Pin Crispy baked tofu tossed in a spicy chili-mayo sauce served over rice with crisp vegetables brings a budget-friendly vegetarian meal that packs bold flavors into every bite.
I first made these bowls for a busy weeknight and was amazed by how fast and satisfying they turned out. The spicy chili-mayo sauce took the crispy tofu to another level and now this is a staple in my rotation.
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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
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Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper
- Prep Tofu:
- Pat pressed tofu dry and cut into 2 cm (3/4 inch) cubes
- Coat & Bake:
- Toss tofu with cornstarch salt and vegetable oil until evenly coated Arrange cubes on baking sheet and bake for 25–30 minutes flipping halfway until golden and crisp
- Cook 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 until smooth
- Prep Veggies:
- Prepare carrot cucumber spring onion avocado and herbs
- Toss Tofu:
- When tofu is done toss hot cubes with chili-mayo sauce until well coated
- Assemble Bowls:
- Divide rice among bowls Top with sauced tofu vegetables sesame seeds and herbs
- Serve:
- Serve immediately
Pin This dish became a family favorite because it's so easy to let everyone build their own bowl and choose their toppings. Sharing these vibrant bowls always sparks plenty of requests for seconds at our table.
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Required Tools
Baking sheet parchment paper saucepan mixing bowls knife and cutting board are all you need for prepping this fuss-free meal.
Allergen Information
Contains soy (tofu soy sauce) eggs (mayonnaise use vegan mayo for egg-free) sesame (seeds). Always check sauce and mayo labels if sensitive to additional allergens.
Nutritional Information
Per serving Calories: ~420 Total Fat: 17 g Carbohydrates: 47 g Protein: 15 g
Pin 
Try these bowls with iced green tea or a crisp lager for the ultimate pairing. Leftovers keep well for lunch.
Recipe Questions
- → How do you achieve crispy tofu?
Pressing the tofu to remove excess moisture, coating it with cornstarch, and baking it on a hot sheet creates a crisp exterior.
- → Can I substitute the chili-mayo sauce?
Yes, you can adjust the heat level by varying the amount of chili sauce or replace mayo with vegan mayo for dietary preferences.
- → What rice works best as bowl base?
Jasmine or long-grain rice provides a fragrant, fluffy base that complements the spicy tofu well.
- → Are there suggested vegetable add-ins?
Julienned carrots, cucumber slices, spring onions, and avocado add crunch and freshness; feel free to add edamame or pickled vegetables.
- → How should the dish be served?
Serve immediately after assembling to maintain the tofu’s crispness and enjoy a fresh balance of flavors and textures.
