Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re craving something that’s both comforting and packed with flavors, this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe is absolutely the way to go. I love how the tofu gets perfectly caramelized with that sticky glaze, and the creamy, tangy yum yum sauce just takes it to a whole new level. Trust me, once you try this, it’s going to be a regular in your rotation — my family goes crazy for it every time!

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Ingredients You’ll Need

These ingredients work in harmony to create layers of flavor and texture that will make your bowl so satisfying. When shopping for tofu, I always pick extra firm and organic if I can — it really holds up well and soaks up the glaze perfectly.

• Extra firm tofu: The key to crispy, chewy cubes that won’t fall apart.
• Avocado or olive oil: For a healthy, neutral cooking fat that lets the tofu crisp evenly.
• Salt and pepper: Simple seasoning that enhances the tofu’s natural flavor.
• Soy sauce, gluten-free liquid aminos, or tamari: Adds umami depth to the glaze.
• Maple syrup: Brings the perfect balance of sweetness to the sticky glaze.
• Sriracha or sambal oelek: For that gentle kick of heat to wake up your taste buds.
• Minced garlic or garlic powder: Gives the glaze a fragrant, savory boost.
• Vegan mayo: This is the creamy base for the yum yum sauce; I love Follow Your Heart brand made with avocado oil.
• Tomato paste (optional): Adds subtle depth and helps mellow the sauce.
• Rice vinegar: Delivers a gentle tang that brightens the yum yum sauce.
• Grated ginger: Adds warmth and complexity to the sauce.
• Cooked sushi rice, brown rice, or jasmine rice: Your choice of comforting grain to serve as the base.
• Shelled edamame: These little green gems add both protein and a pop of freshness.
• English cucumber: Thinly sliced for crunch and cooling contrast.
• Avocado: Creamy, diced for richness and balance.
• Garnishes like crispy onions, cilantro, and green onions: To add texture, fresh herb flavor, and color.

Variations

I’ve found this recipe adapts beautifully to whatever you have on hand, and I encourage you to tweak it to match your tastes or dietary needs. It’s really fun to play around with the spice levels and veggies.

• Milder Version: When I want to keep it mild, I swap the sriracha in the yum yum sauce for tomato paste — it’s still super flavorful but without the heat.
• Grain Swap: I love swapping sushi rice for quinoa or cauliflower rice for a lighter, low-carb option.
• Veggie Boost: Toss in shredded carrots, steamed broccoli, or sautéed mushrooms to sneak in more veggies.
• Protein Upgrade: If you’re not vegan, a soft-boiled egg on top takes it to the next level.

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

Step 1: Prep Your Rice and Tofu

Go ahead and start cooking your rice right away so it’s ready when the tofu is done. While that’s going, gently blot your tofu with paper towels to remove excess moisture. I cut mine into about ¾-inch cubes — big enough to crisp up nicely but small enough to get that perfect glaze coating. Let the tofu sit on paper towels while you prep the sauces to keep it dry, which is key for getting that golden crust.

Step 2: Whisk Together Your Sauces

In one small bowl, mix the sticky glaze ingredients: soy sauce, maple syrup, sriracha, and garlic. In another, whisk up the yum yum sauce with vegan mayo, sriracha or tomato paste if you prefer no heat, tomato paste, maple syrup, rice vinegar, soy sauce, and grated ginger. These sauces are a game changer and can be made up to three days ahead — I love preparing them in advance for an easy weeknight meal.

Step 3: Sear the Tofu to Golden Perfection

Heat 2 tablespoons of your oil of choice in a large non-stick skillet over medium-high heat. Sprinkle in salt and freshly cracked pepper right into the oil — this little trick gives the tofu seasoning right from the start. When you can smell the pepper warming, gently place your tofu cubes in the pan without crowding or dumping them in. Let them cook undisturbed for 4-5 minutes until deeply golden on one side. Then, flip carefully and cook the other side another 4-5 minutes. Keep an eye so the tofu doesn’t burn — lower the heat if it starts to go too dark.

Step 4: Glaze the Tofu

Pour in the sticky glaze and gently fold the tofu in the sauce using a rubber spatula. Let it simmer for about 1-2 minutes so the glaze thickens and clings to every cube. This is when the magic happens — that sticky, shiny coating is irresistible. Taste and adjust salt or spice levels if you need to.

Step 5: Build Your Bowl

Divide the warm rice evenly among four bowls, then top with a generous handful of shelled edamame, thinly sliced cucumber, and creamy avocado cubes. Place your glossy sticky tofu on top, drizzle with the luscious yum yum sauce, and finish with the cilantro, green onions, and crispy onions for crunch and freshness.

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

Garnishes

I rarely skip the crispy onions—they add such an amazing crunch contrast that takes the bowl from good to wow. Fresh cilantro and thinly sliced green onions bring brightness and a pop of color, so I always pile them on at the end.

Side Dishes

If I’m feeling extra hungry, I love pairing this bowl with a simple miso soup or a side of pickled veggies to bring a tangy freshness that complements the richness of the tofu.

Creative Ways to Present

For special occasions, I’ve arranged these bowls in glass mason jars layered like parfaits — rice, tofu, edamame, cucumber, avocado, and a drizzle of sauce on top, perfect for grab-and-go lunches or buffet-style gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover tofu bowls in airtight containers in the fridge for up to 4 days. I usually keep the yum yum sauce separate so it stays fresh and creamy, then drizzle just before serving.

Freezing

I’ve frozen the tofu, rice, and edamame separately in freezer-safe containers for up to 3 months. The texture stays surprisingly good after thawing, but I recommend skipping freezing the yum yum sauce to keep its texture silky.

Reheating

I reheat the tofu and rice gently in a skillet over medium heat, adding a splash of water if needed to avoid drying out. Just before serving, I add fresh veggies and drizzle with cold yum yum sauce for that perfect creaminess.

FAQs

Final Thoughts

I can’t recommend this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe enough. It’s one of those dishes that feels indulgent, but is actually good for you and pretty simple to make. Whenever I’m short on time but want something tasty and comforting, this bowl is my go-to. I hope you’ll enjoy making it as much as I do — it’s like a hug on a plate!

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