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Crispy Tofu Rice Bowl with Sriracha Mayo

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A flavorful crispy tofu rice bowl with crunchy tofu, fluffy rice, fresh vegetables, and creamy sriracha mayo for a satisfying and colorful meal.

Ingredients

  • 14 ounces firm tofu
  • 4 cups cooked rice
  • 1/4 cup cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 1 cucumber, sliced
  • 1 cup carrots, shredded
  • 1 avocado, sliced
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds
  • 1/4 cup mayonnaise
  • 1 to 2 tablespoons sriracha sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Press the tofu to remove excess moisture, then cut it into cubes.
  2. In a bowl, toss the tofu with soy sauce, sesame oil, salt, and black pepper.
  3. Lightly coat the tofu cubes with cornstarch.
  4. Heat vegetable oil in a skillet over medium-high heat.
  5. Cook the tofu until golden brown and crispy on all sides.
  6. In a small bowl, mix mayonnaise, sriracha sauce, and lime juice to create the spicy mayo.
  7. Divide the warm rice into serving bowls.
  8. Arrange the crispy tofu, cucumber, carrots, and avocado over the rice.
  9. Drizzle the sriracha mayo over the bowls.
  10. Garnish with sesame seeds and chopped green onions before serving immediately.

Notes

  • Pressing the tofu well helps create the crispiest texture.
  • Cornstarch gives the tofu a light and crunchy coating.
  • Bake the tofu at 425°F for a lighter alternative to frying.
  • Adjust the amount of sriracha to control the spice level.
  • Brown rice or quinoa can replace white rice for added fiber.
  • Add edamame or steamed broccoli for extra vegetables and protein.
  • Use vegan mayonnaise to make the recipe fully vegan.

Nutrition

Find it online: https://cookedbymaya.com/crispy-tofu-rice-bowl-with-sriracha-mayo/