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- 1 block (14 oz) firm tofu, pressed and cubed - 1 cup bell peppers (red, yellow, or green), sliced - 1 cup broccoli florets - 1 cup snap peas - 2 tablespoons cornstarch - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon ginger, grated - Cooked rice or quinoa for serving - Sesame seeds and green onions for garnish When you pick vegetables, look for bright colors. They should feel firm and crisp. Avoid any that have soft spots or brown edges. Fresh bell peppers should be shiny, while broccoli should have tight florets. For snap peas, choose ones that snap easily. Fresh vegetables make the dish taste better and add nutrients. For baking, firm tofu works best. It holds its shape and crisps up nicely. You can also use extra-firm tofu, which is even denser. Avoid silken tofu for this recipe; it won't give you that nice texture. Always press the tofu to remove excess water. This helps it absorb flavors and get crispy. Start by preheating your oven to 425°F (220°C). This high heat helps the tofu get nice and crispy. While the oven heats, line a large sheet pan with parchment paper. This makes cleanup easy and keeps the tofu from sticking. Next, take your block of firm tofu. Press it to remove excess water. After pressing, cut it into cubes. In a large bowl, mix the cubed tofu with cornstarch, sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger. Toss gently to coat each piece well. This step gives the tofu great flavor and a nice crunch. Now it’s time to arrange the tofu on the sheet pan. Spread the coated tofu cubes on one half of the pan. Make sure they are in a single layer. This helps them cook evenly. On the other half, add your veggies. Spread out sliced bell peppers, broccoli florets, and snap peas. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss the veggies to coat them well. Place the sheet pan in the preheated oven. Bake for 25-30 minutes. Halfway through, stir the tofu and veggies for even cooking. The tofu should turn golden brown and crispy, while the veggies will become tender. Once done, take the pan out and let it cool slightly before serving. To get crispy tofu, start with firm tofu. Press it well to remove extra water. This helps it fry better. After pressing, cube the tofu evenly. Toss it in cornstarch before adding sauces. Cornstarch creates a nice crunch. Bake it on a parchment-lined pan. Spread the cubes out so they don’t touch. This way, heat hits all sides. Bake at 425°F (220°C) for 25-30 minutes. Flip the tofu halfway for even crisping. You can mix up the flavors in many ways. Add a splash of lime juice for zest. Try chili flakes if you like heat. A dash of maple syrup can add sweetness. Want a smoky taste? Use smoked paprika. You can also swap sweet chili sauce for teriyaki sauce. For a nutty flavor, add a spoon of peanut butter to your sauce mix. Experiment with fresh herbs like cilantro or basil for a fresh taste. One common mistake is not pressing the tofu enough. If it’s still wet, it won’t crisp up. Another pitfall is overcrowding the pan. If the tofu and veggies are too close, they will steam instead of bake. Be sure to toss the vegetables in oil and seasoning, too. This helps them roast well. Lastly, don’t skip flipping the tofu halfway. This ensures all sides get crispy and brown. {{image_2}} You can switch up the veggies in this dish. Use what you love! Try zucchini, carrots, or cauliflower. Each veggie adds a unique taste. Just remember, keep the cook time the same. Cut them into similar sizes for even cooking. You want them tender, not mushy. This recipe can be gluten-free too! Choose tamari instead of soy sauce. Tamari is a gluten-free soy sauce. Look for gluten-free sweet chili sauce as well. Always check the labels to be sure. These changes make this dish safe for those who avoid gluten. While sweet chili sauce is great, you can try other flavors. A spicy sriracha can add a kick. Or use teriyaki sauce for a sweet twist. You can even mix in a bit of peanut sauce for a nutty taste. Marinating the tofu for a few hours adds even more flavor. Your taste buds will love the variety! To store leftovers, let the dish cool to room temperature. Place the tofu and veggies in an airtight container. Make sure to keep the rice or quinoa separate to avoid sogginess. Store them in the fridge for up to three days. This way, you can enjoy a quick meal later. When it's time to reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the tofu and veggies on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave if you’re in a hurry. Just cover the dish with a microwave-safe lid or wrap to keep moisture in. To freeze the Sweet Chili Tofu Sheet Pan Bowls, let everything cool first. Place the tofu and veggies in freezer-safe bags or containers. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Then follow the reheating instructions to get the best flavor and texture. You can use firm or extra-firm tofu. These types hold their shape well. Silken or soft tofu will not work here. They break apart too easily. Firm tofu gives the best texture and flavor. You can store the bowls in the fridge for up to four days. Make sure they cool before you put them in a container. Use an airtight container to keep them fresh. Reheat them in the microwave or oven for best results. These bowls are great on their own. You can add cooked rice or quinoa for extra texture. Top with sesame seeds and chopped green onions for crunch. You can also serve them with a side salad or steamed veggies. Feel free to drizzle extra sweet chili sauce for more flavor! In this post, I covered how to make tasty Sweet Chili Tofu Sheet Pan Bowls. We explored key ingredients, like fresh veggies and the best tofu types. I shared step-by-step instructions for baking and ways to make crispy tofu. Don’t forget the tips on flavor and storage! Experiment with different veggies and sauces for variety. Enjoy your cooking adventures and make this dish your own!

Sweet Chili Tofu Sheet Pan Bowls

Create a delicious and healthy meal with these Sweet Chili Tofu Sheet Pan Bowls that are perfect for busy weeknights! Enjoy crispy tofu paired with vibrant veggies like bell peppers and broccoli, all drizzled with sweet chili sauce for an irresistible flavor. This easy sheet pan recipe is not only quick to prepare but also perfect for meal prepping. Click to discover how to make this satisfying dish that everyone will love!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

1 cup bell peppers (red, yellow, or green), sliced

1 cup broccoli florets

1 cup snap peas

2 tablespoons cornstarch

3 tablespoons sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, grated

Cooked rice or quinoa for serving

Sesame seeds and green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

    Prepare the Tofu: In a large bowl, combine the cubed tofu, cornstarch, sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger. Toss gently until the tofu is well coated.

      Spread on the Sheet Pan: Arrange the coated tofu cubes on one half of the prepared sheet pan, spreading them out in a single layer.

        Add the Vegetables: On the other half of the sheet pan, spread out the sliced bell peppers, broccoli florets, and snap peas. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss the vegetables to coat.

          Bake in the Oven: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the tofu is golden brown and crispy, and the vegetables are tender. Stir halfway through for even cooking.

            Serve: Remove the sheet pan from the oven and let it cool slightly. Serve the tofu and vegetables over a bed of cooked rice or quinoa.

              Garnish: Top with sesame seeds and sliced green onions for added crunch and flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4