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When making Sweet Chili Tofu Buddha Bowls, you need fresh and vibrant ingredients. I find that using high-quality items makes a big difference in taste. Here’s what you will need: - Tofu - 1 block (14 oz) firm tofu, drained and pressed - Sauces and Oils - 3 tablespoons sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - Vegetables - 2 cups cooked quinoa (or substitute with brown rice) - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 large carrot, shredded - 1 ripe avocado, sliced - Toppings - 1/4 cup green onions, finely chopped - 1 tablespoon sesame seeds - Salt and pepper to taste These ingredients create a colorful and tasty bowl. The tofu gives protein, while the veggies add crunch and nutrition. The sweet chili sauce brings a nice balance of flavor. When combined, they make a meal that is both healthy and satisfying. Enjoy using these fresh items to create a beautiful dish! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This heat helps the tofu get nice and crispy. Grab a baking sheet and line it with parchment paper. This step makes cleanup easy and keeps the tofu from sticking. Next, take your block of firm tofu. Drain it and press it well to remove extra water. Cut the tofu into bite-sized cubes. Place these cubes into a large mixing bowl. This size helps them cook evenly and absorb the sauce better. In a separate bowl, mix 3 tablespoons of sweet chili sauce, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Whisk these together until smooth. Pour this sauce over the tofu cubes. Use a spatula or your hands to toss well, coating each piece. Spread the marinated tofu on the baking sheet in a single layer. Sprinkle with salt and pepper. Bake for 25-30 minutes. Flip the cubes halfway through to ensure they turn golden and crispy. While the tofu bakes, it’s time to prep the veggies. Steam 1 cup of broccoli florets in a pot with a steamer basket for about 5-7 minutes. You want them bright and tender. Once done, keep them covered to stay warm. Now, let’s put it all together! Start with a scoop of cooked quinoa in each bowl. Top it with the baked tofu, steamed broccoli, sliced red bell pepper, shredded carrot, and avocado slices. For the finishing touch, sprinkle each bowl with chopped green onions and sesame seeds. If you like it a bit sweeter, drizzle some extra sweet chili sauce on top before serving. This adds flavor and makes your bowl pop! To get your tofu crispy, start with firm or extra-firm tofu. Drain it well and press it to remove excess water. This step is key to getting that perfect crunch. Cut your tofu into bite-sized cubes. Marinate these cubes in a mix of sweet chili sauce, soy sauce, and sesame oil. This will add flavor while helping them crisp up nicely. Spread the marinated tofu on a lined baking sheet in a single layer. Bake at 400°F (200°C) for 25 to 30 minutes. Flip them halfway through for even cooking. This method gives you crispy tofu that is golden and tasty. Serve your Sweet Chili Tofu Buddha Bowls warm. Start with a base of quinoa or brown rice for great texture. Top it with the crispy tofu and a variety of colorful veggies. Include steamed broccoli, fresh bell pepper, and shredded carrot. Don't forget to add avocado slices for creaminess. For extra flavor, drizzle more sweet chili sauce on top just before serving. This adds a sweet kick that pairs well with the other ingredients. Make your Buddha bowl visually appealing by arranging the ingredients in sections. Place the quinoa at the bottom, then artfully arrange the tofu and veggies on top. This not only looks great but also highlights the colors of the fresh ingredients. Sprinkle chopped green onions and sesame seeds over the top for a final touch. Serve immediately to enjoy the fresh flavors and beautiful look of your meal. Pro Tips Press Tofu Thoroughly: Ensure you press the tofu well to remove excess moisture, which helps achieve a crispier texture when baking. Customize Your Veggies: Feel free to swap out the vegetables for your favorites or whatever is in season to keep it fresh and exciting. Extra Flavor Boost: Marinate the tofu for a longer time, if possible, to deepen the flavor profile before baking. Perfect Quinoa Cooking: Rinse quinoa before cooking to remove its natural bitterness, and use vegetable broth instead of water for added flavor. {{image_4}} You can change the grain in your Buddha bowl. Quinoa is great, but brown rice works well too. Try farro or barley for a nutty taste. Both grains add fiber and nutrients. They give your bowl a hearty base. You can mix in other veggies for more flavor. Try snap peas or zucchini for crunch. Sweet corn adds a pop of color and sweetness. You can also add spinach or kale for extra greens. Use what’s in season for the best taste. If you wish to swap tofu, try chickpeas or lentils. These options are packed with protein. You can also use tempeh for a firmer texture. For a non-vegan option, grilled chicken fits well too. Each swap offers a unique flavor profile. To store any leftover Sweet Chili Tofu Buddha Bowls, let them cool first. Transfer the bowls to airtight containers. This keeps the food fresh and tasty. You can store them in the fridge for up to three days. If you want to reheat them, you will enjoy the same great flavor. When it's time to eat your leftovers, you can reheat them easily. The microwave works well for this. Place the bowl in the microwave and heat for about 1-2 minutes. Stir halfway through to warm it evenly. You can also reheat the bowl in an oven at 350°F (175°C) for about 10-15 minutes. This method keeps the tofu crispy. If you want to freeze your Buddha bowls, do so before adding fresh toppings. The tofu and veggies freeze well. Use freezer-safe containers to store them. They can last up to two months in the freezer. When ready to eat, thaw them overnight in the fridge. Then reheat as mentioned before for a quick meal. Yes, you can use extra-firm tofu. It has less moisture and may give a firmer bite. Just remember to press it well. This helps remove even more water for better texture. Extra-firm tofu works great in stir-fries and baking. It will still soak up the sweet chili sauce nicely. If you need a substitute, you can mix honey with hot sauce. This gives you sweetness and heat. Another option is to use teriyaki sauce, but it will change the flavor a bit. You can also make your own sweet chili sauce with sugar, vinegar, and chili flakes. Yes, this dish can be gluten-free! Use gluten-free soy sauce or tamari instead of regular soy sauce. The other ingredients like tofu, quinoa, and fresh veggies are naturally gluten-free. Just check all labels to be sure. A Sweet Chili Tofu Buddha Bowl has about 450 calories per serving. This count can change based on the toppings and portion sizes. It’s a filling meal packed with protein and nutrients. Enjoy it as a satisfying lunch or dinner option! This blog post covered how to make a delicious Sweet Chili Tofu Buddha Bowl. We discussed the key ingredients, step-by-step cooking instructions, and tips for crispy tofu. We explored variations for grains, veggies, and proteins. Lastly, we shared how to store leftovers and clear up common questions. Enjoy your cooking and feel free to experiment. Your Buddha Bowl will be tasty and satisfying.

