If you’re craving a bowl that’s bursting with flavor yet completely plant-based, you’ll absolutely love this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe. I remember the first time I made it—my kitchen filled with the scent of caramelized maple and garlic, and my family went crazy for that sticky, tongue-tingling glaze combined with the cooling, creamy yum yum sauce. Stick with me, and I’ll walk you through all the tricks to make this bowl a weeknight favorite.
Why You’ll Love This Recipe
- Perfect Balance: The sticky glaze blends sweet, spicy, and savory notes that make every bite exciting.
- Creamy Yum Yum Sauce: Adds a luscious, cooling finish that compliments the tofu beautifully.
- Simple Ingredients: Made with easy-to-find pantry staples and fresh veggies.
- Meal Prep Friendly: Make the sauces ahead and enjoy delicious bowls throughout the week.
Ingredients You’ll Need
The magic of this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe lies in how these simple ingredients come together. The tofu, when cooked right, gets that perfect crispy edge that clings to our sweet and spicy glaze. Meanwhile, the yum yum sauce brings everything home with a creamy, slightly tangy bite. When shopping, look for good-quality extra-firm tofu and fresh veggies for that satisfying crunch.
- Extra firm tofu: Choosing organic tofu can elevate the flavor, and pressing it well ensures a better texture.
- Avocado or olive oil: Use oils with a high smoke point; avocado oil works wonders here for crispiness.
- Soy sauce or tamari: For gluten-free options, tamari or liquid aminos keep the bowl safe and flavorful.
- Maple syrup: The secret to that addictive sticky sweetness in the glaze.
- Sriracha or sambal oelek: Bring in the heat to balance the sweetness; adjust based on your spice tolerance.
- Garlic (minced or powder): Fresh amplifies flavor, but powder works well in a pinch.
- Vegan mayo: I love “Follow Your Heart” brand with avocado oil for the yum yum sauce creaminess.
- Rice vinegar: Adds just the right amount of tang to the yum yum sauce.
- Ginger: Fresh grated ginger lifts the sauce with a subtle zing.
- Cooked rice (sushi, jasmine, or brown): The base that soaks up all those amazing flavors.
- Shelled edamame: Adds color, protein, and nice texture contrast.
- English cucumber and avocado: Freshness and creaminess to brighten the bowl.
- Garnishes (crispy onions, cilantro, green onions): These add crunch, herbal brightness, and pops of color.
Variations
I love how this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe is a total crowd-pleaser but also super adaptable. Sometimes I swap in different veggies or dial the spice up or down depending on the mood and what’s in my fridge. You should definitely feel free to make it your own!
- Swap the rice: I often use quinoa or cauliflower rice when I want a lighter or gluten-free twist; both soak up the sauce well.
- Add roasted veggies: Roasted bell peppers or sweet potatoes bring extra depth and warmth.
- For creamier yum yum: Stir in a bit of coconut yogurt for an extra smooth tang.
- Heat adjustment: If you prefer a milder bowl, reduce sriracha in both sauces or skip it entirely and add a pinch of smoked paprika instead.
How to Make Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
Step 1: Prep Tofu Like a Pro
Start by pressing your tofu well—this step is key. You want to remove as much moisture as possible so the tofu crisps nicely instead of steaming. I blot mine with several paper towels, then let the cubes rest while I prepare the sauces. Cutting into ¾-inch cubes gives you that perfect chew and caramelization surface area.
Step 2: Whip Up the Sauces
Next, mix the sticky glaze ingredients in one bowl—soy sauce, maple syrup, sriracha, garlic, and all those flavor bombs. In another bowl, whisk the yum yum sauce components until smooth and creamy. Making these sauces ahead of time even a day or two in advance really amps up the flavors, and makes weekday dinners a breeze.
Step 3: Get That Perfect Crispy Tofu
Heat your skillet on medium-high and add the oil with salt and pepper—trust me, seasoning your oil tips the flavor. When you smell the pepper, gently nestle in your tofu cubes, one by one (no dumping!). Let them cook without moving for 4–5 minutes until that deep golden color appears, then flip and repeat. Lower the heat if things get too dark too fast—patience pays off here.
Step 4: Coat Tofu with Sticky Glaze
Pour the sticky glaze over the tofu and gently fold it in with a silicone spatula. Let it bubble and caramelize for a minute or two, coating every cube with glossy, sticky goodness. Taste and adjust salt or spice levels at this point—you can’t go wrong with a little more sriracha if you love heat.
Step 5: Assemble Your Bowl
Divide your warm or room-temperature rice into bowls, then layer on the edamame, sliced cucumbers, and diced avocado. Top with your sticky glazed tofu and finish with a generous drizzle of yum yum sauce. Finally, sprinkle on crispy onions, cilantro, and green onions to add fresh pops of texture and flavor.
Pro Tips for Making Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
- Press Tofu Thoroughly: I use a tofu press or stack weighted plates for 15-30 minutes to get the crispiest results.
- Season Your Oil: Adding salt and pepper directly to the oil before the tofu goes in helps infuse flavor evenly.
- Don’t Crowd the Pan: Cook tofu in batches if needed, so each piece crisps up instead of steaming.
- Sauce Consistency: If glaze is too runny, simmer a little longer to thicken or add a tiny pinch of cornstarch mixed in water.
How to Serve Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
Garnishes
I’m a big fan of the garnishes here—they bring beautiful color, additional texture, and fresh flavor. Crispy onions add that unexpected crunch, cilantro brings herbaceous brightness, and green onions lend a mild sharpness that balances the rich glaze. If you love heat, sprinkle a few sesame seeds or thinly sliced fresh chilies on top.
