Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’re craving something that’s cozy, packed with flavor, and just plain fun to eat, you’re in for a treat with this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe. I absolutely love this bowl because it’s got that perfect balance of sticky, spicy, creamy, and fresh all in one dish. When I first tried it, the sticky glaze on the tofu combined with that dreamy yum yum sauce completely won me over, and I know you’ll find yourself making it again and again too!

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Ingredients You’ll Need

This recipe comes together with simple, wholesome ingredients you might already have. I always recommend using extra firm tofu for the best texture—and don’t skip pressing it well to get that perfect crispy outside. The yum yum sauce is where the magic happens, bringing a creamy, tangy kick that makes this bowl so special.

• Extra firm tofu: Look for organic if you can, and be sure to press the tofu well to remove excess moisture for better browning.
• Avocado oil or olive oil: Avocado oil’s high smoke point helps get the tofu golden without burning.
• Salt and pepper: Enhances the tofu flavor right from the start.
• Soy sauce or gluten-free alternatives: Adds savory umami depth to the sticky glaze.
• Maple syrup: Sweetness that balances the spice and saltiness perfectly.
• Sriracha or sambal oelek: Adjust this based on your spice comfort level—from mild to fiery.
• Garlic (minced or powder): For that rich aromatic kick.
• Vegan mayo: I’m a huge fan of Follow Your Heart’s avocado oil mayo for a creamy, smooth yum yum sauce.
• Tomato paste (optional): Adds tang and depth to the yum yum sauce, but totally optional if you prefer it spicier instead.
• Rice vinegar: Brings brightness to the yum yum sauce.
• Grated ginger: Love the fresh zing it adds here, but if you don’t have fresh, you can substitute with ground ginger.
• Cooked sushi, jasmine, or brown rice: Pick your favorite base—this bowl works warm, cold, or room temp.
• Shelled edamame: Protein-packed and adds a satisfying bite.
• English cucumber: Thin slices add fresh crunch and coolness.
• Avocados: Creamy diced avocado is my favorite finishing touch for richness.
• Garnishes (crispy onions, cilantro, green onions): These elevate the bowl with texture and fresh herbal notes.

Variations

I love customizing this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe depending on what’s in season or what veggies I have on hand. Feel free to swap out the edamame or cucumber for things like shredded carrots, steamed broccoli, or snap peas. The yum yum sauce can be adjusted too—go milder or dial up the heat—it’s your bowl to make!

• Spice Level: I personally like a medium heat but have toned it down to just a touch of sriracha for the kids, and it’s still totally delicious.
• Grain Options: Brown rice adds nuttiness and fiber, while jasmine or sushi rice keeps things classic and fluffy.
• Protein Swap: If you’re not into tofu, you can try tempeh or even grilled chicken for a non-vegan twist.
• Make it Gluten-Free: Just be sure to use tamari or liquid aminos to keep that rich soy flavor without the gluten.

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

Step 1: Prep and Press Your Tofu

Start by pressing your block of tofu to remove as much moisture as possible. I usually wrap it in a clean kitchen towel or paper towels and place something heavy on top for about 15 minutes. This step is key because extra firm tofu holds up beautifully and crisps to perfection without getting soggy when cooked.

Step 2: Cook the Rice

While your tofu is pressing, get your rice going. Whether you’re using sushi rice, jasmine, or brown rice, following package instructions is easiest. I love slightly warm or room temperature rice for this bowl — it lets all the flavors shine.

Step 3: Whisk Together the Sauces

In two small bowls, whisk together your sticky glaze and yum yum sauce separately. The sticky glaze is that sweet-salty-spicy mix that will coat your tofu, and the yum yum sauce is creamy with just a touch of tang and heat—pure magic. You can make these sauces a day or two ahead and keep them refrigerated to save time.

Step 4: Pan-Fry the Tofu

Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper directly into the oil, swirling to coat. When you can really smell the pepper warming the oil, gently lay your tofu cubes in the pan — don’t dump them in or you’ll risk splatters. Cook each side without moving the tofu for about 4 to 5 minutes, until a beautiful golden crust forms. Then flip and cook the other side the same way, lowering the heat if the tofu starts to brown too quickly.

Step 5: Add the Sticky Glaze

Once the tofu is golden on all sides, pour in the sticky glaze and gently fold it around the tofu with a rubber spatula to coat evenly. Let it simmer for a minute or two so the tofu absorbs those sticky, flavorful notes. Turn off the heat and taste — you can adjust salt and spice here to make it just right for your palate.

Step 6: Assemble Your Bowls

Divide your cooked rice among four bowls, then top with loads of bright, fresh veggies: edamame for protein and texture, thin slices of cucumber for crunch, and creamy diced avocado for richness. Arrange your sticky glazed tofu cubes over the top, then generously drizzle with the yum yum sauce. Finish off with a sprinkle of fresh cilantro, sliced green onions, and crispy fried onions for that irresistible crunch.

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

Garnishes

I always top my bowls with a handful of fresh cilantro, sliced green onions, and a sprinkle of crispy fried onions from the store—they add such great texture and contrast with the creamy sauce. If you want an extra pop, toasted sesame seeds or a little chili crisp oil are fantastic additions too.

Side Dishes

Because this bowl is pretty filling on its own, I like to keep sides simple and fresh—think a light cucumber salad or quick pickled radishes on the side. Sometimes a miso soup or steamed green beans with sesame also pair beautifully if you’re serving for guests.

Creative Ways to Present

For special occasions, I’ve served this Sticky Glazed Tofu Bowl in colorful stoneware bowls topped with edible flowers or microgreens for a restaurant-style vibe. Laying out all the components family-style and letting everyone build their own bowls is also a big hit at casual gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover tofu, rice, and veggies separately in airtight containers. This helps keep everything from getting soggy. The sauces can be refrigerated in small jars or containers for up to 3 days with no problem.

Freezing

I’ve frozen the sticky glazed tofu on its own before, and it freezes well — just thaw overnight in the fridge and reheat gently. I don’t recommend freezing the full bowl with fresh veggies or avocado, as they don’t thaw well.

Reheating

I like reheating the tofu in a skillet over medium heat to keep that crispy texture intact. Microwave works in a pinch but the tofu can get a bit soft. The rice reheats nicely in the microwave or on the stove with a splash of water. Add fresh veggies and sauce after reheating to keep things bright and fresh.

FAQs

Final Thoughts

This Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe has become one of my go-to meals, especially when I want something satisfying but easy. The way the tofu caramelizes in that sticky glaze and then gets paired with the creamy, zesty yum yum sauce is just pure comfort food with a fresh twist. I hope you’ll give it a try—it’s one of those recipes that feels fancy enough for guests but simple enough for a weeknight. Trust me, once you make this bowl, it’s going to be on repeat in your kitchen!

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