Save to Pinterest Crispy baked tofu tossed in a spicy chili-mayo sauce served over rice with crisp vegetables is a budget-friendly flavor-packed vegetarian meal perfect for an easy dinner.
When I first made these tofu bowls for my friends they were amazed by how crispy the tofu turned out without frying and the spicy creamy sauce became an instant favorite at our weeknight dinners.
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 Oven:
- Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.
- Prepare Tofu:
- Pat pressed tofu dry and cut into 2 cm (3/4 inch) cubes.
- Coat Tofu:
- Toss tofu with cornstarch, salt, and vegetable oil until coated.
- Bake Tofu:
- Arrange tofu on baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- Rinse rice and cook in water per package instructions. Fluff with fork.
- Mix Sauce:
- Combine mayonnaise, Sriracha, soy sauce, and lime juice in a bowl until smooth.
- Prep Veggies:
- Prepare carrot, cucumber, spring onions, avocado, and herbs as listed.
- Sauce Tofu:
- Toss hot baked tofu cubes with chili-mayo sauce to coat.
- Assemble Bowls:
- Divide rice into bowls. Top with sauced tofu, carrot, cucumber, avocado, spring onions, sesame seeds, and herbs.
- Serve:
- Enjoy immediately.
Save to Pinterest Sharing these chili-mayo tofu bowls as a quick midweek meal is now a tradition—the kids love building their own bowls and adding extra sauce or herbs.
Required Tools
Essential tools include a baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board.
Allergen Information
Contains soy, eggs (unless using vegan mayo), and sesame. Always check ingredient labels if sensitive to allergens.
Nutritional Information
Per serving: calories ~420, total fat 17 g, carbohydrates 47 g, protein 15 g.
Save to Pinterest Serve these bowls warm with a sprinkle of cilantro and an extra drizzle of chili-mayo for restaurant-quality results at home.
Recipe Questions & Answers
- → How can I make the tofu extra crispy?
Coat the tofu evenly with cornstarch and bake it on a parchment-lined sheet without overcrowding. Flipping halfway ensures even crispness.
- → What type of rice works best as the base?
Jasmine or long-grain rice provides a fragrant, fluffy base that pairs well with the bold flavors of the tofu and sauce.
- → Can I adjust the spiciness level in the chili-mayo sauce?
Yes, vary the amount of Sriracha or substitute milder chili sauces to suit your preferred heat intensity.
- → What are good vegetable toppings for added texture?
Julienned carrots, sliced cucumber, spring onions, and avocado add freshness and a variety of textures to the bowl.
- → Is there a vegan alternative for the mayonnaise in the sauce?
You can use vegan mayonnaise to keep the sauce plant-based without compromising creaminess or flavor.
- → How should leftovers be stored?
Store tofu and vegetables separately in airtight containers in the refrigerator for up to 2 days to maintain texture and freshness.