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Sticky Tofu Bowls Recipe

Sticky Tofu Bowls Recipe
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★★★★★

5.3 from 23 reviews

Delicious and easy to make Sticky Tofu Bowls featuring crispy tofu coated in a savory-sweet sticky sauce, served over steamed edamame and fluffy rice with creamy avocado. This plant-based dish is perfect for a flavorful vegan meal that balances texture and taste.

Ingredients

Scale

Tofu and Coating

  • 1 14-oz package extra firm tofu
  • 2 tbsp cornstarch

Sauce

  • ½ cup soy sauce (or coconut aminos)
  • 3 tbsp maple syrup
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 3 cloves minced garlic
  • 1 tbsp grated ginger

Bowl Components

  • 3 cups cooked rice
  • 2 cups steamed edamame
  • 1 avocado
  • Optional: sesame seeds and spring onions to garnish
  • Olive oil for frying tofu (approximately 2-3 tbsp)

Instructions

  1. Prepare the Tofu: Open the tofu package, drain all excess water, then press the tofu to remove remaining moisture. This step ensures crispiness when cooking.
  2. Coat the Tofu: Cut the pressed tofu into small to medium sized cubes. Place the tofu in a container, sprinkle the cornstarch over it, close the container tightly, and shake well so all pieces are evenly coated.
  3. Cook the Tofu: Heat a generous amount of olive oil in a pan over medium heat. Add the coated tofu cubes and cook them while stirring constantly to prevent sticking and flipping frequently to evenly brown all sides until crispy and golden, about 8-10 minutes.
  4. Make the Sauce: In a blender or mixing bowl, whisk together the soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth and well combined.
  5. Combine Tofu and Sauce: Pour the prepared sauce over the hot crispy tofu in the pan. Cook together for several minutes, stirring frequently, until the sauce thickens into a sticky glaze that coats the tofu thoroughly. Reserve some sauce for drizzling at the end.
  6. Assemble the Bowls: Divide the cooked rice into serving bowls, top each with steamed edamame, the sticky tofu cubes, and sliced avocado. Garnish with optional spring onions and sesame seeds. Drizzle with the reserved sticky sauce. Serve immediately and enjoy your flavorful sticky tofu bowls!

Notes

  • Pressing the tofu well before cooking is key to achieving a crispy texture.
  • You can substitute soy sauce with coconut aminos for a gluten-free option.
  • Adjust the sweetness and saltiness of the sauce by varying maple syrup and soy sauce to taste.
  • Leftover sticky sauce can be stored in the refrigerator for up to 3 days and used as a dipping sauce or salad dressing.
  • This recipe is vegan and great for meal prep as it reheats well.

Nutrition

Keywords: sticky tofu, tofu bowl, vegan recipe, crispy tofu, plant-based, healthy dinner, Asian tofu bowl

Find it online: https://www.sanacooks.com/sticky-tofu-bowls-recipe/