Chili Crispy Tofu Bowls

Crispy Chili Tofu Bowls

5 from 8 reviews

Crispy tofu tossed with a sweet and spicy chili sauce. Served with brown rice, avocado, and green onions. The perfect balance of sweet, spicy and savory!



Fried Tofu

  • 9 ounces firm tofu
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp chili powder
  • oil for frying

Spicy Sweet Chili Sauce

  • 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
  • 1 avocado
  • chopped green onions, carrots, sesame seeds


Fried Tofu

  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 instruction.
  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. 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.


Baked Tofu: If you prefer to bake instead of frying, preheat the oven to 400°F. Cut the tofu into cubes and season with salt and chili powder. Leave out the cornstarch. Place the tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, stirring halfway through cooking.