Chili-Mayo Baked Tofu Bowls

Crispy baked tofu tossed in a spicy chili-mayo sauce served over rice with crisp vegetables is a budget-friendly flavor-packed vegetarian meal that is both satisfying and simple to make.

I first made these bowls for a quick weeknight dinner when we were craving comfort food but wanted something healthy and easy. The spicy mayo sauce brings everything together, and it became an instant favorite at home.

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 Oven & Tofu:

Preheat oven to 200°C (400°F). Line baking sheet with parchment paper. Pat tofu dry and cut into 2 cm cubes.

Coat Tofu:

Toss tofu with cornstarch, salt, and oil in a bowl until coated.

Bake Tofu:

Arrange tofu on baking sheet. Bake 25 to 30 minutes, flipping halfway, until crisp and golden.

Cook Rice:

Rinse rice and cook in water according to package instructions. Fluff when done.

Mix Sauce:

In a bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.

Prep Veggies:

Julienne carrot, slice cucumber and avocado, thinly slice spring onions. Chop herbs.

Toss Tofu:

When tofu is done, toss cubes with chili-mayo sauce until coated.

Assemble Bowls:

Divide rice, top with sauced tofu, vegetables, avocado, spring onions, sesame seeds, and herbs.

Serve:

Serve immediately.

Save

The first time my family tried these tofu bowls everyone went back for seconds and now it's a staple on busy nights. Even kids enjoy customizing their own bowls with favorite toppings.

Required Tools

Baking sheet parchment paper saucepan mixing bowls knife and cutting board

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 always check labels if sensitive.

Nutritional Information

Per serving Calories ~420 Total Fat 17 g Carbohydrates 47 g Protein 15 g

Save

These chili-mayo baked tofu bowls come together quickly with just a handful of pantry staples. Enjoy them fresh for the crispiest tofu and vibrant vegetable flavors.

Recipe FAQs

→ How can I get the tofu extra crispy?

Coat the tofu cubes evenly with cornstarch before baking and ensure they are spread out on the baking sheet to allow hot air circulation, which helps achieve a crisp texture.

→ Can I prepare the chili-mayo sauce ahead of time?

Yes, mixing the mayo, chili sauce, soy sauce, and lime juice in advance allows the flavors to meld nicely, making it ready to coat the tofu right before serving.

→ What rice works best for this bowl?

Jasmine or long-grain rice are ideal for their fluffy texture and subtle aroma, complementing the tofu and sauce well.

→ How can I make this dish vegan?

Simply swap the regular mayonnaise with a plant-based or vegan mayo, ensuring all other ingredients used are vegan-friendly.

→ What vegetables can I add for more variety?

Edamame, pickled radish, or additional raw or roasted vegetables add color and texture, enhancing the overall bowl experience.