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

Scale

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

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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