Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables—this budget-friendly bowl is flavor-packed and vegetarian, making it a favorite for easy weeknight dinners.
I first tried this chili-mayo tofu bowl while craving something spicy but light—since then it's become my go-to for satisfying, healthy comfort food.
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 & Tofu:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat the pressed tofu dry and cut into 2 cm (3/4 inch) cubes. In a bowl, toss tofu with cornstarch, salt, and vegetable oil until evenly coated.
- Bake Tofu:
- Arrange tofu cubes on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- Rinse the rice and cook it in water according to package instructions. Fluff with a fork when done.
- Make Chili-Mayo Sauce:
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prep Vegetables:
- Prepare the vegetables and toppings as directed.
- Toss Tofu with Sauce:
- When tofu is done, toss hot tofu cubes with the chili-mayo sauce until well coated.
- Assemble Bowls:
- Divide rice among bowls. Top with sauced tofu, carrots, cucumber, avocado, and spring onions. Sprinkle with sesame seeds and herbs.
- Serve:
- Serve immediately while warm.
Pin it These bowls have become a favorite in our house—my family loves building their own and adding any veggies they like. It's now a weeknight staple everyone enjoys.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, cutting board are essential for this recipe to ensure everything cooks and gets prepped smoothly.
Allergen Information
Contains soy (tofu, soy sauce), eggs (mayonnaise: use vegan mayo for egg-free), and sesame seeds. Always check ingredient labels for additional allergens.
Nutritional Information
Each serving contains approximately 420 calories, 17 g total fat, 47 g carbohydrates, and 15 g protein, making it a balanced and hearty vegetarian meal.
Pin it Enjoy these vibrant tofu bowls for lunch or dinner—the creamy chili-mayo brings tang and heat you'll crave again and again.
Frequently Asked Questions
- → How do I get tofu crispy without frying?
Coating tofu cubes lightly in cornstarch and baking them at a high temperature on parchment-lined sheets crisps the exterior without frying.
- → Can I make the chili-mayo sauce less spicy?
Adjust the chili sauce amount or substitute with a milder chili paste to control the heat level while maintaining flavor.
- → What type of rice works best for the bowl?
Jasmine or long-grain rice provides a fluffy, fragrant base that complements the spicy tofu and fresh veggies.
- → Are there good vegan alternatives for the sauce?
Using vegan mayonnaise instead of regular mayonnaise keeps the sauce creamy and vegan-friendly without sacrificing taste.
- → What vegetables pair well with this tofu bowl?
Fresh, crunchy vegetables like carrots, cucumber, spring onions, and optional avocado add brightness and texture.
- → How can I add more protein to this meal?
Including edamame or extra firm tofu cubes boosts protein while keeping the bowl balanced and nutritious.