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
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 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
