Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables, makes for a budget-friendly and flavor-packed vegetarian meal.
I first tried these bowls during a busy week and was amazed by how satisfying and simple the meal turned out using just a handful of pantry staples.
Ingredients
- Firm tofu: 400 g (14 oz), pressed and cubed
- Cornstarch: 1 tbsp
- Vegetable oil: 1 tbsp
- Salt: 1/4 tsp
- Mayonnaise: 4 tbsp
- Sriracha or other chili sauce: 2 tbsp
- Soy sauce: 1 tsp
- Lime juice: 1 tsp
- Jasmine or long-grain rice: 250 g (1 1/4 cups)
- Water: 500 ml (2 cups)
- Carrot: 1 medium, julienned
- Cucumber: 1 small, sliced
- Spring onions: 2, thinly sliced
- Avocado (optional): 1, sliced
- Sesame seeds: 1 tbsp
- Fresh cilantro or parsley: chopped
Instructions
- Prepare Tofu:
- Preheat the oven to 200°C (400°F). Line the baking sheet with parchment paper. Pat pressed tofu dry and cut into cubes.
- Coat & Bake Tofu:
- Toss tofu with cornstarch, salt, and oil until coated. Arrange on baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Prepare Rice:
- Rinse rice and cook in water according to package instructions. Fluff with a fork when done.
- Make Chili-Mayo Sauce:
- Mix mayonnaise, Sriracha, soy sauce, and lime juice in a small bowl until smooth.
- Prepare Toppings:
- Julienne carrot, slice cucumber and avocado, thinly slice spring onions, and chop herbs.
- Toss Tofu & Assemble Bowls:
- Toss hot tofu cubes with chili-mayo sauce until well coated. Divide rice among bowls. Top with sauced tofu, vegetables, and herbs; sprinkle sesame seeds.
- Serve:
- Serve immediately and enjoy.
Save My family loves building their own bowls and customizing toppings—from extra herbs to a sprinkle of sesame seeds for crunch.
Required Tools
You'll need a baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board for easy prep and cleanup.
Allergen Information
This recipe contains soy, eggs, and sesame. Check your mayonnaise and soy sauce labels for possible additional allergens.
Nutritional Information
Each serving is about 420 calories, with 17 g fat, 47 g carbohydrates, and 15 g protein—making this a filling vegetarian meal.
Save Serve these chili-mayo tofu bowls warm for best flavor. They're perfect for meal prep and make delicious leftovers.
Kitchen Help
- → How do I make the tofu crispy?
Coat the cubed tofu evenly with cornstarch and bake it at 200°C (400°F) on parchment until golden and crisp, flipping halfway through for even texture.
- → Can I prepare the chili-mayo sauce ahead?
Yes, mixing mayonnaise, Sriracha, soy sauce, and lime juice ahead helps flavors meld, making assembly quicker.
- → What rice works best for this bowl?
Jasmine or long-grain rice offers a fluffy base that complements the spicy tofu and fresh veggies well.
- → How can I adjust the spice level?
Modify the amount of chili sauce or Sriracha to suit your heat preference, adding more for extra kick or less for milder flavor.
- → What toppings enhance the dish?
Fresh vegetables like carrots, cucumber, spring onions, plus herbs and sesame seeds add texture and brightness, balancing the rich tofu.