Chili-Mayo Baked Tofu

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

I first tried these chili-mayo tofu bowls on a weeknight when I wanted something satisfying but simple. The spicy sauce and crunchy tofu made it an instant favorite in my 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 Tofu:

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Coat Tofu:

Pat pressed tofu dry and cut into 2 cm (3/4 inch) cubes. Toss with cornstarch, salt, and vegetable oil until evenly coated.

Bake Tofu:

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

Cook Rice:

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

Make Sauce:

Mix mayonnaise, Sriracha, soy sauce, and lime juice until smooth.

Prepare Veggies:

Slice and chop all vegetables and toppings.

Toss Tofu:

Toss hot tofu cubes with chili-mayo sauce until well coated.

Assemble Bowls:

Divide rice among bowls. Top with sauced tofu, veggies, sesame seeds, and herbs.

Serve:

Serve immediately.

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My family loves this dish when we have friends over for dinner. It's always a hit because everyone can customize their own bowl and load up on their favorite toppings.

Required Tools

Baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board are all you need to make these delicious tofu bowls.

Allergen Information

Contains soy (tofu, soy sauce), eggs (mayonnaise; use vegan mayo for egg-free), and sesame (seeds). Always check product labels for additional allergens.

Nutritional Information

Each serving has about 420 calories, 17 g fat, 47 g carbohydrates, and 15 g protein.

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Enjoy these bowls fresh and hot for the best texture. They're perfect for meal prep too!

Recipe FAQs

→ How do I achieve crispy tofu in this dish?

Press tofu well to remove excess moisture, coat with cornstarch, and bake at 200°C (400°F) until golden and crisp, flipping halfway through.

→ Can I substitute the chili sauce for a milder option?

Yes, reduce or swap out the chili sauce for a milder condiment to adjust the heat level to your preference.

→ What rice works best as the base for the bowls?

Jasmine or long-grain rice provides a fragrant, fluffy base that complements the tofu and sauce well.

→ Can this dish be made vegan?

Absolutely, use vegan mayonnaise to keep it vegan-friendly without sacrificing creaminess in the sauce.

→ What are some good vegetable additions for variety?

Edamame, pickled radish, or additional crunchy vegetables like bell peppers make great additions for texture and color.