Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables makes these bowls a budget-friendly, flavor-packed vegetarian meal that's both satisfying and colorful.
The first time I made these chili-mayo baked tofu bowls, my family was surprised at how delicious tofu could taste when baked to golden perfection. Now it's become one of our go-to weeknight dinners, especially when we crave something spicy yet wholesome.
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.
- Season & Bake Tofu:
- In a bowl, toss tofu with cornstarch, salt, and vegetable oil until evenly coated. 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.
- Prep Veggies:
- Prepare the vegetables and toppings.
- Toss Tofu & Assemble Bowls:
- When tofu is done, toss hot tofu cubes with the chili-mayo sauce until well coated. Divide rice among bowls. Top with sauced tofu, carrots, cucumber, avocado, and spring onions. Sprinkle with sesame seeds and herbs. Serve immediately.
Save Whenever we make these bowls, it's fun to let everyone assemble their own with their favorite toppings. Even picky eaters love customizing their bowl and digging in together at the table.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board will make prep and assembly a breeze.
Allergen Information
Contains soy (tofu, soy sauce), eggs (mayonnaise—use vegan mayo for egg-free), and sesame (seeds). Mayonnaise and soy sauce may contain additional allergens, so always check labels if sensitive.
Nutritional Information
Each serving provides approximately 420 calories, 17 g total fat, 47 g carbohydrates, and 15 g protein—a balanced plant-based meal.
Save Enjoy your chili-mayo baked tofu bowls right away—they're best fresh and make every meal a little more exciting!
Kitchen Questions
- → How do I achieve crispy baked tofu?
Press the tofu to remove excess moisture, toss it with cornstarch and oil, and bake at 200°C (400°F) until golden, flipping halfway for even crispiness.
- → Can I make the chili-mayo sauce milder?
Adjust the amount of chili sauce or Sriracha to your preferred heat level, or substitute with a milder chili condiment.
- → What rice works best as a base?
Jasmine or long-grain rice provides a fragrant and fluffy base that pairs well with the bold tofu and sauce.
- → What vegetables complement this dish?
Carrots, cucumber, spring onions, and avocado add freshness and crunch that balance the rich, spicy tofu.
- → Is there a vegan alternative for the sauce?
Yes, substitute regular mayonnaise with vegan mayonnaise to keep the sauce plant-based without sacrificing creaminess.