Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

If you’ve been searching for a meal that’s uniquely satisfying, packed with flavor, and totally crave-worthy, you’re in luck! I’m about to share my all-time favorite Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe that my family absolutely goes crazy for. This dish combines crispy, caramelized tofu with a spicy-sweet glaze and a creamy, tangy yum yum sauce that you’ll want to drizzle on just about everything. Trust me, once you try this, it’ll quickly become a go-to in your kitchen too.

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Ingredients You’ll Need

These ingredients work together perfectly to deliver satisfying textures and bold flavors. Look for high-quality tofu and fresh produce to get the best results. If you’re gluten-sensitive, the recipe easily adjusts using tamari or gluten-free soy alternatives.

• Extra firm tofu: Pressed and drained to keep it crispy on the outside and tender inside.
• Avocado oil or olive oil: Choose avocado for a higher smoke point and cleaner taste.
• Salt & pepper: Simple seasoning to enhance the natural tofu flavor.
• Soy sauce or gluten-free tamari: The salty base that balances the sweetness in the glaze.
• Maple syrup: Natural sweetness that makes the glaze sticky and luscious.
• Sriracha or red chili sauce: Adds a delightful kick—adjust to your spice preference.
• Garlic: Fresh minced or powder for that punch of umami.
• Vegan mayo: I recommend Follow Your Heart brand with avocado oil—it makes the yum yum sauce creamy and dreamy.
• Tomato paste: Optional, but adds depth and body to the sauce.
• Rice vinegar: The tang that brightens the yum yum sauce perfectly.
• Grated ginger: Freshness that complements the savory glaze and sauce.
• Cooked rice (sushi, jasmine, or brown): Base of the bowl—use warm or cooled, whatever you prefer.
• Shelled edamame: Adds a healthy pop of protein and color.
• English cucumber: Thinly sliced for crunch and freshness.
• Avocado: Creamy texture to balance the spice.
• Garnishes: Crispy onions, fresh cilantro, and sliced green onions for that extra wow factor.

Variations

I love making this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe my own by swapping in seasonal veggies or tweaking the heat level. Feel free to experiment—I find these small changes keep it fun and fresh.

• Mild Version: Skip the sriracha in both glaze and yum yum sauce, or replace it with tomato paste for zero spice—my kids love it this way.
• Extra Veggie Boost: Add shredded carrots, steamed broccoli, or pickled radishes for more crunch and nutrition.
• Oil Swap: I’ve tried sesame oil in the pan—adds a lovely nutty depth but watch the smoke point.
• Protein Swap: Tempeh works well here too if you want a different nutty texture.

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

Step 1: Prep Your Tofu for the Crispiest Results

When I first tried making this dish, I learned that pressing and blotting tofu is essential. Start by removing the tofu from its packaging and carefully blotting it with paper towels to soak up as much moisture as possible. Then, cut into ¾-inch cubes and let them rest on fresh paper towels while you prepare your sauces. This step sets you up for perfectly crispy, golden tofu that holds up beautifully to the sticky glaze without turning soggy.

Step 2: Whisk Together Your Sticky Glaze and Yum Yum Sauces

I discovered this trick when I started prepping the sauces ahead of time—it makes the whole cooking process smoother. In one small bowl, whisk together soy sauce, maple syrup, sriracha, and garlic for the sticky glaze. In another, mix your vegan mayo, sriracha, tomato paste, maple syrup, rice vinegar, soy sauce, and grated ginger for the yum yum sauce. Both sauces can be made up to three days in advance and kept in the fridge, so you have more time to enjoy your meal later.

Step 3: Cook Tofu in Hot Oil Until Golden and Crisp

Here’s where the magic happens. Heat your oil in a large non-stick skillet over medium-high heat, adding salt and fresh cracked pepper directly to the oil—this helps infuse the tofu with flavor right at the start. Once you smell the pepper, gently place your tofu cubes into the skillet—don’t just dump them in! Cook undisturbed for 4 to 5 minutes until the bottoms are a beautiful golden brown. Flip each piece carefully and cook another 4-5 minutes, lowering the heat if it starts to brown too quickly. Getting that lovely crust is key to making this dish sing.

Step 4: Glaze the Tofu and Let It Simmer

Once your tofu is caramelized, pour in the sticky glaze and gently fold the cubes with a rubber spatula to coat evenly. Let the sauce simmer and thicken for 1-2 minutes—this step is where the tofu absorbs that sweet-spicy flavor that keeps me coming back. Give it a quick taste and adjust salt or heat levels if you want it spicier or sweeter. Be careful not to over-stir to keep the cubes intact.

Step 5: Assemble Your Bowl with Fresh Veggies and Garnishes

Divide warm or room temperature rice among four bowls. Top with edamame, thinly sliced cucumber, and diced avocado. Then, pile on the sticky glazed tofu. I love generously drizzling the yum yum sauce over the top, saving some on the side for dipping. Finish with sprinkling fresh cilantro, sliced green onions, and crunchy crispy onions for texture and bursts of freshness—this combination is what turns an ordinary meal into something special.

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

Garnishes

I can’t stress enough how much the garnishes elevate this dish. I consistently use a generous handful of fresh cilantro and sliced green onions, along with crispy fried onions for that irresistible crunch. It brings layers of texture and fresh herbal notes that cut through the richness of the glaze and sauce perfectly.

Side Dishes

When I serve this for dinner, I love pairing it with a simple miso soup or a refreshing seaweed salad. Light and bright sides like these balance the savoriness of the tofu bowl and round out the meal nicely without overshadowing it.

Creative Ways to Present

For special occasions, I like serving this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe in pretty glass bowls layered like a parfait—starting with rice, then tofu, and colorful veggies. Topping with edible flowers or a sprinkle of toasted sesame seeds adds an elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Tofu bowls store really well in the fridge—make sure you keep the yum yum sauce separate if you’re meal prepping lunches to keep everything fresh. I use airtight containers and find that leftovers last up to four days, making weekday lunches super easy.

Freezing

I’ve frozen leftover cooked tofu, rice, and edamame with good results—just separate portions into freezer-safe containers or bags. They can be kept frozen for up to three months without losing much in quality. Just thaw overnight in the fridge for best texture.

Reheating

When reheating, I use a non-stick pan to crisp the tofu back up slightly and warm the rice and veggies separately. Avoid microwaving the yum yum sauce; instead, add it fresh after heating to keep it creamy and bright.

FAQs

Final Thoughts

I absolutely love how this Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe brings together textures and flavors that keep everyone at the table happy and coming back for seconds. It’s simple enough for a weeknight but special enough to share with friends. Give it a try—you might find it you love it as much as I do, and it will definitely earn a regular spot in your kitchen rotation!

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