Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re on the hunt for a vibrant, comforting dish that’s bursting with flavor, you’ve got to try this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe. It’s one of those meals that feels like a special treat but comes together in just about 40 minutes. I absolutely love how the sticky glaze clings to the tofu and that creamy, tangy yum yum sauce just ties everything together so perfectly. You’re going to want to keep this recipe in your rotation, trust me!

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Ingredients You’ll Need

To make this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe shine, you’ll want fresh, simple ingredients that complement each other beautifully and suit your personal taste buds. Let me walk you through the essentials and what to keep in mind when you shop.

• Extra Firm Tofu: I recommend organic if you can—makes a difference in texture and firmness for that perfect golden crust.
• Avocado or Olive Oil: Neutral oils work best for frying tofu without burning.
• Soy Sauce or Gluten-Free Tamari: This is the umami soul of the sticky glaze; tamari is a great swap if you want to keep it gluten-free.
• Maple Syrup: Adds natural sweetness and a rich depth to the glaze and yum yum sauce.
• Sriracha or Sambal Oelek: For that spicy kick in both sauces—you’ll love how it wakes up your palate.
• Garlic and Ginger: Fresh or powdered, these are your spice stars for a fragrant glaze and sauce.
• Vegan Mayo: I love Follow Your Heart brand made with avocado oil but making your own mayo gives it a fresh, homemade twist.
• Rice Vinegar and Tomato Paste: These bring that little tang and color punch to the yum yum sauce.
• Cooked Rice: Sushi, jasmine, or brown rice work beautifully depending on your mood and nutritional preferences.
• Shelled Edamame, Cucumber, and Avocado: Fresh, crisp, and creamy elements that balance the bowl perfectly.
• Crispy Onions, Cilantro, and Green Onions: The garnishes make this bowl pop with texture and color.

Variations

I get asked a lot how I make this recipe my own depending on the occasion. Honestly, this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe is incredibly flexible, so feel free to experiment with the flavors and sides you like best.

• Stir in Different Veggies: Sometimes I swap out cucumbers for shredded carrots or pickled radishes—they add fantastic crunch and brightness.
• Protein Swap: For a non-tofu version, grilled chicken or shrimp work wonders with the sticky glaze if you’re not vegan or vegetarian.
• Low-Spice Version: Reduce or skip the sriracha in the glaze and yum yum sauce, or replace it with tomato paste to keep things mild and family-friendly.
• Grain-Free Bowls: Use cauliflower rice or quinoa if you want a low-carb or gluten-free option that still fills you up.

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

Step 1: Prep Your Tofu Like a Pro

First things first, get your tofu out and make sure you press out as much liquid as possible. I like to wrap it in paper towels and gently press for 10-15 minutes. This step is a game-changer—it helps the tofu soak up the glaze instead of steaming and becoming soggy. Then cut the tofu into nice ¾ inch cubes and let them rest on fresh paper towels while you prep the sauces.

Step 2: Whisk Up Your Sauces

Now, mix together the sticky glaze ingredients in one bowl—soy sauce, maple syrup, sriracha, and garlic. In another bowl, whisk the yum yum sauce ingredients including vegan mayo, sriracha, tomato paste, maple syrup, rice vinegar, soy sauce, and grated ginger. Pro tip: these sauces can be prepped up to 3 days ahead and stored in your fridge. I’m telling you, it saves so much time on busy days.

Step 3: Get That Golden Tofu

Heat your skillet over medium-high and add 2 tablespoons of oil. This part is where seasoning the oil itself with salt and cracked pepper makes a huge difference in flavor. Once you can smell the pepper, carefully place your tofu cubes in the pan—don’t just dump them! Let them cook undisturbed for 4-5 minutes so they form a deep golden crust. Flip each cube and cook another 4-5 minutes. If your pan is heating too fast, lower the heat to avoid burning. Those golden bits? So satisfying!

Step 4: Coat Tofu in Sticky Glaze

Pour in the sticky glaze and gently toss the tofu with a rubber spatula so every piece gets beautifully coated. Let the sauce simmer for a couple of minutes—it’ll thicken and cling perfectly to the tofu. Take a taste, and adjust salt or spice as you like. I’ve learned over time that little tweaks here really make a bowl your own.

Step 5: Assemble Your Bowl

Scoop your choice of cooked rice into bowls, then layer with shelled edamame, thin cucumber slices, and diced avocado. Top with your luscious sticky tofu cubes, then drizzle the yum yum sauce generously on top (or serve extra on the side for dipping). Finish with crispy onions, chopped cilantro, and green onions for that ultimate burst of flavor and crunch.

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

Garnishes

I love topping these bowls with fresh cilantro, thinly sliced green onions, and plenty of crispy fried onions—those crispy onions add a savory crunch that keeps me coming back for more. Sometimes I sprinkle a bit of toasted sesame seeds for an extra nutty zing too!

Side Dishes

I like to serve this meal alongside a simple seaweed salad or pickled ginger, which adds a refreshing counterpoint to the rich tofu and sticky glaze. Occasionally, a small bowl of miso soup makes the whole meal feel more complete and cozy.

Creative Ways to Present

For dinner parties, I’ve arranged these bowls on large platters so guests can build their own. Offering a variety of sauces, like extra yum yum, ponzu, or even a spicy peanut sauce, keeps the experience fun and interactive. Plus, bright garnishes and edible flowers make the bowl look as gorgeous as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover tofu bowls keep beautifully in an airtight container in the fridge for up to 4 days. I always keep the yum yum sauce separate to prevent sogginess, especially if you’re meal prepping lunches.

Freezing

I’ve frozen leftover cooked tofu, rice, and edamame individually with good success—they thaw and reheat well when you want a quick meal. Just avoid freezing the fresh veggies and yum yum sauce, which do better fresh.

Reheating

For the best texture, reheat the tofu and rice in a skillet on medium heat until warmed through and the tofu regains some crispness. Add your fresh veggies after reheating and drizzle with cold yum yum sauce for that fresh, creamy finish.

FAQs

Final Thoughts

When I first tried this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe, I was blown away by how simple ingredients transformed into a meal with such bold flavor and satisfying textures. It quickly became a family favorite, especially on busy weeknights when we want something quick but nourishing. I hope you’ll enjoy making this in your kitchen as much as I do sharing it with you. Don’t forget the garnishes—they really elevate the dish and make every bite a celebration. Give it a try, and let me know how you customize it to make it your own!

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