Description
These Sticky Tofu Bowls feature crispy, cornstarch-coated tofu tossed in a flavorful sticky sauce made from soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger. Served over steamed rice with edamame and creamy avocado, this dish offers a deliciously balanced, plant-based meal perfect for lunch or dinner.
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, sliced
- Optional: sesame seeds and spring onions for garnish
Instructions
- Prepare the tofu: Open the tofu package, drain excess water, and press out additional liquid to remove moisture for crispier results.
- Cut and coat: Cut the pressed tofu into small to medium cubes. Place in a container, sprinkle the cornstarch evenly over the tofu, close the container, and shake to ensure the cubes are fully coated.
- Cook tofu: Heat a generous amount of olive oil in a pan over medium heat. Add the tofu cubes and stir constantly, turning them regularly to ensure all sides become crispy without sticking to the pan.
- Prepare sauce: While tofu cooks, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger. Using a blender is recommended for a smooth sauce.
- Add sauce to tofu: Once the tofu is crispy, pour the prepared sauce over the tofu in the pan. Cook for several minutes, stirring occasionally, until the sauce thickens to a sticky consistency. Some sauce will remain for serving.
- Assemble bowls: Layer cooked rice, sticky tofu, steamed edamame, and sliced avocado in bowls. Garnish with spring onions and sesame seeds if desired. Drizzle with leftover sauce to finish. Serve and enjoy!
Notes
- Pressing the tofu well is essential to achieve a crispy texture.
- Shaking tofu with cornstarch in a container ensures even coating without mess.
- Constant stirring while frying prevents tofu from sticking and helps it brown evenly.
- Leftover sticky sauce is perfect for drizzling over the completed bowl to enhance flavor.
- Use coconut aminos as a soy-free alternative for the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg
