Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re craving a dish that’s bursting with flavor, texture, and a bit of that addictive sauciness, I’ve got you covered. This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has become one of my go-to meals for busy weeknights and weekend feasts alike. I absolutely love how the tofu gets perfectly caramelized and sticky, and the creamy, tangy Yum Yum sauce just takes everything over the top. Trust me, once you try it, you’ll find yourself making this again and again.

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Ingredients You’ll Need

All the ingredients here complement each other so well. The tofu is the perfect canvas with a great texture, especially if you press it right, and the sauces bring that crowd-pleasing umami and tang. If you shop mindful brands, the quality really shines through.

• Extra firm tofu: Be sure to get extra firm for the best texture and easier frying. Organic if you can—trust me, you’ll taste the difference.
• Avocado or olive oil: A neutral oil with a high smoke point works best for the tofu to get crispy without burning.
• Soy sauce or gluten-free tamari: This is the salty backbone of your sticky glaze and Yum Yum sauce.
• Maple syrup: It’s my favorite natural sweetener here for that perfect sticky glaze shine and balanced flavor.
• Sriracha or sambal oelek: Adds a nice spicy kick; adjust how much depending on your spice tolerance.
• Garlic: Fresh minced is my go-to, but garlic powder works in a pinch for the glaze.
• Vegan mayo: For the Yum Yum sauce, I swear by brands made with avocado oil for creaminess.
• Tomato paste: Optional, but it really adds depth and a slight tang to the Yum Yum sauce.
• Rice vinegar: This brightens up the Yum Yum sauce beautifully.
• Fresh ginger: Grated fresh ginger adds warmth and spice that really wakes up the sauce.
• Cooked sushi, brown or jasmine rice: I like sushi rice because it’s sticky and comforting, but brown rice is great for extra nutrition.
• Edamame: Shelled and steamed, they add a lovely pop of color and protein.
• Cucumber: Thinly sliced for crunch and freshness.
• Avocado: Adds creaminess and that buttery texture everyone loves.
• Crispy onions, cilantro, and green onions: These garnishes bring crunch, herbaceous notes, and color that make the bowl irresistible.

Variations

I love how versatile this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe can be. You can easily tweak it according to what you have on hand or your dietary preferences — trust me, it’s forgiving and fun to make your own.

• Swap tofu for tempeh: I sometimes use tempeh instead of tofu for a nuttier flavor and a different texture—just be sure to press and marinate it well.
• Veggie packed bowls: Roasted sweet potatoes, sautéed mushrooms, or bell peppers all work beautifully if you want to add or swap veggies.
• No spice version: For milder tastes, I skip the sriracha in the Yum Yum sauce and use tomato paste only—it’s still amazing without heat.
• Fresh herb twists: Experiment with basil, mint, or even a bit of shredded kale on top for extra freshness and surprise flavors.

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

Step 1: Prep the tofu for crispy, golden cubes

I always start by pressing my tofu to remove as much moisture as possible. Blot it thoroughly with paper towels—this is key to getting that golden crust later on. Cut the tofu into uniform ¾-inch cubes so they cook evenly. Then, let them rest on paper towels while you whip up the sauces. This little waiting game really pays off with texture!

Step 2: Whisk up your sticky glaze and Yum Yum sauce

Mix the sticky glaze ingredients together in a small bowl—soy sauce, maple syrup, sriracha, and garlic come together in such a delicious way. In another bowl, whisk the Yum Yum sauce ingredients until creamy and smooth. I like to make these sauces ahead of time—they’ll keep in the fridge for a few days, which makes dinner prep a breeze.

Step 3: Cook the tofu to golden perfection

Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. I toss in salt and freshly cracked pepper straight into the oil to infuse it with flavor. Once you smell that pepper aroma, carefully place your tofu cubes in the pan, making sure not to crowd them. Don’t move them around right away; let them develop a deep golden crust, about 4-5 minutes on the first side. Flip each piece gently, cooking another 4-5 minutes. If things start browning too fast, lower the heat a bit—you want crispy, not burnt.

Step 4: Add the sticky glaze and coat the tofu

Pour your sticky glaze over the tofu and use a rubber spatula to gently fold and coat every piece. Let the glaze simmer for 1-2 minutes; you’ll see it thicken and cling beautifully to the tofu cubes. I always do a quick taste test here and tweak salt or spice levels to suit my mood. This is the magic moment where simple tofu transforms into pure yum.

Step 5: Assemble your bowls with love

Divide the cooked rice into bowls while it’s still warm. Top with freshly shelled edamame, crunchy cucumber slices, and creamy avocado cubes. Then, lovingly place the sticky tofu on top. Drizzle generously with Yum Yum sauce, and sprinkle over your garnishes—cilantro, green onions, and crispy onions add that perfect finishing touch I can’t live without.

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

Garnishes

I swear by garnishing with crispy fried onions for crunch, fresh cilantro for a pop of brightness, and thinly sliced green onions for that sharp onion kick. These simple touches bring the bowl to life and make each bite exciting.

Side Dishes

I often serve this with a side of quick pickled radishes or a simple miso soup for a comforting meal. A crunchy seaweed salad is also wonderful if you want a touch of umami to round everything out.

Creative Ways to Present

For special occasions, I like to build individual layered jars with the rice, veggies, tofu, and sauce separate, so everyone gets to mix their bowl fresh at the table. It’s a fun way to make this casual dinner feel a bit more festive and interactive.

Make Ahead and Storage

Storing Leftovers

I store leftover tofu bowls in airtight containers in the fridge for up to 4 days. Keep the Yum Yum sauce separate if possible—it helps the tofu and veggies stay fresher and prevents sogginess.

Freezing

I’ve frozen leftovers of the tofu, edamame, and rice packed together for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best texture. The tofu might be a bit softer after freezing but still delicious.

Reheating

Reheat in a skillet over medium heat to revive that crispiness in the tofu, or use a microwave on medium power if you’re in a hurry. Just add any fresh garnishes after reheating for a burst of freshness.

FAQs

Final Thoughts

This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe truly holds a special place in my kitchen because it combines ease, taste, and texture in a way that hits all the right notes. I love whipping it up on a whim, knowing it’ll please anyone at the table—even my picky eaters! Give it a try and watch how quickly it becomes your own kitchen favorite too.

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