Chili Crisp Tofu Bowl


  • 1 block extra firm tofu
  • 2 Tbsp. cornstarch
  • 1 Tbsp. soy sauce
  • 1 Tbsp. soybean oil (vegetable oil)
  • 1 Tbsp. chili crisp
  • 1/4 cup Kewpie brand Japanese mayonnaise
  • 1 Tbsp. sriracha
  • 2 tsp. lime juice

Bowl Ingredients:

  • 1 1/3 cups brown rice
  • 1/4 diced green onion
  • 1 1/3 cups shelled, cooked edamame
  • 1 large avacado, peeled & thinly sliced
  • sesame seeds, as desired


  1. Preheat the oven to 425°F. Line baking sheet with parchment paper.
  2. To remove moisture from tofu, place it on a plate or in a baking dish. Put a clean cutting board or plate on tofu and add a heavy object on top. Press tofu for 15-20 minutes.
  3. Using your hands, tear pressed tofu into bite-sized pieces. Add it to a large mixing bowl with cornstarch, soy sauce and soybean oil. Toss to coat; place tofu pieces in single layer on a baking sheet. Bake for 20-25 minutes, or until evenly browned and crisp, tossing halfway.
  4. Cook rice according to package instructions.
  5. In a large bowl, combine chili crisp, mayonnaise, sriracha and lime juice.
  6. When tofu is done cooking, transfer to bowl with sauce; gently toss to combine ingredients. Reserve extra sauce for topping at the end.
  7. Plate rice, tofu, edamame and avocado. Top with sesame seeds, green onion, and sauce before serving.

Nutritional Information per serving: 325 g

Calories 583; Total Fat 44 g; Sat. Fat 7 g; Trans Fat 0 g; Cholesterol 25 mg; Sodium 742 mg; Total Carbs 33 g; Protein 19 g; Fiber 8

Source: Mia Syn, 2024 Soy Foods Guide