These Spicy Sriracha Tofu Rice Bowls (air fryer or oven directions) make a flavorful protein-packed meatless meal that comes together quickly!
Sriracha Tofu Rice Bowls
If you like spicy food, I bet you’ll like these Sriracha Tofu Rice Bowls. Lately, I have loved tofu in my dishes – it’s a great source of protein and low in fat. I have always tried to incorporate it into my diet at least a few times a month just to mix things up. Tofu is a great blank slate and super versatile since it soaks up the flavors of anything you marinate it in – sort of like the vegetarian’s chicken. : ) If you’re interested in experimenting more with tofu, see more tofu recipes like my Kung Pao Tofu.
How To Make Sriracha Tofu
I cook the tofu for these spicy tofu bowls in the air fryer to get it extra crispy. If you don’t have an air fryer, you can also bake it in the oven. You’ll want extra firm tofu for this dish, but you can also use firm. Extra firm tofu holds its shape the best, so it won’t fall apart when cooking.
How do you press the tofu to get the liquid out?
The most important thing to do to ensure crispy tofu is to squeeze out all the liquid! To get all the water out of the tofu before cooking, just put it between some paper towels or tea towels and press to release the water.
Variations:
- Swap the tofu with chicken or shrimp.
- If you don’t have an air fryer, bake the tofu in the oven at 400 degrees for 25 minutes.
- Sub coconut aminos or soy sauce for tamari.
- Use plain white sesame seeds or omit them if you can’t find multi-colored.
- Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.
More Asian Rice Bowls Recipes You’ll Love:
- Shrimp Dumpling Rice Bowls
- Slow-Cooker Banh Mi Rice Bowls
- Korean Beef Rice Bowls
- Spicy Tuna Poke Bowls
- Honey Sriracha Chicken and Broccoli Meal Prep Bowls
Spicy Sriracha Tofu Rice Bowls
Equipment
Ingredients
- 14 oz extra firm tofu, drained
- 1 tablespoon plus 2 teaspoons gluten-free Tamari, (or soy sauce) divided
- 4 teaspoons sriracha, divided
- 1 tablespoon sesame oil, divided
- 1 medium scallion, chopped, white and green parts separated
- 2 teaspoons Thai sweet chili sauce
For Serving:
- 1 cups cooked brown rice
- 1/2 cup warmed shelled edamame
- 1/2 teaspoon multi color sesame seeds
Instructions
- Place tofu block between some paper towels and press to absorb extra water.
- Repeat until tofu feels dry and no more water comes out. Slice across in half lengthwise and then into cubes.
- In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites, add the tofu and let sit 10 minutes.
Air Fryer directions:
- Spray the air fryer basket with oil.
- Transfer the tofu to the air fryer in a single layer and air fry 370F about 10 to 12 minutes, shaking the basket halfway until slightly golden and crisp on the outside and tender on the inside.
Oven directions:
- Bake in a preheat oven 400F about 25 minutes, turning halfway.
To Finish (air fryer or oven):
- While it cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil and sweet chili sauce to the bowl.
- When the tofu is ready, toss it with the sauce to coat until evenly covered. Serve immediately over rice with edamame, sesame seeds and scallion greens.
Last Step:
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Notes
Variations:
- Swap the tofu with chicken or shrimp.
- If you don’t have an air fryer, bake the tofu in the oven at 400 degrees for 25 minutes.
- Sub coconut aminos or soy sauce for tamari.
- Use plain white sesame seeds or omit them if you can’t find multi-colored.
- Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.
So good! I made these for meal prep lunches for the family and even though the recipe says to serve immediately, they were still amazing the next day!
I used red rice. I’m not someone who loves a lot of spice, so used less than half and it was still too much. The tofu tasted amazing! I’m definitely doing this again!
mmmmmm…..winner for the entire household
Family loved it! Doubled the recipe. Definitely a nice change of pace from our usual chicken. My air fryer doesn’t really crisp things too much but that didn’t really matter. Very tasty and we loved the introduction of sweet chili sauce. Great condiment! Used Trader Joe’s frozen brown rice and their fresh in produce aisle edamame. Served with frozen potstickers. I served this all on a platter, not individual bowls because I suspected my guys would want to keep going for seconds which they did!