Side Dishes
Pair this bowl with a simple miso soup or some quick pickled veggies to elevate your meal. I often serve with steamed bok choy or roasted carrots drizzled with a little sesame oil—they complement the tofu nicely without overwhelming the flavors.
Creative Ways to Present
For special occasions, I sometimes build this bowl in glass jars layered for a pretty parfait effect or serve family-style with large platters where everyone can customize. You could even swap rice for noodles and turn it into a vibrant noodle bowl with the same sticky glazed tofu and yum yum sauce.
Make Ahead and Storage
Storing Leftovers
I love meal prepping this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe for weekday lunches. I store the tofu, rice, and veggies in airtight containers separately and keep the yum yum sauce on the side—trust me, it keeps everything fresh and you get to drizzle on that creamy goodness right before eating.
Freezing
Tofu, rice, and edamame freeze beautifully when layered and sealed properly. I freeze them in portion-sized containers for up to 3 months. Keep the yum yum sauce out of the freezer because it doesn’t hold up well; it’s best made fresh or refrigerated for up to 10 days.
Reheating
When reheating leftovers, I find pan-frying the tofu again for a few minutes refreshes that crispiness. Microwave the rice and veggies covered to retain moisture. Add the yum yum sauce just before serving so it stays creamy and bright.
FAQs
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Can I use firm tofu instead of extra firm for this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe?
You can, but extra firm tofu is best because it holds its shape better and crisps up nicely. If you only have firm tofu, make sure to press it thoroughly to remove as much moisture as possible to avoid sogginess.
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Is the yum yum sauce spicy? Can I make it milder?
The yum yum sauce has a mild spice from sriracha or sambal oelek, but you can dial it down by reducing the amount or substituting with tomato paste for zero spice. It still tastes creamy and flavorful without the heat.
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How do I prevent tofu from sticking to the pan?
Use a good non-stick skillet and enough oil heated properly before adding tofu. Avoid moving the tofu too soon so it crisps up and easily releases from the pan when flipped.
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Can I substitute the rice for something else?
Absolutely! Quinoa, cauliflower rice, or noodles all work great. Just make sure whatever base you choose complements the sticky glaze and yum yum sauce flavors.
Final Thoughts
This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has become one of my favorite go-to meals when I want something quick but impressive. It’s got that satisfying blend of textures and flavors that hit all the right notes, whether you’re cooking for yourself or feeding friends. I hope you’ll give it a try—you might find yourself making it on repeat like me. Happy cooking and enjoy every sticky, saucy bite!
Print
Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This Sticky Glazed Tofu Bowl with Yum Yum Sauce is a flavorful, plant-based meal featuring crispy, golden tofu glazed in a sweet and spicy sauce, served over a bed of rice with edamame, cucumber, and avocado. Topped with a creamy, tangy Yum Yum sauce and garnished with fresh cilantro, scallions, and crispy onions, this bowl balances textures and flavors perfectly. It’s an easy, nutritious recipe suitable for meal prep and adaptable to gluten-free diets.
Ingredients
Tofu
- 14-ounce block extra firm tofu (organic if possible)
- 2 tablespoons avocado oil or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sticky Glaze
- 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 (or use sriracha mayo)
- 1/2 cup vegan mayo (preferably made with avocado oil)
- 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
Tofu Bowl Ingredients
- 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 (scallions), sliced
Instructions
- Cook the Rice. Begin by cooking your choice of rice—sushi, brown, or jasmine—according to package instructions so it’s ready when assembling the bowls.
- Prepare the Tofu. Pat the tofu block dry by blotting to remove excess moisture; then cut into ¾ inch cubes. Place the cubes on paper towels to absorb any remaining liquid as you prepare the sauces.
- Make the Sauces. Whisk together the Sticky Glaze ingredients (soy sauce, maple syrup, sriracha, garlic) in a small bowl. In another bowl, combine the Yum Yum Sauce ingredients—vegan mayo, sriracha, tomato paste, maple syrup, rice vinegar, soy sauce, and grated ginger. Both sauces can be made up to three days ahead and refrigerated.
- Cook the Tofu. Heat 2 tablespoons of oil in an extra-large non-stick skillet over medium-high heat. Add salt and fresh cracked pepper to the oil and swirl to combine. Once you smell the pepper, gently and carefully place the tofu cubes in the pan without crowding. Let them cook undisturbed for 4–5 minutes until a deep golden crust forms. Flip the tofu pieces and cook another 4–5 minutes, reducing heat if the tofu starts to get too dark.
- Glaze the Tofu. Pour the prepared Sticky Glaze over the tofu, using a rubber spatula to gently toss and coat each piece. Allow the sauce to simmer with the tofu for 1–2 minutes for the glaze to thicken and adhere nicely. Turn off the heat and adjust seasoning or spice level to taste.
- Assemble the Bowls. Divide the cooked rice evenly among 4 bowls. Top each with shelled edamame, sliced cucumber, and diced avocado. Add the glazed tofu on top.
- Garnish and Serve. Drizzle the Yum Yum sauce over each bowl or serve it on the side. Finish the bowls with a generous sprinkle of chopped cilantro, sliced green onions, and crispy onions for added crunch and freshness.
Notes
- This recipe is excellent for meal prep lunches; keep the Yum Yum sauce on the side to maintain freshness.
- For a lighter, less creamy option, skip the Yum Yum sauce and substitute with Ponzu sauce.
- Store assembled tofu bowls in an airtight container in the refrigerator for up to 4 days.
- Cooked rice, edamame, and tofu leftovers freeze well for up to 3 months.
- Yum Yum sauce can be refrigerated separately for up to 10 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 14g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 0mg
