Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables—a budget-friendly, flavor-packed vegetarian meal.
I first created these tofu bowls on a busy weeknight when I was craving something comforting yet quick. The combination of chili-mayo and crisp tofu won over my family instantly!
Ingredients
- Tofu: 400 g (14 oz) firm tofu, pressed and cubed, 1 tbsp cornstarch, 1 tbsp vegetable oil, 1/4 tsp salt
- Chili-Mayo Sauce: 4 tbsp mayonnaise, 2 tbsp Sriracha or other chili sauce, 1 tsp soy sauce, 1 tsp lime juice
- Bowl Base: 250 g (1 1/4 cups) jasmine or long-grain rice, 500 ml (2 cups) water
- Vegetables & Toppings: 1 medium carrot (julienned), 1 small cucumber (sliced), 2 spring onions (thinly sliced), 1 avocado (sliced, optional), 1 tbsp sesame seeds, fresh cilantro or parsley (chopped)
Instructions
- Prep Tofu:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat pressed tofu dry and cut into 2 cm (3/4 inch) cubes.
- Coat & Bake:
- Toss tofu with cornstarch, salt, and vegetable oil in a bowl until coated. Arrange cubes on prepared baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- While tofu bakes, rinse rice and cook in water according to package instructions. Fluff with a fork.
- Prepare Sauce:
- Mix mayonnaise, Sriracha, soy sauce, and lime juice together in a small bowl until smooth.
- Prep Veggies:
- Julienne carrot, slice cucumber and avocado, thinly slice spring onions, chop herbs.
- Toss Tofu:
- When tofu is ready, toss hot tofu cubes with chili-mayo sauce until well coated.
- Assemble Bowls:
- Divide rice among bowls. Top with sauced tofu, carrot, cucumber, avocado, spring onions, sesame seeds, and herbs.
- Serve:
- Serve immediately.
Save We love making this recipe together on lazy Fridays—it's simple enough for my kids to help with the veggie prep, and everyone gets to build their own bowl just the way they like.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are all you need to make these bowls at home.
Allergen Information
Contains soy (tofu, soy sauce), eggs (mayonnaise; use vegan mayo for egg-free), and sesame (seeds). Always check labels for hidden allergens.
Nutritional Information
Each serving is about 420 calories with 17 g total fat, 47 g carbohydrates, and 15 g protein. Perfect for a satisfying meal that won't weigh you down.
Save Try customizing your bowls with your favorite veggies or grains—the chili-mayo tofu works with everything. Enjoy this simple, zesty meal anytime!