Chili Crunch Tofu Bowls
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!
Servings: 2 servings
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!
Notes
If using super firm tofu, you do not need to press it.
