# Components:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 1 tbsp cornstarch
03 - 1 tbsp vegetable oil
04 - 1/4 tsp salt
→ Chili-Mayo Sauce
05 - 4 tbsp mayonnaise
06 - 2 tbsp Sriracha or other chili sauce
07 - 1 tsp soy sauce
08 - 1 tsp lime juice
→ Bowl Base
09 - 1 1/4 cups jasmine or long-grain rice
10 - 2 cups water
→ Vegetables & Toppings
11 - 1 medium carrot, julienned
12 - 1 small cucumber, sliced
13 - 2 spring onions, thinly sliced
14 - 1 avocado, sliced (optional)
15 - 1 tbsp sesame seeds
16 - Fresh cilantro or parsley, chopped
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat pressed tofu dry and cut into 3/4-inch cubes.
03 - In a bowl, toss tofu cubes with cornstarch, salt, and vegetable oil until evenly coated.
04 - Arrange tofu on prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crisp.
05 - Rinse rice and cook in water according to package instructions. Fluff with a fork when done.
06 - In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
07 - Julienne carrot, slice cucumber and avocado, thinly slice spring onions, and chop herbs.
08 - Toss hot baked tofu cubes with chili-mayo sauce until evenly coated.
09 - Divide rice among bowls. Top with sauced tofu, carrots, cucumber, avocado, spring onions, then sprinkle with sesame seeds and herbs.
10 - Serve immediately to enjoy optimal texture and flavor.
