Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re looking for a wildly delicious way to enjoy tofu, then you’re going to want to try this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe. I absolutely love how the silky, crispy tofu gets coated in a sweet and spicy sticky glaze, balanced perfectly with a creamy, tangy yum yum sauce. When I first tried this combo, it became an instant favorite for both me and my family—especially on busy weeknights when you want something quick, filling, and packed with flavor. Stick around, because I’m going to walk you through everything so you can nail it every time.

this …

Ingredients You’ll Need

I’ve found that using high-quality tofu and fresh veggies really brings this dish to life, while the sweet and spicy glaze pairs amazingly with the creamy yum yum sauce. When shopping, try for organic extra firm tofu and a vegan mayo that you like the taste of, since the sauce plays a starring role here.

• Extra firm tofu: Look for a solid block with minimal water content to get that crispy texture.
• Avocado oil or olive oil: Avocado oil has a high smoke point, perfect for frying tofu without burning.
• Salt and pepper: Simple basics, but adding pepper directly to the hot oil really flavors the tofu.
• Soy sauce, GF Liquid aminos, or gluten-free tamari: Choose whatever fits your dietary needs; the soy adds savory depth to the glaze.
• Maple syrup: For that natural sweetness in the glaze and yum yum sauce—feel free to substitute with agave if you’d prefer.
• Sriracha or sambal oelek: This brings the heat, but you can adjust the quantity or skip for milder taste.
• Minced garlic or garlic powder: Fresh if you can, but garlic powder works well if you’re in a pinch.
• Vegan mayo: Adds creaminess to the yum yum sauce; I love the Follow Your Heart brand made with avocado oil.
• Tomato paste (optional): Brings umami depth to the yum yum sauce, but you can skip it if you don’t have it on hand.
• Rice vinegar and grated ginger: Brighten up the yum yum sauce with their subtle tang and warmth.
• Cooked rice: Sushi, jasmine, or brown rice all work beautifully—choose what you prefer.
• Shelled edamame: Adds a pop of protein and color to the bowl.
• English cucumber: Thin slices bring cool crispness to balance flavors.
• Avocados: Creamy diced avocado is the perfect finishing touch.
• Garnishes – crispy onions, cilantro, and green onions: These lift the dish with crunch, freshness, and a little bite.

Variations

This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe is so flexible—it’s one of the reasons I keep making it. Feel free to customize based on what you have or your taste preferences, and I guarantee it’ll still be a winner.

• Sauce spice level: I used to struggle with finding the perfect spice, so I started adjusting the sriracha amount to suit my mood—from no spice (just tomato paste) to fiery, depending on your heat tolerance.
• Protein swap: If you’re not into tofu, try using tempeh or even crispy chickpeas, but I’ve found tofu soaks up the glaze best.
• Grain choice: Brown rice adds nuttiness, while sushi rice gives that sticky, comforting vibe; sometimes I even use cauliflower rice to keep it lighter.
• Veggie add-ins: I like throwing in shredded carrots or bell peppers for extra crunch and color.

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

Step 1: Prep the tofu like a pro

This is the key! First, bring out your extra firm tofu and give it a gentle but firm blot using paper towels to remove excess moisture. I always cut mine into ¾ inch cubes—it’s just the right size for crisping up without drying out. Lay these cubes on fresh paper towels to rest while you get everything else ready; this helps the tofu fry up beautifully crispy instead of soggy.

Step 2: Whisk up your sauces

In separate small bowls, whisk together your sticky glaze ingredients—soy sauce, maple syrup, sriracha, and garlic shine here. Do the same with the yum yum sauce, mixing vegan mayo with sriracha, tomato paste (if using), maple syrup, rice vinegar, soy sauce, and freshly grated ginger. Both sauces can be made a couple of days in advance and stored in the fridge, which is a massive time saver that I totally recommend.

Step 3: Cook tofu to golden perfection

Heat your oil in a large non-stick skillet over medium-high heat. Here’s a trick: add salt and freshly cracked pepper directly to the oil, then swirl it around—this seasons the tofu right from the start. Once you smell that pepper toast a bit, gently place tofu cubes in the pan. Don’t rush—lay them down gently and don’t crowd the pan! Cook them without moving for 4-5 minutes or until the bottoms turn deep golden brown, then flip and repeat for another 4-5 minutes. Lower the heat if the tofu starts to darken too fast. This patience pays off with crispy, flavor-packed tofu.

Step 4: Glaze and finish

Pour in your sticky glaze and quickly but gently fold it into the tofu with a rubber spatula—coating every cube in that glossy sauce. Let it simmer for 1-2 minutes so the flavor sinks in, then turn off the heat. Give it a quick taste and tweak the seasoning if you want it saltier or spicier—this step makes all the difference!

Step 5: Assemble your bowl

Start with a base of your choice of warm rice in each bowl. Next, add a colorful layer of shelled edamame, thinly sliced cucumber, and creamy diced avocado. Top it all off with the sticky glazed tofu. Drizzle that luscious yum yum sauce over the top—use as much as you like, and save extra on the side. Finish with garnishes like cilantro, sliced green onions, and crispy onions for that satisfying crunch.

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

Garnishes

I swear by finishing each bowl with fresh cilantro, thinly sliced green onions, and crispy fried onions—it’s the crunch and freshness that take this dish from great to wow. Plus, a sprinkle of toasted sesame seeds adds a nutty note I just can’t resist sometimes.

Side Dishes

I like pairing these bowls with simple miso soup or a light seaweed salad to keep the meal balanced and refreshing. Occasionally, a side of pickled ginger or kimchi adds a tangy kick that complements the sticky glaze beautifully.

Creative Ways to Present

For a special occasion, I’ve plated these bowls in wide shallow dishes and added edible flowers and microgreens for a fancy look that impresses guests but is extremely easy to do. Layering the ingredients artfully so each component is visible makes for an Instagram-worthy presentation that tastes even better than it looks!

Make Ahead and Storage

Storing Leftovers

I store leftover tofu bowls in airtight containers in the fridge, keeping the yum yum sauce separate to preserve its creaminess and freshness. They’ll stay good for up to 4 days—perfect for weekday lunches. Just keep the avocado fresh by adding it right before eating or lightly tossing with lemon juice to prevent browning.

Freezing

Funny enough, while I haven’t frozen the entire assembled bowl, I’ve frozen the tofu and rice separately with great results. When thawed, the tofu holds its flavor well, though it may lose some crispiness, which you can revive in a hot skillet. Yum yum sauce, however, doesn’t freeze well because of the mayo, so keep it in the fridge only.

Reheating

For leftovers, I reheat the tofu and rice in a skillet over medium heat to bring back some crispiness and warmth. Then, I add fresh veggies and drizzle yum yum sauce right before serving to keep everything tasting fresh and vibrant.

FAQs

Final Thoughts

Honestly, this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has become one of my go-to meals—it’s so satisfying, easy to prep ahead, and smells like a restaurant dish but with all homemade love. If you’ve been on the fence about tofu or want a new bowl recipe that hits all the right notes, give this one a try. Trust me, once you taste that sticky glaze and creamy yum yum sauce coming together in every bite, you’ll understand why I keep making it (and sharing it) over and over again.

Print