These bowls are the kind of weeknight dinner that feels special without behaving like a full-time job. Crisp-edged tofu, bright scallion, and a sriracha-forward glaze come together over warm brown rice and tender edamame. Whether you use an air fryer for extra crunch or the oven for a hands-off bake, this recipe is forgiving and quick. The flavors are bold and balanced: spicy sriracha, toasty sesame, and a touch of sweet chili to round it out.

Why you’ll love these bowls

Crispy texture on the outside, tender inside—thanks to extra firm tofu and high heat.
Flexible cooking: air fryer for fast crispiness, oven for a hands-off approach.
Flavor-packed with minimal prep: a small list of pantry staples turns into a satisfying bowl.
Easy to double for meal prep; components keep well and reheat nicely.

Main ingredients at a glance

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
1 cup cooked brown rice
1/2 cup warmed shelled edamame
1/2 teaspoon multi color sesame seeds

Notes on ingredients

Use extra firm tofu and press it gently to remove excess water before cutting. If you don’t have Tamari, regular soy sauce can be used; both provide the salty umami backbone for this dish. The sesame oil is split into two uses: one portion for coating the tofu for crisping, and a little reserved to finish the bowl with aromatic depth. The scallion is separated into white and green parts—white for cooking, green for garnish—so you get both mellow onion flavor and fresh, bright color.

Prep and cook timeline

Press and drain tofu: 10–20 minutes (hands-on a few minutes).
Make sriracha-tamari glaze: 2 minutes.
Air fry or bake tofu: 12–25 minutes, depending on method.
Warm rice and edamame: 2–3 minutes.
Total active time: ~20 minutes; total time: ~30–40 minutes.

Step-by-step recipe

Ingredients

14oz 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
1 cup cooked brown rice
1/2 cup warmed shelled edamame
1/2 teaspoon multi color sesame seeds

Directions

1. Prepare the tofu. Remove the tofu from its packaging and drain any excess liquid. Pat the block dry with paper towels, then wrap it in a clean dish towel or more paper towels and press gently for 10–20 minutes to remove extra moisture. After pressing, cut the tofu into bite-sized cubes so they crisp evenly.

2. Make the glaze and seasonings. In a small bowl, stir together 1 tablespoon plus 2 teaspoons gluten-free Tamari and 2 teaspoons sriracha. Reserve as your basting glaze. In a separate small bowl, mix the remaining 2 teaspoons sriracha with 1 teaspoon Tamari (from the divided portion) and 1/2 tablespoon sesame oil (from the divided portion) along with the 2 teaspoons Thai sweet chili sauce and the white parts of the scallion, chopped. This mixture will be used to toss the cooked tofu so each piece gets glossy, layered flavor.

3. Coat the tofu for crisping. Place the tofu cubes in a medium bowl. Drizzle with the remaining 1/2 tablespoon sesame oil and the 1 tablespoon plus 2 teaspoons gluten-free Tamari you set aside for the glaze. Toss gently so the tofu cubes are lightly coated; this helps develop a browned exterior whether you air fry or bake.

4. Air fryer method (for extra crunch). Preheat the air fryer to 400°F (200°C) if your model requires preheating. Place tofu cubes in a single layer in the basket—do not overcrowd. Air fry for 10–12 minutes, shaking the basket or turning cubes halfway through so they brown evenly. After they’re crisp and golden, transfer the tofu to a bowl and immediately toss with the sriracha-sweet chili-scallion mixture so the sauce clings while the tofu is still hot.

5. Oven method (hands-off option). Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat and spread the coated tofu in a single layer. Bake for 20–25 minutes, flipping the cubes once halfway through, until edges are golden and firm to the touch. Remove from the oven and toss with the sriracha-sweet chili-scallion mixture so the sauce glazes the warm tofu.

6. Warm the rice and edamame. While the tofu is crisping, heat your cooked brown rice until warm—about 1–2 minutes in the microwave covered, or gently in a small saucepan over low heat with a splash of water. Warm the shelled edamame separately for about 1 minute in the microwave or in a small pot of simmering water until heated through. Drain well.

7. Assemble the bowls. Divide the warm brown rice between bowls. Top each portion with the warmed edamame and the sauced tofu. Spoon any leftover glaze from the bowl over the top for extra flavor.

8. Garnish and serve. Finish each bowl with the green parts of the chopped scallion and a sprinkle of the 1/2 teaspoon multi color sesame seeds for color and nutty crunch. If you like, add an extra drizzle of sesame oil or a squeeze of lime for brightness. Serve immediately so the tofu stays crisp.