Delicious! Didn’t have sesame seeds or scallions but it was still incredibly flavorful. Perfect amount of spice (if you like spicy food). I baked the tofu and used frozen edamame and Trader Joe’s frozen brown rice, which made this a super simple keeper of a recipe. It will be in regular rotation from now on!
This is absolutely delicious! I’ve served this as a bowl exactly as written before and loved it. In the air fryer, the tofu crisps up perfectly.
This time, we wanted to skip the rice so I made the tofu and served a little veggie salad on the side that was a great accompaniment so I wanted to share.
I used a veggie peeler the shred some carrots and tossed it with rice vinegar, a little sugar, and about a teaspoon of minced ginger. I let that sit and pickle a bit while the tofu was cooking in the air fryer. When it was done, I drained off the vinegar and added edamame and black sesame seed to the salad. It was a nice, cool side to the hot and spicy tofu.
I love your recipes so much and i feel like the more familiar I get with your pairings the more creative I get with my variations!
Thank you for another delicious recipe!
My first time trying tofu and this is delicious! I’m gonna try to get my hubby to at least taste! Will surely be make more of your tofu dishes! Thanks so much for sharing with us!
The whole family loves this – husband and kids included! This is how I introduced my kids to tofu and now it is one of their favorite proteins.
Delicious!
It was easy to prepare
Hubby loves it
This was incredible! I made this for lunch this week and looked forward to it every day I had it. I added arugula and kimchi and it was amazing. Probably going to make it again next week.
This was amazing! In our home we have two different dietary needs in order to eat together as a family, a vegetarian who eats gluten, a celiac who eats meat! And this was a hit with all of us, no complaints and I’m so grateful and wanted to say thank you!
Thanks Krissy! So glad everyone enjoyed it!
This is a staple in our household and the reason why my family is even open to eating tofu. My kids and meat-loving husband devour this each time I make it. So easy & quick to make for a weeknight meal and very minimal ingredients needed.
Awesome! I worked on a project in LA a few years ago, and at least one day every week we would walk down Wiltshire to a tiny takeout place where I ordered a rice bowl that included smoky tofu and a fantastic sauce that tasted exactly the way this sauce tastes. I am in heaven! I never thought I’d stumble across that sauce, and I’ve tried a lot of Asian sauces. I’m not a weight watcher, so next time I’ll double the sauce. Thank you!
So glad you enjoyed it!
I keep on coming back to this recipe! Love it
Simple & flavorful!
I have made this recipe at least 20 times now. Safe to say it is a dinner staple. I leave the base the same and then add avocado, cucumber, shredded carrots, cauliflower rice. Sometimes instead of rice I will make farrow or quinoa the base. Really great tasting tofu and sauce.
Gina, this was so good. My hubby and I are not huge fans of tofu, but this was delicious!! I’love be making this again soon.
So glad you enjoyed it!
I absolutely love this recipe and I absolutely love this website. But I have to tell you that the ads especially the video ad banner at the top are so cumbersome. It’s impossible to close them out. The ex disappears. It’s really cluttering up the page. I’m so sorry, but I felt like you should know. Thank you for your recipes! I use them all the time!
I just asked them to show less, thank you!
Is the nutritional info including rice? I put it in to WW and it says 11 points. But when I do the ingredients (without rice) it’s 3 points.
yes it is, but you should be able to click the orange button that takes you to ww recipe builder. Its 6 points
Really good! I reduced the sriracha a little because I was worried it would be too spicy for me. I doubled for meal prep and included some cooked carrots.
This was delicious! Served with roasted broccolini in our bowls. Baked the tofu. It was beautifully crisped.
Do you think I could use this for a meal prep recipe for lunches? Or is it only good fresh? It sounds delicious!
I have made your recipes for years, and I apologize for not commenting prior. Every single ST recipe I have made, and it is likely nearly a hundred, have never disappointed. The info you give is helpful, the instructions easy to follow, and the end results are pretty darned great.
I loved this for its simplicity and taste. I made a little extra sauce for the bowls. Couldn’t help myself!
I am SO glad to hear!!!
This was my first try at cooking tofu. It turned out so good! Such a tasty satisfying meal!
Absolutely delicious!
Incredibly delicious tofu! My family loved it, we are primarily vegetarians and have tried a lot of tofu recipes. I added shredded carrots and diced cucumber to make it more like a poke bowl. Next time I will double the amount of tofu, it was the star of this dish. This recipe will be on repeat.
