Chili Crisp Tofu Bowls

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Spice up your dinners with this Chili Crisp Tofu Bowl that is packed with bold flavor! The tofu is marinated in a savory, spicy chili crisp sauce and pan-fried to perfection. It is paired with complimentary Chinese-inspired veg like bok choy and snow peas.


  • Easy – Simply marinate your tofu in the easy chili crisp sauce then pan-fry. The other veggies and grains are easy to make over the stove.
  • Flavorful – Chili crisp paired with other flavorful sauces such as soy sauce, sesame, maple syrup, ginger and more! It’s spicy, savory, with a hint of sweet!
  • Vegan, dairy-free, & gluten-free

Other tasty tofu recipes to try:

Ingredients

Ingredient notes:

  • Extra firm tofu: I recommend an extra firm tofu for this recipe for the flavor.
  • Chili crisp: Chili crisp is a spicy Chinese condiment made from fried red chilies, Sichuan peppercorns, garlic, and various seasonings, creating a flavorful and crispy sauce that adds heat and texture to a variety of dishes. You can find it in the Asian aisle at many grocery stores and at Asian grocery stores.

See recipe card for full ingredient list and quantities.

📝Step-by-Step Instructions

Step 1: Start by cooking your brown rice to package instructions, as this is the longest step.

Dice your pressed tofu into 1/1 1/2 inch cubes or triangles. *I prefer triangles for pan-frying because there’s less sides to cook!

Step 2: Whisk your Chili Crisp Marinade together in a medium-large bowl (big enough to fit your tofu).

Step 3:Add your tofu to the marinade. Gently mix until each piece of tofu is coated.

Place the tofu with marinade in the fridge for 20 minutes while you prepare the other ingredients.

Step 4: In a large pan, begin heating sesame oil over medium-high heat. Add in the minced garlic and cook for 1-2 minutes until fragrant, stirring occasionally.

Add in your bok choy pieces, snow peas, and carrots. Toss the veggies in the oil/garlic mixture. Cover for 1-2 minutes, then uncover and toss the veggies so each side gets evenly cooked. Cover again for a few minutes and repeat this step for a total of 3-5 minutes until the veggies have a nice sear.

*If you want a little spice for your veggies too, I like to add a little more chili crisp on top of the veggies.

Step 5: Remove veggies from pan. Over medium heat, add the marinated tofu (save marinade). Spread tofu evenly in the pan and cook for 3-4 minutes per side to get golden, then flip. Continue cooking each side of the tube pieces until cooked to your liking. I like to add in a splash of marinade over the tofu as its cooking to add more flavor and “crisp”.

Step 6: Serve Chili Crisp Tofu Bowls with rice at the base, then veggies and tofu. Drizzle leftover marinade on top if desired for more flavor!

Sprinkle with diced green onion, sesame seeds, and cilantro if desired. Enjoy!

❓Recipe FAQs

How do I store leftover chili crisp tofu?

Store in airtight containers for up to 4 days. Reheat in the microwave or stovetop.

Is this recipe spicy?

Yes, chili crisp is made from red chilis and packs some heat for this tofu. It’s not outrageously spicy, but if you enjoy a little “medium” heat, you will love this recipe.

Where can I find chili crisp?

This is a fairly common Asian condiment that you can find in the Asian aisle at most grocery stores. It comes in a small jar usually. This is different from chili oil, which contains much more oil that chili pepper flakes.
You can also find this product on Amazon.

▶︎Love tofu? Check out this amazing honey mustard tofu from Easy Chickpeasy or the best tofu recipes from Share the Spice!


Pro Tips


  • I love baby bok choy for this recipe and if you are unfamiliar with cooking this vegetable, it’s really easy! Make sure to wash it under cold running water to get rid of any dirt. Slice off a small part of the base, but still leaving it in intact so the stems are connected. Slice in half and then again if you want quartered pieces.
  • Chili crisp is such a flavorful condiment that can even be added to the top of tofu and veggies after you have assembled your bowl.

