Description
A flavorful and wholesome Sticky Glazed Tofu Bowl featuring crispy tofu cubes coated in a sweet and spicy glaze, served over warm sushi rice with fresh edamame, cucumber, avocado, and drizzled with a creamy, tangy Yum Yum sauce. This easy-to-make vegan dish balances textures and flavors and makes for a perfect meal prep option.
Ingredients
Scale
Tofu and Glaze
- 14-ounce block extra firm tofu (organic if possible)
- 2 tablespoons avocado oil or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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
- 1/2 cup vegan mayo (e.g., Follow Your Heart brand made with avocado oil or homemade)
- 1–2 tablespoons sriracha or sambal oelek (or for zero spice, use tomato paste)
- 1 tablespoon tomato paste (optional)
- 2 teaspoons maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon grated ginger
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, 1/2 cup green onions (sliced)
Instructions
- Cook the rice: Begin by cooking your preferred rice (sushi, brown, or jasmine) according to package instructions, ensuring it is ready to serve warm or at your desired temperature.
- Prepare the tofu: Blot the tofu block thoroughly with paper towels to remove excess moisture. Cut into ¾ inch cubes and let rest on paper towels while prepping the sauces to further drain.
- Mix the sauces: In a small bowl, whisk together the sticky glaze ingredients—soy sauce, maple syrup, sriracha, and minced garlic. In another bowl, whisk the Yum Yum sauce ingredients—vegan mayo, sriracha or tomato paste, tomato paste (optional), maple syrup, rice vinegar, soy sauce, and grated ginger. These sauces can be refrigerated and made up to 3 days in advance.
- Cook the tofu: Heat an extra-large non-stick skillet over medium-high heat and add 2 tablespoons of oil along with the salt and freshly cracked pepper, swirling to coat. Once fragrant, gently place tofu cubes in the pan without crowding; cook without moving for 4-5 minutes until deeply golden. Flip each cube and cook an additional 4-5 minutes, adjusting heat as necessary to prevent burning.
- Glaze the tofu: Pour the sticky glaze over the tofu in the skillet and gently fold using a rubber spatula to evenly coat each piece. Let the glaze simmer and thicken for 1-2 minutes, then turn off the heat. Taste and adjust seasoning and spice levels as needed.
- Assemble the bowls: Divide the cooked rice among four bowls, then top with shelled edamame, thinly sliced cucumber, and diced avocado. Arrange the glazed tofu cubes evenly on top.
- Garnish and serve: Drizzle each bowl with the Yum Yum sauce (serve extra on the side), and finish by sprinkling crispy onions, fresh cilantro, and sliced green onions over the top for added texture and freshness.
Notes
- Meal Prep: Prepare the bowls ahead for easy lunches, keeping the Yum Yum sauce separate to preserve freshness.
- Lighter Version: Skip the Yum Yum sauce and replace it with a refreshing Ponzu Sauce for a lighter alternative.
- Storage: Store assembled Tofu Bowls in an airtight container in the refrigerator for up to 4 days. Cooked rice, edamame, and tofu can be frozen separately for up to 3 months.
- Yum Yum Sauce: The sauce can be refrigerated in a sealed container for up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
