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Sticky Tofu Bowls with Crispy Tofu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 80 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian
  • Diet: Vegan

Description

These Sticky Tofu Bowls feature crispy tofu coated in a flavorful sticky sauce made from soy, maple syrup, sesame oil, rice vinegar, garlic, and ginger, served over a bed of rice with steamed edamame and fresh avocado. This vegan-friendly recipe offers a deliciously satisfying meal perfect for lunch or dinner, combining textures and vibrant flavors in a wholesome bowl.

Ingredients

Scale

Tofu Ingredients:

  • 1 14-oz package extra firm tofu
  • 2 tablespoons cornstarch
  • ½ cup soy sauce or coconut aminos
  • 3 tablespoons maple syrup
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 3 cloves minced garlic
  • 1 tablespoon grated ginger

Bowl Toppings:

  • 3 cups cooked rice
  • 2 cups steamed edamame
  • 1 avocado
  • Optional: sesame seeds and spring onions to garnish

Instructions

  1. Prepare the tofu: Open the package of tofu, drain the excess water, and press the extra liquid out of the tofu to remove as much moisture as possible.
  2. Cut and coat the tofu: Cut the tofu into small to medium-sized cubes. Transfer the cubes to a container, sprinkle cornstarch over them, close the container, and shake well to coat each piece evenly with cornstarch.
  3. Cook the tofu: Heat a generous amount of olive oil in a pan over medium heat. Add the coated tofu cubes and cook, stirring constantly and flipping often, to prevent sticking and ensure that each side becomes crispy and golden brown.
  4. Prepare the sauce: Whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger. Using a blender can make mixing easier and result in a smooth sauce.
  5. Combine tofu and sauce: Once the tofu is crispy, pour the sauce over it in the pan. Cook for several minutes, stirring occasionally, until the sauce thickens and becomes sticky, coating the tofu well. Reserve some sauce for topping the assembled bowls later.
  6. Assemble the bowls: In each serving bowl, layer cooked rice, tofu coated with sticky sauce, steamed edamame, and sliced avocado. Garnish with sesame seeds and chopped spring onions if desired. Drizzle with additional reserved sauce, and enjoy your flavorful sticky tofu bowl!

Notes

  • Pressing the tofu well helps achieve maximum crispiness when cooking.
  • Using extra firm tofu is important to prevent crumbling during cooking.
  • If you prefer a gluten-free version, use coconut aminos instead of soy sauce.
  • To save time, cook rice and edamame ahead of time.
  • The sauce can be blended for a smoother texture or whisked by hand for a chunkier consistency.
  • Leftover sauce is great to drizzle over rice or vegetables for extra flavor.

Nutrition

  • Serving Size: 1 bowl (approximately 1/4 of recipe)
  • Calories: 450
  • Sugar: 12g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 7g
  • Protein: 20g
  • Cholesterol: 0mg

Find it online: https://yumyy.com/sticky-tofu-bowls-with-crispy-tofu-recipe/