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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!
Looking for more tofu recipes? You’re in the right place! Try my tofu “ground beef” bowls and this crowd-favorite tofu Mac and cheese next!
These chili crunch tofu bowls have quickly become one of my go-to meals! I love how the tofu gets nice and crispy—especially when it’s torn into chunks instead of cut, which gives it more craggy edges to soak up all that bold, spicy flavor from the chili crunch. The sauce is simple but SO good: creamy, spicy, a little sweet, and it ties everything together perfectly.
I usually whip these up when I want something that feels like takeout but is way healthier and faster. The mix of textures—the crunchy tofu, cool cucumber, creamy avocado, and chewy rice or quinoa—makes each bite so satisfying and delicious. Plus, they’re super customizable depending on what I have in the fridge.
Why this is one of my FAVORITE recipes
- Bold flavor punch: The chili crunch and yum yum sauce bring the heat and creaminess to every bite.
- Easy to make: Minimal prep and simple ingredients make this weeknight-friendly.
- Balanced and nourishing: Packed with plant-based protein, fresh veggies, and wholesome grains.
- Customizable: Swap in your favorite grains or veggies—you can totally make it your own!
Ingredients we’re working with
This tofu bowl recipe is all about bold flavors and crave-worthy textures, and here are the ingredients that make it happen:
For the tofu:
- Tofu: Extra-firm tofu cooks up crispy on the outside and soft on the inside, making it a great choice for this dish.
- Cornstarch: Helps achieve that crispy, golden coating on the tofu.
- Soy sauce: Adds a savory, umami flavor to the tofu.
- Toasted sesame oil: Brings a rich, nutty flavor and helps give the tofu a crispy exterior.
For the sauce:
- Yum yum sauce: A creamy and tangy base for the sauce, adding richness and flavor.
- Chili crunch oil: Adds extra texture and a spicy kick.
Variations and Substitutions
Here are some easy and delicious ways to customize your chili crunch tofu bowls:
- Grain options: Use brown rice, jasmine rice, farro, couscous, or cauliflower rice instead of quinoa or white rice.
- Sauce alternatives: Don’t have yum yum sauce? Try spicy mayo, tahini dressing, peanut sauce, or a simple soy-lime drizzle.
- Veggie swaps: Use shredded carrots, bell peppers, snap peas, or radishes based on what you have on hand.
- Mild version: Skip or reduce the chili crunch oil if you prefer it less spicy.
- Gluten-free: Use tamari instead of soy sauce, and make sure your chili crunch and yum yum sauces are gluten-free.
How to Make Chili Crunch Tofu Bowls
To start the recipe, you’ll need to prep the tofu by pressing the liquid out. Check out my full guide on pressing tofu with AND without a tofu press. Then, tear it into large chunks or cut it into cubes. 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.
Full recipe is down in the recipe card but here’s an overview of how to make it:
STEP #1. Season the tofu – Place the tofu in a large bowl and toss it with the cornstarch, soy sauce, and sesame oil.
STEP #2. Make the sauce – While the tofu is baking or air frying, make the sauce by whisking together the yum yum sauce and chili crunch oil.
STEP #3. Add sauce to tofu – Toss half of the sauce with the toss and reserve the remainder for topping.
STEP #4. Assemble the bowl – Divide everything evenly between 2 bowls: rice, tofu, cucumber, edamame, green onion, avocado, cilantro, and the remaining sauce. ENJOY!
Cooking Options
- To bake: Pre-heat the oven to 425ºF. Place the tofu on a parchment lined baking sheet in an even layer and bake for 25 minutes, tossing halfway.
- To air fry (my preferred method): Place the tofu in your air-fryer and air fry at 425ºF for 13-15 minutes, tossing halfway.
More Delicious Tofu Recipes to Try
If you try this Chili Crunch Tofu Bowls or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!
Chili Crunch Tofu Bowls
Ingredients
For the tofu:
- 1 block extra-firm or superfirm tofu, torn into bite-sized chunks (or cut into cubes)
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons soy sauce
- 1 tablespoon toasted sesame oil
For the sauce:
- ⅓ cup yum yum sauce
- 1 ½ tablespoons chili crunch oil
For serving:
- 1 cup edamame
- 1 ½ cups cooked quinoa or rice for serving
- ¼ cup green onions, sliced
- ½ English cucumber, thinly sliced
- ½ avocado, thinly sliced
- Handful of chopped cilantro
Instructions
- 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!
