Description
These Chili Crunch Tofu Bowls are a vibrant and flavorful plant-based meal featuring crispy baked or air-fried tofu tossed in a zesty chili crunch sauce. Served over fluffy quinoa or rice and accompanied by fresh cucumber, avocado, edamame, and herbs, this recipe offers a perfect balance of textures and bold flavors, ideal for a satisfying lunch or dinner in just 40 minutes.
Ingredients
Tofu and Marinade
- 1 block extra-firm or superfirm tofu, torn into bite-sized chunks or cut into cubes (about 14 oz)
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons soy sauce
- 1 tablespoon toasted sesame oil
Sauce
- ⅓ cup yum yum sauce
- 1 ½ tablespoons chili crunch oil
Bowl Ingredients
- 1 cup shelled edamame (cooked)
- 1 ½ cups cooked quinoa or rice
- ¼ cup green onions, sliced
- ½ English cucumber, thinly sliced
- ½ avocado, thinly sliced
- Handful of chopped fresh cilantro
Instructions
- Press and Prepare the Tofu: Remove excess moisture from the tofu by pressing it using a tofu press or a weighted method for about 15-20 minutes. This ensures the tofu crisps up better. Once pressed, tear or cut the tofu into large bite-sized chunks, roughly 1-inch pieces with rough edges to enhance texture and flavor absorption.
- Toss Tofu with Seasonings: In a large bowl, combine the cornstarch, soy sauce, and toasted sesame oil. Add the tofu pieces and gently toss until evenly coated. This mixture will help create a crispy crust when cooked.
- Cook the Tofu: Oven Method: Preheat your oven to 425°F (220°C). Arrange the tofu on a parchment-lined baking sheet in a single even layer. Bake for 25 minutes, flipping or tossing the tofu halfway through to ensure even crispiness.
Air Fryer Method (Preferred): Place the tofu in the air fryer basket in a single layer. Air fry at 425°F for 13-15 minutes, tossing halfway through cooking for even browning. - Prepare the Sauce: In a small bowl, whisk together the yum yum sauce and chili crunch oil until combined. This flavorful sauce will add a spicy, creamy kick to the tofu bowls.
- Toss Tofu with Sauce: Once the tofu is cooked and crispy, toss half of the prepared sauce with the tofu to coat it evenly. Reserve the remaining sauce for drizzling on the bowls when assembled.
- Assemble the Bowls: Divide the cooked quinoa or rice evenly between two bowls. Top each with the sauced tofu, edamame, sliced cucumber, green onions, avocado, and chopped cilantro. Drizzle the remaining chili crunch-yum yum sauce over the top for extra flavor. Serve immediately and enjoy!
Notes
- Pressing the tofu properly is crucial for achieving a crispy texture.
- You can substitute quinoa with rice or your preferred grain.
- Adjust the amount of chili crunch oil to your preferred spice level.
- If you don’t have yum yum sauce, you can make a quick version using mayonnaise, tomato paste, garlic powder, paprika, and a bit of sugar.
- Store leftover tofu and sauce separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
