Spicy Maple Tofu Rice Bowl is the kind of weeknight dinner that feels indulgent yet secretly healthy, balancing crispy, caramelized tofu with a glossy, sweet-heat maple chili sauce. Built over a bed of fluffy rice and piled high with colorful vegetables, this bowl packs restaurant-level flavor into a simple, home-cook-friendly recipe. You get sticky edges on the tofu, a satisfying kick of spice, and just enough maple richness to make every bite feel comforting and craveable.
Designed for busy cooks, this recipe uses pantry staples and a straightforward method, but still delivers that Instagram-worthy finish you want in a modern rice bowl. The sauce comes together in minutes, clinging to the golden tofu cubes and seeping into the warm rice underneath, so nothing on the plate tastes bland or boring. Whether you are vegan, plant-curious, or simply looking for a lighter spin on your usual takeout order, this Spicy Maple Tofu Rice Bowl will quickly move into regular rotation. Make it once, and you will memorize it by heart without even trying.
Recipe overview
- Cuisine: Asian-inspired / Fusion, Vegan-friendly
- Course: Main course / One-bowl meal
- Difficulty: Easy
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Calories: ≈520 kcal per serving (estimated)
Ingredients
For the tofu
- 400 g extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch (for crispiness)
- 1 tablespoon neutral oil (avocado, canola, or sunflower)
- Pinch of salt and black pepper
For the spicy maple sauce
- 3 tablespoons pure maple syrup
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sriracha or your favorite chili sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but recommended)
- 1–2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
For the rice bowl
- 3 cups cooked rice (jasmine, basmati, or brown rice)
- 1 cup thinly sliced bell peppers (any color)
- 1 cup broccoli florets or broccolini
- 1 medium carrot, julienned or thinly sliced
- 2 spring onions, thinly sliced
- 1 tablespoon neutral oil (for sautéing veggies)
- Salt and pepper, to taste
Toppings (optional but highly recommended)
- Toasted sesame seeds
- Fresh cilantro or scallions, chopped
- Lime wedges
- Crushed peanuts or cashews
- Extra chili flakes or chili oil
Instructions
- Press and prep the tofu
Pat the tofu dry and press it for at least 10–15 minutes to remove excess moisture. Cut into bite-sized cubes. In a bowl, toss tofu with soy sauce, vinegar, and a pinch of salt and pepper. Sprinkle cornstarch over the tofu and gently toss until evenly coated. - Crisp the tofu
Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, until all sides are golden and crisp, about 8–10 minutes. Remove tofu from the pan and set aside. - Make the spicy maple sauce
In a small bowl, whisk together maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger. In a separate cup, mix cornstarch with water to form a slurry. - Thicken the sauce
Reduce heat to medium. In the same skillet (no need to wash), pour in the sauce mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and turns glossy, 1–2 minutes. - Coat the tofu
Return the crispy tofu to the skillet and toss in the sauce until every piece is well coated and sticky. If the sauce becomes too thick, add 1–2 tablespoons of water to loosen it. Turn off the heat. - Cook the vegetables
In a separate pan, heat 1 tablespoon neutral oil over medium-high heat. Add broccoli, bell peppers, and carrots with a pinch of salt and pepper. Stir-fry for 3–5 minutes, until the vegetables are tender-crisp and vibrant, not mushy. - Prepare the rice base
Warm the cooked rice if needed. Fluff with a fork and season lightly with salt if it tastes flat. Divide the rice into 4 serving bowls. - Assemble the Spicy Maple Tofu Rice Bowl
Top each bowl of rice with a generous portion of saucy tofu and a handful of stir-fried vegetables. Sprinkle with spring onions, toasted sesame seeds, and any additional toppings you like. Serve with lime wedges for squeezing over the top.
Spicy Maple Tofu Rice Bowl
Crispy tofu tossed in sticky maple-chili glaze over vibrant rice & veggies
- 400g extra-firm tofu, pressed & cubed
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 3 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 3 cups cooked rice
- 1 cup sliced bell peppers
- 1 cup broccoli
- 1 carrot, julienned
- 2 spring onions
Prep Tofu
Press and cube tofu. Toss with soy sauce, vinegar, and cornstarch.
Crisp
Pan-fry tofu in oil until golden and crisp on all sides. Remove.
Make Sauce
Whisk maple syrup, soy sauce, sriracha, vinegar, sesame oil, garlic & ginger. Simmer and thicken.
