Description

This vibrant Sticky Glazed Tofu Bowl with Yum Yum Sauce is a flavorful vegan meal packed with protein and fresh ingredients. Featuring crispy pan-fried tofu coated in a sweet and spicy glaze, served over your choice of sushi, brown, or jasmine rice, and topped with edamame, cucumber, avocado, crispy onions, cilantro, and scallions. The creamy vegan Yum Yum sauce adds a tangy, slightly spicy finish, making this bowl a perfectly balanced, gluten-free, and satisfying dish.

Ingredients

Scale

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 (Follow Your Heart brand or homemade 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

Bowl Components and Garnishes:

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

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Instructions

Cook Rice: Begin by cooking your choice of rice—sushi, brown, or jasmine—according to package instructions, preparing 4-5 cups to serve four bowls.
Prepare Tofu: Blot the tofu block with paper towels to remove excess moisture. Cut it into ¾ inch cubes, then let the cubes rest on paper towels to absorb any leftover liquid while you make the sauces.
Make Sauces: Whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, garlic) in a small bowl. In a separate bowl, whisk the Yum Yum sauce ingredients (vegan mayo, sriracha or tomato paste, tomato paste if using, maple syrup, rice vinegar, soy sauce, and grated ginger). Both sauces can be prepared up to three days ahead and refrigerated.
Pan-Fry Tofu: Heat 2 tablespoons of oil in an extra-large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper directly to the oil, swirling to coat evenly. Once fragrant, carefully place tofu cubes into the hot pan without crowding. Cook undisturbed for 4-5 minutes until the bottom is deeply golden, then flip each piece and cook another 4-5 minutes, reducing heat if tofu browns too quickly.
Add Glaze: Pour the sticky glaze over the golden tofu. Using a rubber spatula, gently toss to coat the tofu evenly. Allow the sauce to simmer for 1-2 minutes to thicken and infuse flavor. Turn off heat and adjust seasoning with salt or extra sriracha as desired.
Assemble Bowls: Divide the cooked rice evenly among four bowls. Top each with shelled edamame, sliced cucumber, diced avocado, and the sticky glazed tofu cubes.
Serve with Yum Yum Sauce and Garnishes: Drizzle each bowl generously with Yum Yum sauce, reserving extra on the side. Garnish with chopped cilantro, sliced green onions, and crispy onions to add fresh, crunchy texture and vibrant flavor.

Notes

This recipe is vegan, gluten-free, and packed with protein and fresh vegetables, making it a wholesome and flavorful meal.
Sauces can be prepped up to three days in advance, saving time on the day of cooking.
For a milder flavor, reduce or omit the sriracha in both the glaze and Yum Yum sauce.
Use sushi rice for a traditional texture, or brown/jasmine rice for extra fiber or fragrance.
Storing leftovers, keep the tofu and sauces separate to maintain texture.

Nutrition

Serving Size: 1 bowl (excluding Yum Yum sauce)
Calories: 583
Sugar: 12.2g
Sodium: 556mg
Fat: 20.8g
Saturated Fat: 2.4g
Unsaturated Fat: estimated 18.4g
Trans Fat: 0g
Carbohydrates: 77.7g
Fiber: 8.2g
Protein: 23.2g
Cholesterol: 0mg