Description

This Sticky Glazed Tofu Bowl with Yum Yum Sauce offers a deliciously flavorful and satisfying plant-based meal featuring crispy tofu glazed with a sweet and spicy sauce, accompanied by fresh veggies and a creamy, tangy vegan Yum Yum sauce. Perfect for lunches or dinners, this recipe combines textures and vibrant tastes with easily customizable components and is suitable for gluten-free diets.

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)
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

Bowl Components

4–5 cups cooked sushi rice, brown rice, or jasmine rice (serve warm, cold, or at 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, chopped
1/2 cup green onions, sliced

Cook Mode Prevent your screen from going dark

Instructions

Start Cooking Rice: Begin by cooking your choice of rice—sushi, brown, or jasmine—according to package instructions so it is ready when assembling the bowls.
Prep the Tofu: Remove excess moisture from the tofu by blotting it with paper towels. Cut the tofu into 3/4-inch cubes and let them rest on fresh paper towels while you make the sauces, helping them crisp better during cooking.
Prepare the Sauces: Whisk together the sticky glaze sauce ingredients—soy sauce, maple syrup, sriracha, and garlic—in a small bowl. In another small bowl, combine all the Yum Yum sauce ingredients—vegan mayo, sriracha or tomato paste, tomato paste (optional), maple syrup, rice vinegar, soy sauce, and grated ginger. Both sauces can be made up to 3 days in advance and stored in the refrigerator.
Cook the Tofu: Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper to the oil and swirl to combine. When the oil is hot and fragrant, gently place tofu cubes in the pan without crowding. Let them cook undisturbed until deeply golden on one side, about 4-5 minutes. Flip each piece and cook an additional 4-5 minutes, adjusting heat to prevent burning.
Glaze the Tofu: Pour the sticky glaze sauce over the browned tofu. Using a rubber spatula, gently toss to coat. Allow the sauce to simmer with the tofu for 1-2 minutes until it thickens slightly. Turn off the heat and taste to adjust seasoning and spice level as needed.
Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each with a portion of shelled edamame, sliced cucumber, and diced avocado. Arrange the glazed tofu cubes evenly in each bowl.
Garnish and Serve: Drizzle the bowls generously with Yum Yum sauce, serving extra on the side. Sprinkle with fresh cilantro, sliced green onions, and crispy onions for added texture and flavor. Enjoy warm or at room temperature.

Notes

Meal Prep: This recipe works great for lunches. Keep the Yum Yum sauce on the side to prevent sogginess until serving.
Lighter Version: For a lighter dressing, skip the Yum Yum sauce and substitute with Ponzu Sauce.
Storage: Store assembled tofu bowls in an airtight container in the refrigerator for up to 4 days. Cooked rice, tofu, and edamame also freeze well for up to 3 months.
Yum Yum Sauce: Keep leftover Yum Yum sauce refrigerated in a sealed container for up to 10 days.

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 15g
Sodium: 750mg
Fat: 24g
Saturated Fat: 3.5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 7g
Protein: 18g
Cholesterol: 0mg