why make this recipe
The Sticky Glazed Tofu Bowl with Yum Yum Sauce is a delicious and healthy meal that anyone can enjoy. It’s packed with flavor, easy to make, and can be customized with your favorite toppings. Plus, it’s a great way to incorporate more plant-based ingredients into your diet. The combination of crispy tofu, fresh vegetables, and the creamy Yum Yum sauce makes every bite satisfying and delightful.
how to make Sticky Glazed Tofu Bowl with Yum Yum Sauce
Ingredients:
- 14-ounce block extra firm tofu (organic if possible)
- 2 tablespoons avocado oil or olive oil
- ¼ teaspoon salt
- ¼ 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)
- ½ cup vegan mayo (I like Follow your Heart brand made with avocado oil- or make your own!)
- 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
- 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: ¼ cup crispy onions, ½ cup cilantro, and ½ cup green onions, sliced
Directions:
- Start by cooking your rice if you are using it.
- Blot tofu to remove excess liquid and place it on paper towels. Cut into ¾ inch cubes and let the cubes rest on the paper towels while you prepare the sauces.
- Make the sticky glaze sauce by whisking the ingredients together in a small bowl. In another small bowl, whisk the Yum Yum sauce ingredients. Both sauces can be made up to 3 days ahead and stored in the fridge.
- In a large non-stick skillet, add 2 tablespoons of oil, salt, and fresh cracked pepper. Heat over medium-high heat, swirling until evenly coated.
- Once you smell the pepper, gently place the tofu in the hot pan, cooking without moving it for about 4-5 minutes until deeply golden. Flip each piece and cook for another 4-5 minutes, lowering the heat if it gets too dark.
- Pour in the sticky glaze and gently mix with a rubber spatula. Let the sauce simmer for 1-2 minutes, then turn off the heat. Taste the tofu and adjust the salt and heat level as needed.
- Divide the rice among 4 bowls. Top with edamame, sliced cucumber, and diced avocado.
- Divide the tofu among the bowls. Drizzle with Yum Yum sauce (serve the rest on the side) and top with cilantro, scallions, and crispy onions.
how to serve Sticky Glazed Tofu Bowl with Yum Yum Sauce
Serve the Sticky Glazed Tofu Bowl warm or at room temperature. It makes for a great lunch, dinner, or meal prep option. You can add more toppings or mix in other vegetables based on your preference. Enjoy every flavor-packed bite!
how to store Sticky Glazed Tofu Bowl with Yum Yum Sauce
Store any leftovers in an airtight container in the refrigerator. The tofu and rice can be kept for up to 4 days. Reheat gently on the stove or in the microwave. The Yum Yum sauce can also be stored separately and used as needed.
tips to make Sticky Glazed Tofu Bowl with Yum Yum Sauce
- Make sure to press the tofu well to get rid of excess moisture; this helps in achieving a crispy texture.
- Adjust the sauce ingredients to fit your taste. If you prefer it sweeter or spicier, feel free to modify the maple syrup and sriracha amounts.
- Don’t skip the garnishes! Crispy onions, cilantro, and green onions add crunch and flavor that elevate the dish.
variation
You can easily customize this bowl by using different vegetables or adding protein options like chickpeas or tempeh. Feel free to switch up the rice with quinoa or cauliflower rice for a low-carb version.
FAQs
1. Can I make this recipe gluten-free?
Yes, use gluten-free tamari instead of regular soy sauce.
2. Can I use fresh tofu instead of extra-firm?
Extra-firm tofu works best for this recipe to give a nice crispy texture, but you can use firm tofu if that’s what you have on hand. Just be mindful that it may not be as crispy.
3. What can I use instead of sriracha?
If you don’t like spice, you can use tomato paste instead of sriracha. This will give a milder flavor without the heat.
