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.

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.

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.

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.

Chili Crunch Tofu Bowls 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

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Instructions

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.
Coat Tofu: In a large bowl, toss the tofu chunks with cornstarch, soy sauce, and toasted sesame oil until evenly coated.
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.
Prepare the Sauce: In a small bowl, whisk together the yum yum sauce and chili crunch oil until well combined.
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.
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