I enjoy making this crispy tofu rice bowl with sriracha mayo because it combines crunchy tofu, fluffy rice, fresh vegetables, and a creamy spicy sauce into one flavorful meal. The balance of textures and bold flavors makes every bite satisfying and delicious.

Why You’ll Love This Recipe

I love this recipe because it is easy to prepare while still feeling fresh and filling. The tofu becomes perfectly crispy on the outside while staying soft inside, and the sriracha mayo adds a creamy kick that ties everything together. I also like how customizable the bowl is with different vegetables, grains, or spice levels.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

firm tofu
cooked rice
cornstarch
soy sauce
sesame oil
vegetable oil
cucumber
carrots
avocado
green onions
sesame seeds
mayonnaise
sriracha sauce
lime juice
salt
black pepper

Directions

I begin by pressing the tofu to remove excess moisture, then cut it into cubes.
In a bowl, I toss the tofu with soy sauce, sesame oil, salt, and black pepper.
I coat the tofu cubes lightly with cornstarch to help create a crispy texture.
I heat vegetable oil in a skillet over medium-high heat and cook the tofu until golden and crispy on all sides.
In a small bowl, I mix mayonnaise, sriracha sauce, and lime juice to make the spicy mayo.
I prepare the bowls by adding warm rice as the base.
I arrange the crispy tofu, cucumber, carrots, and avocado over the rice.
I drizzle the sriracha mayo on top and finish with sesame seeds and green onions.
I serve the bowls immediately while the tofu is still crispy.

Servings and timing

Servings: 4 bowls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I sometimes add edamame or steamed broccoli for extra vegetables and protein. When I want more spice, I increase the amount of sriracha in the sauce. I also enjoy using brown rice or quinoa instead of white rice for a different texture and flavor.

storage/reheating

I store the tofu separately from the vegetables and rice in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the tofu in a skillet or air fryer so it stays crispy. I add the sriracha mayo fresh before serving for the best flavor and texture.

FAQs

How do I make tofu extra crispy?

I press out as much moisture as possible and coat the tofu with cornstarch before cooking.

Can I bake the tofu instead of frying it?

I bake the tofu at 425°F until crispy and golden if I want a lighter option.

Is this rice bowl spicy?

The spice level depends on how much sriracha I add, so I can easily adjust it.

What vegetables work best in this bowl?

I enjoy using cucumber, carrots, avocado, edamame, and broccoli.

Can I make this recipe vegan?

I use vegan mayonnaise to keep the entire bowl completely vegan.

Conclusion

I always come back to this crispy tofu rice bowl with sriracha mayo because it is flavorful, colorful, and satisfying while still being simple to prepare. The crunchy tofu and creamy spicy sauce create a delicious meal that works perfectly for lunch or dinner.