Sweet Chili Tofu & Pineapple Rice Bowls -

If you're on the lookout for a vibrant, satisfying meal that bursts with flavor and caters to various dietary needs, look no further than Sweet Chili Tofu & Pineapple Rice Bowls. This dish beautifully marries the sweetness of juicy pineapple with the savory depth of tofu, all enveloped in a luscious sweet chili sauce. It's not just a feast for the taste buds; it’s also a visual delight, making it an excellent choice for both everyday dinners and special occasions.

Sweet Chili Tofu & Pineapple Rice Bowls

Discover the vibrant flavors of Sweet Chili Tofu & Pineapple Rice Bowls, a delightful dish that combines crispy tofu with juicy pineapple enveloped in a luscious sweet chili sauce. This vegan and gluten-free recipe is not only a feast for the eyes but also a nutritious option packed with plant-based protein and fresh ingredients. Perfect for family dinners or meal prep, these bowls offer a satisfying explosion of taste, making every bite a flavorful journey.

Print Recipe Pin Recipe

Ingredients

For the Tofu:

14 oz firm tofu, pressed and cut into 1-inch cubes

2 tablespoons cornstarch

2 tablespoons vegetable oil

Salt and freshly ground black pepper, to taste

For the Sweet Chili Sauce:

1/2 cup sweet chili sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon minced garlic

1 teaspoon freshly grated ginger

For the Pineapple Rice:

1 cup jasmine rice (or your preferred type of rice)

1 3/4 cups canned coconut milk

1 cup fresh pineapple, diced into small pieces

1/2 red bell pepper, diced

1/4 cup fresh cilantro, chopped

2 green onions, thinly sliced

Juice of 1 lime

Salt, to taste

For Garnish:

Additional fresh cilantro leaves and lime wedges

--

Instructions

Prepare the Tofu:

- Begin by pressing the tofu to eliminate excess moisture. Slice it into 1-inch cubes.

- In a mixing bowl, gently toss the tofu cubes with cornstarch, a sprinkle of salt, and freshly ground black pepper until each piece is evenly coated.

- Heat the vegetable oil in a non-stick skillet over medium-high heat. Carefully add the coated tofu cubes and pan-fry for approximately 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Once cooked, remove the tofu from the skillet and set aside.

Make the Sweet Chili Sauce:

- In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat the mixture over low heat and let it simmer for about 5 minutes, stirring occasionally until it thickens slightly. Remove from heat and set aside.

Prepare the Pineapple Rice:

- Rinse the jasmine rice under cold running water until the water becomes clear, which removes excess starch.

- In a medium saucepan, combine the rinsed jasmine rice, coconut milk, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and has absorbed the liquid.

- Once the rice is ready, fluff it gently with a fork and fold in the diced pineapple, red bell pepper, chopped cilantro, and lime juice.

Assemble the Bowls:

- In serving bowls, start by adding a hearty scoop of the pineapple rice. Top generously with crispy tofu cubes and drizzle the warm sweet chili sauce over everything.

- Garnish each bowl with additional cilantro leaves and a couple of lime wedges on the side for an extra burst of freshness.

Serve and Enjoy:

- Serve the bowls warm, relishing this vibrant and flavorful dish that's ideal for a delightful lunch or dinner. Enjoy the harmony of sweet and savory flavors with each bite!

---

Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings