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sweet chili tofu salad bowl

Sweet Chili Tofu Salad Bowl

This sweet chili tofu salad bowl is fresh, saucy, and filling. Crispy tofu is tossed in sweet chili glaze and served over rice noodles with crunchy veggies. It’s easy, vegan, and great warm or cold.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: vegan
Calories: 420

Ingredients
  

For the Sweet Chili Tofu
  • 14 oz extra-firm tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil canola or avocado
  • 1/3 cup sweet chili sauce
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon rice vinegar
For the Salad Bowl
  • 7 oz rice noodles
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 cup shredded red cabbage
  • 2 green onions sliced
Optional Toppings
  • Crushed peanuts
  • Sesame seeds
  • Fresh cilantro or mint
  • Fresh mango slices optional

Method
 

  1. Step 1: Prepare the Tofu
  2. Press the tofu for 15 minutes to remove water. Cut into bite-size cubes. Toss with cornstarch until lightly coated.
  3. Step 2: Cook the Tofu
  4. Heat oil in a pan over medium heat. Add tofu and cook until golden and crispy on all sides. Don’t rush this step.
  5. Step 3: Add the Sauce
  6. Lower the heat. Add sweet chili sauce, soy sauce, and rice vinegar. Stir gently until the tofu is coated and sticky. Remove from heat.
  7. Step 4: Cook the Rice Noodles
  8. Cook rice noodles according to package directions. Drain and rinse with cold water. Toss lightly to keep strands separate.
  9. Step 5: Build the Bowl
  10. Add rice noodles to a bowl. Top with carrots, cucumber, cabbage, and green onions. Finish with sweet chili tofu.
  11. Step 6: Add Toppings
  12. Sprinkle peanuts, sesame seeds, or herbs on top. Serve right away or chill for later.

Notes

  • This bowl tastes great warm or cold.
  • Store tofu, noodles, and veggies separately for meal prep.
  • Add mango for a sweet twist or peanut sauce for extra richness.
  • Don’t skip pressing the tofu. It makes a big difference.