why make this recipe
Sticky Tofu Bowls are a delightful and healthy meal option. They are packed with protein from the tofu and fiber from the edamame and avocado. The dish is simple to prepare and is perfect for weeknight dinners or meal prep for the week ahead. The sweet and savory sauce pairs perfectly with the crispy tofu, making it a crowd-pleaser for everyone. Plus, it’s easily customizable to suit your tastes!
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how to make Sticky Tofu Bowls
Ingredients:
- 1 14-oz package extra firm tofu
- 2 tbsp cornstarch
- ½ cup soy sauce (or coconut aminos)
- 3 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 3 cups cooked rice
- 2 cups steamed edamame
- 1 avocado
- Optional: sesame seeds and spring onions to garnish
Directions:
- Open the package of tofu, drain the excess water, and press the extra liquid out of the tofu.
- Cut the tofu into small or medium-sized cubes. Transfer the cubes to a container and dust the cornstarch over the tofu. Close the container and shake it up so the tofu is well coated in the cornstarch.
- Drizzle a generous amount of olive oil in a pan over medium heat. Transfer the tofu to the pan and cook it in the oil. Stir constantly so that the tofu doesn’t stick to the pan. Flip the tofu often, cooking until each side is crispy.
- In a bowl or blender, whisk together the sauce ingredients: soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger.
- Once the tofu is crispy, pour the sauce over it and cook for several minutes until the sauce thickens. Save some sauce to pour over the assembled bowls later.
- To assemble your bowls, add cooked rice as the base, then top with the crispy tofu, steamed edamame, and sliced avocado. Garnish with spring onions, sesame seeds, and extra sticky sauce. Enjoy!
how to serve Sticky Tofu Bowls
Serve the Sticky Tofu Bowls warm. You can place the bowls in front of your guests or family members and let them add extra garnishes like sesame seeds or spring onions. This dish is perfect as a main meal but can also be served alongside a fresh salad or vegetables.
how to store Sticky Tofu Bowls
To store Sticky Tofu Bowls, cool the leftovers completely before transferring to an airtight container. You can keep them in the fridge for up to three days. Reheat in the microwave or on the stove, adding a little water if needed to refresh the rice and sauce.
tips to make Sticky Tofu Bowls
- Make sure to press the tofu well before cooking; this helps it become crispy.
- Feel free to change up the vegetables — adding bell peppers, carrots, or broccoli can add variety.
- If you like a little heat, add some chili flakes or a dash of hot sauce to the sauce mix.
variation
You can easily swap out tofu for chicken or tempeh if you prefer. Additionally, you can make the dish vegan by ensuring your soy sauce is gluten-free or using coconut aminos.
FAQs
Q: Can I use soft tofu for this recipe?
A: No, extra firm tofu works best for this recipe. Soft tofu will not hold its shape and may crumble.
Q: What can I use instead of rice?
A: You can use quinoa, cauliflower rice, or even noodles as a base for your bowls.
Q: How can I make this dish gluten-free?
A: Substitute soy sauce with gluten-free tamari or coconut aminos to keep the dish gluten-free.
Sticky Tofu Bowls
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful and healthy meal packed with protein and fiber. Simple to prepare, perfect for weeknight dinners or meal prep.
Ingredients
- 1 14-oz package extra firm tofu
- 2 tbsp cornstarch
- ½ cup soy sauce (or coconut aminos)
- 3 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 3 cups cooked rice
- 2 cups steamed edamame
- 1 avocado
- Optional: sesame seeds and spring onions to garnish
Instructions
- Open the package of tofu, drain the excess water, and press the extra liquid out of the tofu.
- Cut the tofu into small or medium-sized cubes. Transfer the cubes to a container and dust the cornstarch over the tofu. Close the container and shake it up so the tofu is well coated in the cornstarch.
- Drizzle a generous amount of olive oil in a pan over medium heat. Transfer the tofu to the pan and cook it in the oil. Stir constantly so that the tofu doesn’t stick to the pan. Flip the tofu often, cooking until each side is crispy.
- In a bowl or blender, whisk together the sauce ingredients: soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger.
- Once the tofu is crispy, pour the sauce over it and cook for several minutes until the sauce thickens. Save some sauce to pour over the assembled bowls later.
- To assemble your bowls, add cooked rice as the base, then top with the crispy tofu, steamed edamame, and sliced avocado. Garnish with spring onions, sesame seeds, and extra sticky sauce. Enjoy!
Notes
To store leftovers, cool completely and store in an airtight container for up to three days. Reheat in the microwave or on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove top
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg
Keywords: tofu, bowls, vegan, healthy, meal prep
