Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re craving a vibrant, flavor-packed meal that’s both satisfying and easy to make, you’ve got to try this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe. It’s one of those dishes that feels fancy but comes together pretty quickly—and honestly, it’s a total crowd-pleaser. I love how the sticky glaze caramelizes on the tofu, and that creamy, slightly spicy yum yum sauce? Game changer. Keep reading because I’m about to share everything you need to make this bowl turn out perfect every time.

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Ingredients You’ll Need

All these ingredients really shine together—the tofu soaks up the sticky glaze, the yum yum sauce adds creaminess with a kick, and the fresh veggies give everything a cool crunch. Here are a few tips for picking the best components.

• Extra firm tofu: Make sure it’s well-pressed (blot with paper towels) to get that perfect golden crust.
• Avocado or olive oil: Use an oil with a high smoke point since you’ll be pan-frying the tofu.
• Soy sauce or tamari: Go gluten-free if you want to keep it GF; tamari works beautifully here.
• Maple syrup: I love how it caramelizes in the glaze, balancing out the heat from sriracha.
• Sriracha or sambal oelek: Adjust the heat for your taste—start with less if you’re spice-shy!
• Vegan mayo: Follow Your Heart is my go-to for the yum yum sauce, but you can make your own vegan mayo too.
• Rice vinegar: This brightens up the yum yum sauce with a subtle tang.
• Cooked sushi, jasmine, or brown rice: It’s the comforting base that soaks up all the yummy flavors.
• Edamame, cucumber, avocado: Fresh toppings that add texture and coolness to the bowl.
• Garnishes: Crispy onions, cilantro, and green onions add bursts of flavor and crunch at the end.

Variations

I love experimenting with this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe depending on the season or what I have in the fridge. It’s really versatile, so don’t be afraid to tweak it to your taste.

• Grilled Vegetables: Sometimes I roast bell peppers or carrots to add smoky sweetness to the bowl—it’s such a lovely texture combo.
• Switch Up the Grain: Brown rice or even quinoa works well if you want extra fiber or protein.
• Adjust the Heat: If you want it milder, skip the sriracha in the glaze or swap it out with a smoky paprika.
• Protein Swap: Use tempeh or seitan instead of tofu—I’ve done this and it’s delicious too!

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

Step 1: Prep and Press Your Tofu

Start by blotting your extra firm tofu really well with paper towels to get rid of moisture—this step is key for that nice crispy exterior. Cut the tofu into roughly ¾-inch cubes, then let them rest on fresh paper towels while you get the sauces prepped. Trust me, taking the time to press the tofu well changes the whole texture and helps it crisp up beautifully.

Step 2: Whisk Together the Sauces

In two small bowls, combine the ingredients for the sticky glaze and the yum yum sauce separately. Whisk the sticky glaze first—mix soy sauce, maple syrup, sriracha, and garlic until smooth. Then whip up the yum yum sauce by blending vegan mayo, sriracha, tomato paste, maple syrup, rice vinegar, soy sauce, and grated ginger. You can make these sauces up to three days ahead, which is a total lifesaver when you want dinner ready fast.

Step 3: Cook the Tofu to Golden Perfection

Heat your large non-stick skillet over medium-high and add the avocado oil along with salt and freshly cracked pepper right into the oil—this is a cool trick I discovered to infuse flavor early. When you start to smell the pepper, gently lay your tofu cubes in the pan. Don’t dump them all in at once because you want to keep them separate and crispy! Let them cook undisturbed for about 4-5 minutes until they develop a deep golden crust. Carefully flip each piece and cook another 4-5 minutes. Keep an eye on the heat—lower it a little if things brown too fast.

Step 4: Glaze the Tofu

Pour the sticky glaze over the tofu and gently toss using a rubber spatula to coat every piece. The sauce will thicken and become wonderfully sticky in the pan after simmering for a minute or two. Turn off the heat and taste—sometimes I add a pinch more salt or a splash more sriracha depending on how spicy I want it. That sticky glaze is the heart of this dish and it coats the tofu with so much flavor.

Step 5: Assemble Your Bowl

Divide your warm rice into bowls first, then pile on the cooked edamame, sliced cucumber, and diced avocado. Add the sticky glazed tofu on top and drizzle everything generously with the yum yum sauce. Don’t forget the crispy onions, fresh cilantro, and sliced green onions to finish—it’s these simple garnishes that really elevate each bite.

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

Garnishes

I’m a big fan of finishing my bowls with a sprinkle of crispy fried onions for crunch, fresh cilantro for that herbaceous punch, and sliced green onions to add a mild sharpness. These simple touches bring the whole bowl to life and make each bite exciting. Plus, the yum yum sauce drizzle ties everything together beautifully.

Side Dishes

This bowl is such a complete meal but sometimes I like to serve it alongside a crisp seaweed salad or a handful of edamame pods for even more plant-powered goodness. A light miso soup also pairs wonderfully if you want to round out the meal with some warm comfort.

Creative Ways to Present

When I’ve served this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe for friends, I’ve tried layering it in glass bowls so you can see all the colorful veggies and tofu layers—makes for a great party presentation. You could also turn it into a sushi bowl with nori strips on top or add a soft boiled egg if you eat eggs. Presentation really amps up the fun factor!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge and they stay fresh for up to four days. I store the yum yum sauce separately because it tastes best fresh and keeps its creamy texture longer that way. The tofu keeps its sticky glaze well and the veggies maintain some crunch, so it reheats nicely too.

Freezing

If I plan ahead, I freeze leftover tofu, rice, and edamame separately in freezer-safe containers for up to three months. The glaze holds up surprisingly well, although I recommend thawing slowly in the fridge overnight for best texture when reheating.

Reheating

I reheat the tofu and rice in a skillet over medium heat to keep the glaze sticky and crisp up the tofu a bit again. I add the veggies fresh and cold after reheating so they stay crisp, and drizzle on fresh yum yum sauce each time for that vibrant flavor boost.

FAQs

Final Thoughts

Honestly, this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has become a staple in my kitchen. It feels a bit indulgent without being heavy, and it’s so flexible—you can enjoy it warm or cold, spice it up or tone it down. I’m always excited to share it because it’s helped me fall in love with tofu all over again, and I know you’ll enjoy it just as much. Give it a try, and let me know how you customize your bowl!

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