Speedy Sweet Chili Tofu Bowl

Looking for a flavoyrful, protein-packed meal that comes together in 30 MINUTES-ISH? This Speedy Sweet Chili Tofu Bowl is the perfect balance of crispy tofu, roasted broccoli, and a sweet-savory sauce over rice. It’s a simple, satisfying, and speedy plant-based dish that will quickly become a fam favourite!

Ingredients

For the Veggies:

• 3 cups broccoli florets

• 2 tbsp olive oil

  
  

For the Tofu:

• 2 blocks of tofu, patted dry and cubed

• 2 tbsp cornstarch (divided)

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• pinch of salt

For the Speedy

Sweet Chili Sauce:

• 1/3 cup soy sauce

• 1/3 cup sweet chili sauce 

• 2 tbsp maple syrup 

• 2 tbsp rice vinegar

• 2 tbsp water

• 1 tbsp olive oil

• 1 tsp cornstarch

  
  

For the  Rice:

• 1 cup rice, rinsed

• 2 cups water

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the broccoli florets on the baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 12-15 minutes until slightly crispy.

2. Pat dry the blocks of tofu and cut it into cubes and place into a medium bowl. Sprinkle cornstarch, garlic powder, onion powder, paprika, and salt over the tofu.  Mix well to evenly coat.   

3. Air fry at 400°F for 12 minutes until crispy OR  place the tofu on a second baking sheet and roast with the broccoli 20 minutes, flipping halfway through, until golden and crispy.

4. Rinse the rice thoroughly and cook according to the package instructions.

5. In a medium saucepan, combine all the sauce ingredients. Bring to a boil, then reduce the heat and let it simmer for 2-3 minutes, stirring occasionally, until slightly thickened.

6. Add the crispy tofu to the sauce, tossing to coat evenly.

7. Beging to plate your dish.  Start with a generous scoop of rice, followed by the sweet chili tofu and roasted broccoli. Garnish with sesame seeds, red pepper flakes, or any toppings of choice.

8. Serve and enjoy!