Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re craving a dish that hits all the right notes—sweet, spicy, savory, and totally satisfying—then you’re going to adore this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe. I absolutely love how the tofu caramelizes in this sticky glaze, and the yum yum sauce adds that creamy, tangy kick that keeps me coming back for more. Whether you’re a tofu devotee or just looking to mix up your meals, this bowl is a total game-changer. Trust me, once you try it, it’s going to become a staple in your kitchen.

this …

Ingredients You’ll Need

This recipe brings together simple, wholesome ingredients that harmonize beautifully. I’ve found that using extra firm tofu and a good-quality vegan mayo for the yum yum sauce really lifts the whole dish.

• Extra firm tofu: Choose organic if you can, and make sure to press it well for the best texture.
• Avocado or olive oil: These oils withstand medium-high heat without burning, great for achieving that golden crust.
• Soy sauce (or gluten-free tamari, liquid aminos): These add that classic umami punch; I opt for gluten-free tamari when cooking for friends with allergies.
• Maple syrup: This natural sweetener caramelizes beautifully in the glaze.
• Sriracha or sambal oelek: Adjust the amount here depending on how much heat you want.
• Minced garlic or garlic powder: Fresh garlic gives the best flavor, but powder works in a pinch.
• Vegan mayo: I love the Follow Your Heart brand made with avocado oil—it keeps things creamy without overpowering.
• Tomato paste (optional): Adds subtle depth and richness to the yum yum sauce.
• Rice vinegar and grated ginger: These little flavor boosters brighten up the sauce perfectly.
• Cooked sushi rice, brown rice, or jasmine rice: Warm or at room temp, this is the hearty base of your bowl.
• Shelled edamame: Provides a pop of protein and color.
• English cucumber and avocado: For freshness and creaminess that balances the sticky tofu.
• Garnishes (crispy onions, cilantro, green onions): Adds texture and vibrant flavor to finish.

Variations

I love making this bowl my own depending on what’s in the fridge or how adventurous I feel. Feel free to tweak and experiment—you really can’t go wrong!

• Spice level: I sometimes leave the sriracha out of the yum yum sauce for a milder version that the whole family enjoys.
• Grains swap: Brown rice or quinoa work wonderfully if you’re after a nuttier or gluten-free base.
• Add veggies: Roasted sweet potatoes or steamed broccoli can round out the meal on chillier days.
• Swap tofu: If you’re not vegan, grilled chicken or shrimp could step in beautifully with the glaze and sauce.

How to Make Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

Step 1: Prep your tofu and sauces carefully

First things first: start your rice so it can cook while you prep the tofu. Press and blot the tofu well to remove as much moisture as possible—this is the key to getting that golden crust we all want. After cutting into ¾ inch cubes, let the tofu rest on paper towels while you mix your sticky glaze and yum yum sauce in separate bowls. Pro tip: make these sauces up to three days ahead to save time.

Step 2: Sear tofu until golden and luscious

Heat 2 tablespoons of your oil in a large non-stick skillet over medium-high heat. Toss in salt and freshly cracked black pepper right into the oil—once you start smelling the peppery aroma, it’s showtime. Carefully place your tofu cubes in the pan without crowding or moving them, so they get that restaurant-worthy golden crust. Cook each side 4-5 minutes; lower the heat if they brown too fast. This step is where the magic really happens.

Step 3: Coat tofu with sticky glaze and simmer briefly

Once your tofu is perfectly golden, pour in the sticky glaze. Using a rubber spatula, gently fold the tofu to coat every piece evenly. Let it simmer for 1-2 minutes so the glaze thickens and clings to the tofu like a dream. At this point, taste the tofu—you can adjust salt or sriracha to amp up heat or flavor.

Step 4: Assemble your bowl with fresh toppings

Divide whichever cooked rice you chose into four bowls as the base. Add a colorful layer of shelled edamame, cucumber slices, and diced avocado. Then, top each bowl generously with the sticky glazed tofu cubes. The final flourish is drizzling that luscious yum yum sauce all over, plus sprinkling cilantro, sliced green onions, and crispy onions for crunch and brightness.

How to Serve Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

Garnishes

For me, crispy onions are non-negotiable—they add that addictive crunch and a bit of sweetness that contrast the tender tofu beautifully. Fresh cilantro and scallions brighten the bowl with herbal notes and a fresh bite, making every spoonful exciting.

Side Dishes

I like to pair this tofu bowl with a light miso soup or a simple seaweed salad to complete the meal without overpowering those amazing sticky and creamy flavors.

Creative Ways to Present

For special dinners, I’ve served these bowls in pretty ceramic dishes with edible flowers and a sprinkle of toasted sesame seeds on top. It’s a fun way to make a casual meal feel elevated—a total crowd-pleaser when friends come over.

Make Ahead and Storage

Storing Leftovers

I store leftover tofu and sauces separately in airtight containers in the fridge for up to 3 days. This keeps the tofu from getting soggy and the flavors fresh.

Freezing

While I haven’t frozen the entire bowl assembled, the sticky tofu cubes freeze beautifully on their own. Just thaw overnight in the fridge and reheat gently in a pan—still delicious and convenient for busy days.

Reheating

To keep that crispy glaze on the tofu, I reheat leftovers in a non-stick skillet over medium heat instead of the microwave. It revives the texture wonderfully and warms everything evenly.

FAQs

Final Thoughts

This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe holds a special place in my meal rotation because it’s not only packed with flavor but also nourishes in the best way. I remember the first time I nailed the glaze and saw my family devour it without question—that’s when I knew this recipe was a keeper. I can’t wait for you to try it and make it your own—just like a cozy kitchen chat that turns into a delicious memory.

Print