This vibrant Chili Crunch Tofu Bowl combines crispy, flavor-packed tofu with fresh veggies and a spicy-creamy sauce that’ll make your taste buds dance. Perfect for meal prep or a quick weeknight dinner, these bowls deliver restaurant-quality flavors with minimal effort. The contrast of textures—from crispy tofu to creamy avocado—makes every bite interesting and satisfying, while the chili crunch adds that addictive spicy crunch you won’t be able to resist!

Why You’ll Love This Recipe

  • Incredibly Flavorful: The combination of crispy tofu coated in savory sauce with fresh vegetables creates layers of flavor that’ll have you scraping the bowl clean.
  • Weeknight Hero: Ready in just 40 minutes with minimal hands-on time—perfect for those evenings when you want something delicious without spending hours in the kitchen.
  • Customizable: Easily adapt the spice level, vegetables, or base to suit your preferences or whatever you have in the fridge.
  • Protein-Packed: With tofu as the star, you’re getting a satisfying meal that keeps you full for hours without weighing you down.

Ingredients You’ll Need

  • Extra-firm or super-firm tofu: The foundation of our dish—provides protein and absorbs all those delicious flavors. The firmer the tofu, the better it will hold its shape and develop a crispy exterior.
  • Cornstarch: The secret to getting that restaurant-style crispy exterior on your tofu. Don’t skip this!
  • Soy sauce: Adds that umami depth that makes the tofu irresistible. Use low-sodium if you’re watching salt intake.
  • Toasted sesame oil: Brings a nutty, aromatic quality that transforms the tofu from bland to grand.
  • Yum yum sauce: Creamy, tangy, and slightly sweet—it balances the heat from the chili crunch perfectly. Find it in the Asian food section or easily make your own.
  • Chili crunch oil: The star condiment that adds texture, heat, and incredible flavor. Different brands vary in spiciness, so adjust according to your heat preference.
  • Edamame: Adds protein, beautiful color, and a slightly sweet, fresh taste to your bowl.
  • Quinoa or rice: Forms the hearty base that soaks up all the delicious sauce. Choose quinoa for extra protein or rice for a more traditional approach.
  • Green onions: Provides a fresh, mild onion flavor and beautiful color contrast.
  • English cucumber: Adds refreshing crunch and helps cool the palate between bites of spicy tofu.
  • Avocado: Brings creamy richness that contrasts beautifully with the crispy tofu.
  • Cilantro: Fresh, bright herb that lifts the entire dish. If you’re not a cilantro fan, substitute with fresh basil or mint.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Vegan

The recipe is already vegan-friendly, but you can swap out the yum yum sauce (which sometimes contains egg) with vegan mayo mixed with a touch of sriracha and sugar.

Grain Options

Don’t feel limited to quinoa or rice! This tofu would be equally delicious over:

  • Cauliflower rice for a lower-carb option
  • Soba or rice noodles for a noodle bowl variation
  • Mixed greens for a lighter, salad-style bowl

Veggie Swap

Customize with whatever veggies you have on hand:

  • Shredded carrots for color and crunch
  • Sliced radishes for peppery bite
  • Roasted broccoli or sweet potatoes for heartier additions
  • Kimchi for a tangy, probiotic boost

Protein Alternatives

If tofu isn’t your thing, this sauce works beautifully with:

  • Crispy chickpeas
  • Tempeh
  • Seitan
  • Even chicken or shrimp if you’re not vegetarian

How to Make Chili Crunch Tofu Bowls

Step 1: Prepare the Tofu

Press the tofu to remove excess moisture. Tear or cut into bite-sized chunks—irregular shapes with rough edges will create more texture and better sauce adhesion. Toss the tofu in a bowl with cornstarch, soy sauce, and sesame oil until evenly coated.

Step 2: Cook the Tofu

You have two excellent options:

For oven baking: Preheat to 425°F and arrange the tofu in a single layer on a parchment-lined baking sheet. Bake for about 25 minutes, tossing halfway through, until golden and crispy on the edges.

For air frying (recommended for maximum crispiness): Air fry at 425°F for 13-15 minutes, giving the basket a shake halfway through cooking time.

Step 3: Prepare the Sauce and Components

While the tofu cooks, whisk together the yum yum sauce and chili crunch oil in a small bowl. Prepare your bowl components: slice cucumber and avocado, chop cilantro, and ensure your rice or quinoa is cooked and warm.

Step 4: Assemble the Bowls

Once the tofu is crispy and hot, toss it with half of the prepared sauce. Divide quinoa or rice between bowls, arrange the sauced tofu on top, and surround with edamame, cucumber slices, avocado, green onions, and cilantro. Drizzle the remaining sauce over everything.

Pro Tips for Making the Recipe

  • Press Your Tofu Thoroughly: The drier your tofu before seasoning, the crispier it will get. If you don’t have a tofu press, wrap the block in clean kitchen towels and place something heavy on top for 15-30 minutes.
  • Embrace Irregular Shapes: Tearing the tofu rather than cutting creates more surface area for crispiness and sauce absorption.
  • Don’t Overcrowd: Whether baking or air frying, give the tofu pieces space to crisp up. Cook in batches if necessary.
  • Sauce Control: Adding half the sauce to the hot tofu allows it to soak in while keeping the outer texture crispy. Saving the other half for drizzling means you get that fresh sauce flavor in every bite.
  • Prep Ahead: The tofu can be cooked in advance and reheated in the air fryer or oven for a few minutes to re-crisp before assembling your bowl.

