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–+ servings
chili crunch tofu bowls

Chili Crunch Tofu Bowls

Marinated and baked tofu served over hot rice with edamame, bok choy, spicy mayo, and chili crisp
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

For the tofu:

  • 2 packs firm tofu
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 2 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 2 tbsp fly by jing chili crisp
  • 3 tbsp oil
  • 1 tbsp cornstarch

For the spicy mayo:

  • 1/4 cup mayo
  • 1 tsp sriracha
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • water to thin

For the bowl:

  • rice
  • frozen edamame cooked according to package
  • bok choy washed and cut into large pieces
  • spicy mayo
  • chili crisp for serving

Instructions
 

  • Mix spicy mayo ingredients and set aside. In a bowl, mix the tofu marinade ingredients other than the oil and cornstarch. Line a baking sheet with foil and drizzle the oil over it. Preheat the oven to 425.
  • Cube the tofu and add to the marinade and toss gently and allow to sit for 15 minutes while you make rice. After 15 minutes, drain the tofu from the extra marinade and place on the baking sheet and sprinkle over the cornstarch. Toss the tofu with the oil and cornstarch and bake for 15 minutes. Gently turn the pieces over and bake for another 15-20 minutes until browning and crispy on the edges. Cook edamame according to instructions on the bag.
  • Meanwhile, heat a skillet over heat and add a tsp of oil. Add the bok choy and just lightly toss and cook for about 1-2 minutes. Sprinkle on a little soy sauce and remove from the heat.
  • Place a scoop of rice in a bowl, top with tofu, edamame, bok choy and a drizzle of spicy mayo. Spoon over some extra chili oil and enjoy.
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