# 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
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the 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 the tofu cubes on the prepared baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.
05 - While tofu bakes, rinse the rice and cook it in water according to package instructions. Fluff with a fork once cooked.
06 - Combine mayonnaise, Sriracha, soy sauce, and lime juice in a small bowl; whisk until smooth.
07 - Julienne the carrot, slice the cucumber and avocado, thinly slice the spring onions, and chop the cilantro or parsley.
08 - When tofu is done, toss the warm cubes with the chili-mayo sauce until evenly coated.
09 - Divide cooked rice among serving bowls. Top each with sauced tofu, carrot, cucumber, avocado, and spring onions. Sprinkle with sesame seeds and chopped herbs.
10 - Serve immediately while the tofu is crisp and warm.
