If you’re looking for a plant-based meal that’s bursting with flavor, texture, and that perfect balance of sweet and spicy, you’ve come to the right place. I’m so excited to share my Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe with you — it’s one of those dishes I keep coming back to because it’s just so darn satisfying. Whether you’re a tofu lover or a newbie, you’ll find this recipe both approachable and absolutely delicious, complete with a luscious sticky glaze and a creamy, tangy yum yum sauce that ties everything together beautifully.
Why You’ll Love This Recipe
- Super Flavor Packed: The sticky glaze combined with the creamy yum yum sauce delivers layers of deliciousness with every bite.
- Perfect Texture: Crispy on the outside, tender on the inside tofu that’s irresistible.
- Customizable Bowl: You can easily swap out rice types and veggies to suit your mood or pantry.
- Meal Prep Friendly: Makes great leftovers and keeps well, so it’s ideal for busy weekdays.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that work harmoniously. I always recommend using extra firm tofu so it holds up well when cooking and glazing, plus it soaks up the sauce beautifully.
- Extra firm tofu: Make sure to press it well to remove excess moisture for crispiness.
- Avocado or olive oil: Avocado oil has a high smoke point, perfect for frying tofu.
- Soy sauce, maple syrup, sriracha: These create the sticky glaze with sweet heat and umami.
- Garlic (fresh or powder): Adds a wonderful aromatic depth to the glaze.
- Vegan mayo: This makes the yum yum sauce creamy without dairy—my favorite is Follow Your Heart with avocado oil.
- Tomato paste, rice vinegar, grated ginger: These ingredients add the tang and subtle spice to the yum yum sauce.
- Rice (sushi, jasmine, or brown): Cooked perfectly, it’s the cozy base to soak up all those flavors.
- Edamame, cucumber, avocado: Fresh veggies that add crunch, creaminess, and nutrition.
- Garnishes (crispy onions, cilantro, green onions): These finish the bowl with texture and a pop of freshness.
Variations
One of the things I love about this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe is how easy it is to customize. Everyone has different tastes, so feel free to tweak the heat level, swap veggies, or try different rice bases to make it your own.
- Add more heat: I personally like cranking up the sriracha in both the glaze and the yum yum sauce when I’m in the mood for some serious spice.
- Vegetable swaps: Try roasted sweet potatoes or sautéed mushrooms instead of edamame for different textures and flavors.
- Grain alternatives: Quinoa or cauliflower rice works great if you want to keep it gluten-free or low-carb.
- Protein swap: If you’re not tofu fans, crispy tempeh can be a delightful substitute using the same sticky glaze.
How to Make Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
Step 1: Press and Prep the Tofu for Crispiness
To get that perfect crispy texture, start by removing as much moisture as possible from your tofu. I usually wrap the block in paper towels and gently press it with a heavy pan for 15-20 minutes. Then cut the tofu into roughly ¾-inch cubes and let them rest on fresh paper towels—this little extra step makes a big difference in texture.
Step 2: Whisk Up the Sticky Glaze and Yum Yum Sauce
While your tofu is resting, whisk together the sticky glaze ingredients in one bowl—soy sauce, maple syrup, sriracha, and garlic—and in a separate bowl, mix the yum yum sauce ingredients until smooth and luscious. Bonus: You can make these sauces up to three days ahead and store them in the fridge, which is a game-changer for meal prep.
Step 3: Sear the Tofu to Golden Perfection
Heat your oil in a large non-stick skillet over medium-high heat, and add salt and freshly cracked pepper to the oil (yes, it’s a little trick I use to infuse flavor right from the start!). When the oil is hot and fragrant, carefully place tofu cubes in a single layer—don’t overcrowd the pan. Resist the urge to move them around: let them cook undisturbed for 4-5 minutes until they develop a deep golden crust. Flip and repeat on the other side, lowering the heat if needed to avoid burning.
Step 4: Glaze the Tofu and Let It Get Sticky
Pour the sticky glaze over the golden tofu and toss gently with a rubber spatula to coat every piece. Let it simmer in the pan for 1-2 minutes so the glaze thickens and clings beautifully. Taste and adjust salt or spice levels to your liking here—this is where the magic really happens!
Step 5: Build Your Bowl with Fresh and Flavorful Ingredients
Divide your cooked rice among bowls while it’s warm or room temperature. Add generous portions of shelled edamame, crisp thinly sliced cucumber, and creamy diced avocado. Top each bowl with the sticky glazed tofu, then drizzle with the yum yum sauce or serve it on the side for dunking. Finish off with your garnishes—crispy onions, fresh cilantro, and sliced green onions add that beautiful crunch and brightness I crave.
Pro Tips for Making Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
- Press Your Tofu Well: I’ve learned that pressing tofu properly is crucial — it prevents sogginess and helps the glaze stick better.
- Add Salt to the Oil: Seasoning the oil before cooking tofu ensures every bite has flavor, not just the sauce.
- Don’t Rush the Sear: Let tofu cook undisturbed to develop a nice crust; moving it too soon will cause it to stick and break.
- Adjust Spice Gradually: I always add sriracha little by little; it’s easier to add heat than tone it down once mixed.
How to Serve Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
Garnishes
My go-to garnishes are crispy fried onions because they add that amazing crunch and a hint of savory sweetness. Fresh cilantro and sliced green onions bring freshness and a mild bite that wakes up the bowl. If you like it spicy, sprinkle some chili flakes on top or add an extra drizzle of the yum yum sauce mixed with sriracha.
Side Dishes
I love pairing this bowl with a crisp Asian-inspired slaw or seaweed salad to keep things light and refreshing. Sometimes, a simple miso soup or steamed edamame tossed with chili flakes makes a perfect side that complements the flavors without overwhelming the main dish.
