Weeknight Garlic-Chili Tofu Rice Bowl

Why You’ll Love This Recipe

• Fast, flavorful, and weeknight-friendly—on the table in 30 minutes.
• Crispy-edged tofu in a garlicky soy-chili glaze that clings to every cube.
• Simple pantry ingredients, big takeout-style flavor.
• Easily adaptable: adjust heat, add veggies, or make it gluten-free.

Grocery List

• Produce: Garlic, scallions, optional lime
• Dairy: None
• Pantry: Jasmine rice, firm/extra-firm tofu, soy sauce (low-sodium), rice vinegar, light brown sugar, crushed red pepper flakes or chili-garlic sauce, neutral oil, toasted sesame oil, cornstarch, salt, sesame seeds (optional)

Full Ingredients

For the Rice

• 1.5 cups (285 g) jasmine rice
• 2 cups (480 ml) water
• Pinch of fine salt

For the Tofu

• 14 oz (400 g) firm or extra-firm tofu, drained and pressed 10 minutes
• 1 tbsp cornstarch
• 1/4 tsp fine salt
• 2 tbsp neutral oil (canola, grapeseed, or avocado)

Sauce & Aromatics

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tsp light brown sugar
• 1 tsp crushed red pepper flakes (or 1 tbsp chili-garlic sauce for saucier heat)
• 2 tbsp water
• 3 cloves garlic, minced
• 4 scallions, thinly sliced, whites and greens divided

To Finish & Serve

• 2 tsp toasted sesame oil
• 1 tsp toasted sesame seeds (optional)
• Lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Rinse the jasmine rice under cool water until it runs mostly clear, 20–30 seconds. Combine rice, 2 cups water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and cook until the water is absorbed and the rice is tender, 12–15 minutes. Remove from heat and rest, covered, 5 minutes. Fluff with a fork.

Step 2: Prep the tofu

While the rice cooks, press tofu for 10 minutes between layers of paper towels or a clean kitchen towel with a light weight on top to remove excess moisture. Cut into 3/4-inch cubes. Toss tofu with cornstarch and 1/4 tsp salt until evenly coated; this light coating helps create crisp, golden edges.

Step 3: Mix the sauce

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, crushed red pepper (or chili-garlic sauce), and 2 tbsp water. Set aside. Mince the garlic and slice the scallions, keeping whites and greens separate.

Step 4: Crisp the tofu

Heat a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat until hot, about 2 minutes. Add 2 tbsp neutral oil; when shimmering, add the tofu in a single layer. Cook without moving for 3–4 minutes to develop color, then turn occasionally until all sides are golden and lightly crisp, 6–8 minutes total.

Step 5: Sizzle garlic and glaze

Reduce heat to medium. Add the minced garlic and scallion whites to the pan; stir until fragrant, about 30 seconds. Pour in the sauce. Toss and cook, stirring, until the liquid reduces to a glossy glaze that clings to the tofu, 1–2 minutes. If the pan looks dry before the glaze forms, add 1 tablespoon water to loosen, then continue reducing.

Step 6: Finish and serve

Remove from heat and fold in the scallion greens. Divide hot rice among 4 bowls, spoon the garlicky soy-chili tofu over the top, and drizzle each bowl with 1/2 tsp toasted sesame oil. Garnish with sesame seeds and a squeeze of lime if using. Serve immediately.

Pro Tips

• Pressing tofu is key: removing moisture helps the cornstarch adhere and promotes crisping.
• Do not overcrowd the pan. If needed, sear tofu in two batches for even browning.
• Let the tofu sit undisturbed at first—moving it too soon can tear the crust.
• Control the heat: medium-high to brown, then reduce to medium for the garlic and glaze to avoid scorching.
• Low-sodium soy keeps the sauce balanced; taste and add a pinch of salt only if needed.

Variations

• Veggie add-ins: Stir-fry quick-cooking vegetables (snow peas, thin-cut carrots, baby broccoli) for 2–3 minutes before adding the sauce.
• Gochujang twist: Swap red pepper flakes for 1 tbsp gochujang and reduce brown sugar to 1 tsp for a deeper, savory heat.
• Gluten-free: Use tamari or certified gluten-free soy sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat tofu in a hot skillet with a splash of water to re-gloss the sauce (2–3 minutes). Microwave rice with a teaspoon of water per serving, covered, until hot. For make-ahead, cook the rice up to 2 days early and chill; slice scallions in advance and store separately. Tofu is best crisped just before serving.

Nutrition (per serving)

Approx. 400 calories; 14 g fat; 56 g carbohydrates; 15 g protein; 2 g fiber; 780 mg sodium. Values are estimates and will vary with specific ingredients.