Step 1: Press the Tofu (The Crucial First Step!)

• Why press? Tofu is packed in water. Removing as much water as possible is essential for achieving a crispy texture and allowing the tofu to absorb flavor. Soggy tofu won’t crisp properly.
• Drain the tofu block and place it on a plate lined with several paper towels or a clean kitchen towel.
• Place more paper towels or another clean towel on top of the tofu.
• Put something heavy on top – a cutting board topped with heavy books, a cast iron skillet, or cans of food work well. Alternatively, use a dedicated tofu press following its instructions.
• Press for at least 30 minutes. For even better results, press for an hour, changing the towels if they become saturated. You’ll be surprised how much water comes out!

Step 2: Prepare the Tofu Cubes

• Once pressed, unwrap the tofu block. It should feel noticeably firmer and drier.
• Cut the tofu into bite-sized cubes, about 3/4-inch to 1-inch in size. Try to keep them relatively uniform so they cook evenly.

Step 3: Coat the Tofu

• In a medium-sized bowl, whisk together the cornstarch, salt, black pepper (if using), and garlic powder (if using).
• Add the tofu cubes to the bowl. Gently toss the tofu until each piece is evenly coated with the cornstarch mixture. Shaking the bowl gently can help coat without breaking the tofu. Ensure all sides have a light, powdery coating. This layer is what creates the super crispy exterior.

Step 4: Cook the Tofu (Choose Your Method)

• Method 1: Pan-Frying (Classic Crispiness):

  • Heat 2-3 tablespoons of neutral oil in a large non-stick skillet or well-seasoned cast iron pan over medium-high heat. The oil should be shimmering but not smoking.
  • Carefully add the coated tofu cubes in a single layer. Do not overcrowd the pan – cook in batches if necessary. Overcrowding lowers the oil temperature and leads to steaming instead of frying, preventing crispiness.
  • Fry for about 4-6 minutes per side, turning gently with tongs or a spatula, until all sides are deeply golden brown and crispy. Adjust heat if browning too quickly.
  • Once cooked, transfer the crispy tofu to a plate lined with paper towels to drain any excess oil.

• Method 2: Baking (Less Oil):

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Toss the cornstarch-coated tofu cubes with 1-2 tablespoons of oil until lightly coated.
  • Arrange the tofu in a single layer on the prepared baking sheet, ensuring space between the pieces.
  • Bake for 25-35 minutes, flipping the cubes halfway through, until golden brown and firm with crispy edges. Baking yields a slightly drier crisp compared to pan-frying.

• Method 3: Air Frying (Fast & Crispy):

  • Preheat your air fryer to 380°F (190°C).
  • Lightly spray the air fryer basket with oil (or toss the coated tofu with 1 tablespoon of oil).
  • Place the tofu cubes in the air fryer basket in a single layer (work in batches if needed).
  • Air fry for 15-20 minutes, shaking the basket every 5-7 minutes, until golden brown and crispy on all sides. Air frying often gives the crispiest results with the least oil.

Step 5: Prepare the Sweet Chili Glaze

• While the tofu is cooking (or just after), prepare the sauce.
• In a small saucepan, whisk together the sweet chili sauce, soy sauce (or tamari), rice vinegar, toasted sesame oil, grated ginger, minced garlic, and lime juice (if using).
• If adding extra heat, stir in Sriracha or red pepper flakes now.
• Heat the sauce over medium-low heat, stirring occasionally, for 2-3 minutes until it’s warmed through and slightly thickened. Don’t bring it to a rolling boil, just gently heat it to meld the flavors. If the sauce seems too thick, whisk in a tablespoon or two of water or vegetable broth until it reaches your desired drizzling consistency. Taste and adjust seasonings if needed (more lime for brightness, more soy for saltiness, more sweet chili for sweetness/heat).

Step 6: Glaze the Tofu

• Once the tofu is cooked and crispy, transfer it to a large bowl.
• Pour about two-thirds of the warm sweet chili glaze over the tofu. Gently toss until all the pieces are evenly coated and glossy. Be gentle to avoid breaking the crispy crust too much. Reserve the remaining sauce for drizzling over the bowls.

Step 7: Prepare the Base and Toppings

• While the tofu is cooking and pressing, cook your chosen base (rice, quinoa, noodles) according to package directions.
• Wash and prepare all your desired vegetables and toppings: steam or roast broccoli, shred carrots, slice cucumbers and peppers, shell edamame, chop cilantro and green onions, toast sesame seeds (if not already toasted). Having everything ready makes assembly quick and easy (mise en place!).

Step 8: Assemble the Sweet Chili Tofu Bowls

• Start by adding a generous portion of your chosen cooked base (rice, quinoa, etc.) to each bowl.
• Arrange a portion of the glazed sweet chili tofu on top or alongside the base.
• Artfully arrange your chosen vegetable toppings around the tofu and base. Aim for a variety of colors and textures in each bowl – this makes them visually appealing and more interesting to eat.
• Drizzle a little extra sweet chili glaze over the tofu and vegetables, if desired.
• Sprinkle generously with garnishes like sliced green onions, fresh cilantro, and toasted sesame seeds.
• Add any optional extras like crushed nuts, pickled onions, or avocado slices.
• Serve immediately with lime wedges on the side for squeezing over.