Sweet Chili Tofu Bowl with Brown Coconut Rice

by Laurel Braun
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There’s this restaurant near me called the Naked Cafe that makes the most amazing sweet chili seitan bowl. I absolutely love it so of course I had to figure out a way to enjoy it at home too! With crispy tofu, homemade sweet chili sauce, creamy coconut rice, and topped with some delicious crispy wonton strips, it’s the perfect high-protein meal that tastes too good to be good for you! This sweet chili tofu bowl will send you straight to food heaven.

sweet chili tofu bowl

Looking for more vegan rice bowls? Try my Delicious Vegan Creole Jambalaya or Quick & Easy Vegan Thai Curry.

sweet chili tofu bowl

Sweet Chili Tofu Bowl with Brown Coconut Rice

Laurel Braun
There’s this restaurant near me that makes the most amazing sweet chili seitan bowl. I’m obsessed with it so I had to find a way to enjoy it at home too! With crispy tofu, homemade sweet chili sauce, creamy coconut rice, and topped with some delicious crispy wonton strips.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Bowls, Lunch & Dinner, Main Course
Cuisine Asian, Thai
Servings 4
Calories 654 kcal

Ingredients

Brown Coconut Rice
  • 1 cup dry brown jasmine rice
  • 1 tsp fine sea salt
  • 200 ml coconut milk
  • 250 ml water
Sweet Chili Tofu
  • 2 tbsp avocado oil, or other neutral oil
  • 2 (350 g blocks) of extra-firm tofu
  • ½ cup sweet chili sauce
Bowl
  • 2 cups shredded purple cabbage
  • ½ large cucumber or 2 mini, thinly sliced
  • 4 green onions, or other neutral oil
  • ½ cup wonton strips*
  • 1 tbsp sesame seeds
  • sweet chili sauce, to taste

Directions

Prep Ahead
  • Tofu: Press the tofu for 30 minutes to 2 hours (longer is better) wrapped in a towel or paper towel under a heavy pot full of water or in a tofu press to remove the excess liquid.
  • Sweet Chili Sauce: Make your own sweet chili sauce (recipe here) or use store bought. Homemade only takes 20 minutes!
Coconut Rice
  • Add the dry rice, coconut milk, water, and salt to a medium saucepan with a lid. Bring to a simmer, then reduce the heat to low and cook, covered, for 45 – 60 minutes or until tender and all the water is absorbed. Keep an eye on it, as the coconut milk is more likely to boil over than water.
  • When the rice is cooked, turn off the heat and fluff with a fork.
Sweet Chili Tofu
  • In a large wok or non-stick pan, heat the oil over medium-high heat until shimmering (If using the wok, preheat without the oil and add just prior to cooking tofu).
  • Add the tofu to the hot pan with the oil and fry until dark golden brown on each side (5 – 10 minutes), adding more oil if necessary. You may need to do this in 2 batches if you have a small pan.
  • Turn off the heat and drain the excess oil before adding the sweet chili sauce, stirring to coat. Set aside.
Bowl Assembly
  • Add 1 cup of brown rice to the bottom of 4 bowls, top with ½ cup cabbage, ¼ of the sliced cucumber, green onions, and tofu.
  • Top with extra sweet chili sauce, sesame seeds, and wonton strips according to taste.

Notes

Gluten-Free*: Sub GF wonton strips or omit.
Elevate this dish: Deep fry tofu after coating in cornstarch or flour for crispier tofu.  
Nutrition Per Serving : Calories 654 kcal | Carbohydrates 70 g | Protein 29 g | Fat 32.5 g | Sodium 1,136 mg | Potassium 742 mg | Fiber 4.3 g | Vitamin A 51 μg | Vitamin K 55.1 mg | Calcium: 685 mg | Iron: 5.5 mg
 

Nutrition

Calories: 654kcal
Keyword any season, dairy-free, egg free, gluten-free, high protein, meat alternative recipes, stove top, tofu recipes, vegan, vegetarian
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