Baked Coconut-Chili Tofu Bowls with Jasmine Rice

By · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu coated in a spicy coconut glaze served over fragrant jasmine rice with fresh herbs and crunchy vegetables for a vibrant vegan bowl. This asian-inspired vegan (vegan) ready in about 35 minutes pairs extra-firm tofu, pressed and cubed, unsweetened coconut milk, red chili paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a medium bowl, whisk together 1/3 cup unsweetened coconut milk, 2 tbsp red chili paste, 1 tbsp maple syrup, 1 tbsp lime juice, 1 tsp garlic powder, and 1/2 tsp salt to create a spicy coconut glaze.
  2. Step 2: Toss 14 oz pressed and cubed extra-firm tofu gently in the glaze until fully coated. Arrange tofu cubes on a parchment-lined baking sheet in a single layer.
  3. Step 3: Bake tofu for 25 minutes, flipping halfway through, until edges are golden and slightly crisp.
  4. Step 4: While tofu bakes, divide 3 cups cooked jasmine rice evenly among 4 bowls.
  5. Step 5: Top each bowl of rice with baked tofu cubes, 1 medium julienned carrot, 1/2 thinly sliced cucumber, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped peanuts.
  6. Step 6: Drizzle 1 tsp sesame oil over each bowl for added flavor and serve immediately.

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Frequently asked questions

How long does Baked Coconut-Chili Tofu Bowls with Jasmine Rice take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Coconut-Chili Tofu Bowls with Jasmine Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsweetened coconut milk from drying out.

Can I substitute ingredients in Baked Coconut-Chili Tofu Bowls with Jasmine Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Coconut-Chili Tofu Bowls with Jasmine Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Coconut-Chili Tofu Bowls with Jasmine Rice vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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