Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables—a budget-friendly, flavor-packed vegetarian meal.
I tried this recipe for a quick weeknight meal and it was a huge hit. The chili-mayo tofu paired perfectly with fresh veggies for a satisfying bowl.
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 & 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.
- Toss 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 Chili-Mayo Sauce:
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prepare Vegetables:
- 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 
Save This recipe quickly became our family favorite. My kids love customizing their own bowls with all the toppings.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife and cutting board
Allergen Information
Contains soy (tofu, soy sauce), eggs (in mayonnaise; can substitute vegan mayo for egg-free), and sesame (sesame seeds). Always check mayonnaise and soy sauce labels for additional allergens.
Nutritional Information
Each serving: ~420 calories, 17 g total fat, 47 g carbohydrates, 15 g protein
Save 
Save Serve these bowls right away for best flavor and texture. Enjoy experimenting with different toppings!
Recipe Guide
- → How do I achieve crispy tofu?
Press tofu to remove excess moisture, coat with cornstarch and oil, then bake at 200°C until golden and crisp.
- → Can I substitute the rice with another grain?
Yes, quinoa or brown rice work well, offering different textures and flavors while maintaining a hearty base.
- → How can I adjust the spiciness of the chili-mayo sauce?
Modify the amount of chili sauce according to your taste, starting with less and adding gradually for desired heat.
- → What are good vegetable alternatives to use in the bowl?
Edamame, pickled radish, or bell peppers add variety and complement the flavors and textures nicely.
- → Is the sauce suitable for vegan diets?
Use vegan mayonnaise to make the chili-mayo sauce fully plant-based without sacrificing creaminess.