Description
A vibrant and flavorful vegan Sticky Glazed Tofu Bowl that combines crispy, golden tofu cubes coated in a sweet and spicy glaze, served atop warm sushi rice with fresh edamame, cucumber, and avocado. Finished with a creamy vegan Yum Yum sauce and garnished with crispy onions, cilantro, and scallions, this gluten-free bowl offers a satisfying blend of textures and tastes perfect for a nutritious meal.
Ingredients
Scale
- 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)
- ½ cup vegan mayo (Follow Your Heart brand made with avocado oil recommended)
- 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
- 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
- ¼ cup crispy onions
- ½ cup cilantro
- ½ cup green onions, sliced
Instructions
- Start cooking your rice early so it’s ready when assembling the bowls. Sushi rice, brown rice, or jasmine rice all work well.
- Blot the tofu to remove excess liquid using paper towels. Cut into ¾ inch cubes and let rest on paper towels to further drain while you prepare the sauces.
- Whisk together the sticky glaze ingredients—soy sauce, maple syrup, sriracha, and garlic—in one small bowl. In another small bowl, whisk the Yum Yum sauce ingredients including vegan mayo, sriracha or tomato paste, tomato paste (optional), maple syrup, rice vinegar, soy sauce, and grated ginger. These sauces can be prepped up to 3 days ahead and stored in the fridge.
- Heat 2 tablespoons of oil in an extra-large non-stick skillet over medium-high heat. Add salt and cracked pepper directly to the oil and swirl to coat. Once fragrant, gently place the tofu cubes in the hot pan without crowding or dumping them in. Cook without moving for 4-5 minutes until deeply golden. Flip each piece and cook an additional 4-5 minutes, lowering the heat if they darken too quickly.
- Pour the sticky glaze over the cooked tofu and gently fold with a rubber spatula to coat all pieces evenly. Let the sauce simmer for 1-2 minutes so it thickens slightly, then turn off the heat. Taste and adjust salt or spice levels as desired.
- Divide the cooked rice among four bowls. Top with shelled edamame, thinly sliced cucumber, and diced avocado. Add the sticky glazed tofu cubes on top.
- Drizzle the bowls generously with the Yum Yum sauce (reserve extra on the side). Garnish with crispy onions, fresh cilantro, and sliced green onions for an extra burst of flavor and crunch.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 583
- Sugar: 15 g
- Sodium: 1000 mg
- Fat: 20.8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18.8 g
- Trans Fat: 0 g
- Carbohydrates: 77.7 g
- Fiber: 10 g
- Protein: 23.2 g
- Cholesterol: 0 mg