Pin 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 is sure to satisfy both weeknight hunger and crave-worthy comfort food cravings.
I first prepared these chili-mayo baked tofu bowls for a busy weekday dinner, and they quickly became a favorite for their crunch, spice and fresh toppings. Even tofu skeptics ask for seconds.
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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). Line a baking sheet with parchment paper.
- Prepare Tofu:
- Pat pressed tofu dry and cut into 2 cm (3/4 inch) cubes.
- Coat Tofu:
- In a bowl, toss tofu with cornstarch, salt, and vegetable oil until evenly coated.
- Bake Tofu:
- Arrange tofu cubes on prepared baking sheet. Bake 25 to 30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- While tofu bakes, rinse rice and cook in water according to package instructions. Fluff with a fork.
- Mix Sauce:
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prep Vegetables:
- Prepare vegetables and toppings.
- Sauce Tofu:
- When tofu is done, toss hot tofu cubes with chili-mayo sauce until coated.
- Assemble Bowls:
- Divide rice among bowls. Top with sauced tofu, carrot, cucumber, avocado, and spring onions. Sprinkle with sesame seeds and herbs.
- Serve:
- Serve immediately.
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My family loves building their own bowls from the center of the table, choosing favorite toppings and adding extra chili sauce for heat. It's become our go-to meal for veggie-packed nights.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are all you need for these bowls.
Allergen Information
Contains soy, eggs, and sesame. Always check ingredient labels if sensitive to allergens.
Nutritional Information
Each serving has about 420 calories, 17 g total fat, 47 g carbohydrates, and 15 g protein.
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Pin Serve with iced green tea or a light lager, and enjoy the fresh crunch and spicy kick of these easy tofu bowls!
