Name: Sticky Tofu Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
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

Why Make This Recipe

Sticky Tofu Bowls are a delicious and nutritious meal option. They are perfect for anyone looking to enjoy plant-based meals or simply wanting to incorporate more vegetables into their diet. The combination of crispy tofu, flavorful sauce, and healthy toppings makes these bowls a favorite among many. Plus, they are easy to make, can be customized, and are satisfying for lunch or dinner!

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

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 tofu to a container, dust the cornstarch over the tofu, close the container, and shake it to coat the tofu evenly.
Drizzle a generous amount of olive oil in a pan over medium heat. Add the tofu to the hot oil. Stir constantly so that the tofu doesn’t stick to the pan. Flip the tofu occasionally to ensure all sides get crispy.
In a separate bowl, whisk together the sauce ingredients: soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger. A blender can make this easier!
Once the tofu is crispy, pour the sauce over the tofu and cook for a few minutes until the sauce thickens. Save some sauce for the bowls later.
To assemble your bowls, start with a base of rice. Add the crispy tofu, followed by some steamed edamame and sliced avocado. Top with spring onions, sesame seeds, and any leftover sauce. Enjoy!

How to Serve Sticky Tofu Bowls

Sticky Tofu Bowls are best served hot and fresh. They make a great lunch or dinner option. You can present them beautifully in a bowl, adding all the toppings. Feel free to customize with your favorite veggies or nuts for extra crunch.

How to Store Sticky Tofu Bowls

You can store leftover Sticky Tofu Bowls in an airtight container in the fridge for up to 3 days. The tofu will remain crispy for a while, but it’s best enjoyed fresh. Reheat it in a pan to regain some crispiness before serving again.

Tips to Make Sticky Tofu Bowls

Ensure you press the tofu to remove excess moisture; this helps it get crispy.
Use a non-stick pan to make cooking easier and prevent sticking.
Customize with your favorite vegetables like steamed broccoli, bell peppers, or carrots for added nutrition.

Variation

You can switch up the protein by using tempeh or chickpeas instead of tofu. Feel free to use different greens, like spinach or kale, to change the bowls up according to your taste.

FAQs

1. Can I make this recipe vegan?
Yes, this recipe is already vegan if you use soy sauce or coconut aminos.

2. What can I use instead of rice?
You can use quinoa or cauliflower rice for a low-carb option.

3. How can I make the tofu crispier?
Make sure to dry the tofu thoroughly and coat it well with cornstarch before frying. Cooking at a higher heat can also help achieve extra crispiness.