Description
This Sticky Glazed Tofu Bowl with Yum Yum Sauce is a vibrant and flavorful plant-based dish featuring crispy tofu glazed in a sweet and spicy sauce, served over warm sushi or jasmine rice with fresh edamame, cucumber, and avocado. Topped with a creamy, tangy Yum Yum sauce and garnished with crispy onions, cilantro, and green onions, this bowl is perfect for meal prep or a satisfying vegan lunch or dinner.
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 sriracha mayo)
- 1/2 cup vegan mayo (such as Follow Your Heart brand made with avocado oil or homemade)
- 1–2 tablespoons sriracha or sambal oelek (or tomato paste for zero spice)
- 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, sliced
Instructions
- Start the Rice: Begin by cooking your choice of sushi, brown, or jasmine rice according to package instructions so it’s ready by the time the tofu is done.
- Prep the Tofu: Remove excess moisture from the tofu by blotting it with paper towels. Cut into ¾ inch cubes and place them on paper towels to drain further while you prepare the sauces.
- Make the Sauces: Whisk together the sticky glaze ingredients—soy sauce, maple syrup, sriracha, and garlic—in a small bowl. In a separate bowl, whisk the Yum Yum sauce ingredients until smooth. Both sauces can be made up to 3 days ahead and stored in the fridge.
- Cook the Tofu: Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Season oil with salt and freshly cracked pepper, swirling to coat. When the oil is hot and fragrant, carefully place the tofu cubes in the skillet without crowding. Cook without moving until golden brown on one side, about 4-5 minutes. Flip each piece and cook an additional 4-5 minutes, lowering heat if browning too quickly.
- Glaze the Tofu: Pour the sticky glaze into the skillet with the tofu. Gently stir with a rubber spatula to coat the pieces evenly. Let the glaze simmer for 1-2 minutes until thickened. Remove from heat and adjust seasoning with additional salt or sriracha to taste.
- Assemble the Bowls: Divide the cooked rice between 4 bowls. Top each with shelled edamame, sliced cucumber, and diced avocado. Add the sticky glazed tofu on top.
- Garnish and Serve: Drizzle each bowl generously with Yum Yum sauce, reserving extra for serving on the side. Finish with a sprinkle of crispy onions, chopped cilantro, and sliced green onions for added texture and fresh flavor.
Notes
- Meal prep tip: Prepare the bowls ahead and keep Yum Yum sauce separate until serving.
- For a lighter alternative, substitute Yum Yum sauce with Ponzu sauce.
- Store assembled tofu bowls in an airtight container in the refrigerator for up to 4 days.
- Leftover rice, edamame, and tofu freeze well for up to 3 months.
- Yum Yum sauce will stay fresh refrigerated for up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 11g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg
