Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re looking for a meal that’s bursting with flavor, easy to throw together, and absolutely satisfying, you’ve got to try this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe. It’s one of those dishes I keep coming back to because the sticky sweet-spicy glaze on crispy tofu combined with the creamy, tangy yum yum sauce is simply irresistible. Whether you’re a tofu lover or just tofu-curious, this bowl delivers big-time on taste and texture.

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Ingredients You’ll Need

These ingredients come together perfectly to create that sticky, flavorful tofu with a creamy, spicy yum yum sauce that takes it to the next level. Freshness and quality really shine here, so shopping for firm tofu and a good-quality vegan mayo will pay off.

• Extra Firm Tofu: The foundation of the bowl—press it well to get that perfect crispiness.
• Avocado or Olive Oil: I prefer avocado oil for its high smoke point and neutral taste.
• Soy Sauce/Gluten-Free Tamari: Adds umami and saltiness to the sticky glaze.
• Maple Syrup: The secret to that sweet, sticky glaze that coats the tofu beautifully.
• Sriracha or Red Chili Sauce: Adds heat—adjust to your spice tolerance!
• Garlic (minced or powder): Brings depth and warmth to the glaze.
• Vegan Mayo: For that creamy yum yum sauce, I love Follow Your Heart brand, but homemade mayo works great too.
• Tomato Paste: Adds richness and color to the yum yum sauce, optional but highly recommended.
• Rice Vinegar: Provides brightness and balance in the sauce.
• Grated Ginger: Freshness and zing that complement the glaze and sauce.
• Cooked Rice (Sushi, Brown, or Jasmine): The cozy base that soaks up all the delicious sauces.
• Shelled Edamame: Adds protein and a pop of color.
• English Cucumber: Thinly sliced for crunch and freshness.
• Avocado: Creamy and buttery counterpoint to the sticky tofu.
• Garnishes: Crispy onions, cilantro, and green onions elevate each bowl with flavor and texture.

Variations

I love how flexible this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe is. Depending on your mood or pantry situation, you can easily switch things up without losing any of the magic.

• Spice Level: If you’re sensitive to heat, reduce or skip the sriracha and swap it with tomato paste in the yum yum sauce for that creamy tomato flavor without the kick.
• Grain Choices: My go-to is sushi rice for that classic texture, but jasmine or brown rice work beautifully too—especially if you want more fiber.
• Protein Swap: If tofu isn’t your thing, try tempeh or seitan with the same glaze—they soak up the sauce wonderfully.
• Fresh Veggies: Feel free to add shredded carrots, pickled radishes, or steamed broccoli for extra color and nutrition.

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

Step 1: Prep Your Tofu Like a Pro

The secret to crispy tofu that can hold up to the sticky glaze is removing as much moisture as possible. I like to blot it dry with paper towels and then cut into ¾ inch cubes. Letting the cubes rest on fresh paper towels while you mix your sauces helps draw out even more water. Trust me on this—it’ll make all the difference.

Step 2: Whisk Up the Sticky Glaze and Yum Yum Sauce

While the tofu is resting, combine all sticky glaze ingredients in one small bowl—soy sauce, maple syrup, sriracha, and garlic. In a separate bowl, mix up the yum yum sauce ingredients, adjusting sriracha to taste. These sauces can be made ahead too, so prepping them a day or two in advance saves time on busy nights.

Step 3: Get the Tofu Golden and Crispy

Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. To infuse a little extra flavor, sprinkle salt and fresh cracked pepper right into the oil as it warms—you’ll smell it first, then gently place the tofu cubes in the pan, being careful not to overcrowd or toss them in. Let each side cook undisturbed for 4-5 minutes until golden and crispy. Patience here is key because rushing will lead to tofu sticking or breaking apart.

Step 4: Glaze the Tofu

Pour your prepared sticky glaze over the crispy tofu and use a rubber spatula to carefully coat every cube. Let it simmer gently for 1-2 minutes so the glaze thickens and sticks to the tofu like magic. Then, turn off the heat and taste — you can tweak salt or spice levels now. I sometimes add an extra drizzle of maple syrup if I’m feeling indulgent.

Step 5: Assemble Your Bowl

Start by dividing your warm rice evenly into four bowls. Next, layer on the shelled edamame, thin cucumber slices, and diced avocado. Top each with the sticky glazed tofu, then drizzle generously with the creamy yum yum sauce. Finish off with a sprinkling of fresh cilantro, sliced green onions, and a handful of crispy onions for added crunch and brightness.

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

Garnishes

I always top my bowls with freshly chopped cilantro, sliced green onions, and crispy fried onions because they add crunch, color, and a fantastic burst of flavor. The crispy onions are a personal favorite—they bring that perfect crunchy contrast to the soft tofu and creamy avocado.

Side Dishes

To round out the meal, I like to serve steamed or sautéed greens like bok choy or kale on the side. A simple miso soup or a light seaweed salad also pairs beautifully with this bowl, especially if you want a Japanese-inspired feast.

Creative Ways to Present

For dinner parties or when I’m feeling fancy, I serve individual bowls on banana leaves or in bamboo steamers for an earthy, authentic vibe. Adding pickled ginger or a sprinkle of toasted sesame seeds instantly elevates the presentation and flavor.

Make Ahead and Storage

Storing Leftovers

I love prepping these tofu bowls ahead for lunches during the week. Store the tofu, rice, edamame, and veggies in airtight containers in the fridge for up to 4 days. Just keep the yum yum sauce separate to drizzle fresh before eating—that keeps everything tasting vibrant and fresh.

Freezing

If you want to stash leftovers longer, leftover cooked rice, edamame, and tofu freeze well in freezer-safe containers for up to 3 months. I usually freeze the tofu separately to preserve texture best.

Reheating

When reheating, I prefer giving tofu a quick pan sauté to revive crispiness and warming the rice and veggies in the microwave or on a stovetop over low heat. Add fresh garnishes and sauce after reheating for the best taste experience.

FAQs

Final Thoughts

This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has been such a staple in my kitchen because it’s easy, flavorful, satisfying, and gets rave reviews every time I make it. I love how the textures play off one another—the sticky tofu, creamy avocado, and crispy onions are magic together. If you try just one tofu bowl this week, make it this one—you’ll be hooked like I am!

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