Vegan Sweet Chili Tofu Bowls
with Zesty Rice, Bell Pepper & Peanuts
- Soy
- Wheat
- Sesame
- Peanuts
Don’t get us wrong, plates are great—but there’s just something ‘bout a bowl! This one’s brimming with plant-powered goodness, thanks to crumbled tofu mixed with sautéed bell pepper and onion. Everything’s coated in a trio of tangy sauces—soy sauce, sweet soy glaze, and Thai chili sauce—then served over zesty lime rice and topped with peanuts and cilantro. Textured, flavorful, filling and vegan? This bowl’s gone above and beyond.
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Mushroom Stock Concentrate
1 unit
Lime
1 unit
Bell Pepper
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 1⁄4 cups water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. • Open and drain tofu; press out excess water with paper towels. Crumble tofu into pea-size pieces over a medium bowl.
• Heat a large drizzle of oil in large, preferably nonstick, pan over medium- high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. TIP: If veggies begin to brown too quickly, add a few splashes of water and continue cooking until liquid has evaporated. • Transfer veggies to a plate.
• Heat 2 TBSP oil in same pan over medium-high heat. Once oil is hot, add tofu and spread out in an even layer. Cook undisturbed until lightly browned on the bottom, 2-3 minutes. • Stir, then cook until lightly browned all over, 1-2 minutes more. • Turn off heat. Add veggies, soy sauce, stock concentrate, sweet soy glaze, chili sauce, and a squeeze of lime juice. Stir until tofu mixture is thoroughly coated.
• Fluff rice with fork and stir in lime zest to taste. Season with salt and pepper if desired. • Roughly chop peanuts. Finely chop cilantro.
• Divide rice between bowls. Top with tofu and veggies, peanuts, and cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty blend of sauces, though some found it too salty or sweet; consider adjusting sauce amounts to taste 🍲.
- Ease of prep: Quick and simple to make, with most finding the tofu easy to work with; a great introduction to cooking tofu at home.
- Suggestions: Add more veggies like broccoli or carrots for variety; consider including garlic or chili flakes for extra depth and heat.
- Portions: Some found servings generous with plenty of leftovers; others wished for more veggies, especially bell pepper.
- Texture: A few wanted more crunch; try cubing the tofu instead of crumbling or adding extra peanuts.
Reviews from our home cooks
Easy prep and really yummy! My family liked the crumbled tofu and mix of flavors. I left out the chili sauce (too spicy for my kids) but there were still plenty of delicious flavors in the dish.
I make my own version of a tofu scramble that is similar to this. I really liked the sweet soy glaze in this and the sweet chili sauce. Left overs were easy to reheat.
I wish I knew where you get your tofu ... it starred in this recipe. I also cubed rather than crumbled it, which I think works better. We added snap peas to the veggies since we had some left over from the snap pea recipe we had the night before (the snap peas you sent were unacceptable so I had to run out and buy more from our local Publix ... the excess made a really nice addendum to this recipe).
Great quality tofu. The crumbles worked really well with the sauce and veggies. Didn't need so many peanuts. Overpowered the sauce and veggies a bit. Maybe replace peanuts with sesame seed. Still very tasty, though.
Very easy, few dishes, good flavor combination. And thank you for finally including vegan recipes!
Delicious and fairly fun to make. The tofu is so flavorful with all of the difference sauces added. Will get again.
Good but needed a little more spice, we added some jalapeno. Thank you for introducing me to cooking tofu myself.
Tried this for the first time, had never had tofu before and would definitely recommend this dish!! It was flavorful and the veggies were very good!!
Good but I did not want to use cilantro or the spicy chili sauce. The rice was surprisingly difficult to cook too. And I would have liked way more carrot than cabbage. Otherwise the rest of the sauces tasted good, as well as the firm tofu-- and the peanuts were a nice addition.
This was pretty wonderful! I pressed the tofu for about an hour before cooking, diced it up and it was great. The flavors were excellent. Big payoff for a relatively easy meal, and we didn't even miss the meat. Very filling. Would definitely order again.