This was a great suggestion! I shredded some carrots, tossed with a little rice vinegar and black sesame seed, and scooped a few on the side of each serving. It was a lovely complement.
Definitely on my make-again list!
I can only comment on the AMAZING tofu in this dish.. because once I made it, I ate the entire bowl of it. I never got as far as making it with rice and edamame. The tofu alone was that good. Lol.
I bought more tofu with the hopes of making the entire dish. 😉
I bought a tofu press to help squeeze out the liquid. It really made a difference in this air fried tofu compared to other ones I’ve made in the past.
Gina, thank you for all of your hard work and wonderful recipes both online and in the books. I own them all and cannot wait for the new release in December!
Lol thanks Anne! Hope you get to make the rest of the recipe and enjoy it!! 🙂
My hubby and I like to eat vegetarian at least twice a week and I knew I had to try this because we love spicy Asian style dishes. This was fantastic! And very filling. Tofu can be tricky for some picky eaters, but this was delicious and certainly not bland. We will be making it again.
Thanks!
I am so glad!
Simple and delicious cooked in the air fryer. The tofu was crispy on the outside and soft in the middle.
Delicious and easy to make. I didn’t do the whole rice bowl. Just the tofu with some roasted veggies. Will definitely make again.
Fantastic! Loved it!
Is this for one bowl or split between 2 bowls?:
1 cups cooked brown rice
1/2 cup warmed shelled edamame
1/2 teaspoon multi color sesame seeds
P.S. just noticed sesame is mentioned in the marinade! I read “2 teaspoons of the sesame” as sesame seeds!!!! perhaps worth adding the word “oil” so others don’t do what I did? 😉
I’m excited to try this tonight! I’m having my teenage son assist me – he drained/cut the tofu and mixed the marinade.
Gina – I noticed the video mentions including sesame oil in marinade but written recipe does not. Would it make sense to add this to the written recipe? Hope it turns out well!
It says sesame, but should say sesame oil. But it is in the marinade recipe 😉
This was such a solid, easy weeknight meal!
So glad you liked it
This was absolutely delicious!!! My husband and I loved it! We didn’t have any Thai chili sauce so I used a packet of duck sauce from leftover takeout lol. I also added a 1/2 tsp of garlic powder and 1/2 tsp of onion powder to the sauce mixture. Didn’t have any scallions but definitely will pick up for next time. This will be a staple in our house!
WOW – I’ve attempted many air fryer tofu recipes, and this has got to be my favorite. I love how crispy the outsides come out without having to use cornstarch to get that crisp. The sauce is delicious, and overall it’s such an easy thing to make! I meal prepped for 4 meals at once, but next time, I might leave the components separate and make it “fresh” each night (i.e., marinate and air fry nightly). Served it with brown rice, broccoli and edamame.
Loved this recipe.
This was my first time cooking tofu and I was very pleased with the outcome. Great flavor and texture. I will be adding this to my rotation.
Awesome
Is the entire recipe 1 serving? This looks so amazing !!
2, see the yield at the top.
This was so amazing the Tofu was crisp on outside tender inside I used my air fryer. Thanks for the recipe! Will be eating this often.
Evening! Trying to make this tomorrow but not sure what to do with the leftover tamari, sriracha and sesame oil. Thanks! Also if you want to replace this with chicken should I add
Cornstarch ??
Add it to the tofu as a glaze after.
Great Tofu Recipe ❤️
Delicious! Made using the oven method without bothering to turn them and didn’t have any issues with burning or sticking. Would love more vegetarian entree recipes!
The recipe instructions were a bit confusing by inserting the instructions for cooking the tofu in the oven before going on the steps of what to do with the rest of the Tamari, Sriracha, and sesame oil and the sweet chili sauce. Since I was air frying the tofu, I didn’t notice those steps because I thought they were part of the oven cooking instructions.
The recipe was very good. I loved the crispiness of the tofu and the flavors. I didn’t have any edamame so used fresh chopped pea pods, cucumber, and green pepper instead.
This looks to good! So, do you add the tofu to the sauce that is sitting 10 minutes? Or do you air fry the tofu dry?
Sorry add the tofu to the sauce
Just wondering what you do with the leftover sriracha, sesame oil and soy sauce?
Mix it at the end with the tofu.