Sticky Glazed Tofu Bowl with Yum Yum Sauce
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(12)
Ingredients
4 servings
- 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 (I like Follow your Heart brand made with avocado oil- or make your own!)
- 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
- Garnishes: 1/4 cup crispy onions, 1/2 cup cilantro and 1/2 cup green onions, sliced.
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Preparation
Step 1
Start cooking your rice if using.
Step 2
Prep the tofu
Step 3
Blot tofu, removing excess liquid and place on paper towels. Cut into ¾ inch cubes, and let tofu cubes rest on the paper towels while you prep the sauces.
Step 4
Prep the 2 sauces
Step 5
Make the sticky glaze sauce, whisking ingredients together in a small bowl. Whisk the Yum Yum sauce ingredients in another small bowl- both of these can be made up to 3 days ahead and stored in the fridge.
Step 6
Cook the tofu
Step 7
In an extra large non-stick skillet, add 2 tablespoons oil, salt, and fresh cracked pepper directly to the oil, swirling until coated evenly heating over medium-high heat. Once you smell the pepper, working quickly, gently place the tofu in the hot pan (do not dump it in). Cook without moving, until deeply golden, 4-5 minutes, flip over each piece, and cook another 4-5 minutes, lowering heat if it gets too dark.
Step 8
Glaze the tofu
Step 9
. Pour in the sticky glaze and using a rubber spatula, gently mix to incorporate. Let the sauce simmer for 1-2 minutes, then turn off the heat. Taste the tofu and adjust salt and heat level to taste.
Step 10
Assemble the bowls.
Step 11
Divide the rice among 4 bowls. Top with edamame, sliced cucumber, and diced avocado. Divide the tofu.
Step 12
Garnish
Step 13
Drizzle the bowls with yum yum sauce (serving the rest on the side) and top with cilantro, scallions and crispy onions.
Step 14
Save recipe for the next time?
