Description
A vibrant and flavorful Sticky Glazed Tofu Bowl with a creamy, tangy Yum Yum Sauce. This plant-based dish features perfectly crisped tofu glazed in a sweet and spicy sauce, served over warm sushi rice with fresh cucumber, avocado, and shelled edamame. Garnished with crispy onions, cilantro, and scallions, it’s a balanced and satisfying vegan meal perfect for meal prep or a delicious weeknight 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 (or sriracha mayo)
- 1/2 cup vegan mayo (Follow your Heart brand or homemade 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 at 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 Cooking Rice: Begin by cooking your choice of sushi, brown, or jasmine rice according to package instructions so it is ready when assembling the bowls.
- Prep the Tofu: Blot the extra firm tofu with paper towels to remove as much moisture as possible. Cut the tofu into ¾ inch cubes and place them back on paper towels to continue draining while you prepare the sauces.
- Make the Sauces: In a small bowl, whisk together the sticky glaze ingredients: soy sauce (or GF alternative), maple syrup, sriracha (or sambal oelek), and minced garlic until combined. In another bowl, whisk together the Yum Yum sauce ingredients: vegan mayo, sriracha or tomato paste, tomato paste (if using), maple syrup, rice vinegar, soy sauce, and grated ginger. Both sauces can be made up to 3 days ahead and stored in the fridge.
- Cook the Tofu: Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the salt and freshly cracked pepper directly to the oil and swirl to coat. When you begin to smell the pepper, carefully place the tofu cubes in the skillet without crowding. Cook without moving them for 4-5 minutes until deeply golden on one side. Flip each piece and cook an additional 4-5 minutes, reducing heat if they brown too fast.
- Glaze the Tofu: Pour the prepared sticky glaze over the tofu in the skillet. Gently mix with a rubber spatula to coat all the cubes evenly. Let the glaze simmer with the tofu for 1-2 minutes to thicken and absorb the flavors. Turn off the heat and taste, adjusting salt or spice to your preference.
- Assemble the Bowls: Divide the cooked rice evenly among 4 serving bowls. Top each bowl with shelled edamame, thinly sliced cucumber, and diced avocado. Add the sticky glazed tofu on top.
- Garnish and Serve: Drizzle each bowl generously with the Yum Yum sauce (serve any extra on the side). Garnish with chopped cilantro, sliced green onions, and crispy onions for added texture and flavor. Serve immediately and enjoy!
Notes
- Meal prep this recipe by storing components separately and add Yum Yum sauce just before serving for best freshness.
- For a lighter variation, skip the Yum Yum sauce and substitute with a tangy Ponzu sauce.
- Store leftover tofu bowls in an airtight container in the refrigerator for up to 4 days.
- Leftover rice, edamame, and tofu can be frozen for up to 3 months.
- The Yum Yum sauce will keep in the refrigerator for up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 12g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg
