Save It Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables—a budget-friendly, flavor-packed vegetarian meal.
I first made this dish to satisfy a craving for something spicy and crunchy without having to rely on takeout. The chili-mayo sauce instantly became a dinner favorite in my house.
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
- Prepare Oven & Sheet:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cube Tofu:
- Pat the 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 the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- While tofu bakes, rinse the rice and cook it 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 Veggies:
- Prepare the vegetables and toppings.
- Sauce Tofu:
- 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.
Save It Last time we made these bowls for a weekend lunch, my kids decorated their bowls with extra veggies and sesame seeds. It turned making dinner into a fun and interactive family moment.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife and cutting board.
Allergen Information
Contains soy (tofu, soy sauce), eggs (mayonnaise; use vegan mayo for egg-free), and sesame (seeds). Mayonnaise and soy sauce can contain additional allergens. Check labels if sensitive.
Nutritional Information (per serving)
Calories: ~420, Total Fat: 17 g, Carbohydrates: 47 g, Protein: 15 g
Save It These bowls make lunch or dinner lively and customizable. Try mixing the vegetables for a fresh twist every time.
Common Questions About Recipes
- → How can I make the tofu extra crispy?
Coating the pressed tofu with cornstarch before baking helps create a crispy exterior. Baking at 200°C (400°F) and flipping halfway ensures even crispiness.
- → What can I use to substitute mayonnaise in the sauce?
For a vegan or lighter option, you can replace mayonnaise with vegan mayo, Greek yogurt, or silken tofu blended smooth.
- → Can I prepare the chili-mayo sauce in advance?
Yes, the sauce can be mixed ahead and stored refrigerated for up to 2 days. Stir well before tossing with the tofu.
- → What varieties of rice work best for this bowl?
Jasmine or long-grain rice provide a fluffy base. You can also use brown rice or quinoa for a nuttier flavor and added texture.
- → How can I adjust the spice level in the dish?
Modify the amount of Sriracha or chili sauce in the mayo blend to suit your preferred heat, from mild to spicy.