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Chili Crisp Tofu Bowls

Allie Petersen
Chili Crisp Tofu Bowls are a flavor-packed dinner with chili crisp marinated tofu that is pan-fried to perfection and served over rice with vibrant veggies like bok choy, snow peas, and carrots.
5 from 4 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Marinading Time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 3 bowls
Calories 448 kcal

Ingredients
  

  • 16 oz block extra firm tofu drained and pressed for 15 minutes
  • 1 cup uncooked brown rice or grain of choice
  • 1 baby bok choy stalk halved or quartered
  • 1 cup julienned/shredded carrots
  • 1 heaping cup snow peas
  • 1 tbsp sesame oil
  • 3 cloves minced garlic

Chili Crisp Marinade

  • 3 tbsp soy sauce
  • 1 tbsp chili crisp sauce* homemade or store bought
  • 1/2 tbsp sesame oil
  • 1 tbsp maple syrup
  • 2 tsp rice vinegar
  • 2 cloves minced ginger
  • 1 tsp ginger paste or grated fresh ginger

Optional Toppings

  • diced green onion
  • sesame seeds
  • chopped cilantro

Instructions
 

  • Start by cooking your brown rice to package instructions, as this is the longest step.
    1 cup uncooked brown rice

Tofu & Marinade

  • Dice your pressed tofu into 1/1 1/2 inch cubes or triangles.
    *I prefer triangles for pan-frying as there less sides to cook!
    16 oz block extra firm tofu
  • Whisk your Chili Crisp Marinade together in a medium-large bowl (big enough to fit your tofu).
    Add your tofu to the marinade. Gently mix until each piece of tofu is coated.
    Place the tofu with marinade in the fridge for 20 minutes while you prepare the other ingredients.
    3 tbsp soy sauce, 1 tbsp chili crisp sauce*, 1/2 tbsp sesame oil, 1 tbsp maple syrup, 2 tsp rice vinegar, 1 tsp ginger paste or grated fresh ginger, 2 cloves minced ginger

Pan-Fry Veggies

  • In a large pan, begin heating sesame oil over medium-high heat. Add in the minced garlic and cook for 1-2 minutes until fragrant, stirring occasionally.
    1 tbsp sesame oil, 3 cloves minced garlic
  • Add in your bok choy pieces, snow peas, and carrots. Toss the veggies in the oil/garlic mixture. Cover for 1-2 minutes, then uncover and toss the veggies so each side gets evenly cooked. Cover again for a few minutes and repeat this step for a total of 3-5 minutes until the veggies have a nice sear.
    *If you want a little spice for your veggies too, I like to add a little more chili crisp on top.
    1 baby bok choy stalk, 1 cup julienned/shredded carrots, 1 heaping cup snow peas

Pan-Fry Tofu

  • Remove veggies from pan. Over medium heat, add the marinated tofu (save marinade). Spread tofu evenly in the pan and cook for 3-4 minutes per side until golden brown, then flip. Continue cooking each side of the tube pieces until cooked to your liking.
    *I like to add in a splash of marinade over the tofu as its cooking to add more flavor and "crisp".

Assemble

  • Serve Chili Crisp Tofu Bowls with rice at the base, then veggies and tofu. Drizzle leftover marinade on top if desired for more flavor!
    Sprinkle with diced green onion, sesame seeds, and cilantro if desired. Enjoy!

Notes

⭐️Chili crisp is a spicy Chinese condiment made from fried red chilies, Sichuan peppercorns, garlic, and various seasonings. You can find it in the Asian aisle of most grocery stores. 
Other tips:
  • Feel free to use any other veggies you like: sliced red pepper, snap peas, broccoli or broccolini, spinach, and more. 
  • This bowl can easily be doubled (or tripled) to have leftovers! 
 
 
*FYI: Nutritional facts below include use of ALL the marinade – which is unlikely – for this recipe. 
 

Nutrition

Calories: 448kcalCarbohydrates: 66gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 1231mgPotassium: 656mgFiber: 5gSugar: 10gVitamin A: 7949IUVitamin C: 39mgCalcium: 155mgIron: 5mg
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