If you’ve ever wondered how to make tofu truly crave-worthy, these Sweet Chili Glazed Tofu Bowls are your answer. They transform humble tofu into crispy, golden cubes coated in a sticky, sweet, and slightly spicy glaze. Paired with cauliflower rice and quick-pickled slaw, it’s a vibrant, textural meal that comes together quickly.
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Why You’ll Love This Sweet Chili Glazed Tofu Bowls
- Textural symphony: Crispy tofu, cool slaw, and fluffy rice create a party in your mouth.
- Irresistible glaze: Sticky, sweet, and slightly spicy, it caramelizes beautifully on the tofu.
- Highly adaptable: Easily swap cauliflower rice for quinoa or add your favorite greens.
- Surprisingly simple: A straightforward process yields a restaurant-quality meal at home.
Ingredients & Tools
- 1 block (14-16 oz) extra-firm tofu
- 3 tbsp tamari or coconut aminos
- 2 tbsp avocado oil, divided
- 1 tbsp sesame oil
- 1/3 cup sugar-free sweet chili sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional, for more heat)
- 4 cups riced cauliflower, fresh or frozen
- 1 cup red cabbage, thinly sliced
- 1 medium carrot, julienned or grated
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
- Fresh cilantro, for garnish
Tools: A large skillet, a tofu press or heavy plates/books, a medium mixing bowl, a box grater or microplane.
Notes: A good tofu press is key for crispiness. Don’t skip fresh ginger and garlic—they form the glaze’s aromatic backbone.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 14 g |
| Fiber: | 5 g |
Serves: 3 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Press that tofu properly. This is non-negotiable for crispy results. If you don’t have a press, wrap the block in paper towels, place it on a plate, and set a heavy pan or a few cookbooks on top for at least 20 minutes. You’ll be amazed at how much water comes out.
- Choosing your sweet chili sauce. Read the labels carefully to find a sugar-free version. Many popular brands are loaded with sugar, but there are fantastic low-carb options available in most health food aisles or online.
- Don’t crowd the pan. When you’re browning the tofu, give each piece some personal space. If you dump it all in at once, it will steam instead of sear, and you’ll lose that gorgeous golden crust we’re after.
- Prep your veggies first. The pickling for the slaw benefits from a little time to sit, and the cauliflower rice cooks quickly. Having everything prepped and in little bowls makes the cooking process feel seamless and stress-free.
How to Make Sweet Chili Glazed Tofu Bowls
Step 1: Start by pressing your tofu. If you haven’t done this ahead of time, wrap the entire block in a few layers of paper towels or a clean kitchen towel. Place it on a flat surface, put a heavy plate or skillet on top, and let it sit for 20-30 minutes. You’ll notice a significant amount of liquid being absorbed by the towels—this is exactly what you want.
Step 2: While the tofu is pressing, make your quick-pickled slaw. In a medium bowl, combine the thinly sliced red cabbage, julienned carrot, and one tablespoon of rice vinegar. Toss everything together until the vegetables are lightly coated. Let this sit while you cook; the vinegar will slightly soften the veggies and give them a lovely tangy bite.
Step 3: Now, prepare the magical glaze. In a small bowl, whisk together the sugar-free sweet chili sauce, tamari, minced garlic, grated ginger, and red pepper flakes if using. The aroma at this stage is incredible—pungent, sweet, and savory all at once. Set this aside within easy reach of your stove.
Step 4: Unwrap your pressed tofu. It should feel much denser and firmer. Cut it into 1-inch cubes. Pat them dry one last time with a paper towel to ensure there’s no surface moisture—this is your final defense against steaming.
Step 5: Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer. You should hear a satisfying sizzle. Resist the urge to move them around! Let them cook for 4-5 minutes until the bottoms are a deep golden brown.
Step 6: Now, gently flip each piece to brown the other sides. This takes another 4-5 minutes. You’re aiming for golden-brown on most sides. The tofu will feel firm to the touch. Once done, transfer the tofu to a clean plate for a moment.
Step 7: In the same skillet, lower the heat to medium and add the remaining tablespoon of avocado oil and the sesame oil. Swirl it around. Add the riced cauliflower (if using frozen, no need to thaw) and sauté for 5-7 minutes, until it’s tender and has lost its raw smell. Season with a pinch of salt.
Step 8: Push the cauliflower rice to one side of the skillet. Return the browned tofu to the empty side. Give your glaze mixture another quick whisk and pour it over the tofu. The sauce will bubble and thicken almost immediately. Toss the tofu gently to ensure every piece is beautifully coated. Let it cook for just another minute until the glaze is sticky and clings to the tofu.
