Chili-Mayo Baked Tofu

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 sure to satisfy your cravings.

The first time I made these bowls, my family was amazed at how satisfying and flavorful baked tofu could be. The chili-mayo sauce provides the perfect kick while the oven method ensures the tofu stays crispy and golden.

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 for baking:

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

Prep 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 the prepared baking sheet. Bake for 25 to 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 chili-mayo sauce:

Mix mayonnaise, Sriracha, soy sauce, and lime juice in a small bowl until smooth.

Prep vegetables:

Prepare carrot, cucumber, spring onions, and avocado if using.

Combine tofu and sauce:

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

Assemble bowls:

Divide rice among bowls and top with sauced tofu, vegetables, sesame seeds, and herbs.

Serve:

Serve immediately.

Pin Recipe

When my kids help assemble their chili-mayo tofu bowls, everyone chooses their own toppings—which makes dinnertime especially fun and stress-free in our house.

Required Tools

You will need a baking sheet, parchment paper, saucepan, mixing bowls, knife, and cutting board.

Allergen Information

Contains soy (tofu, soy sauce), eggs (mayonnaise), and sesame (seeds). Use vegan mayo and check ingredient labels as needed if you have sensitivities.

Nutritional Information

Each serving provides approximately 420 calories, 17 g total fat, 47 g carbohydrates, and 15 g protein.

Pin Recipe

Serve these chili-mayo baked tofu bowls while the tofu is hot for the best texture. The flavors and crunch are sure to become a favorite at your table.

Recipe FAQs

→ How can I make the tofu crispier?

Coating the tofu in cornstarch before baking helps achieve a crispy outer layer. Baking at a high temperature and flipping halfway also ensures even crispness.

→ Can I substitute the chili sauce in the dressing?

Yes, you can adjust the heat level by using milder sauces or adding less chili. Options like sriracha, hot sauce, or chili paste work well.

→ What type of rice works best as the bowl base?

Jasmine or long-grain rice cooks up fluffy and slightly sticky, complementing the tofu and sauce texture nicely.

→ Is there a way to make this dish vegan?

Using vegan mayonnaise instead of regular mayonnaise adapts the sauce to vegan diets without compromising flavor.

→ What toppings add extra flavor and crunch?

Fresh vegetables like julienned carrot, sliced cucumber, avocado, and spring onions add texture and freshness, while sesame seeds provide a nutty crunch.