Description
This Sticky Glazed Tofu Bowl with Yum Yum Sauce is a vibrant, protein-packed vegan meal bursting with flavor and texture. Featuring extra firm tofu coated in a sweet and savory glaze, served over warm sushi or jasmine rice, and topped with fresh edamame, cucumber, avocado, crispy onions, cilantro, and scallions, all drizzled with a creamy, tangy vegan Yum Yum sauce. This gluten-free and satisfying bowl is perfect for a wholesome lunch or dinner.
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 (e.g. Follow Your Heart brand 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
Bowl Components
- 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: ¼ cup crispy onions, ½ cup cilantro, ½ cup green onions, sliced
Instructions
- Cook Rice: Begin by cooking your choice of rice (sushi, brown, or jasmine) according to package instructions so it is ready for assembling the bowls.
- Prep Tofu: Blot the tofu thoroughly with paper towels to remove excess moisture. Cut into ¾-inch cubes and place back on paper towels to rest while preparing sauces.
- Make Sauces: Whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, garlic) in a small bowl. In a separate bowl, whisk all the Yum Yum sauce ingredients (vegan mayo, sriracha, tomato paste, maple syrup, rice vinegar, soy sauce, ginger). These sauces can be made up to 3 days in advance and stored refrigerated.
- Cook Tofu: Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add salt and fresh cracked pepper to the oil, swirling to coat evenly. When the oil is hot and aromatic, carefully place the tofu cubes in the pan without crowding them. Cook undisturbed until golden brown on one side, about 4-5 minutes. Flip each piece gently and cook for another 4-5 minutes, reducing heat if browning too quickly.
- Glaze Tofu: Pour the sticky glaze over the browned tofu and gently fold using a rubber spatula to coat evenly. Let the glaze simmer and thicken slightly for 1-2 minutes before turning off the heat. Taste and adjust seasoning and heat with more salt or sriracha if desired.
- Assemble Bowls: Divide the cooked rice evenly among 4 bowls. Top each with shelled edamame, thin cucumber slices, diced avocado, and then the sticky glazed tofu cubes.
- Finish and Garnish: Drizzle each bowl generously with the vegan Yum Yum sauce, reserving extra on the side if preferred. Garnish with crispy onions, fresh cilantro, and sliced green onions for added crunch and freshness.
Notes
- This vegan tofu bowl is rich in protein and packed with delicious layers of flavor and texture.
- Gluten-free when using gluten-free tamari or liquid aminos and verified vegan mayo.
- The sticky glaze can be adjusted for spice by varying sriracha or chili sauce quantity.
- Yum Yum sauce can be made ahead and stored refrigerated for up to 3 days, making meal prep easier.
- Use extra firm tofu for best texture and to ensure it holds shape during cooking.
- Serve warm or at room temperature; leftovers keep well in the fridge.
Nutrition
- Serving Size: 1 bowl (excluding Yum Yum sauce)
- Calories: 583
- Sugar: 12.2 g
- Sodium: 556 mg
- Fat: 20.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: approximately 17 g
- Trans Fat: 0 g
- Carbohydrates: 77.7 g
- Fiber: 8.2 g
- Protein: 23.2 g
- Cholesterol: 0 mg
