Sriracha Tofu Bowls
on Jul 20, 2020, Updated Apr 16, 2026
This post may contain affiliate links.
These sriracha tofu bowls are one of those meals that checks all the boxes: high in protein, full of flavour, easy to prep ahead, and satisfying.
They’re built with crispy baked tofu tossed in a spicy-sweet sriracha sauce, paired with rice, edamame, fresh vegetables and a simple sesame dressing. The combination balances heat, texture and freshness.
Whether you’re looking for a reliable meal prep option or a quick, nourishing dinner, this is a recipe you’ll come back to.
Top Review
I meant to leave a review in 2021 when I first found this recipe. Eating it as I type this and can honestly say after 4 years of making it almost monthly, I am still in love with it! The only sub I make is coconut aminos for the soy sauce. This recipe as is though is perfection and so delicious!!!
Why You’ll Love Sriracha Tofu Bowls
This spicy tofu rice bowl is perfect for meal prep or a weeknight dinner. Here’s why you’ll love it:
- High-protein and filling: With tofu and edamame, this is a satisfying bowl that keeps you full.
- Crispy tofu that actually holds up: No soggy, bland tofu. Baking with a light coating creates a firm, golden exterior.
- Big flavour, minimal effort: Spicy, slightly sweet, salty and fresh, without complicated steps.
- Meal prep that works: The components store well for meal prep.
- Flexible and customizable: Works with whatever grains, vegetables or sauces you have on hand.
If you like this tofu rice bowl, you’ll also enjoy these Broccoli Brown Rice Bowls, Peanut Tofu Bowls and Teriyaki Chickpea Rice Bowls.
🔍 Recipe at a Glance
Prep Time: 15 min
Chill Time: 30 min
Servings: 4
Nutrition: 412 calories | 24g protein | 9g fibre
Diet: Vegan, gluten-free option, high-protein.
Difficulty: Moderate
Ingredients for Sriracha Tofu Bowls
Here’s what you’ll need to make these tofu rice bowls. Each ingredient plays a role in building flavour, texture and balance.
- Tofu: Extra-firm tofu is best for a crispy result but you can also use firm tofu. Cornstarch helps create a crispy coating on the tofu and is recommended for best results.
- Sriracha: Easy to find at grocery stores or Asian specialty food stores, look for the red sauce with the green lid! If you can’t find sriracha, sambal oelek or any other garlic chili paste works.
- Greens: I like to use mixed field greens but spinach or kale would work too.
- Rice: White or brown both work or you can use cauliflower rice or any other grain like quinoa.
- Edamame: I like frozen shelled to keep things quick and easy.
- Soy Sauce: Use gluten-free tamari if needed.
- Maple Syrup: Can be swapped for agave syrup.
- Carrot: Carrot can be replaced with sweet potato, or you can add thinly sliced radish or cucumber, steamed broccoli, shredded red cabbage or finely chopped green onions
Variations
- Seasoning: Try adding shichimi togarashi, dulse, kelp or wakame flakes for extra flavour nutrition, crumbled nori or roasted seaweed snacks work too.
- Grains: Rice can be replaced with farro, freekeh or quinoa or for a lower-carb option, cauliflower rice or zucchini noodles.
- Fruit: Tropical fruit like mango or pineapple makes a nice addition.
- Sauces: Try the coconut peanut sauce from this Tofu Kale Salad, Almond Butter Sauce or Miso Sesame Dressing,
How to Get Crispy Baked Tofu
If your tofu turns out soft or watery, it’s usually due to too much moisture or overcrowding the pan. For the best texture:
- Use extra-firm tofu.
- Pat it dry or press lightly to remove excess moisture.
- Cut into small, even cubes for more surface area.
- Don’t overcrowd the pan, space allows it to crisp.
- Bake until deeply golden.
This gives you tofu that’s chewy, slightly crisp on the outside and holds up well in the bowl.
How to Make Sriracha Tofu Bowls
Step 1. Make the baked tofu. Mix the cubed tofu with the sriracha, soy sauce, cornstarch and garlic powder, then place it on a parchment paper-lined baking sheet and bake for about 30 minutes until golden brown and crispy.
Step 2. Prepare the rice, edamame and carrot. If you don’t have rice and edamame prepared, start cooking those now, according to package instructions. Slice the carrot up as as well.
Step 3. Whisk up the dressing ingredients in a container and set aside.
Step 4. Assemble the bowls. Start with a handful of greens then add the cooked rice, edamame, carrot, avocado and baked tofu. Top with sauce and sesame seeds and dig in.
Frequently Asked Questions
They’re not gluten-free as written but easily made gluten-free by using gluten-free tamari or coconut aminos instead of soy sauce.
You can use tempeh instead of tofu or even make them with prawns or chicken.
Yes. These bowls have both tofu and edamame so are high in protein and also contain a good amount of fiber.
How to Meal Prep These Bowls
These tofu rice bowls are ideal for meal prep if you store the components properly.
- Store rice, tofu, edamame and carrots together.
- Keep greens, avocado and sauce separate.
- Add avocado fresh for best texture.
- Assemble just before eating or the night before.
They’ll keep well for up to 4 days in the fridge.
More Tofu Bowls
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
More Recipes to Try!
Sriracha Tofu Rice Bowls
Ingredients
For the Sriracha Baked Tofu
- 1 package extra-firm tofu, 350-400 g
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce or gluten-free tamari
- 2 tsp garlic powder
- 2 tsp cornstarch, optional, helps crisp tofu
For the Dressing
- 1/4 cup soy sauce or gluten-free tamari
- 3 tbsp pure maple syrup
- 2 tbsp fresh lime juice, or orange juice
- 2 tsp sesame oil
- 1 tsp sriracha
For the Bowls
- big handful of greens per serving
- 2 cups cooked white or brown rice, 1/2 cup per bowl
- 2 cups cooked edamame, 1/2 cup per bowl
- 4 small carrots, peeled and grated or julienned
- 1 avocado, sliced (1/4 per bowl)
- 8 tsp sesame seeds, approx. 2 tsp per bowl
Instructions
- Pre-heat oven to 400 degrees F.
- Pat tofu dry then cut tofu into small cubes and toss with sriracha, soy sauce, cornstarch and garlic powder. Place on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 25-35 minutes until golden brown and crispy.
- While the tofu is baking, cook the rice and edamame according to package instructions. Keep in mind if you’re using brown rice, you may need up to 45 minutes to cook it so get that started before the tofu.
- Whisk all the sauce ingredients together in a small dish or container.
- Assemble the bowls by preparing 4 bowls or containers then adding a handful of greens to each. Divide the rice, edamame, carrot, tofu and avocado between the bowls. Top each with the sesame seeds, a drizzle of the sauce and more sriracha if desired.
First time making this as I had some siracha tofu in the fridge. Will definitely make again!! Absolutely delicious. I added coriander and spring onions to ours. Love meals like this. Could eat them every day!
Thank you, Sarah! Glad you enjoyed.
I meant to leave a review in 2021 when I first found this recipe. Eating it as I type this and can honestly say after 4 years of making it almost monthly, I am still in love with it! The only sub I coconut aminos for the soy sauce. This recipe as is though is perfection and so delicious!!!
Haha, that’s awesome! It’s a good one even so many years later.
Another great one!
We eat these bowls almost weekly. They come together quickly and the dressing alone makes this a 5 star recipe. We usually just top our bowls with spring mix and avocado (since we always have them stocked), which makes them less colorful but just as tasty! 🙂