Speedy Sweet Chili Tofu Bowl

This sticky, saucy tofu bowl is sweet, a little spicy, and ridiculously easy to throw together 😍💚 Crispy tofu, roasted broccoli, and fluffy rice all coated in that glossy sweet chili sauce… it’s a weeknight win!

Ingredients

For the Broccoli:

• 3 cups broccoli florets

• 2 tbsp olive oil

• pinch of salt

For the Tofu:

• 1 block tofu, pressed & torn into pieces

• 2 tbsp cornstarch (divided)

• 1 tbsp garlic powder

• 1 tsp onion powder

• Pinch of salt

For the Speedy Sweet Chili Sauce:

• 1 tsp cornstarch + 2 tbsp water (slurry)

• 1/3 cup soy sauce

• 1/3 cup sweet chili sauce

• 1/3 cup water

• 2 tbsp maple syrup

• 2 tbsp rice vinegar

• 1 tbsp olive oil

For the  Rice:

• 1 cup rice, rinsed

• 2 cups water

Directions

1. Preheat oven to 400°F. Toss broccoli with olive oil + salt, spread on a baking sheet, and roast for 12–15 minutes until slightly crispy.

2. Pat tofu dry, tear into pieces, and toss with 1 tbsp cornstarch, garlic powder, onion powder, and salt until coated.

3. Air fry at 400°F for 12 minutes until crispy (or bake 20 minutes, flipping halfway).

4. Cook rice by combining rinsed rice and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let sit 5 minutes, then fluff.

5. In a small bowl, whisk together the cornstarch slurry first, then add remaining sauce ingredients and mix well.

6. Pour sauce into a pan, bring to a boil, then simmer for 3–5 minutes until thickened.

7. Add crispy tofu to the sauce and toss to coat.

8. Serve over rice with roasted broccoli and your favourite toppings.