Description
A vibrant and flavorful Sticky Glazed Tofu Bowl featuring crispy tofu cubes coated in a sweet and spicy glaze, served over warm sushi or jasmine rice with fresh veggies and a creamy, tangy vegan Yum Yum sauce. This plant-based, gluten-free bowl is perfect for meal prep or a quick, satisfying dinner.
Ingredients
Scale
Tofu
- 14-ounce block extra firm tofu (organic if possible)
- 2 tablespoons avocado oil or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sticky Glaze
- 3 tablespoons soy sauce, GF Liquid aminos, or gluten-free tamari
- 3 tablespoons maple syrup
- 1–2 tablespoons sriracha or red chili sauce (sambal oelek)
- 1 teaspoon minced garlic (or 1 teaspoon garlic powder)
Yum Yum Sauce
- 1/2 cup vegan mayo (e.g. Follow Your Heart brand made with avocado oil)
- 1–2 tablespoons sriracha or sambal oelek (or for zero spice, use tomato paste)
- 1 tablespoon tomato paste (optional)
- 2 teaspoons maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon grated ginger
Tofu Bowl Ingredients
- 4–5 cups cooked sushi rice, brown rice, or jasmine rice (warm, cold, or room temp)
- 2 cups shelled edamame
- 1 English cucumber, thinly sliced
- 1–2 avocados, diced
Garnishes
- 1/4 cup crispy onions
- 1/2 cup cilantro, chopped
- 1/2 cup green onions (scallions), sliced
Instructions
- Start the Rice: Begin by cooking your choice of sushi, brown, or jasmine rice as per package instructions so it is ready when assembling the bowls.
- Prepare the Tofu: Remove excess moisture from the tofu by blotting it with paper towels. Cut into 3/4-inch cubes and let them rest on the paper towels while you prepare the sauces.
- Make the Sauces: In two separate small bowls, whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, garlic) and the Yum Yum sauce ingredients (vegan mayo, sriracha or tomato paste, tomato paste optional, maple syrup, rice vinegar, soy sauce, grated ginger). These sauces can be made up to 3 days ahead and refrigerated.
- Cook the Tofu: Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper to the oil and swirl to combine. Once fragrant, carefully place tofu cubes in the pan without crowding or dumping. Cook undisturbed until golden on one side, about 4-5 minutes. Flip each piece and cook another 4-5 minutes, reducing heat if they brown too fast.
- Glaze the Tofu: Pour the sticky glaze over the browned tofu and gently mix using a rubber spatula to coat each piece evenly. Let the glaze simmer for 1-2 minutes until thickened, then remove from heat. Taste and adjust seasoning with additional salt or spice if desired.
- Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top with shelled edamame, sliced cucumber, and diced avocado. Arrange the glazed tofu cubes on top.
- Garnish and Serve: Drizzle each bowl generously with the Yum Yum sauce and sprinkle with crispy onions, chopped cilantro, and sliced green onions. Serve immediately, or pack Yum Yum sauce separately if meal prepping.
Notes
- Meal prep friendly: keep Yum Yum sauce separate when storing bowls for lunches.
- For a lighter alternative, swap Yum Yum sauce with Ponzu sauce for a tangy, low-calorie option.
- Store tofu bowls covered in airtight containers in the refrigerator for up to 4 days.
- Leftover rice, edamame, and cooked tofu freeze well for up to 3 months.
- Yum Yum sauce keeps refrigerated up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 0 mg
