# Components:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 1 tbsp cornstarch
03 - 1 tbsp vegetable oil
04 - 1/4 tsp salt
→ Chili-Mayo Sauce
05 - 4 tbsp mayonnaise
06 - 2 tbsp Sriracha or chili sauce
07 - 1 tsp soy sauce
08 - 1 tsp lime juice
→ Bowl Base
09 - 1 1/4 cups jasmine or long-grain rice
10 - 2 cups water
→ Vegetables & Toppings
11 - 1 medium carrot, julienned
12 - 1 small cucumber, sliced
13 - 2 spring onions, thinly sliced
14 - 1 avocado, sliced (optional)
15 - 1 tbsp sesame seeds
16 - Fresh cilantro or parsley, chopped
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the pressed tofu dry and cut into 3/4 inch cubes.
03 - In a mixing bowl, toss tofu cubes with cornstarch, salt, and vegetable oil until fully coated.
04 - Spread the tofu evenly on the prepared baking sheet and bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.
05 - While tofu bakes, rinse rice and cook in water according to package directions. Fluff with a fork once tender.
06 - Whisk together mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
07 - Julienne the carrot, slice the cucumber, thinly slice spring onions, and chop fresh herbs. Slice avocado if using.
08 - Combine the hot baked tofu cubes with the chili-mayo sauce, tossing until evenly coated.
09 - Distribute the cooked rice into bowls, top with coated tofu, vegetables, avocado slices, sesame seeds, and herbs.
10 - Serve immediately while tofu is warm for best flavor and texture.
