Crispy Tempura Tofu Bowl with Roasted Cauliflower and Spicy-Sweet Chili Sauce

This bowl is all about contrast: crispy tempura tofu, caramelized roasted cauliflower, tangy quick-pickled cucumber and a spicy-sweet chili sauce that ties it all together. Served over fluffy scallion rice and topped with crunchy peanuts, every bite delivers a satisfying mix of textures and flavors.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The tempura batter gives the tofu a light, crunchy coating, while the quick pickles add a bright, acidic punch. It’s a vibrant, plant-based meal that will leave you feeling full and happy.

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Ingredients

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

8 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit Specialty CauliflowerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut cauliflower into bite-size pieces. Trim, peel and halve cucumber lengthwise; thinly slice crosswise into half-moons. Open and drain tofu; press out excess water with paper towels. Cut into 1-inch cubes. Quarter lime.
2. In a small pot, combine rice, scallion whites, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss cauliflower on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
4. In a small microwave-safe bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Cover with plastic wrap and microwave for 30-60 seconds. Stir, then refrigerate until ready to serve.
5. In a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings) and salt (we used ½ tsp; 1 tsp for 4). (TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.) Stir tofu into batter until fully coated.
6. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated tofu in a single layer, working in batches if necessary. Cook until golden brown, 2-3 minutes per side. Using a slotted spoon, transfer tofu to a paper-towel-lined plate. Immediately season with salt and pepper.
7. In a second small bowl, whisk together spicy mayo, chili sauce and juice from half the lime.
8. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper if desired. Divide rice between bowls. Top with tofu, quick pickles (draining first) and cauliflower. Drizzle tofu and cauliflower with sauce; sprinkle with scallion greens and peanuts. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use regular cucumber instead of mini cucumber?

Yes, you can use a regular cucumber. Just peel, seed and slice it thinly before pickling.

Can I make this recipe gluten-free?

To make it gluten-free, use a gluten-free tempura batter mix and ensure your chili sauce and spicy mayo are gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and tofu in a skillet or oven to maintain crispiness.