Creative Ways to Present
For entertaining, I like putting everything in little glass jars layered with rice, tofu, and veggies so guests can shake and eat right from the jar. You can also use bamboo steamers or pretty bowls lined with banana leaves for a vibrant, festive presentation that feels extra special.
Make Ahead and Storage
Storing Leftovers
I usually store leftover tofu, rice, and veggies separately in airtight containers in the fridge—they keep fresh for up to 4 days. I avoid mixing the yum yum sauce in advance with the tofu because it can soften the crispy texture over time.
Freezing
If I want to freeze leftovers, I freeze the cooked tofu and rice separately (but not the fresh veggies or yum yum sauce). Freeze them in portion-sized containers and thaw overnight in the fridge before reheating.
Reheating
The best way I’ve found to reheat the tofu is to give it a quick sauté in a hot pan to crisp it back up and warm through, then add a fresh drizzle of yum yum sauce. For the rice, a quick microwave or stovetop steam works wonders. Just avoid reheating everything together to preserve textures.
FAQs
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Can I make the Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe gluten-free?
Absolutely! Just swap the regular soy sauce for gluten-free tamari or liquid aminos in both the glaze and yum yum sauce. The rest of the ingredients are naturally gluten-free, so you’re all set for a safe and tasty meal.
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What’s the best type of tofu to use for this recipe?
I recommend extra firm tofu because it holds its shape well and crisps nicely when cooked. Be sure to press it well to remove excess water for the best texture and flavor absorption.
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Can I prepare any parts of this recipe ahead of time?
Yes! The sticky glaze and yum yum sauce can be made up to 3 days in advance and stored in the fridge. Pressed tofu can also be prepped ahead, but I suggest cooking the tofu fresh for maximum crispiness.
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How spicy is the dish, and can I adjust the heat?
The heat mainly comes from sriracha or sambal oelek in both the glaze and the sauce. You can easily dial down the spice by reducing these ingredients or omit them entirely for a milder flavor, swapping them with tomato paste for sweetness without heat.
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Is this recipe suitable for meal prep lunches?
Definitely! I recommend packing the components separately, especially keeping the yum yum sauce on the side, so your tofu stays crisp and fresh. It reheats well and makes for a delicious midday meal.
Final Thoughts
This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has become a personal favorite for so many reasons—it’s packed with flavor, easy to make, and just plain comforting. Every time I prepare it, I’m reminded how satisfying a simple bowl of well-seasoned tofu and fresh veggies can be. I really hope you enjoy making it as much as I do, and don’t be shy about adding your own spin. Once you’ve tried this, I bet it’ll be a staple in your meal rotation, just like it is in mine!
Print
Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegan
Description
This Sticky Glazed Tofu Bowl with Yum Yum Sauce is a flavorful and satisfying plant-based meal featuring crispy, golden tofu coated in a sweet and spicy glaze. Paired with fluffy rice, fresh edamame, cucumber, avocado, and a creamy, tangy vegan Yum Yum sauce, this bowl offers a perfect balance of textures and tastes. Ideal for meal prep or a quick weeknight dinner, this recipe is vegan, gluten-free, and packed with wholesome ingredients.
Ingredients
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 use sriracha mayo)
- 1/2 cup vegan mayo (Follow your Heart brand made with avocado oil or homemade)
- 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 (serve 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
- Cook the rice: Start by cooking your choice of sushi rice, brown rice, or jasmine rice according to package instructions to have it ready for assembling the bowls.
- Prep the tofu: Remove excess liquid from the tofu by blotting it on paper towels. Cut the tofu into ¾ inch cubes and place them on paper towels to rest while you prepare the sauces. This helps remove moisture for better crisping.
- Make the sticky glaze and Yum Yum sauce: Whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, garlic) in a small bowl until combined. In another bowl, whisk the Yum Yum sauce ingredients (vegan mayo, sriracha, tomato paste, maple syrup, rice vinegar, soy sauce, grated ginger) until smooth. Both sauces can be made up to three days ahead and refrigerated.
- Cook the tofu: Heat 2 tablespoons of oil in an extra large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper directly to the oil and swirl to coat evenly. When the oil is hot and you can smell the pepper, gently place the tofu cubes into the pan without dumping them in to maintain crispiness. Cook undisturbed for 4-5 minutes until deeply golden, then flip each piece carefully and cook another 4-5 minutes. Lower heat if tofu starts browning too quickly.
- Glaze the tofu: Pour the sticky glaze over the tofu in the skillet. Using a rubber spatula, gently stir to coat all the tofu cubes well. Let the glaze simmer with the tofu for 1-2 minutes until it thickens and becomes sticky. Turn off the heat and taste to adjust salt or spice levels as desired.
- Assemble the bowls: Divide cooked rice among 4 bowls. Top each bowl with shelled edamame, thinly sliced cucumber, and diced avocado. Evenly distribute the sticky glazed tofu cubes over the bowls.
- Garnish and serve: Drizzle each bowl generously with the Yum Yum sauce (serve remaining sauce on the side). Finally, sprinkle with chopped cilantro, sliced green onions, and crispy onions to add flavor, crunch, and a fresh finish.
Notes
- Meal prep: Prepare this recipe ahead for lunches, keeping the Yum Yum sauce separate to maintain freshness.
- For a lighter option, skip the Yum Yum sauce and use Ponzu sauce instead for a citrusy tang.
- Storage: Store tofu bowls in airtight containers in the refrigerator for up to 4 days.
- Leftovers: Rice, edamame, and tofu can be frozen in freezer-safe containers for up to 3 months.
- Yum Yum sauce keeps well refrigerated for up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
