crispy tofu, mixed vegetables and pineapple over rice covered in sweet chili sauce

Sweet Chili Coconut Tofu Bowls

  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x


These Sweet Chili Coconut Tofu Bowls feature crispy coconut crusted tofu, pineapples, veggies and rice covered in sweet chili sauce! Perfect for healthy meal prep or a quick and easy weeknight dinner.



  • 1/2 a batch of crispy coconut crusted tofu
  • 1/2 cup sugar snap peas, trimmed (42g)
  • 3/4 cup fresh pineapple chunks (125g)
  • 1 small carrot, shredded or julienned (65g)
  • 1/2 cup corn (80g)
  • 1/2 cup edamame (80g)
  • 1/4 cup sweet chili sauce (60ml)
  • 2 cups rice (400g // or grain of choice for serving)
  • lime wedges for serving


  1. Prepare batch of crispy coconut crusted tofu (not included in prep time assuming you have a batch ready). I make extra batches for meal prep and keep it in the fridge to save time. Measure, wash and prep the rest of the ingredients. 
  2. Divide the rice into two bowls. Top each bowl with equal amounts of coconut crusted tofu, sugar snap peas, pineapple, carrots, corn and edamame. Drizzle each bowl with 2 tbsp of sweet chili sauce (or more to taste) and serve with fresh lime juice. 


  • Category: entree
  • Method: baking
  • Cuisine: vegan, gluten free, asian


  • Serving Size: 1 bowl
  • Calories: 705
  • Sugar: 29.8g
  • Sodium: 1074mg
  • Fat: 18.5g
  • Saturated Fat: 8.9g
  • Unsaturated Fat: 7.9g
  • Trans Fat: 0
  • Carbohydrates: 106.2g
  • Fiber: 11g
  • Protein: 28.6g
  • Cholesterol: 0

Keywords: tofu bowls, sweet chili tofu bowls, meal prep tofu, crispy baked tofu