Description
This Sticky Glazed Tofu Bowl with Yum Yum Sauce offers a vibrant and flavorful plant-based meal featuring crispy, golden tofu coated in a sweet and spicy sticky glaze. Complemented by creamy avocado, crunchy edamame, fresh cucumber, and a creamy, tangy vegan yum yum sauce, this dish is perfect for a satisfying lunch or dinner. It’s easy to prepare with simple ingredients and can be meal prepped for convenience.
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 (such as Follow Your Heart avocado oil mayo 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 (warm, cold, or 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. Begin by preparing your choice of rice according to package instructions, whether sushi, brown, or jasmine rice, so it is ready when assembling the bowls.
- Prep the tofu. Blot the tofu block with paper towels to remove excess moisture. Cut the tofu into ¾-inch cubes and let them rest on paper towels while you prepare the sauces to ensure crispiness when cooked.
- Prepare the sauces. In a small bowl, whisk together the sticky glaze ingredients: soy sauce, maple syrup, sriracha, and minced garlic. In a separate bowl, combine the yum yum sauce ingredients: vegan mayo, sriracha or tomato paste, tomato paste (optional), maple syrup, rice vinegar, soy sauce, and grated ginger. Both sauces can be made up to three days ahead and refrigerated.
- Cook the tofu. Heat an extra-large non-stick skillet over medium-high heat and add 2 tablespoons of oil. Sprinkle in the salt and freshly cracked pepper directly into the oil, swirling to coat evenly. When the pepper becomes aromatic, gently place the tofu cubes in a single layer without crowding; do not dump them in to keep them intact. Cook without moving for 4-5 minutes until the bottoms are deeply golden. Flip each piece carefully and cook another 4-5 minutes, reducing heat if they brown too fast.
- Glaze the tofu. Pour the sticky glaze over the cooked tofu, gently folding with a rubber spatula to coat evenly. Let the sauce simmer and thicken for 1-2 minutes, coating the tofu well, then turn off the heat. Taste and adjust seasoning for saltiness and spice level according to preference.
- Assemble the bowls. Divide the warm rice evenly among 4 bowls. Top with cooked edamame, thinly sliced cucumber, and diced avocado. Then, add the sticky glazed tofu evenly atop each bowl.
- Garnish and serve. Drizzle each bowl with the creamy yum yum sauce, reserving extra to serve on the side. Finish by sprinkling with chopped cilantro, sliced green onions, and crispy onions for added texture and flavor.
Notes
- This recipe is excellent for meal prep; keep the yum yum sauce separate until ready to serve to preserve freshness.
- For a lighter dressing option, omit the yum yum sauce and substitute with Ponzu Sauce for a citrusy punch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Cooked rice, edamame, and tofu can be frozen separately for up to 3 months for meal prep convenience.
- Yum yum sauce keeps well refrigerated for up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg
