Gluten-Free Sweet Chili Stir Fried Tofu Bowls
This colorful bowl features golden-brown tofu cubes with a crispy cornstarch coating, tossed in sweet chili sauce with bell peppers and served over rice. The combination of textures from the crunchy tofu exterior, tender vegetables, and creamy avocado creates a satisfying plant-based meal. Perfect for weeknight dinners or meal prep, this recipe transforms simple ingredients into a restaurant-style dish that's both filling and flavorful.
Ingredients
- 14 oz extra firm tofu
- 1 pinch salt
- 2 Tbsp cornstarch
- 2 Tbsp cooking oil
- 1 avocado
- 1 bell pepper, any color
- 2 green onions
- 1 handful fresh cilantro(optional)
- ½ cup sweet chili saucesriracha mixed with honey2 Tbsp sriracha + 2 Tbsp honeyspicy heat
adjust sweetness to taste
Full guide → - 2 tsp sesame seeds(optional)
- 4 cups cooked ricequinoa1:1whole_grain protein
nuttier flavor
Instructions
- 1
Remove tofu from package and wrap in clean dishcloth or paper towels
- 2
Press tofu between two plates with weight on top for 30 minutes
- 3
Cut pressed tofu into 3/4 to 1-inch cubes
- 4
Season tofu cubes with salt and toss with cornstarch in two additions
- 5
Heat oil in large skillet over medium flame
- 6
Fry tofu cubes until golden brown and crispy on all sides
- 7
Transfer fried tofu to large bowl
- 8
Dice bell pepper and thinly slice green onions
- 9
Roughly chop cilantro leaves and slice avocado
- 10
Add diced bell pepper to bowl with tofu
- 11
Pour sweet chili sauce over tofu and bell pepper and stir to coat
- 12
Build bowls starting with rice, then add tofu mixture
- 13
Top with avocado slices, green onions, cilantro, and sesame seeds
Tips
Press tofu for the full 30 minutes to remove moisture and ensure maximum crispiness when frying
Coat tofu with cornstarch in two separate additions for better adhesion and even coating
Use medium heat when frying to prevent burning while achieving golden-brown color
Good to Know
Refrigerate assembled bowls for up to 3 days. Store components separately for best texture.
Press and cube tofu up to 1 day ahead. Cook rice in advance and refrigerate.
Serve immediately after assembly for best texture contrast.
Common Mistakes
Press tofu fully to avoid soggy coating
Don't overcrowd skillet to avoid steaming instead of frying
Add sauce after frying to prevent coating from becoming soggy
Substitutions
adjust sweetness to taste
Full guide →FAQ
Can I use regular tofu instead of extra firm?
Extra firm tofu works best for this recipe as it holds its shape during pressing and frying. Regular tofu may crumble when handled.
What if I don't have sweet chili sauce?
Mix 2 tablespoons sriracha with 2 tablespoons honey or maple syrup for a similar sweet-spicy flavor profile.
How long will leftovers keep?
Refrigerate for up to 3 days. The tofu will lose some crispiness but still tastes good. Reheat gently in skillet if desired.