Chili Crisp Tofu Bowl



  • 1 block extra firm tofu
  • 2 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon soybean oil (vegetable oil)
  • 1 tablespoon chili crisp
  • 1/4 cup kewpie mayonnaise
  • 1 tablespoon sriracha
  • 2 teaspoon lime juice



  • 11/3 cup brown rice
  • 1/4 cup diced green onion
  • 11/3 cup shelled cooked edamame
  • 1 large avocado, thinly sliced
  • Sesame seeds


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