---
title: Vegan Sweet Chili Tofu Bowls
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/vegan-sweet-chili-tofu-bowls-62e9676c78755ad33c0f0277"
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Sesame
  - Peanuts
tags:
  - Vegan
  - Spicy
  - Veggie
rating: 4.0
rating_count: 810
source_chef: "Recipe Development Team"
review_highlights:
  - theme: "Flavor"
    text: "Many enjoyed the tasty sauce blend, though some found it too salty or sweet. Consider adjusting sauces to taste."
  - theme: "Ease of prep"
    text: "Quick and simple to make, with crumbled tofu being a hit for most first-timers."
nutrition:
  calories: 830
  protein: 30
  fat: 28
  saturated fat: 4
  carbohydrates: 110
  sugar: 29
  fiber: 7
  sodium: 2230
  potassium: 620
  calcium: 330
  iron: 4.6
image: "https://images.recipes.furrysalamander.com/Tofu%20Recipes/vegan-sweet-chili-tofu-bowls.avif"
---
In a #small pot{}, combine @jasmine rice{1.5%cup}, 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 (~{18%minutes}). Keep covered off heat until ready to serve.

Wash and dry produce. Halve, core, and thinly slice @bell pepper{2%unit} into strips. Halve, peel, and thinly piece @onion{2%unit}. Zest and quarter @lime{2%unit}. Open and drain @tofu{2%unit}; press out excess water with @paper towels{}. Crumble tofu into pea-size pieces over a #medium bowl{}.

Heat a large drizzle of @cooking oil{4%teaspoon} in a #large pan{} over medium-high heat. Add bell pepper and onion; season with salt and @black pepper. Cook, stirring, until tender and lightly browned, ~{9%minutes}. If vegetables begin to brown too quickly, add a few splashes of water and continue cooking until the liquid has evaporated. Transfer vegetables to a plate.

Heat 2 TBSP oil in the same pan over medium-high heat. Once oil begins to heat, add a tofu and spread into an even layer. Cook until lightly browned on bottom, ~{3%minutes}. Stir, then cook until lightly browned all over, ~{2%minutes}. Turn off heat. Add bell pepper and onion, @soy sauce{4%tablespoon}, @mushroom stock concentrate{2%unit}, @sweet soy tofu{8%tablespoon}, @sweet Thai chili sauce{2%ounce}, and a squeeze of lime juice. Stir until tofu mixture is thoroughly coated.

Fluff rice with a fork and stir in lime zest to taste. Season with salt and pepper if desired. Roughly chop @peanuts{2%ounce}; finely chop @cilantro{½%ounce}.

Divide rice between bowls. Top with tofu mixture, peanuts, and cilantro. Serve with remaining lime wedges on the side.