Sweet Chili Glazed Tofu Rice Bowls with Green Beans and Candied Peanuts

These rice bowls are a celebration of bold flavors and contrasting textures. Crispy tofu cubes are coated in a sweet and spicy chili glaze that seeps into every bite, while tender green beans add a fresh crunch. The candied peanuts bring a delightful sweetness and crunch that ties everything together.

Serve over fluffy jasmine rice for a satisfying meal that’s both hearty and vibrant. Perfect for a weeknight dinner when you crave something quick, flavorful and a little bit special.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the tofu: pat dry and cut into 1-inch cubes. Season with a pinch of salt and pepper.
3. Heat cooking oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes. Remove tofu from skillet and set aside.
4. In the same skillet, add the green beans and cook for 3-4 minutes until tender-crisp. Remove and set aside.
5. Reduce heat to medium. Add butter and sugar to the skillet, stirring until melted and bubbly. Add the peanuts and cook for 1-2 minutes until coated and slightly caramelized. Remove candied peanuts and set aside.
6. In a small bowl, whisk together the sweet Thai chili sauce, bulgogi sauce and pho stock concentrate. Return the tofu to the skillet and pour the sauce over. Cook for 2-3 minutes, stirring, until the sauce thickens and glazes the tofu.
7. To serve, divide rice among bowls. Top with glazed tofu, green beans and candied peanuts. Sprinkle with sesame seeds and squeeze lime juice over the top.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works well, but jasmine rice adds a fragrant flavor that complements the dish.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Can I make this dish gluten-free?

Check that your bulgogi sauce and pho stock concentrate are gluten-free. Some brands may contain wheat.