a dash of hot sauce. Each adds a new twist to your dish. If you want to change it up, think about variations on sweet chili sauce. You can use homemade sauce with sugar, vinegar, and chili flakes. Another option is to blend sweet chili sauce with peanut butter for a rich flavor. To make your meal complete, pair these tofu bowls with side dishes. A simple side salad or steamed broccoli works well. You can also add a few slices of avocado for creaminess. If you want to go further, you can add protein. Grilled chicken or shrimp would be great choices. This way, you can turn your tofu bowl into a more filling meal. {{image_4}} You can boost the protein in your Minute Sweet Chili Garlic Tofu Bowls. Here are a couple of easy ideas: - Adding edamame or chickpeas: These add a nice texture and extra protein. Just toss them in while cooking the tofu for a few minutes. - Incorporating scrambled eggs: If you want a twist, add scrambled eggs. Cook them separately and mix them in at the end. This gives you a creamy touch. Need a vegan option? It’s simple! Just swap out some ingredients to keep it plant-based: - Substitute options for vegan sauces: Choose a vegan soy sauce or tamari for a gluten-free choice. You can also find vegan sweet chili sauce at stores. This keeps your dish tasty and cruelty-free. If you're watching carbs, there are easy swaps you can make: - Using cauliflower rice: Instead of jasmine rice, use cauliflower rice. It’s low in carbs and still filling. Just sauté it lightly before serving to keep it fresh. - Alternative vegetable options: You can use leafy greens like spinach or kale. They add nutrients and can replace rice if you want a lighter bowl. Feel free to mix and match these ideas! To keep your Minute Sweet Chili Garlic Tofu Bowls fresh, store leftovers in an airtight container. Place them in the fridge as soon as possible. This helps maintain flavor and texture. Use them within 3 days for the best taste. When you're ready to enjoy your leftovers, use a skillet or microwave. For the skillet, heat on medium until warm. This keeps the tofu crispy. If you use a microwave, heat in short bursts. Stir every 30 seconds to avoid sogginess. For future meals, you can freeze the tofu and veggies. First, let them cool completely. Then, place them in freezer-safe bags. Remove as much air as possible. They should stay good for up to 3 months. When you're ready to eat, thaw in the fridge overnight before reheating. Making these bowls is quick and easy. It takes about 10 minutes to prep and 15 minutes to cook. In total, you’ll spend around 25 minutes to enjoy this tasty meal. Absolutely! You can mix things up. Try using zucchini, broccoli, or carrots. These veggies will add flavor and color to your dish. Yes, it can be gluten-free. Use tamari instead of soy sauce. Tamari is a great choice for those who avoid gluten. Yes, you can switch it up! Chicken, shrimp, or tempeh work well in this dish. Just adjust the cooking time for different proteins. Sweet chili sauce is simple. It usually contains sugar, vinegar, chili, and garlic. This mix gives it a perfect balance of sweet and spicy flavors. This recipe guides you to make tasty Sweet Chili Garlic Tofu Bowls. We covered all key ingredients, including firm tofu, sweet chili sauce, and vegetables like bell peppers and snap peas. I shared step-by-step methods for cooking tofu and stir-frying veggies. Along with useful tips for texture and flavor, I offered variations and storage info to meet your needs. With these ideas, you can enjoy a delightful meal that suits your taste. Get cooking and enjoy every bite!

Minute Sweet Chili Garlic Tofu Bowls

Create a flavorful meal in just 25 minutes with these Minute Sweet Chili Garlic Tofu Bowls! This easy recipe features crispy tofu, vibrant bell peppers, and snap peas, all tossed in a delicious sweet chili sauce. Perfect for a quick weeknight dinner or meal prep, these bowls are healthy and satisfying. Click through to get the full recipe and impress your taste buds with this colorful, nutritious dish!
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Ingredients
  

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

2 tablespoons cornstarch

2 tablespoons vegetable oil

1/4 cup sweet chili sauce

2 cloves garlic, finely minced

1 tablespoon soy sauce

1 teaspoon sesame oil

1 cup cooked jasmine rice (prepared according to package instructions)

1 cup assorted colorful bell peppers (red, yellow, and green), sliced into thin strips

1/2 cup snap peas, trimmed

2 green onions, thinly sliced

Sesame seeds, for garnish

Fresh cilantro leaves, for garnish

Instructions
 

Prepare the Tofu: Begin by cutting the pressed tofu into bite-sized cubes. Use a clean kitchen towel or paper towels to pat the tofu cubes dry gently. In a medium mixing bowl, toss the tofu cubes with cornstarch until they are evenly coated, which will help achieve a crispy texture.

    Cook the Tofu: Heat a large non-stick skillet over medium-high heat and add the vegetable oil. Once the oil is hot, carefully add the cornstarch-coated tofu cubes to the skillet. Sauté the tofu for approximately 5-7 minutes, turning occasionally, until the cubes are golden brown and crispy on all sides.

      Add Flavors: When the tofu is perfectly crispy, reduce the heat to medium. Push the tofu cubes to one side of the skillet to create space. On the empty side, add the minced garlic and sauté for about 30 seconds, stirring until the garlic becomes fragrant. Next, pour in the sweet chili sauce, soy sauce, and sesame oil. Stir thoroughly to combine the ingredients and coat the tofu evenly in the flavorful sauce. Allow it to cook for an additional 2 minutes for the flavors to meld.

        Stir in Vegetables: Add the sliced bell peppers and snap peas to the skillet with the tofu. Stir-fry the mixture for 2-3 minutes until the vegetables are lightly tender yet still crisp, ensuring they maintain their vibrant color.

          Assemble the Bowls: In individual serving bowls, place a generous scoop of cooked jasmine rice at the base of each bowl. Top the rice with a hearty portion of the sweet chili garlic tofu and the sautéed vegetable mixture.

            Garnish and Serve: Finish the dish by sprinkling sesame seeds and the sliced green onions generously over the top. Add a few fresh cilantro leaves for a delightful aromatic touch.

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

                - Presentation Tips: Serve the bowls with chopsticks or a spoon and place extra lime wedges on the side for guests to squeeze over their tofu bowls if desired for an extra zing!