Description

A delicious and satisfying Sticky Glazed Tofu Bowl drizzled with creamy, spicy Yum Yum sauce. This plant-based bowl features crispy, caramelized tofu coated in a sweet and spicy glaze, served over sushi or jasmine rice, with fresh avocado, cucumber, and edamame. Garnished with crispy onions, cilantro, and green onions, this recipe is perfect for meal prep, lunch, or a wholesome 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 use sriracha mayo)

1/2 cup vegan mayo (Follow your Heart brand recommended 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 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 (scallions), sliced

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Instructions

Cook the rice. Begin by cooking your choice of sushi, jasmine, or brown rice according to package instructions, as it takes the longest and can be kept warm or allowed to reach room temperature.
Prep the tofu. Drain the tofu and blot it well with paper towels to remove excess moisture. Cut the block into ¾ inch cubes. Let the tofu cubes rest on paper towels to absorb more moisture while you prepare the sauces.
Make the sauces. In a small bowl, whisk together the sticky glaze ingredients: soy sauce (or tamari), maple syrup, sriracha, and garlic. In another bowl, combine the Yum Yum sauce ingredients: vegan mayo, sriracha or sambal oelek, tomato paste (optional), maple syrup, rice vinegar, soy sauce, and grated ginger. Both sauces can be made up to 3 days ahead and stored in the fridge.
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 to the oil, swirling to combine. Once the oil is hot and aromatic, place the tofu cubes gently into the pan without overcrowding. Cook without moving for 4-5 minutes until deeply golden on one side, then carefully flip each piece and cook for another 4-5 minutes, lowering the heat if needed to prevent burning.
Glaze the tofu. Pour the sticky glaze evenly over the tofu in the skillet. Using a rubber spatula, gently toss and stir the tofu to coat each piece with the glaze. Let it simmer for 1-2 minutes until the sauce thickens and clings to the tofu. Turn off the heat and taste, adjusting salt or spice levels as needed.
Assemble the bowls. Evenly divide the cooked rice among 4 bowls. Top each with shelled edamame, thinly sliced cucumber, and diced avocado. Add the sticky glazed tofu on top.
Garnish and serve. Drizzle the bowls generously with the Yum Yum sauce and sprinkle with chopped cilantro, sliced green onions, and crispy onions. Serve the remaining Yum Yum sauce on the side for extra flavor.

Notes

For convenient meal prep, assemble the bowls without the Yum Yum sauce, adding it fresh before eating.
For a lighter, less creamy option, substitute Yum Yum sauce with ponzu sauce.
Store prepared 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 can be stored separately in the refrigerator for up to 10 days.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 14 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 8 g
Protein: 22 g
Cholesterol: 0 mg