Description
This Sticky Glazed Tofu Bowl with Yum Yum Sauce is a vibrant, flavorful vegan dish perfect for a nutritious lunch or dinner. Featuring crispy, golden tofu glazed in a sweet and spicy sauce, paired with fresh veggies and creamy avocado atop warm sushi rice, this bowl brings together a beautiful harmony of textures and flavors.
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 recommended, made with avocado oil, or homemade)
- 1–2 tablespoons sriracha or sambal oelek (optional for spice, use 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 temperature)
- 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
- Cook the Rice: Begin by cooking your choice of rice according to package instructions so it is ready to assemble your bowls.
- Prep the Tofu: Blot the tofu to remove excess moisture using paper towels. Cut into ¾ inch cubes and let the cubes rest on paper towels while you prepare the sauces.
- Make the Sauces: Whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, garlic) in a small bowl. In another bowl, whisk all the yum yum sauce ingredients until smooth. Both sauces can be made up to 3 days ahead and refrigerated.
- Cook the Tofu: Heat 2 tablespoons of avocado or olive oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper directly into the oil and swirl to combine. Once fragrant, gently place tofu cubes in the hot pan without crowding. Cook undisturbed until deeply golden, about 4-5 minutes. Flip each piece and cook another 4-5 minutes, reducing heat if necessary to avoid burning.
- Glaze the Tofu: Pour the sticky glaze into the pan with the tofu and gently fold to coat all cubes. Let the sauce simmer for 1-2 minutes to thicken and infuse flavor. Turn off the heat and taste; adjust salt and heat level as preferred.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top each with shelled edamame, cucumber slices, and diced avocado. Evenly distribute the glazed tofu cubes over the bowls.
- Garnish and Serve: Drizzle the prepared yum yum sauce over each bowl or serve on the side. Garnish with crispy onions, chopped cilantro, and sliced green onions for extra flavor and texture.
Notes
- Meal prep tip: Portion bowls for meal prep and keep yum yum sauce separate until ready to eat.
- For a lighter alternative, omit the yum yum sauce and substitute with Ponzu sauce for a citrusy finish.
- Storage: Store tofu bowls in an airtight container refrigerated for up to 4 days. Leftover rice, edamame, and tofu can be frozen for up to 3 months.
- Yum yum sauce keeps fresh in the refrigerator for up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 0 mg
