Sticky Garlic Chili Tofu Bowls Vegan Meal Prep

Name: Sticky Garlic Chili Tofu Bowls for Easy Vegan Meal Prep
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 1 block (400g / 14 oz) extra firm tofu, pressed and cubed; 3 tablespoons cornstarch; 2 tablespoons neutral oil such as sunflower or avocado; 4 cloves garlic, minced; 3 tablespoons soy sauce or tamari; 2 tablespoons chili garlic sauce; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon fresh ginger, grated; 2 cups cooked jasmine rice or brown rice; 1 cup shredded carrots; 1 cup sliced cucumber; 1 cup edamame, shelled and cooked; 2 tablespoons sesame seeds for topping; 2 spring onions, finely sliced

Step-by-Step Method

Press and Prep the Tofu

Wrap the tofu block in a clean tea towel and place a heavy pan or books on top. Leave it for at least 20 minutes to press out the excess moisture. Once pressed, cut it into even 1-inch cubes and pat dry with paper towels one more time.

Coat the Tofu

Place the tofu cubes in a large bowl and drizzle over 1 tablespoon of the oil. Toss gently to coat, then sprinkle the cornstarch over the top and toss again until every piece is lightly coated all over.

Bake the Tofu

Preheat your oven to 200C or 400F. Spread the tofu in a single layer on a lined baking tray with space between each piece. Bake for 25 to 30 minutes, flipping halfway, until golden and crisp on the outside. If using an air fryer, cook at 190C or 375F for 15 to 18 minutes, shaking halfway.

Make the Sticky Sauce

While the tofu bakes, heat the remaining tablespoon of oil in a small saucepan over medium heat. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant. Add the soy sauce, chili garlic sauce, maple syrup, rice vinegar, and sesame oil. Stir and let it simmer for 2 to 3 minutes until it thickens slightly. Taste and adjust heat or sweetness as needed.

Toss Tofu in Sauce

As soon as the tofu comes out of the oven, transfer it to a bowl and pour the warm sauce over it. Toss well so every piece is coated. The sauce will cling to the crispy exterior and look wonderfully sticky and glossy.

Assemble the Bowls

Divide the cooked rice between four meal prep containers or bowls. Top each with a portion of the sticky garlic chili tofu, shredded carrots, sliced cucumber, and edamame. Sprinkle over sesame seeds and spring onions.

Pack for Meal Prep

Allow everything to cool fully before sealing the containers. If you want the tofu to stay as crispy as possible through the week, store any extra sauce separately in a small container and add it fresh when you reheat. Keep refrigerated for up to 4 days.

Frequently Asked Questions

Can I freeze these tofu bowls?

The rice and veg freeze reasonably well, but the tofu does change texture once frozen and thawed, becoming a bit spongier. If freezing is important to you, I would freeze the components separately and cook a fresh batch of tofu when you are ready to eat.

What kind of tofu should I use?

Extra firm tofu is the one you want. Firm can work in a pinch but it needs longer pressing. Silken or soft tofu will just fall apart and you will end up with a scramble rather than cubes.

Is this recipe good for vegan stuffed sweet potatoes meal prep too?

Yes, absolutely. The sticky garlic chili tofu is amazing spooned into a roasted sweet potato half instead of a rice bowl. It makes the meal prep feel completely different even though you are using the same tofu and sauce. Just roast your sweet potatoes alongside or ahead of time and fill them when ready.

How do I stop the sauce from burning in the oven?

Add the sauce after baking, not before. Get the tofu crispy in the oven first, then toss it in the warm sauce in a pan or bowl. If you bake the sauce on the tofu from the start, the sugars in it will catch and burn before the tofu is done.