Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables—this is a budget-friendly, flavor-packed vegetarian meal that comes together with simple ingredients for a satisfying dinner.
I first made these tofu bowls on a weeknight when I wanted something hearty but light, and the chili-mayo sauce instantly became a go-to in my kitchen for adding bold flavor to basic ingredients.
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
- Prepare Oven & Tofu:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat the pressed tofu dry and cut into 2 cm (3/4 inch) cubes.
- Coat & Bake Tofu:
- In a bowl, toss tofu with cornstarch, salt, and vegetable oil until evenly coated. Arrange tofu cubes on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- Rinse the rice and cook it in water according to package instructions. Fluff with a fork when done.
- Make Chili-Mayo Sauce:
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prepare Vegetables:
- Prepare the vegetables and toppings: julienne carrot, slice cucumber and avocado, chop spring onions and herbs.
- Toss Tofu & Assemble Bowls:
- When tofu is done, toss hot tofu cubes with the chili-mayo sauce until well coated. Divide rice among bowls. Top with sauced tofu, carrots, cucumber, avocado, and spring onions. Sprinkle with sesame seeds and herbs.
- Serve:
- Serve immediately.
Save My family loves picking their own toppings for these bowls, making it a fun way to get everyone involved at dinnertime.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are helpful for prepping this recipe.
Allergen Information
This dish contains soy (tofu, soy sauce), eggs (mayonnaise—use vegan for egg-free), and sesame seeds. Always double-check packaged ingredients for additional allergens.
Nutritional Information
Each serving provides approximately 420 calories, 17 g total fat, 47 g carbohydrates, and 15 g protein.
Save Try switching up the veggies or sauces for endless bowl variations. Enjoy your crispy and zesty creation right away for best texture.
Recipe FAQ
- → How do I achieve crispy tofu?
Press tofu thoroughly to remove excess moisture. Toss the cubes in cornstarch before baking at a high temperature to develop a crisp exterior.
- → Can I adjust the spiciness level?
Yes, modify the amount of chili sauce or Sriracha in the chili-mayo to suit your preferred heat intensity.
- → What rice works best as a base?
Jasmine or long-grain rice is ideal, offering a fluffy texture that complements the sauced tofu and vegetables.
- → Are there vegan alternatives for the sauce?
Using vegan mayonnaise instead of regular mayonnaise creates a fully plant-based version without compromising creaminess.
- → What vegetables enhance this bowl?
Fresh, crunchy vegetables like carrot julienne, sliced cucumber, spring onions, and optional avocado add texture and freshness.
- → How is the chili-mayo sauce made?
Mix mayonnaise with chili sauce, soy sauce, and lime juice for a balanced creamy, spicy, and tangy flavor.