Save to Pinterest 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 these baked tofu bowls when searching for a weeknight vegetarian dish that everyone would enjoy. The contrast between spicy tofu and cool vegetables makes this a staple in our dinner rotation.
Ingredients
- Firm tofu: 400 g (14 oz), pressed and cubed
- Cornstarch: 1 tbsp
- Vegetable oil: 1 tbsp
- Salt: 1/4 tsp
- Mayonnaise: 4 tbsp
- Sriracha or other chili sauce: 2 tbsp
- Soy sauce: 1 tsp
- Lime juice: 1 tsp
- Jasmine or long-grain rice: 250 g (1 1/4 cups)
- Water: 500 ml (2 cups)
- Carrot: 1 medium, julienned
- Cucumber: 1 small, sliced
- Spring onions: 2, thinly sliced
- Avocado (optional): 1, sliced
- Sesame seeds: 1 tbsp
- Fresh cilantro or parsley: chopped
Instructions
- Prepare the tofu:
- Preheat oven to 200°C (400°F) and line baking sheet with parchment paper. Pat pressed tofu dry and cut into 2 cm cubes.
- Coat and bake tofu:
- Toss tofu with cornstarch, salt, and vegetable oil until evenly coated. Arrange cubes on baking sheet and bake for 25 to 30 minutes, flipping halfway, until golden and crisp.
- Cook the rice:
- Rinse rice and cook in water according to package instructions. Fluff with fork when done.
- Make the chili-mayo sauce:
- Stir together mayonnaise, Sriracha, soy sauce, and lime juice in a small bowl until smooth.
- Prepare toppings:
- Julienne carrot, slice cucumber, avocado, and spring onions. Chop herbs.
- Toss tofu with sauce:
- Once baked, toss hot tofu cubes with chili-mayo sauce to coat.
- Assemble and serve:
- Divide rice among bowls. Top with sauced tofu, vegetables, avocado, spring onions, sesame seeds, and herbs. Serve immediately.
Save to Pinterest My family loves when we all gather around the table, each customizing their bowl with extra toppings. It's fun, interactive, and the chile-mayo flavor always gets rave reviews.
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), sesame (seeds). Check labels for additional allergens in soy sauce and mayo if sensitive.
Nutritional Information (per serving)
Calories: ~420, Total Fat: 17 g, Carbohydrates: 47 g, Protein: 15 g
Save to Pinterest This bowl is a colorful, satisfying meal you'll want often. Enjoy it fresh for best texture and flavor.
Ask About This Recipe
- → What’s the best tofu type for this dish?
Firm tofu pressed to remove excess moisture works best, allowing it to crisp up evenly when baked.
- → Can I make this dish vegan-friendly?
Yes, substitute regular mayonnaise with vegan mayo to keep it plant-based.
- → How spicy is the chili-mayo sauce?
The sauce balances creaminess and heat from Sriracha; adjust chili sauce quantity to suit your spice preference.
- → What rice is recommended for the bowls?
Jasmine or other long-grain rice varieties provide a fragrant, fluffy base that complements the toppings well.
- → Can I add other vegetables or toppings?
Absolutely, ingredients like edamame or pickled radish can add extra flavor and variety to the bowls.