---
title: Sweet Chili Tofu Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-chili-tofu-rice-bowls-60e5bacc5b92e75ecf5e7632
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens: [Sesame, Soy, Wheat, Peanuts, Milk]
tags: [No Oven, Spicy, Veggie, Easy Prep]
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the tasty sauce, with some finding it deliciously sweet and others wishing for more spice.
  - theme: Ease of prep
    text: First-time tofu cooks found it surprisingly easy, though some wanted clearer instructions for optimal texture.
image: "https://images.recipes.furrysalamander.com/sweet-chili-tofu-rice-bowls.avif"
---
@green beans{8%oz}
@tofu{14%oz}
@lime{1%unit}
@jasmine rice{1%cup}
@salt{1%tsp}
@peanuts{2%tbsp}
@sugar{1%tsp}
@cooking oil{2%tbsp}
@black pepper{1%tsp}
@pho stock concentrate{1%unit}
@sweet thai chili sauce{2%tbsp}
@bulgogi sauce{2%tbsp}
@butter{3%tbsp}
@sesame seeds{1%tbsp}

Wash and dry all produce. Trim green beans if necessary. Pat tofu dry with paper towels, then dice into ½-inch pieces. Zest and quarter lime.

In a #small pot{}, combine jasmine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, add green beans and a splash of water to a #medium bowl{}; cover with plastic wrap. Microwave until tender ~{2%minutes}; drain. [-- TIP: No microwave? Steam beans in a small pot with a splash of water until just tender ~{5%minutes}. --]

Add peanuts, sugar, and 2 TBSP water to a #large pan{} over medium-high heat. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted ~{4%minutes}. Turn off heat; transfer peanuts to a #small bowl{}. Wash out pan.

Heat a large drizzle of cooking oil in same pan over medium-high heat. Carefully add tofu to pan and season with salt and black pepper. Cook, turning occasionally, until browned all over ~{8%minutes}. Add green beans, pho stock concentrate, sweet thai chili sauce, half the bulgogi sauce, 2 TBSP water, 1 TBSP butter, and juice from two lime wedges. Cook, stirring, until everything is coated in sauce ~{1%minute}.

Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt. Divide rice between bowls and top with tofu mixture. Garnish with peanuts and sesame seeds. Serve with any remaining lime wedges on the side.