If you're craving something flavorful but don’t want to spend hours in the kitchen, this Sweet Chili Tofu Quinoa Bowl is for you! Made with simple ingredients you likely already have in your pantry and fridge, it’s easy to make and full of flavor thanks to the spicy and sweet chili sauce that perfectly coats the crispy tofu.
Let’s be real! You bought a bag of quinoa, and it’s been sitting in the back of your pantry, huh? Me too. This is the perfect excuse to finally use it!
Paired with crispy tofu and a sticky, sweet, and spicy chili sauce, this dish is simply irresistible.
This tofu quinoa bowl is so easy, that it doesn’t really feel like a recipe at all. But because I make it so often and it always hits the spot, I knew I had to share it with you.
Love this recipe? Try my orange tofu or sticky tofu next!
Update: This recipe, first published in April 2022, has been updated with tips and step-by-step photos. This post was originally just for the sweet chili tofu, but now includes additional serving instructions as well.
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Ingredients
This sweet chili tofu bowl is easy to make, full of flavor, and made with everyday ingredients.
Crispy tofu is tossed in a sweet and spicy chili sauce and served alongside quinoa, broccolini, and edamame for a balanced yet satisfying meal.
Extra-Firm Tofu: Drain and press for at least 10 minutes and coat in cornstarch and a simple seasoning blend of garlic powder, onion powder, salt and pepper. You can air fry, pan-fry, or bake the tofu.
Cornstarch and Seasonings: The tofu is cubed and then tossed in a mixture of cornstarch, garlic powder, onion powder, salt, and pepper. The cornstarch coats the tofu and acts as a "breading" making it extra crisp.
Sweet Chili Sauce: You can use homemade sweet chili sauce or store-bought, but the store-bought version makes this recipe even easier! I use the 365 Whole Foods Sweet Chili. Make sure to check the ingredients to make sure it's vegan-friendly.
Soy Sauce: Soy sauce adds depth with its umami and saltiness, helping to balance the sweetness and heat of the sweet chili sauce.
Maple Syrup: Sweet chili sauces vary in flavor! Some are spicier, while others are sweeter. Give yours a taste, and if it’s already on the sweeter side, you can skip the maple syrup.
Rice Vinegar: It provides a subtle acidity that brightens up the sauce.
Green Onions and Sesame Seeds: Chop up the white parts of the green onion and stir them into the sauce for extra flavor. Save the green tops for garnish! I also love adding sesame seeds both in the sauce and as a topping for a little crunch.
Quinoa: I've been loving Quinoa lately. It cooks up light and fluffy with a slightly nutty flavor, making it a delicious base to bowl recipes.
Broccolini: Feel free to add any vegetables you like, but broccolini is definitely one of my favorites! I also love tossing in some edamame for extra texture and flavor in this tofu bowl.
See recipe card for quantities.
Helpful Equipment
I use and recommend the tofu press from Tofuture.
Though not essential, a tofu press is much faster and more efficient than using heavy dishes to press the tofu.
How to Make This Recipe
If you know someone who thinks they don’t like tofu, this might just change their mind. It’s hard to say no to something covered in the most delicious sauce!
The full written recipe can be found in the recipe card below.
Step 1: Press the tofu for at least 10 minutes and then cube the tofu and place them in a large bowl. Toss with cornstarch, garlic powder, onion powder, black pepper, and a pinch of salt until evenly coated.
Step 2: Cook the tofu until crispy. You can air fry, pan-fry, or bake it. See recipe card for instructions.
Step 3: While the tofu is cooking, start the quinoa by cooking it according to package instructions and set aside.
Step 4: Whisk all sauce ingredients in a small bowl until combined. Set aside.
Step 5: Make the broccolini by heating the oil in a pan over medium heat. Add broccolini and sprinkle with salt and pepper. Cook for 2-3 minutes.
Step 6: Pour in 1 tablespoon water, cover, and reduce heat to low. Steam for 3-4 minutes until tender and bright green.
Step 7: Pour the sauce into a pan over medium heat, add the crispy tofu.
Step 8: Cook for 2-3 minutes until thick and saucy.
Divide the cooked quinoa between bowls, then top with sweet chili tofu, broccolini, and edamame.
Finish with a sprinkle of sesame seeds and sliced green onions and enjoy!
Note: Sweet chili sauce isn't always vegan, as some brands may contain fish sauce or other animal-derived ingredients. Make sure to check the ingredients. I use the 365 brand.
Another thing to keep in mind is that some sweet chili sauces can be spicier than others. Taste it first, and if it’s more spicy than sweet, add maple syrup. If it's sweet enough for you, feel free to skip it.
Substitutions & Variations
Extra-Firm Tofu: Tempeh is a great substitute, but add a splash of soy sauce before coating it in cornstarch to help it stick.
Cornstarch: Arrowroot will work.
Quinoa: White or brown rice is a great substitute for the quinoa. Use whatever grain you have or enjoy best!
Broccolini: Broccoli, bell peppers, or bok choy can be added instead! Any veggie you enjoy or have on hand will pair nicely in this tofu quinoa bowl.
If you're gluten-free, make sure that the sweet chili sauce and soy sauce are gluten-free. Everything else in this dish is gluten-free friendly!
Tips & Tricks
For crispy tofu, it’s important to remove excess moisture for the right texture. You don't need to press it long, just 10 minutes.
Alternatively, you can use super-firm tofu for a crispier texture without the extra step.