Troubleshooting & tips

If your tofu is soggy, press it longer and be sure to remove surface moisture before coating. Drier tofu crisps better.
Don’t crowd the air fryer or baking sheet. Crowding causes steam and prevents browning. Work in batches if needed.
Adjust sriracha to taste. The recipe calls for 4 teaspoons total—two teaspoons go into the glaze for tossing and two teaspoons are used in the reserved basting mixture—so you can reduce or increase the heat depending on preference.
For more texture variety, add shredded carrots, quick-pickled cucumber, or baby spinach to the bowl.
To make this vegan-friendly, confirm your sweet chili sauce doesn’t contain any animal-derived ingredients; many brands are fine but it’s good to check labels.

Make-ahead and storage

The tofu, rice, and edamame can be prepared ahead and stored separately in airtight containers for up to 3 days. Reheat the rice and edamame in the microwave and re-crisp the tofu in the air fryer for 3–4 minutes at 375°F (190°C) or in a hot oven for 8–10 minutes. Toss the tofu with the sauce after reheating so the glaze stays fresh and glossy.

Variations and swaps

Grain swap: Use jasmine rice, quinoa, or cauliflower rice as alternatives to brown rice.
Protein swap: If you prefer another plant protein, tempeh cut into cubes works well with the same marinade and cook times.
Extra veg: Roasted broccoli, steamed bok choy, or thinly sliced bell peppers make great additions for color and nutrition.
Nutty booster: A small handful of toasted peanuts or cashews adds crunch and richness.

Serving suggestions

These bowls pair well with a crisp, lightly dressed salad or a simple cucumber salad to cool the heat. A wedge of lime on the side brightens each bite. A cold glass of lightly sweetened iced tea or sparkling water is a refreshing contrast to the spicy tofu.

Final notes

This recipe is designed to be approachable and adaptable without losing the focused, spicy-sweet flavor profile that makes Spicy Sriracha Tofu Rice Bowls (Air Fryer or Oven) so satisfying. The crispy tofu and layered sauce create a bowl that’s both comforting and exciting. Whether you’re feeding one or meal-prepping for the week, these bowls deliver big flavor with minimal fuss.

Enjoy the balance of heat, sweet, and savory—and don’t be afraid to customize the toppings to make the bowl your own.

Spicy Sriracha Tofu Rice Bowls (Air Fryer or Oven)

Crispy, spicy tofu tossed in a sriracha-tamari glaze served over rice with edamame and scallions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

14 oz extra-firm tofu drained
1 tablespoon gluten-free tamari (or soy sauce) divided
2 teaspoons tamari (additional) 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
1 cup cooked brown rice
1/2 cup shelled edamame warmed
1/2 teaspoon multi-color sesame seeds

Equipment

Air Fryer
Mixing Bowl
Measuring Spoons
Knife
Cutting Board
Spatula or tongs

Method

Press the tofu: wrap the drained tofu in paper towels and press gently to remove excess water, replacing towels and repeating until mostly dry; slice the block in half lengthwise, then cut into 1-inch cubes.
Make the marinade: in a large bowl whisk together 1 tablespoon tamari, 2 teaspoons sriracha, 2 teaspoons sesame oil, and the chopped white parts of the scallion.
Add the tofu to the bowl and toss to coat; let it sit 10 minutes to absorb flavor.
Prepare the air fryer (or oven): lightly spray the air fryer basket with oil. For oven method, preheat to 400°F and line a baking sheet.
Cook the tofu: spread the tofu in a single layer in the air fryer and cook at 370°F for 10–12 minutes, shaking halfway, until golden and crisp. For oven, bake at 400°F about 25 minutes, turning once halfway.
Make the finishing sauce: in the same bowl combine the remaining 2 teaspoons sriracha, the remaining 2 teaspoons tamari, 1 teaspoon sesame oil, and the Thai sweet chili sauce.
Toss the hot cooked tofu with the finishing sauce until evenly coated.
Assemble bowls: divide cooked brown rice between bowls, top with sauced tofu, warmed edamame, sprinkle with sesame seeds, and finish with chopped scallion greens; serve immediately.

Notes

Swap the tofu with chicken or shrimp.
If you don’t have an air fryer, bake tofu at 400°F for 25 minutes.
Sub coconut aminos or soy sauce for tamari.
Use plain white sesame seeds or omit if unavailable.
Serve with brown rice and edamame or use cauliflower rice or stir-fried veggies.