How to Serve

Perfect Pairings

These tofu bowls are pretty complete as is, but they pair wonderfully with:

  • A simple miso soup starter
  • Crispy wonton strips sprinkled on top
  • A cold Asian beer like Sapporo or Tsingtao
  • Jasmine tea for a non-alcoholic option

Presentation Ideas

For a restaurant-quality presentation:

  • Arrange components in sections around the bowl rather than mixing
  • Finish with a sprinkle of sesame seeds or furikake
  • Serve extra chili crunch on the side for those who want more heat

Make Ahead and Storage

Storing Leftovers

Store the components separately in airtight containers in the refrigerator:

  • Cooked tofu will keep for 3-4 days
  • Pre-mixed sauce stays fresh for about 5 days
  • Prepare avocado and cucumber right before serving to prevent browning/sogginess

Meal Prep Tips

For convenient meal prep:

  • Cook a double batch of tofu
  • Prepare rice or quinoa in advance
  • Store sauce separately and add just before eating
  • Pack fresh components in a separate container from items to be reheated

Reheating

Tofu can be revived to crispy perfection by:

  • Air frying for 3-4 minutes at 375°F
  • Reheating in a dry skillet over medium heat
  • Avoid microwaving if possible, as it can make the tofu soggy

FAQs

  1. Can I use soft or silken tofu for this recipe?

    Stick with extra-firm or super-firm tofu for this recipe. Soft or silken varieties contain too much moisture and will fall apart rather than crisping up. The firmest tofu options provide that satisfying chewy texture that contrasts beautifully with the crispy exterior.

  2. I don’t have chili crunch oil. What can I substitute?

    You can make a simplified version by combining 1 tablespoon of chili flakes or crushed red pepper with 2 tablespoons of hot oil (heat neutral oil with garlic and ginger, then strain). Alternatively, use sriracha or sambal oelek mixed with a bit of honey and toasted sesame seeds for texture.

  3. Is there a store-bought alternative to yum yum sauce?

    Absolutely! Look for Kewpie mayo mixed with a bit of sriracha, or use a blend of regular mayonnaise with a touch of honey, paprika, and rice vinegar. Many groceries also carry premade yum yum sauce in the Asian foods section.

  4. My tofu always sticks to the pan. How do I prevent this?

    Three key factors prevent sticking: thoroughly pressing the tofu to remove moisture, using enough cornstarch coating, and ensuring your baking sheet is lined with parchment paper or your air fryer basket is lightly sprayed with oil. Also, resist the urge to flip the tofu too early—let it develop a proper crust first.

Final Thoughts

These Chili Crunch Tofu Bowls are a game-changer for quick, satisfying meals that don’t compromise on flavor. The combination of textures and the addictive spicy-creamy sauce will have you coming back to this recipe again and again. Whether you’re a tofu enthusiast or a curious newcomer, this dish is sure to impress. Don’t be surprised if this becomes your new favorite weeknight staple—it’s that good!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chili Crunch Tofu Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julia
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 2 servings 1x
  • Category: Main-course
  • Method: Air Frying
  • Cuisine: Asian-inspired
  • Diet: Vegan
Print Recipe

Description

Chili Crunch Tofu Bowls are a protein-packed, flavor-loaded meal featuring crispy tofu tossed in a spicy, creamy sauce. Served over quinoa or rice and topped with fresh veggies like edamame, cucumber, avocado, green onions, and cilantro, these vegan bowls are both satisfying and easy to make—perfect for lunch or dinner.

Ingredients

Units Scale

For the Tofu

  • 1 block extra-firm or super-firm tofu, torn or cut into bite-sized chunks
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tbsp soy sauce
  • 1 tbsp toasted sesame oil

For the Sauce

  • 1/3 cup yum yum sauce
  • 1 1/2 tbsp chili crunch oil

For Serving

  • 1 cup edamame, cooked
  • 1 1/2 cup cooked quinoa or rice
  • 1/4 cup green onions, sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 avocado, thinly sliced
  • Handful of chopped cilantro

Instructions

  1. Press and Prepare Tofu: Remove excess liquid from the tofu by pressing it (use a tofu press or wrap in towels and weight it down for 10-15 minutes). Once dry, tear or cut the tofu into large, bite-sized chunks, roughly an inch long. Uneven edges help the tofu hold more flavor and develop a better texture.
  2. Coat Tofu: In a large bowl, toss the tofu chunks with cornstarch, soy sauce, and toasted sesame oil until evenly coated.
  3. Cook the Tofu: For baking: Preheat the oven to 425°F (218°C). Arrange tofu in a single layer on a parchment-lined baking sheet and bake for 25 minutes, tossing halfway through, until golden and crisp.
    For air frying (preferred): Place tofu in the air fryer basket and air fry at 425°F (218°C) for 13–15 minutes, shaking or tossing halfway, until crispy.
  4. Prepare the Sauce: In a small bowl, whisk together the yum yum sauce and chili crunch oil until well combined.
  5. Toss and Assemble: Toss half of the chili crunch sauce with the hot, cooked tofu so it’s well coated. Reserve the rest for drizzling.
  6. Build Bowls: In bowls, add a base of quinoa or rice, then top with the sauced tofu, edamame, green onions, cucumber slices, avocado, and chopped cilantro. Drizzle with reserved sauce to finish.

Notes

  • Pressing the tofu well ensures the crispiest texture.
  • You can use either extra-firm or super-firm tofu for best results.
  • For gluten-free, use tamari instead of soy sauce and make sure yum yum sauce is gluten-free.
  • Customize bowls with your favorite vegetables or grains.
  • Tofu can be cooked ahead and reheated before assembling bowls.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 470
  • Sugar: 4g
  • Sodium: 920mg
  • Fat: 23g
  • Saturated Fat: 3g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 7g
  • Protein: 21g
  • Cholesterol: 0mg
Avatar photo

Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star