Spicy Sweet Chili Tofu Bowls with Lime Rice and Peanuts

There’s something special about a bowl meal-everything comes together in one satisfying dish. This vegan sweet chili tofu bowl is brimming with plant-powered goodness: crumbled tofu mixed with sautéed bell pepper and onion, all coated in a trio of tangy sauces. Served over zesty lime rice and topped with crunchy peanuts and fresh cilantro, it’s textured, flavorful and filling.

Best of all, this recipe is completely vegan and comes together in just 35 minutes. Whether you’re looking for a quick weeknight dinner or a meal prep superstar, this bowl delivers on taste and convenience.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. While rice cooks, zest and juice the lime. In a small bowl, whisk together soy sauce, sweet soy glaze, sweet Thai chili sauce, mushroom stock concentrate, sugar and 2 tablespoons water. Set aside.
3. Peel and dice the onion. Core and dice the bell pepper into ½-inch pieces. Pat tofu dry and crumble into bite-sized pieces.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 4 minutes. Transfer to a plate.
5. In the same skillet, heat remaining 2 teaspoons oil. Add crumbled tofu and cook, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper.
6. Return onion and bell pepper to the skillet. Pour the sauce mixture over the top and stir to coat. Cook for 1-2 minutes until heated through and sauce thickens slightly.
7. Stir lime zest and half the lime juice into the cooked rice. Season with salt to taste.
8. Divide lime rice between bowls. Top with tofu-vegetable mixture. Garnish with chopped peanuts and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water amount according to the package instructions for brown rice.

Is this recipe gluten-free?

The soy sauce and sweet soy glaze contain wheat, so it is not gluten-free. Use tamari or coconut aminos for a gluten-free version.

How do I store leftovers?

Store the rice and tofu mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.