Description

This Sticky Glazed Tofu Bowl with Yum Yum Sauce is a vibrant, flavorful vegan dish featuring crispy, caramelized tofu glazed in a sweet and spicy sauce, served over your choice of rice with fresh vegetables and a creamy, tangy yum yum sauce. Perfect for meal prep or a satisfying weeknight dinner, it balances textures and tastes with crunchy garnishes and wholesome ingredients.

Ingredients

Scale

Tofu

14-ounce block extra firm tofu (organic if possible)
2 tablespoons avocado oil or olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Sticky Glaze

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 (or use sriracha mayo)

1/2 cup vegan mayo (e.g., Follow Your Heart brand made with avocado oil or homemade)
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

Tofu Bowl Ingredients

4–5 cups cooked sushi rice, brown rice, or jasmine rice (serve warm, cold, or at room temperature)
2 cups shelled edamame
1 English cucumber, thinly sliced
1–2 avocados, diced

Garnishes

1/4 cup crispy onions
1/2 cup cilantro, chopped
1/2 cup green onions (scallions), sliced

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Instructions

Cook the Rice: Begin by cooking your choice of rice—sushi, brown, or jasmine—according to package instructions so it’s ready to serve in your bowls.
Prepare the Tofu: Blot the tofu with paper towels to remove excess moisture. Cut into ¾-inch cubes and let them rest on paper towels while you prepare the sauces, helping to ensure a crisp texture when cooked.
Make the Sauces: Whisk together the sticky glaze ingredients—soy sauce, maple syrup, sriracha, and garlic—in a small bowl. In a separate bowl, mix the yum yum sauce ingredients, combining vegan mayo, sriracha or tomato paste, tomato paste (optional), maple syrup, rice vinegar, soy sauce, and grated ginger. Both sauces can be made up to 3 days ahead and refrigerated.
Cook the Tofu: Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper to the oil, swirling to coat evenly. Once the pepper aroma is apparent, gently place tofu cubes into the hot oil without crowding. Cook undisturbed until deeply golden on one side (4-5 minutes), then carefully flip each piece and cook another 4-5 minutes until golden on the other side. Lower heat if tofu darkens too quickly.
Glaze the Tofu: Pour in the sticky glaze and gently stir using a rubber spatula to coat tofu evenly. Allow the sauce to simmer and thicken for 1-2 minutes, then turn off the heat. Taste and adjust seasoning or heat level to preference.
Assemble the Bowls: Divide cooked rice evenly among four bowls. Top each bowl with shelled edamame, sliced cucumber, diced avocado, and glazed tofu cubes.
Garnish and Serve: Drizzle yum yum sauce over the bowls or serve on the side. Finish with a generous sprinkle of crispy onions, chopped cilantro, and sliced green onions for added texture and fresh flavor.

Notes

Meal prep option: Prepare bowls ahead for lunches, keeping the yum yum sauce separate to preserve freshness.
For a lighter version, omit the yum yum sauce and substitute with Ponzu sauce for a tangy, lighter flavor.
Store cooked tofu bowls in an airtight container in the refrigerator for up to 4 days.
Leftover rice, edamame, and tofu freeze well for up to 3 months, making this recipe great for batch cooking.
Yum yum sauce will keep refrigerated for up to 10 days.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 12 g
Sodium: 720 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 20 g
Cholesterol: 0 mg