Sweet Chili Tofu Buddha Bowls

A vibrant and flavorful Buddha bowl featuring baked tofu, quinoa, and fresh vegetables, drizzled with sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 500 kcal

Ingredients
  

  • 1 block firm tofu, drained and pressed
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cups cooked quinoa
  • 1 cup broccoli florets
  • 1 red bell pepper thinly sliced
  • 1 large carrot shredded
  • 1 ripe avocado sliced
  • 1/4 cup green onions, finely chopped
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  • Prepare the tofu: Cut the pressed tofu into bite-sized cubes. Place these cubes into a large mixing bowl.
  • In a separate small bowl, combine the sweet chili sauce, soy sauce, and sesame oil. Whisk these ingredients together until well blended. Pour the sauce mixture over the cubed tofu and gently toss with a spatula or your hands until each piece is evenly coated.
  • Spread the marinated tofu cubes on the parchment-lined baking sheet in a single layer. Lightly season with salt and pepper. Bake in the preheated oven for 25-30 minutes, flipping the cubes halfway through the cooking time to achieve an even golden color and crispy texture.
  • While the tofu is baking, prepare the vegetables: steam the broccoli florets in a pot fitted with a steamer basket for about 5-7 minutes, or until they are vibrant in color and tender. Remove from heat and keep them covered to retain warmth.
  • Assemble your Buddha bowl: Start with a generous scoop of quinoa at the bottom of each serving bowl. Arrange the baked tofu cubes, steamed broccoli, sliced red bell pepper, shredded carrot, and avocado slices on top of the quinoa.
  • For finishing touches, sprinkle each bowl with chopped green onions and a scattering of sesame seeds to add both flavor and crunch.
  • If you enjoy a little more heat and sweetness, drizzle some extra sweet chili sauce over the assembled bowls just before serving.

Notes

For a vibrant look, arrange the ingredients in sections within the bowl, allowing the colors to shine through. Serve immediately for the freshest taste!
Keyword buddha bowl, healthy, quinoa, tofu, vegan