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Rice Bowl with Tofu
and leftover Asian slaw and Sriracha mayo

Active: 25 Total: 25

We use leftover rice from Tuesday and Asian slaw from Monday for an easy mid-week dish. Who needs a burrito bowl from Chipotle when you have our Asian version?
Smarts: Sprinkle a bit of corn starch on proteins to create extra texture and for better sauce adhesion.



Sriracha Mayo:
  • Garlic - 1 clove , minced
  • Mayonnaise - 1/2 cup
  • Lemon juice - 1 tsp
  • Sriracha - to taste , ~1 tsp is a good heat level
Rice Bowl with Tofu and Asian Slaw:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , chopped into 1/2" cubes ((look for tofu that is vacuum-packed and not packaged in water))
  • Corn starch - 2 Tbsp
  • Leftover rice - ~2 cups
  • Leftover Asian slaw - ~4 cups
  • Lime - 1/2 , juice of
  • Asian marinade (from Monday) - 1/4 cup
  • Cooking oil - 2 Tbsp
  • Black pepper - to taste
  • Homemade Sriracha mayo - 1/2 cup ((ingredients listed separately))


  1. Make Sriracha mayo - If not made from Monday, mix together minced garlic, mayo, lemon juice, and Sriracha. (Can be done up to 5 days ahead)

  2. Tofu - Chop into ½” (1.25 cm) cubes. Toss with corn starch. If using tofu packaged in water, be sure to press out the liquid first.

  3. Make rice - Mix leftover rice with Asian slaw. Finish with lime juice. If you want to serve it warm, heat it up in the microwave for ~1 minute. 

  4. Take out leftover Asian marinade (should have been made on Monday). 

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  1. Heat a wok over medium-high heat. Add cooking oil. 

  2. Next add in tofu and try to arrange them so they’re in one even layer. Once they’re seared and golden (~4 minutes), flip them over and get the the opposite side golden. Saute for ~10 minutes total and then pour in Asian marinade. Toss to coat and finish with black pepper (as much as you want). 

  3. Top rice with tofu and Sriracha mayo. 



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