Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables makes for a budget-friendly, flavor-packed vegetarian meal.
When I first tried making these chili-mayo tofu bowls, I was amazed how simple pantry ingredients could create such an exciting meal. My family loves customizing their bowls with all kinds of extra veggies.
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 and Tofu:
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Pat pressed tofu dry and cut into 2 cm (3/4 inch) cubes.
- Coat and Bake Tofu:
- Toss tofu with cornstarch, salt, and vegetable oil until coated. Arrange on baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- While tofu bakes, rinse rice and cook in water as per package instructions. Fluff with fork.
- Make Sauce:
- In a bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prep Veggies:
- Julienne carrot, slice cucumber, slice spring onions, slice avocado if using, and chop herbs.
- Toss Tofu with Sauce:
- When tofu is crisp, toss hot cubes with chili-mayo sauce until well coated.
- Assemble Bowls:
- Divide rice among bowls. Add sauced tofu, topped with carrot, cucumber, avocado, spring onions, sesame seeds, and herbs. Serve immediately.
Pin it Everyone enjoys putting together their own bowl at the dinner table and adding all the fresh toppings—it always brings lots of smiles and chatter.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are essential to prepare this meal smoothly.
Allergen Information
This dish contains soy (tofu, soy sauce), eggs (mayonnaise), and sesame (seeds). Check ingredient labels for additional allergens if sensitive.
Nutritional Information
Per serving: approximately 420 calories, 17 g fat, 47 g carbohydrates, 15 g protein.
Pin it This chili-mayo tofu bowl is perfect for weeknights and customizable for everyone at the table. Enjoy the bursts of flavor with every bite.
Frequently Asked Questions
- → How do I get the tofu crispy?
Pressing the tofu to remove excess water, coating it with cornstarch, and baking at a high temperature ensures a crispy texture.
- → Can I adjust the spiciness of the chili-mayo sauce?
Yes, modify the amount of chili sauce or Sriracha according to your desired level of heat for a milder or spicier flavor.
- → What kind of rice works best for this bowl?
Jasmine or long-grain rice is ideal as it cooks fluffy and complements the saucy tofu and fresh vegetables well.
- → Are there alternative toppings to use?
Additional vegetables like edamame, pickled radish, or fresh herbs can be added for variety and extra flavor.
- → How do I make this dish vegan?
Use vegan mayonnaise instead of regular mayo to keep it plant-based without altering the flavor profile.