Step 9: It’s assembly time! Divide the warm cauliflower rice between three bowls. Top with a generous portion of the glazed tofu. Add a heap of the bright, pickled slaw. Finish with a sprinkle of sliced green onions, sesame seeds, and fresh cilantro leaves. The contrast of colors and temperatures is just stunning.
Storage & Freshness Guide
- Fridge: Store components separately for up to 2 days; cooked tofu will soften.
- Freezer: Freeze cooked, glazed tofu in an airtight container for up to 1 month.
- Reviving: Reheat tofu in a skillet to restore crispiness; refresh slaw with a splash of vinegar.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar and a pinch of salt provide a cool, refreshing counterpoint to the rich, glazed tofu.
- Sautéed garlicky greens — A big handful of spinach or bok choy quickly wilted with garlic adds a pop of green and makes the meal feel even more complete and nourishing.
- Spicy roasted broccoli — Toss broccoli florets in oil and chili flakes before roasting; the charred, spicy edges are a fantastic textural companion to the sticky tofu.
Drinks
- Iced green tea with mint — The clean, slightly bitter notes of green tea cut through the sweetness of the glaze beautifully, while the mint offers a refreshing finish.
- A crisp, dry rosé — If you’re indulging, the bright berry notes and acidity in a dry rosé are a perfect match for the sweet and spicy flavors in the bowl.
- Sparkling water with lime — Sometimes simple is best. The effervescence and citrus zing cleanse the palate, making each bite of the bowl taste vibrant and new.
Something Sweet
- Dark chocolate-dipped strawberries — A few berries dipped in high-cocoa, sugar-free dark chocolate offer a rich, fruity end to the meal without feeling overly heavy.
- A small bowl of mixed berries — The natural sweetness and slight tartness of fresh raspberries and blackberries are a light, palate-cleansing finale.
- Coconut chia pudding — Made ahead and kept in the fridge, this creamy, cool pudding feels like a real dessert but keeps things firmly in the low-carb lane.
Top Mistakes to Avoid
- Mistake: Skipping the tofu press. I’ve messed this up before too, thinking I could get away with a quick pat. You really can’t. The excess water prevents browning and leads to soggy, disappointing tofu. The press is your best friend here.
- Mistake: Moving the tofu too soon. When you first add the cubes to the hot pan, let them be! If you start poking and shuffling them immediately, they’ll tear and won’t form that essential crispy crust. Patience is a virtue.
- Mistake> Burning the garlic. When you add the glaze, the pan is still hot. If you let the minced garlic sit in a dry, scorching spot for too long, it will turn bitter and ruin the delicate balance of the sauce. Keep everything moving once the liquid goes in.
- Mistake: Overcrowding the skillet. Cooking all the tofu at once in a small pan is a recipe for steaming. If necessary, cook it in two batches. It takes an extra few minutes but makes a world of difference in texture.
Expert Tips
- Tip: Freeze and thaw your tofu first. For an even meatier, chewier texture, freeze the entire, unopened block of tofu solid. Then, let it thaw completely in the fridge before pressing. This changes the protein structure, creating a spongier texture that soaks up marinades and gets incredibly crispy.
- Tip: Use a non-stick or well-seasoned cast iron skillet. This gives you the best sear on the tofu with the least amount of oil and prevents the sticky glaze from becoming a nightmare to clean up afterwards.
- Tip: Double the glaze. Honestly, the sauce is so good you might want extra. Making a bigger batch means you can drizzle more over the entire assembled bowl, including the cauliflower rice and slaw, for maximum flavor in every component.
- Tip: Add a splash of lime juice at the end. Just before serving, a quick squeeze of fresh lime juice over the glazed tofu brightens everything up and balances the sweetness with a hit of acidity. It’s a tiny step with a huge impact.
FAQs
Can I make this recipe ahead of time?
You can definitely prep the components ahead! Press and cube the tofu, make the slaw, and mix the glaze, storing each separately in the fridge for up to 24 hours. When ready to eat, just cook the tofu and cauliflower rice. The cooked tofu is best served immediately, but it will keep for a day or two—just know the crispy exterior will soften a bit in the fridge.
I can’t find sugar-free sweet chili sauce. What can I use instead?
