Recipe

Sweet-Spicy Lime Chili Tofu Bowls

Crispy tofu, caramelized veggies, and a bright lime-chili glaze over cozy rice. Big flavor, weeknight-friendly, and very hard to stop “just tasting.”

By Matt Campbell

•

4.8

A bowl of crispy tofu and roasted broccoli over white rice, drizzled with a glossy sweet and spicy lime chili sauce, with lime wedges on the side

Jump to Recipe

If your dinner has ever felt a little… beige, this is your get-out-of-jail-free card. We’re doing sweet, spicy, and zippy all at once, the kind of balance that makes your fork move faster than your brain can keep up.

These bowls are built around three things I will always show up for: crisp edges (hello, tofu), cozy carbs (rice, but you do you), and a bright, glossy sauce that tastes like it took way longer than it did. The sauce is a lime-forward chili glaze with ginger and garlic, and it pulls everything together like a good playlist at a dinner party.

Make it for a weeknight. Make it for meal prep. Make it when you want a vegetarian dinner that does not feel like a compromise.

A small saucepan on a stove with a simmering orange-red sweet and spicy sauce being whisked

Why It Works

High flavor, low drama: one quick sauce, one sheet pan for veggies, one pan for tofu.
Real sweet and real heat: maple syrup rounds the chili heat without turning it into candy.
Zesty finish: lime juice added at the end keeps the sauce bright, not flat.
Texture jackpot: cornstarch-coated tofu gets those crispy corners that hold onto sauce like it’s their job.

Pairs Well With

Storage Tips

Best move: store components separately so the tofu stays crisp-ish and the veggies do not get soggy.

Fridge: keep rice, tofu, veggies, and sauce in separate airtight containers for 3 to 4 days (when cooled and stored promptly).
Reheat: warm rice and veggies in the microwave. Re-crisp tofu in a skillet with a tiny splash of oil or in an air fryer at 375°F for 5 to 7 minutes.
Sauce: rewarm gently or use cold. If it thickens too much, loosen with 1 to 2 teaspoons warm water.
Freezer: rice freezes well up to 2 months. Tofu is okay frozen but changes texture. Some people love it, some do not.

Common Questions

Is this really spicy?

As written, it’s a medium heat that builds. For mild, use 1 tablespoon chili garlic sauce. For spicy-spicy, add an extra tablespoon chili garlic sauce or a pinch of cayenne.

Can I use tempeh or chickpeas instead of tofu?

Yes. Tempeh gets beautifully crisp. Chickpeas work great too. Pat them very dry, roast at 425°F with oil and spices for 20 to 25 minutes until they’re crisping and starting to pop, then glaze at the end.

What if I do not have rice vinegar?

Use apple cider vinegar or white vinegar. Start with a little less and taste. You still want brightness, not a punch in the face.

How do I keep tofu from sticking?

Use a nonstick skillet or a well-seasoned cast iron pan, and do not move the tofu too early. Give it time to form that crust.

Is there a gluten-free option?

Yes. Use tamari or coconut aminos instead of soy sauce. Double-check your chili garlic sauce label too.

What can I use instead of maple syrup or sesame oil?

Maple: agave works, or use brown sugar (start with 2 tablespoons and adjust). Sesame oil: you can skip it, or add a tiny drizzle of olive or neutral oil at the end for a little roundness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large sheet pan
Parchment paper (optional but helpful)
Large nonstick skillet or cast iron skillet
Small saucepan
Whisk
Knife and cutting board
Mixing bowl

This is the dinner I make when I want something that feels like takeout, but I also want to be the person who “just threw it together.” The first time I tested the sauce, I kept standing over the stove dipping broccoli stems into the pan like they were fries. It’s bright, it’s sticky in the best way, and it turns tofu into something people actually fight over. My end goal is to run my own restaurant someday, and honestly, this bowl is the kind of punchy, practical plate I’d be proud to serve on a busy Tuesday.

Sweet-Spicy Lime Chili Tofu Bowls

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Ingredients

For the bowls

1 cup jasmine rice (or basmati), plus water for cooking
1 (14 to 16 oz) block extra-firm tofu, pressed 10 minutes and cubed
2 tablespoons cornstarch
3 tablespoons neutral oil (avocado, canola, or grapeseed), divided
3 cups broccoli florets
1 red bell pepper, sliced
1 small red onion, sliced
1 cup snap peas (optional but great)
1 teaspoon kosher salt, divided
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

Sweet and spicy lime-chili glaze

1/4 cup low-sodium soy sauce (or tamari)
3 tablespoons maple syrup
2 tablespoons chili garlic sauce (for example, Huy Fong Chili Garlic Sauce) or sambal oelek
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
2 cloves garlic, grated or minced
Zest of 1 lime
3 tablespoons lime juice (about 1 to 2 limes), added at the end
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch + 2 tablespoons water (slurry)

To finish (choose your chaos)

Sliced scallions
Toasted sesame seeds
Chopped cilantro or Thai basil
Lime wedges
Crushed peanuts or cashews

Instructions

Cook the rice. Rinse rice until the water runs mostly clear. Cook according to package directions. Season the cooking water with 1/4 teaspoon of the salt. Fluff and keep warm.
Roast the veggies. Heat oven to 425°F. On a sheet pan, toss broccoli, bell pepper, red onion, and snap peas (if using) with 1 tablespoon oil, 1/2 teaspoon salt, smoked paprika, and garlic powder. Roast 18 to 22 minutes, stirring once, until browned at the edges and tender-crisp.
Crisp the tofu. Pat tofu very dry (longer press equals firmer, crispier tofu, but 10 minutes works). Toss with 2 tablespoons cornstarch and 1/4 teaspoon of the salt. Heat a large skillet over medium-high heat with 2 tablespoons oil. Add tofu in a single layer (work in batches if needed, crowding = steaming). Cook 10 to 12 minutes, turning every 2 to 3 minutes once it releases easily, until golden and crisp on multiple sides.
Make the glaze. In a small saucepan over medium heat, whisk soy sauce, maple syrup, chili garlic sauce (or sambal oelek), rice vinegar, ginger, garlic, and lime zest. Bring to a gentle simmer. Whisk the cornstarch slurry again, then whisk it into the sauce. Simmer 1 to 2 minutes until glossy and slightly thick.
Finish with lime. Turn off heat. Whisk in lime juice and sesame oil. Taste. Want it sweeter? Add a teaspoon more maple. Want it hotter? Add more chili sauce.
Glaze and assemble. For maximum crisp, keep tofu separate and spoon sauce over just before serving. For maximum simplicity, toss tofu and veggies together in a big bowl with the sauce. Serve over rice and finish with scallions, sesame seeds, herbs, and lime wedges.

Quick tip: If you want extra crisp tofu, sauce the veggies heavily and drizzle tofu lightly. Crisp edges deserve a little respect.

Nutrition information is estimated.

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