Chili-Mayo Baked Tofu Bowl

Crispy baked tofu tossed in a spicy chili-mayo sauce, served over rice with crisp vegetables—a budget-friendly, flavor-packed vegetarian meal.

When I first tried making chili-mayo baked tofu bowls at home, I was amazed by how much they reminded me of takeout but with fresher flavors and less oil. Now they’re my go-to when I want something satisfying and simple after work.

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 the 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.

Coat & Bake Tofu:

In a bowl, toss tofu with cornstarch, salt, and vegetable oil until evenly coated. 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.

Prep Veggies:

Prepare the vegetables and toppings.

Toss Tofu with Sauce:

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

My kids love building their own bowls, each adding their favorite veggies. It always sparks a lively conversation at dinner and gets everyone eating more greens.

Required Tools

Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are essential for making these bowls without fuss.

Allergen Information

This recipe contains soy (tofu, soy sauce), eggs (mayonnaise; use vegan mayo for egg-free), and sesame (seeds). Always check product labels if you have allergies.

Nutritional Information

Each serving packs about 420 calories, 17 g fat, 47 g carbohydrates, and 15 g protein—making it a balanced meal for busy weeknights.

Save

These bowls are delicious served fresh, and leftovers make an easy lunch. Enjoy experimenting with different veggies for endless variety!

Recipe Help & FAQs

→ How do I make the tofu crispy?

Coat the tofu cubes with cornstarch and a bit of oil before baking at 200°C (400°F) until golden and crisp, flipping halfway through.

→ Can I substitute the chili-mayo sauce?

Yes, you can adjust heat by using more or less chili sauce, or swap mayonnaise with vegan alternatives for a plant-based version.

→ What type of rice works best for this dish?

Jasmine or long-grain rice is ideal since it cooks fluffy and complements the tofu and sauce well.

→ Are there options to add more vegetables?

Absolutely. Edamame, pickled radish, or additional fresh veggies can be included for variety and texture.

→ How can I adapt this for vegan diets?

Simply replace mayonnaise with a vegan version and ensure the chili sauce contains no animal products.