Description
This recipe for Sticky Tofu Bowls features crispy tofu coated in a flavorful sticky sauce made from soy sauce, maple syrup, sesame oil, and aromatic garlic and ginger. Served over steamed rice with edamame and avocado, and garnished with sesame seeds and spring onions, this vegan bowl is a delicious and satisfying meal perfect for lunch or dinner.
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
Instructions
- Prepare Tofu: Open the package of tofu, drain the excess water, and press the extra liquid out of the tofu to remove moisture.
- Cube and Coat: Cut the tofu into small to medium-sized cubes. Transfer to a container, sprinkle the cornstarch over the tofu, close the container, and shake it so the tofu pieces are fully coated with cornstarch.
- Cook Tofu: Heat a generous amount of olive oil in a pan over medium heat. Add the coated tofu and cook it while stirring constantly to prevent sticking and flipping frequently to ensure all sides get crispy and golden.
- Prepare Sauce: In a blender or using a whisk, combine the soy sauce (or coconut aminos), maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.
- Combine Tofu and Sauce: Once the tofu is crispy, pour the prepared sauce over it in the pan. Cook for several minutes, stirring occasionally, until the sauce thickens into a sticky glaze coating the tofu. Reserve some sauce for serving.
- Assemble Bowls: Divide the cooked rice into bowls, add the sticky tofu on top, followed by steamed edamame and sliced avocado. Garnish with spring onions and sesame seeds, then drizzle plenty of the reserved sticky sauce over the bowl. Serve immediately and enjoy!
Notes
- To remove excess water from tofu, press it between plates with a weight or use a tofu press for at least 15 minutes.
- Using cornstarch ensures a crispy texture on the tofu when cooked.
- You can substitute soy sauce with coconut aminos for a gluten-free option.
- The sauce can be blended for ease or whisked manually if preferred.
- Leftover sauce is excellent drizzled over the finished bowls to enhance flavor.
- Serve with steamed or stir-fried vegetables to add more variety and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 466 kcal
- Sugar: 12 g
- Sodium: 1627 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 0 mg
