Dinner

Irresistibly Spicy Chili Crisp Tofu Bowls for a Quick Dinner Recipe

Bylina moretti December 8, 2025December 8, 2025

Introduction

These Irresistibly Spicy Chili Crisp Tofu Bowls deliver bold flavors in a quick and satisfying meal. Crispy tofu combines with vibrant sautéed vegetables and a spicy chili crisp oil for a dinner that’s both healthy and delicious.

A white bowl filled with a base layer of fluffy white rice showing soft texture, topped with a generous layer of golden-brown tofu cubes coated in a shiny brown sauce. The tofu pieces have slightly crispy edges and are sprinkled with white and black sesame seeds. Scattered bright green sliced scallions rest on top, adding a fresh contrast. The whole bowl sits on a white marbled surface, emphasizing the vibrant colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces firm tofu, drained and pressed
3 tablespoons chili crisp oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
1 cup cooked rice or quinoa
2 green onions, chopped
1 tablespoon sesame seeds
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Step 1: Cut the pressed tofu into bite-sized cubes.
Step 2: In a large skillet, heat 2 tablespoons of chili crisp oil over medium heat.
Step 3: Add the tofu cubes to the skillet and cook for about 5-7 minutes, turning occasionally until golden and crispy.
Step 4: Add soy sauce and rice vinegar to the skillet, cooking for an additional 2-3 minutes to let the tofu absorb the flavors.
Step 5: In a separate pan, heat the remaining tablespoon of chili crisp oil. Add the mixed vegetables and sauté for about 5 minutes until tender-crisp.
Step 6: Combine the tofu and vegetables in the skillet and toss gently to mix evenly.
Step 7: In serving bowls, layer the cooked rice or quinoa at the bottom, then top with the tofu and vegetable mixture.
Step 8: Sprinkle chopped green onions, sesame seeds, and fresh cilantro on top for extra flavor and presentation.
Step 9: Taste the bowl and adjust seasoning with salt and pepper as needed.
Step 10: Serve immediately while hot and enjoy!

Tips & Variations

For extra crunch, press the tofu overnight or for at least 30 minutes before cooking to remove excess moisture.
Swap mixed vegetables with your favorites, such as snap peas, mushrooms, or zucchini.
If you prefer less heat, reduce the amount of chili crisp oil and add it gradually to taste.
Use cauliflower rice as a low-carb alternative to regular rice or quinoa.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or oil to maintain moisture. For best texture, avoid reheating tofu too long to prevent it from becoming soggy.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with several golden-brown cubes of tofu coated in a shiny, dark brown sauce. The tofu pieces are sprinkled with small black and white sesame seeds. Fresh, bright green sliced scallions are scattered on top, adding a touch of color contrast. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu is best for this recipe because it holds its shape and crisps well. Soft tofu may break apart and become mushy when cooked.

Is chili crisp oil very spicy?

Chili crisp oil has a spicy, savory flavor with a bit of crunch from chili flakes and other ingredients. Its heat level varies by brand, so adjust the amount to your spice preference.