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Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

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4.2 from 78 reviews

A flavorful and satisfying Sticky Glazed Tofu Bowl with a creamy, tangy Yum Yum Sauce. This recipe features crispy pan-fried tofu coated in a sweet and spicy glaze, served over your choice of rice with fresh vegetables and garnished with crispy onions and herbs for a delicious plant-based meal.

Ingredients

Tofu and Glaze

  • 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)

Yum Yum Sauce

  • ½ cup vegan mayo (like Follow Your Heart brand made with avocado oil, or homemade)
  • 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

Bowl Ingredients

  • 4-5 cups cooked sushi rice, brown rice, or jasmine rice (serve warm, cold, or at room temperature)
  • 2 cups shelled edamame
  • 1 English cucumber, thinly sliced
  • 1-2 avocados, diced
  • Garnishes: ¼ cup crispy onions, ½ cup cilantro, ½ cup green onions (sliced)

Instructions

  1. Start Cooking Rice: Begin by cooking your choice of rice according to package instructions. This can be sushi rice, brown rice, or jasmine rice depending on your preference.
  2. Prep the Tofu: Remove tofu from packaging and blot with paper towels to remove excess liquid. Cut into ¾ inch cubes and allow tofu cubes to rest on paper towels while preparing sauces.
  3. Make the Sauces: Whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, garlic) in a bowl. In another bowl, whisk all the Yum Yum sauce ingredients until smooth. Both sauces can be prepared up to 3 days in advance and refrigerated.
  4. Cook the Tofu: Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper directly to the oil and swirl to coat. Once fragrant, gently place tofu cubes in the hot skillet without overcrowding. Cook undisturbed for 4-5 minutes until deeply golden, then flip each piece and cook another 4-5 minutes, lowering heat if needed to prevent burning.
  5. Glaze the Tofu: Pour the sticky glaze over the tofu in the skillet. Using a rubber spatula, gently mix to coat the tofu evenly. Let the sauce simmer for 1-2 minutes until sticky and slightly thickened, then remove from heat. Taste and adjust seasoning as needed.
  6. Assemble the Bowls: Divide cooked rice evenly among four bowls. Top each with shelled edamame, thinly sliced cucumber, and diced avocado. Arrange the glazed tofu on top.
  7. Garnish and Serve: Drizzle each bowl generously with Yum Yum sauce and garnish with cilantro, sliced green onions, and crispy onions. Serve immediately with remaining sauce on the side.

Notes

  • Press your tofu well to remove moisture for better crispiness when pan-frying.
  • The sriracha quantity in the glaze and Yum Yum sauce can be adjusted based on your preferred spice level.
  • You can make the sticky glaze and Yum Yum sauce ahead to save time on meal day.
  • For a lower sodium version, use low sodium soy sauce or tamari.
  • Feel free to swap garnishes or add other veggies like shredded carrots or radishes.

Find it online: https://recipethrive.com/sticky-glazed-tofu-bowl-with-yum-yum-sauce-recipe/