Pin It 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 made these bowls on a busy evening: they came together quickly and everyone loved the crispy tofu with the zesty sauce. It's been a repeat request since!
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 & Bake Tofu:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat the pressed tofu dry and cut into 2 cm cubes. Toss tofu with cornstarch, salt, and oil till evenly coated. Arrange on baking sheet; bake 25 to 30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- Rinse rice and cook with water following package directions. Fluff with a fork when done.
- Make Chili-Mayo Sauce:
- Mix mayonnaise, Sriracha, soy sauce, and lime juice in a bowl until smooth.
- Prep Veggies & Toppings:
- Julienne carrot, slice cucumber, avocado, and spring onions. Chop herbs.
- Toss Tofu & Assemble Bowls:
- Toss hot baked tofu cubes with the chili-mayo sauce to coat. Divide rice among bowls; top with tofu, veggies, sesame seeds, and herbs. Serve immediately.
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Pin It My kids love to help assemble these bowls at the table, everyone picks their own toppings and the meal feels fun and interactive.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife and cutting board are needed to prepare these bowls.
Allergen Information
This dish contains soy (tofu, soy sauce), eggs (mayonnaise; use vegan mayo for egg-free), and sesame (seeds). Always check mayonnaise and soy sauce labels for possible allergens.
Nutritional Information
Each serving contains about 420 calories, 17 g fat, 47 g carbs, and 15 g protein.
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Pin It These bowls are ideal for meal prep or weeknights: make extra for easy lunches the next day.
Recipe Questions & Answers
- → How do I achieve crispy baked tofu?
Pressed tofu is coated evenly with cornstarch, salt, and oil then baked at 200°C. This process creates a crunchy exterior while keeping the inside tender.
- → Can I substitute the mayonnaise in the chili-mayo sauce?
Yes, vegan mayonnaise or plant-based alternatives work well to maintain creaminess and balance the heat of the chili sauce.
- → What type of rice is best for this bowl?
Jasmine or long-grain rice cooks up fluffy and slightly sticky, providing a perfect base that complements the bold flavors of the tofu and sauce.
- → How can I adjust the spice level?
Modify the amount of sriracha or chili sauce in the mayo blend according to your preferred heat intensity.
- → What vegetables pair best with this dish?
Crunchy vegetables like julienned carrot, sliced cucumber, spring onions, and avocado provide freshness and texture contrast to the spicy tofu.
- → Is this dish suitable for vegan diets?
Yes, by substituting regular mayonnaise with vegan mayonnaise, the dish becomes fully plant-based without compromising flavor.