Save Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables is a budget-friendly, flavor-packed vegetarian meal. It is a great choice for anyone wanting a quick, satisfying dinner without the fuss.
I first made these chili-mayo baked tofu bowls when searching for budget-friendly vegetarian dinners that didn&t skimp on flavor. They quickly became a weeknight favorite thanks to their crispy texture, spicy kick, and how customizable they are with any vegetables I have on hand.
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 & Bake Tofu:
- Preheat 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. In a bowl, toss tofu with cornstarch, salt, and vegetable oil until fully coated. Arrange cubes on the baking sheet. Bake 25–30 minutes, flipping halfway, until golden and crisp.
- Cook Rice:
- While tofu bakes, rinse rice and cook in water according to package directions. Fluff with a fork once done.
- Make Chili-Mayo Sauce:
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prepare Vegetables & Toppings:
- Julienne carrot, slice cucumber and spring onions, prep avocado, and chop herbs.
- Coat Tofu & Assemble:
- When tofu is finished, toss hot cubes with chili-mayo sauce. Divide rice into bowls, top with sauced tofu, vegetables, toppings, and sprinkle sesame seeds and herbs.
- Serve:
- Enjoy immediately.
Save My family loves customizing their bowls with extra veggies and different levels of spice. It&s always a colorful, nourishing meal everyone enjoys together.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board make this recipe a breeze to prepare.
Allergen Information
This recipe contains soy (tofu, soy sauce), eggs (mayonnaise; use vegan mayo for egg-free), and sesame (seeds). Always consult product labels if you have sensitivities.
Nutritional Information
Per serving: approximately 420 calories, 17 g total fat, 47 g carbohydrates, and 15 g protein.
Save These chili-mayo baked tofu bowls come together quickly and taste even better the next day. Enjoy experimenting with new veggies in every bowl.
Recipe FAQ
- → How do I get tofu crispy when baking?
Press tofu to remove excess moisture, toss it with cornstarch and oil, then bake at 200°C until golden and crisp, flipping halfway through.
- → Can I use different types of rice for the bowl base?
Yes, jasmine or long-grain rice works well, but you can also try brown rice or quinoa for varied texture and nutrition.
- → How spicy is the chili-mayo sauce?
The sauce has a gentle heat from Sriracha balanced by creamy mayonnaise and tangy lime, which can be adjusted to taste by varying chili sauce amount.
- → What vegetables pair best with this dish?
Fresh, crisp vegetables like julienned carrot, cucumber slices, spring onions, and optional avocado complement the tofu and rice beautifully.
- → Is this dish suitable for vegans?
Yes, by substituting regular mayonnaise with vegan mayo, the dish becomes fully vegan while maintaining its creamy texture and flavor.