Coat Tofu
Return tofu to pan and toss until glossy and sticky.
Cook Veggies
Stir-fry vegetables until tender-crisp.
Assemble
Divide rice into bowls, top with tofu and veggies. Garnish as desired.
Tips, substitutions, and variations
- For extra protein, add edamame or chickpeas to the bowl.
- Swap rice with quinoa, farro, or cauliflower rice for a lower-carb option.
- Make it gluten-free by using tamari or certified gluten-free soy sauce.
- Tone down the heat by halving the sriracha, or amp it up with chili flakes or chili oil.
- Air-fry or oven-bake the tofu for a lower-oil version while still keeping it crisp.
Storage and reheating
- Store leftovers in airtight containers in the fridge for up to 3–4 days.
- Reheat gently in a skillet with a splash of water to loosen the sauce, or microwave in short bursts.
- For best texture, store rice, tofu, and veggies separately if you plan to meal-prep several portions.
Conclusion
This Spicy Maple Tofu Rice Bowl shows how powerful a simple pantry-driven recipe can be when you pay attention to texture and balance. Crispy tofu delivers the satisfying bite you usually expect from fried chicken or paneer, while the maple chili glaze wraps every cube in a sweet, sticky heat that feels both bold and comforting. Paired with fluffy rice and quick-seared vegetables, you get a complete, nutrient-dense meal in a single bowl, with layers of flavor in every forkful. It is the kind of dish that works just as well for a quiet solo lunch as it does for a casual dinner party spread.
From an everyday cooking perspective, this recipe checks all the boxes modern home cooks care about: it is flexible, meal-prep friendly, budget-conscious, and naturally plant-based without feeling like a compromise. You can scale it up for batch cooking, customize the spice level to suit different palates, or switch out the vegetables based on what is fresh and seasonal. Because the method is straightforward and repeatable, your second or third attempt will be even better than your first, helping you build real kitchen confidence. If you are searching for a signature weeknight dish that tastes like takeout but nourishes like home cooking, this Spicy Maple Tofu Rice Bowl deserves a permanent place in your rotation.
Common Questions About Spicy Maple Tofu Rice Bowl
Can I use firm tofu instead of extra-firm tofu?
Yes, but extra-firm tofu crisps up better. If you use firm tofu, press it a bit longer to remove more water, and be gentle when tossing with cornstarch so it does not break apart.
Is this Spicy Maple Tofu Rice Bowl gluten-free?
It can be. Use tamari or a certified gluten-free soy sauce, and ensure your sriracha and other condiments are labeled gluten-free. All other ingredients are naturally gluten-free.
Can I substitute honey for maple syrup?
Yes, honey works, but the flavor profile will shift slightly away from that classic maple note. Use the same quantity and avoid boiling the sauce too hard to preserve honey’s aroma.
What type of rice works best for this bowl?
Jasmine rice gives a fragrant, slightly sticky base that pairs beautifully with the sauce. Brown rice adds more fiber and nuttiness, while basmati stays lighter and fluffier.
How can I add more protein to this bowl?
Increase the tofu quantity, add shelled edamame, chickpeas, or a sprinkle of roasted peanuts. Serving it over quinoa instead of rice also boosts the overall protein content.
What can I use instead of sriracha?
Try gochujang, sambal oelek, chili-garlic paste, or even a good-quality hot sauce. Each will bring a slightly different character, so adjust maple and soy to balance.
What vegetables pair best with the spicy maple flavor?
Bell peppers, broccoli, snap peas, carrots, and cabbage all shine against the sweet-heat sauce. Their natural sweetness and crunch balance the richness of the tofu.
How can I make the sauce more tangy?
Increase the rice vinegar slightly or add a splash of lime juice at the end. Taste carefully—acidity can quickly dominate if you overdo it.
How do I keep the vegetables bright and crisp?
Use high heat, do not overcrowd the pan, and cook for just a few minutes. Pull them off the heat as soon as they turn vibrant and still have some bite.
What herbs work well as a topping?
Cilantro, Thai basil, and scallions are all excellent choices. They add freshness, aroma, and color contrast to the deep, sticky glaze.
How do I keep my rice from clumping?
Rinse rice before cooking to remove excess starch and avoid overcooking it. Fluff with a fork after cooking and let it sit uncovered for a few minutes to release steam.
