Sweet Chili Tofu with Coconut Rice and Bok Choy
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5 from 3 votes

Sweet Chili Tofu Bowls with Coconut Rice and Bok Choy

Healthy and delicious, these Sweet Chili Tofu Bowls with Coconut Rice and Bok Choy are the perfect intro meal for anyone trying to eat less meat by learning to love tofu.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Japanese
Keyword: Sweet Chili Tofu Bowls
Servings: 4 servings
Calories: 495kcal
Author: Jessica Randhawa

Ingredients

  • 1 package super firm tofu
  • 1 cup uncooked white rice
  • 1 (13.5 ounce) can coconut milk, (full fat is best)
  • 3 tbsp olive oil, divided
  • 1/4 cup sweet chili sauce (homemade or storebought), plus more for serving
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce, divided
  • 1 tbsp vegan fish sauce
  • 3 cups bok choy, chopped
  • 3-4 green onions, chopped
  • 2 cups fresh pineapple, chopped
  • 1-2 avocado, pitted and sliced
  • Sesame seeds , to garnish

Instructions

  • Prepare the tofu. Place the tofu on a clean towel or stack of several paper towels. Lay one more clean towel or stack of paper towels on top of the tofu and place a heavy object, such as a skillet or soup pot, on top of the tofu. Press the tofu for 20-30 minutes.
  • Prepare the rice. Place the rice and the coconut milk in a small saucepot over medium heat. Bring to a low boil. Reduce heat to low and cover. Continue to cook until the rice has absorbed all the coconut milk. Remove from heat.
  • As the rice simmers, add 2 tablespoons olive oil to a large skillet and cook the tofu over medium-high heat. Continue to cook the tofu until golden and crispy, approximately 3 minutes each side. Remove from the skillet and toss with sweet chili sauce.
  • Add the remaining 1 tablespoon olive oil to the skillet and stir in the chopped red onion. Saute for 3-4 minutes, stirring occasionally. Add the minced garlic, 2 tbsp soy sauce, fish sauce, and bok choy to the skillet and cook until bok choy just starts to soften approximately 3-4 minutes. Remove from heat.
  • Once the rice is cooked, divide between the desired number of bowls and top with prepared tofu, bok choy, green onion, pineapple, and avocado. Garnish with sesame seeds, remaining soy sauce, and additional sweet chili sauce, if desired.

Nutrition

Calories: 495kcal | Carbohydrates: 66g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1149mg | Potassium: 750mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2555IU | Vitamin C: 70.7mg | Calcium: 130mg | Iron: 3mg
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