Sticky Tofu Bowls

why make this recipe

Sticky Tofu Bowls are a delicious and healthy meal option that packs a punch with flavors and textures. They’re perfect for a quick weeknight dinner, a meal prep option, or even a dinner party. This recipe combines crispy tofu with a sweet and tangy sauce, fresh veggies, and hearty rice, making it a fulfilling dish suitable for everyone, including vegans and vegetarians!

how to make Sticky Tofu Bowls

Ingredients:

• 1 14-oz package extra firm tofu
• 2 tbsp cornstarch
• 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
• 3 cups cooked rice
• 2 cups steamed edamame
• 1 avocado
• Optional: sesame seeds and spring onions to garnish

Directions:

1. Open the package of tofu, drain the excess water, and press the extra liquid out of the tofu.
2. Cut the tofu into small/medium sized cubes. Transfer to a container, dust the cornstarch over the tofu, close the container, and shake it up so the tofu is fully coated in the cornstarch.
3. Drizzle a generous amount of olive oil in a pan over medium heat. Transfer the tofu and cook it in the oil. Make sure to stir constantly, so the tofu doesn’t stick to the pan, and flip throughout cooking so that each side is cooked and crispy.
4. Now whisk up the sauce ingredients—soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger. A blender can make this easier.
5. Once the tofu is nice and crispy, pour the sauce over the tofu and cook for several minutes until the sauce thickens up quite a bit. You will have some leftover sauce, which I highly recommend pouring over the bowls once assembled.
6. Once the tofu is ready, assemble your bowls by adding rice, then the tofu, some edamame, and a sliced avocado. Top with spring onions, sesame seeds, and plenty of sticky sauce on top. Enjoy!

   

how to serve Sticky Tofu Bowls

Serve Sticky Tofu Bowls warm, straight from the stove. Place them in bowls and allow everyone to add their desired toppings, like sliced avocado, sesame seeds, and spring onions to personalize their meal.

how to store Sticky Tofu Bowls

To store your Sticky Tofu Bowls, place leftovers in an airtight container. They can last in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop until warmed through.

tips to make Sticky Tofu Bowls

1. Press Tofu Well: Make sure to press the tofu properly to remove excess moisture for crispier cubes.
2. Customize the Sauce: Feel free to adjust the sweetness or tanginess of the sauce to match your taste.
3. Add More Veggies: You can include other vegetables like bell peppers or spinach to add more nutrients.

variation

You can swap out the tofu for tempeh or chickpeas if you prefer different protein sources. Additionally, using quinoa instead of rice can add a unique flavor and texture.

FAQs

1. Can I use firm tofu instead of extra firm?
Yes, you can use firm tofu, but the texture might be softer, and it may not become as crispy.

2. Is this recipe gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce or coconut aminos.

3. Can I make this dish ahead of time?
Yes, you can prepare the tofu and sauce in advance and store them separately in the fridge. Assemble the bowls right before serving for the best texture.

Sticky Tofu Bowls

A delicious and healthy meal option that combines crispy tofu with a sweet and tangy sauce, fresh veggies, and hearty rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

  

Tofu and Sauce Ingredients

• 1 14-oz package extra firm tofu Make sure to press well to remove excess moisture.
• 2 tbsp cornstarch For coating the tofu.
• ½ cup soy sauce (or coconut aminos) Use gluten-free soy sauce for a gluten-free option.
• 3 tbsp maple syrup Adjust sweetness to taste.
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 3 cloves minced garlic
• 1 tbsp grated ginger

Assembly Ingredients

• 3 cups cooked rice Can use quinoa as an alternative.
• 2 cups steamed edamame
• 1 medium avocado Sliced.
• Optional: sesame seeds and spring onions For garnish.

Method

 

Preparation

1. Open the package of tofu, drain the excess water, and press the extra liquid out.
2. Cut the tofu into small/medium sized cubes. Transfer to a container, dust the cornstarch over the tofu, close the container, and shake it up so the tofu is fully coated.
3. Drizzle a generous amount of olive oil in a pan over medium heat. Transfer the tofu and cook it in the oil. Stir constantly and flip throughout cooking to ensure it becomes crispy.
4. Whisk together the sauce ingredients – soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger. A blender can make this easier.

Cooking

1. Once the tofu is crispy, pour the sauce over the tofu and cook for several minutes until the sauce thickens. Reserve some sauce for serving.

Assembly

1. Assemble your bowls by adding rice, then the tofu, followed by edamame and sliced avocado. Top with spring onions, sesame seeds, and additional sauce.

Notes

Press tofu well for crispier cubes. Customize the sauce to match your taste, and consider adding more vegetables for added nutrition. To store, place leftovers in an airtight container and refrigerate for up to 3 days. Reheat before serving.