You can make a quick homemade version. Combine 1/4 cup of a low-carb sweetener like erythritol or allulose, 1/4 cup of rice vinegar, 2 tablespoons of water, 1 teaspoon of chili garlic paste, and a pinch of salt in a small saucepan. Simmer for 5 minutes until slightly thickened. Let it cool before using. It works like a charm!
Is there a good substitute for cauliflower rice?
Absolutely. Shirataki rice is a fantastic zero-carb alternative—just be sure to rinse it very well and dry-fry it in a pan to remove any excess moisture. You could also use steamed broccoli rice, or for a heartier option, a small portion of cooked quinoa (though this will increase the carb count).
My glaze isn’t thickening. What did I do wrong?
This usually happens if the heat is too low when you add the sauce, or if there’s too much residual liquid from the tofu or pan. Make sure your pan is hot, and if the sauce seems too thin, just let it bubble for another minute or two, stirring constantly. It will reduce and thicken up as the water evaporates.
Can I bake the tofu instead of pan-frying it?
For sure! For a hands-off method, toss the pressed, cubed tofu in a little oil, spread it on a parchment-lined baking sheet, and bake at 400°F (200°C) for 25-30 minutes, flipping halfway, until golden and crisp. Then, toss it with the warmed glaze in a bowl just before serving.
Sweet Chili Glazed Tofu Bowls
Make irresistible Sweet Chili Glazed Tofu Bowls with crispy tofu, cauliflower rice, and pickled slaw. A quick, healthy, and flavorful meal. Get the recipe now!
Ingredients
For the Tofu & Glaze:
-
1 block extra-firm tofu (14-16 oz)
-
3 tbsp tamari or coconut aminos
-
2 tbsp avocado oil (divided)
-
1 tbsp sesame oil
-
1/3 cup sugar-free sweet chili sauce
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp rice vinegar
-
1/2 tsp red pepper flakes (optional, for more heat)
For the Bowls:
-
4 cups riced cauliflower (fresh or frozen)
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1 cup red cabbage (thinly sliced)
-
1 medium carrot (julienned or grated)
-
2 green onions (thinly sliced)
-
1 tbsp sesame seeds (for garnish)
-
Fresh cilantro (for garnish)
Instructions
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Start by pressing your tofu. If you haven't done this ahead of time, wrap the entire block in a few layers of paper towels or a clean kitchen towel. Place it on a flat surface, put a heavy plate or skillet on top, and let it sit for 20-30 minutes. You'll notice a significant amount of liquid being absorbed by the towels—this is exactly what you want.01
-
While the tofu is pressing, make your quick-pickled slaw. In a medium bowl, combine the thinly sliced red cabbage, julienned carrot, and one tablespoon of rice vinegar. Toss everything together until the vegetables are lightly coated. Let this sit while you cook; the vinegar will slightly soften the veggies and give them a lovely tangy bite.02
-
Now, prepare the magical glaze. In a small bowl, whisk together the sugar-free sweet chili sauce, tamari, minced garlic, grated ginger, and red pepper flakes if using. The aroma at this stage is incredible—pungent, sweet, and savory all at once. Set this aside within easy reach of your stove.03
-
Unwrap your pressed tofu. It should feel much denser and firmer. Cut it into 1-inch cubes. Pat them dry one last time with a paper towel to ensure there's no surface moisture—this is your final defense against steaming.04
-
Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer. You should hear a satisfying sizzle. Resist the urge to move them around! Let them cook for 4-5 minutes until the bottoms are a deep golden brown.05
-
Now, gently flip each piece to brown the other sides. This takes another 4-5 minutes. You're aiming for golden-brown on most sides. The tofu will feel firm to the touch. Once done, transfer the tofu to a clean plate for a moment.06
-
In the same skillet, lower the heat to medium and add the remaining tablespoon of avocado oil and the sesame oil. Swirl it around. Add the riced cauliflower (if using frozen, no need to thaw) and sauté for 5-7 minutes, until it's tender and has lost its raw smell. Season with a pinch of salt.07
-
Push the cauliflower rice to one side of the skillet. Return the browned tofu to the empty side. Give your glaze mixture another quick whisk and pour it over the tofu. The sauce will bubble and thicken almost immediately. Toss the tofu gently to ensure every piece is beautifully coated. Let it cook for just another minute until the glaze is sticky and clings to the tofu.08
-
It's assembly time! Divide the warm cauliflower rice between three bowls. Top with a generous portion of the glazed tofu. Add a heap of the bright, pickled slaw. Finish with a sprinkle of sliced green onions, sesame seeds, and fresh cilantro leaves. The contrast of colors and temperatures is just stunning.09
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