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. Enjoy all the satisfying textures and flavors in one bowl, perfect for weeknights or meal prep.
The first time I made these chili-mayo baked tofu bowls, my friends were surprised by how crispy the tofu turned out, and everyone asked for seconds. The sauce adds just the right amount of heat and creaminess to pull everything together.
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 the Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare Tofu:
- 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.
- Mix Sauce:
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.
- Prepare Toppings:
- Prepare the vegetables and toppings.
- Sauce the 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 When I served this to my family, everyone personalized their bowls with extra herbs and sesame. It became an easy favorite we now make almost every week, especially for quick, wholesome dinners together.
Required Tools
Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are all you need for this recipe.
Allergen Information
Contains soy (tofu, soy sauce), eggs (mayonnaise; use vegan mayo for egg-free), and sesame (seeds). Mayonnaise and soy sauce can contain additional allergens, so check labels if sensitive.
Nutritional Information
Per serving: Calories: ~420; Total Fat: 17 g; Carbohydrates: 47 g; Protein: 15 g
Save 
Save Tossing the freshly baked tofu with sauce ensures every bite is flavorful. These bowls are a staple for busy nights and always hit the spot.
Recipe FAQ Section
- → How do you get tofu crispy when baking?
Pressing tofu to remove excess moisture and coating it lightly with cornstarch before baking helps achieve a crispy texture.
- → Can the chili-mayo sauce be adjusted for spice level?
Yes, adjusting the amount of Sriracha or chili sauce lets you control the spiciness to your preference.
- → What type of rice works best for this bowl?
Jasmine or long-grain rice provides a fluffy and fragrant base that complements the bold flavors.
- → Can this dish be made vegan?
Replacing regular mayonnaise with vegan mayonnaise makes the sauce fully plant-based while maintaining creaminess.
- → What toppings add extra texture and flavor?
Fresh julienned carrots, sliced cucumber, spring onions, avocado, sesame seeds, and chopped herbs enhance crunch and freshness.