Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re looking for a meal that’s bursting with flavor yet easy enough for a weeknight, then this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe is going to be your new go-to. I absolutely love how this dish combines crispy, caramelized tofu with a sweet and spicy glaze, all brought together by a creamy, zesty Yum Yum sauce that you’ll want to drizzle on everything. It’s wholesome, satisfying, and honestly, my family goes crazy for it every time I serve it. Keep reading because I’m sharing all the tips to help you nail this recipe like a pro!

this …

Ingredients You’ll Need

The magic of this recipe really starts with the right tofu and the sauces that bring everything together—sticky glaze for that beautiful coating and Yum Yum sauce for a creamy kick. When you shop, look for firm to extra-firm tofu because it crisps up better and holds its shape during cooking.

• Extra firm tofu: Make sure to press it well to remove excess moisture for maximum crispiness.
• Avocado or olive oil: Choose oils with a high smoke point for frying the tofu.
• Soy sauce or tamari: I prefer gluten-free tamari for a richer flavor without gluten.
• Maple syrup: Adds natural sweetness and helps with that gorgeous sticky glaze.
• Sriracha or sambal oelek: Adjust the heat to your liking; I usually add more for an extra kick.
• Minced garlic or garlic powder: Fresh garlic gives the best flavor, but garlic powder works in a pinch.
• Vegan mayo: I love using avocado oil-based mayo for a creamy, mild texture in the Yum Yum sauce.
• Tomato paste: Optional in Yum Yum sauce but it adds a subtle depth and color I really appreciate.
• Rice vinegar and grated ginger: Brighten up the sauce with these fresh, tangy notes.
• Cooked rice: Sushi, brown, or jasmine rice all work beautifully—use what you like or have on hand.
• Edamame, cucumber, avocado: These fresh, crisp veggies are the perfect counterbalance to the rich tofu.
• Cilantro, green onions, crispy onions: Garnishes that add freshness, crunch, and a punch of flavor.

Variations

I like to keep this recipe flexible because that’s how cooking should be—fun and adapted to your taste. You can easily switch up the spice levels or the base veggies, and it still tastes fantastic every time.

• Swap the rice: I’ve used quinoa or cauliflower rice for a low-carb version, and it’s just as satisfying.
• Milder version: Leave out the sriracha in the glaze and Yum Yum sauce, substituting tomato paste or extra maple syrup for sweetness.
• Add crunch: Toasted sesame seeds or chopped peanuts add an amazing texture contrast if you want a little extra punch.
• Extra veggies: Steamed broccoli or roasted carrots work well if you want to bulk it up.

How to Make Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

Step 1: Prep Your Tofu Like a Pro

Start by pressing your tofu to remove as much moisture as possible. I usually wrap the block tightly in paper towels and place a heavy pan on top for 10-15 minutes. Then cut it into roughly ¾-inch cubes—this size crisps nicely without drying out. Let the tofu rest on fresh paper towels while you mix your sauces so it stays dry and ready for frying.

Step 2: Whisk Up the Sticky Glaze and Yum Yum Sauce

In one small bowl, whisk together the sticky glaze ingredients: soy sauce, maple syrup, sriracha, and garlic. In another bowl, mix the Yum Yum sauce ingredients—vegan mayo, sriracha, tomato paste, maple syrup, rice vinegar, soy sauce, and grated ginger. I discovered this trick of making the sauces ahead of time to really let the flavors meld. They keep beautifully in the fridge for up to three days, which means less kitchen time on busy nights.

Step 3: Cook the Tofu to Golden Perfection

Heat your skillet over medium-high and add the avocado or olive oil. Immediately add salt and freshly cracked pepper to the oil and swirl it around—that little step releases the pepper’s aroma right away! Once you smell the pepper, carefully place the tofu cubes one by one in the pan, giving them space (don’t dump them in). Cook undisturbed for 4-5 minutes until golden and crisp, then flip each cube and repeat. If the tofu starts to brown too fast, lower the heat slightly. I used to struggle getting that perfect crust, but patience is key here.

Step 4: Coat the Tofu with the Sticky Glaze

Pour the sticky glaze over the tofu and gently fold it in with a rubber spatula. Let it simmer in the pan for about 1-2 minutes until the tofu is beautifully coated and sticky. Don’t rush this part—letting the glaze reduce just a bit intensifies the flavor and texture. Taste test and adjust salt or heat by adding more soy sauce or sriracha if you like it spicy.

Step 5: Assemble Your Bowl and Garnish

Layer the cooked rice in your bowls, then add edamame, fresh cucumber slices, and creamy diced avocado. Top each bowl with your sticky glazed tofu, then drizzle generously with Yum Yum sauce. I always add plenty of fresh cilantro, sliced green onions, and crispy onions for that perfect finish—fresh, crunchy, and packed with flavor.

How to Serve Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

Garnishes

I always top these bowls with freshly chopped cilantro and sliced green onions because they add a bright herbal pop that contrasts the rich tofu nicely. Crispy fried onions give a beautiful crunch—trust me, that texture combo kills. If you want to mix it up, toasted sesame seeds make an excellent substitute or addition for that nutty finish.

Side Dishes

Pair this bowl with steamed or roasted veggies like broccoli or carrots to add more color and nutrients. Sometimes I serve a simple miso soup on the side for a comforting, well-rounded meal. You could also go for a fresh seaweed salad if you’re feeling adventurous!

Creative Ways to Present

For special dinners, I like to serve this bowl in individual mason jars or bamboo bowls for a rustic vibe. You can layer all ingredients in clear jars so the colors pop through—guests love how pretty it looks before shaking it up! Garnish each jar with a little extra drizzle of Yum Yum sauce and a sprig of cilantro for that wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover tofu bowls assembled without the Yum Yum sauce to keep the tofu crispy longer. Pack everything in airtight containers and keep in the fridge for up to 4 days. Rice, edamame, and tofu freeze well individually if you want to prep in bulk—just reheat separately before assembling.

Freezing

I’ve frozen the tofu and rice portions separately without any issues. Just cool everything completely before freezing in individual portions. When you thaw, the glaze stays intact and the tofu reheats nicely in a skillet to regain some crispiness.

Reheating

To reheat, I find gently warming tofu and rice in a non-stick pan over medium heat works best—this keeps the tofu’s texture intact. I add fresh cucumber and avocado at serving since they don’t hold up well to heat. Always add a fresh drizzle of Yum Yum sauce to revive all those flavors.

FAQs

Final Thoughts

This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has become one of my favorites because it’s so flavorful yet easy to make. I love that it feels indulgent without being heavy, and it’s packed with wholesome ingredients that keep me full and happy. Whether you’re cooking for yourself or a crowd, I genuinely think you’ll enjoy how versatile and delicious this bowl is. Give it a try—I can’t wait to hear what you think!

Print