If you're baking the tofu, spread the pieces in a single layer with space between each piece on the baking sheet. Overcrowding will result in soggy tofu.
Rinse quinoa before cooking then use a 1:2 ratio of quinoa to water for fluffy results. Let it sit covered for a few minutes after cooking to absorb any extra moisture.
Sauté broccolini in a hot pan with a bit of oil for a few minutes until bright green and tender. Adding a splash of water and covering briefly will help soften the stems.
Storage
Tofu with quinoa is one of my go-to weeknight combos because it’s quick, easy to make, and perfect for meal prep!
Store: Allow to cool and store each component separately in airtight containers in the fridge for up to 4 days.
Reheat: Reheat in the microwave or stovetop until hot.
Frequently Asked Questions
Brown rice, jasmine rice, or even cauliflower rice work well as a substitute for quinoa.
Absolutely! Bake at 400°F for 25-30 minutes, flipping halfway through, until golden and crispy.
Yes! You can prepare the quinoa, tofu, and vegetables in advance. Store each component separately in airtight containers and assemble the bowl when ready to eat.
To add more heat, drizzle hot sauce over the finished bowl or add red pepper flakes.
More Tofu Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Sweet Chili Tofu Quinoa Bowl
Ingredients
Tofu
- 14 ounce block Extra-Firm Tofu drain and pressed
- 2 tablespoons Cornstarch
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 1 tablespoon Avocado Oil for cooking
Quinoa
- ¾ cup Quinoa uncooked
- 1 ½ cups Water or vegetable broth
Sweet Chili Sauce
- ¼ cup Sweet Chili Sauce see note
- 2 tablespoon Low-Sodium Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Maple Syrup see note
- 2 tablespoons Chopped Green Onions more for garnish
- 1 teaspoon Sesame Seeds more for garnish
Vegetables
- 2 teaspoons Avocado Oil or olive oil
- 6 ounces Broccolini
- Pinch of Kosher Salt
- Pinch of Black Pepper
- ½ cup Edamame
Instructions
- Press the tofu for at least 10 minutes to remove excess water. I recommend a tofu press.
- Cube the tofu and place them in a large bowl. Toss with cornstarch, garlic powder, onion powder, black pepper, and a pinch of salt until evenly coated.
- To pan-fry, heat a pan over medium-high heat and add a thin layer of oil. Fry the tofu in the pan until golden and crispy, about 10-12 minutes.
- To air fry, transfer the tofu to an air fryer and drizzle or spray with oil— no need to preheat. Air fry at 400F for 12-13 minutes or until golden brown. Shake the basket occasionally to evenly brown each side.
- While the tofu is cooking, start the quinoa by cooking it according to package instructions and set aside.
- Whisk all sauce ingredients in a small bowl until combined. Set aside.
- Make the broccolini by heating the oil in a pan over medium heat. Add broccolini and sprinkle with salt and pepper. Cook for 2-3 minutes. Pour in 1 tablespoon water, cover, and reduce heat to low. Steam for 3-4 minutes until tender and bright green.
- If using frozen edamame, place the frozen edamame in a microwave-safe bowl with a splash of water. Cover with a damp paper towel and microwave on high for 1-3 minutes, stirring halfway through. Drain excess water. Alternatively, add it in the pan with the broccolini.
- Pour the sauce into a pan over medium heat, add the crispy tofu, and cook for 2-3 minutes until thick and saucy.
- Divide the cooked quinoa between bowls, then top with sweet chili tofu, broccolini, and edamame. Finish with a sprinkle of sesame seeds and sliced green onions and enjoy!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Nat says
I absolutely love your recipes and website. It is so inspiring! If you had a restaurant I would definitely eat there and often! Thank you for the time and effort you put into everything you do!
Liv says
That's so sweet! Thank you so much 🙂
Rebecca says
The extra firm tofu was a game changer for me 😊 And the cornstarch really made a nice crispy coating. I ended up substituting the sauce with one that came with an Asian veggie mix I use and it was delicious paired with buckwheat soba noodles 💕
Liv says
That's great! Thank you for this comment! That veggie mix with soba noodles sounds so good. 🙂
Sydney A. says
Rice and tofu is my families go to meal so I had to make this one. Every time I make tofu it’s always different and not as crispy but this time using your tips my tofu turned out perfectly! Pressing the tofu helped tremendously and the use of cornstarch. Thanks for another great recipe!
Liv says
So glad you found the tips helpful! Happy you enjoyed 🙂
Braxton Greer says
Made this last night - easy and delicious. Served over jasmine rice with some sautéed broccoli and mushrooms.
Thanks
Liv says
Love the addition of broccoli and mushrooms. Yum! Glad you enjoyed 🙂
Mitch says
Delicious! Love this recipe as a frequent go-to.
Liv says
It's one of my favorites as well. Glad you enjoyed 🙂
Slingback says
Hi! Q for #2: Toss in soy sauce first, then in cornstarch, garlic, onion, salt and pepper? Or mix to make a paste? Tried to mix first but I got dry lumps, not a paste.
Liv says
Sorry that wasn't entirely clear! I've updated the instructions. Toss the tofu in soy sauce first to coat and then toss in the dry ingredients.
Amy Hunt says
Oh, how I love this recipe. No notes. One time, I added some roasted cauliflower and it was a nice addition. If you make it, be sure to print out and/or bookmark the recipe, because you WILL want to send the link to your friends.
Liv says
Thank you so much for this amazing comment! I appreciate it! I'm glad you enjoyed 🙂