tofu bowl recipe

This tofu bowl with rice stars crispy tofu, crisp veggies, spicy mayo and crunchy bits of fried onion! Fuel your day with plant-powered goodness.

Tofu Bowl

extra firm tofu

Kosher salt

tablespoons cornstarch (or arrowroot starch)

tablespoons olive oil

tablespoon toasted sesame oil

soy sauce

long grain white rice

avocados,

cucumber,

carrots,

radishes, sliced

mayonnaise

Sriracha

Crunchy (required!)

Chunky sea salt, to garnish (or soy sauce)

Rinse the rice. Bring 1 1/2 cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 12 to 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 to 10 minutes. Then fluff with a fork.

Follow the instructions to cook the Baked Tofu or Crispy Tofu*.

Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.

Make the spicy mayo: mix together the mayonnaise and the Sriracha.

To serve, place the rice in a bowl and top with the tofu and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

Chili Crunch Tofu Bowls are flavorful and filling with the perfect amount of spicy kick. Each bite is packed with incredible texture—from crispy tofu and crunchy fresh cucumbers to creamy avocado and hearty grains. Just what you need to shake up your weekly menu!

Chili Crunch Tofu Bowls

cornstarch

sesame oil

yum yum sauce

½ tablespoons chili crunch oil

edamame

½ cups cooked quinoa or rice

onions

½ English cucumber (thinly sliced)

½ avocado (thinly sliced)

cilantro

Prepare the tofu by pressing the liquid out.* HERE is my full guide on pressing tofu with AND without a tofu press. Once pressed, tear (or cut) the tofu into large, bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Don’t worry too much about the size and shape. The idea is for it to have rough edges to give the tofu a little more texture and to hold onto flavors a little better.

Place the tofu in a large bowl and toss it with the cornstarch, soy sauce, and sesame oil.

To bake the tofu: Pre-heat the oven to 425 degrees F. Place the tofu on a parchment lined baking sheet in an even layer and bake for 25 minutes, tossing halfway.

To air-fry the tofu (my preferred method): place the tofu in your air-fryer and air fry at 425 degrees for 13-15 minutes, tossing halfway.

Make the sauce by whisking together the yum yum sauce and chili crunch oil. Toss half of the sauce with the toss and reserve the remainder for topping.

Assemble the bowl by dividing everything evenly between 2 bowls: rice, tofu, cucumber, edamame, green onion, avocado, cilantro, and the remaining sauce. ENJOY!

This was so so good (and so easy!) I actually left my tofu pressing overnight which made it even crisper the next day. Even my fiancé who isn't big on tofu absolutely loved it. Definitely will be a part of our dinner rotation.

Thank you for sharing this recipe.  I loved it!!!!

Just buy the damn ingredients and make it, I’ve been missing flavors like this ever since becoming vegetarian but this is the good stuff! My mom loved it too.

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Tofu Bowl

Chili Crunch Tofu Bowls

The most viewed tofu bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine