Pin It Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables is a budget-friendly, flavor-packed vegetarian meal that's perfect for weeknight dinners.
I first made these chili-mayo baked tofu bowls when searching for a quick and satisfying vegetarian dinner. The crispy tofu and spicy sauce instantly became a favorite in my kitchen.
Ingredients
- Tofu: 400 g (14 oz) firm tofu, pressed and cubed
- Cornstarch: 1 tbsp
- Vegetable oil: 1 tbsp
- Salt: 1/4 tsp
- Mayonnaise: 4 tbsp
- Sriracha or chili sauce: 2 tbsp
- Soy sauce: 1 tsp
- Lime juice: 1 tsp
- Rice: 250 g (1 1/4 cups) jasmine or long-grain rice
- Water: 500 ml (2 cups)
- Carrot: 1 medium, julienned
- Cucumber: 1 small, sliced
- Spring onions: 2, thinly sliced
- Avocado: 1, sliced (optional)
- Sesame seeds: 1 tbsp
- Fresh cilantro or parsley: chopped
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. In a bowl, toss tofu with cornstarch, salt, and vegetable oil until evenly coated.
- Bake Tofu:
- Arrange tofu cubes on the prepared 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 according to package instructions. Fluff with a fork when done.
- Make Sauce:
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prepare Vegetables:
- Prepare carrot, cucumber, spring onions, avocado, and fresh herbs.
- Toss Tofu:
- When tofu is done, toss hot tofu cubes with 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.
Pin It This meal is a fun way to introduce more vegetarian options to our family dinners. Even the kids enjoy building their own bowls.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are all you need for this recipe.
Allergen Information
Contains soy (tofu, soy sauce), eggs (mayonnaise unless vegan), and sesame seeds. Always confirm ingredient labels for additional allergens.
Nutritional Information
Each serving provides approximately 420 calories, 17 g fat, 47 g carbohydrates, and 15 g protein.
Pin It Chili-mayo baked tofu bowls make meal times easy, delicious, and vibrant. Enjoy the burst of flavors and crunch in every bite.
Questions About This Recipe
- → How can I make the tofu extra crispy?
Coating the tofu cubes in cornstarch before baking helps create a crunchy exterior. Also, bake on a parchment-lined sheet and flip halfway through for even crispiness.
- → Is it possible to make a vegan version?
Yes, using vegan mayonnaise instead of regular mayo makes the sauce plant-based while retaining creamy texture and flavor.
- → What type of rice works best?
Jasmine or long-grain rice both provide a fragrant and fluffy base that pairs well with the spices and textures in this bowl.
- → Can I adjust the spice level in the chili-mayo sauce?
Absolutely. Modify the amount of Sriracha or chili sauce according to your heat preference, starting with less and adding gradually.
- → What vegetables complement this tofu bowl?
Fresh veggies such as julienned carrots, sliced cucumber, and spring onions add crunch and freshness. Adding avocado and fresh herbs enhances creaminess and aroma.
- → Are there any suggested beverage pairings?
A crisp lager or iced green tea balances the spicy and rich flavors while refreshing the palate between bites.