Description
Delicious and crispy Sticky Tofu Bowls feature perfectly coated tofu cubes cooked to a golden crisp and tossed in a flavorful sticky sauce. Served over steamed rice with edamame and fresh avocado, this vegan bowl is packed with hearty textures and bold Asian-inspired flavors, ideal for a satisfying and nutritious meal.
Ingredients
Scale
Tofu and Coating
- 1 14-oz package extra firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil (for frying)
Sauce
- ½ cup soy sauce or coconut aminos
- 3 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp grated ginger
Bowl Components
- 3 cups cooked rice
- 2 cups steamed edamame
- 1 avocado, sliced
- Optional garnishes: sesame seeds, spring onions
Instructions
- Prepare the Tofu: Open the tofu package, drain excess water, and press the tofu firmly to remove extra moisture for about 10 minutes to help achieve crispiness when cooking. Cut the tofu into small to medium-sized cubes.
- Coat the Tofu: Place the tofu cubes in a container, sprinkle with cornstarch, close the container, and shake well until the tofu is fully coated with cornstarch, ensuring an even crispy crust.
- Cook the Tofu: Heat a generous amount of olive oil in a pan over medium heat. Add the coated tofu cubes and cook them, stirring constantly and flipping regularly to crisp all sides evenly without sticking. Cook for about 10-12 minutes until golden and crispy.
- Make the Sauce: While the tofu cooks, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger. For convenience and smoothness, blend these ingredients briefly in a blender.
- Combine Tofu and Sauce: Once tofu is crispy, pour the sauce over it in the pan. Cook for several minutes while stirring gently until the sauce thickens and clings to the tofu, creating the sticky glaze. Reserve some sauce for serving.
- Assemble the Bowls: Divide cooked rice into bowls, top with sticky tofu, steamed edamame, and sliced avocado. Drizzle with extra reserved sauce and sprinkle with optional sesame seeds and chopped spring onions for garnish. Serve immediately and enjoy!
Notes
- Pressing tofu before cooking removes excess moisture and helps achieve a crispier texture.
- Use coconut aminos instead of soy sauce for a lower sodium option and a slightly sweeter flavor.
- Leftover sauce can be stored in the refrigerator and used as a dipping sauce or salad dressing.
- Feel free to customize bowls with any steamed or fresh vegetables for added nutrition and color.
- This recipe is perfect for meal prep as it reheats well in a skillet or microwave.
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
