Description

Sticky Tofu Bowls are a perfect balance of crispy, flavorful tofu coated in a sweet and savory sticky sauce, served over fluffy rice with steamed edamame and creamy avocado. This vegan and gluten-free bowl is packed with protein, easy to prepare, and makes a nutritious and satisfying meal.

Ingredients

Scale

For the Tofu:

1 14-oz package extra firm tofu
2 tbsp cornstarch
Olive oil for frying

For the Sauce:

½ cup soy sauce (or coconut aminos for gluten-free option)
3 tbsp maple syrup
2 tbsp sesame oil
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp grated ginger

For the Bowl Assembly:

3 cups cooked rice
2 cups steamed edamame
1 avocado, sliced
Optional: sesame seeds for garnish
Optional: spring onions (green onions) for garnish

Instructions

Prepare the Tofu: Open the tofu package, drain the excess water, and press out additional liquid using a tofu press or wrapped in a clean towel with a weight on top for about 15 minutes to remove moisture.
Coat the Tofu: Cut the pressed tofu into small to medium-sized cubes. Place them in a container, sprinkle with cornstarch, seal, and shake well until all tofu pieces are evenly coated to help achieve a crispy exterior.
Cook the Tofu: Heat a generous amount of olive oil in a large pan over medium heat. Add the tofu cubes and cook while stirring constantly and flipping frequently to ensure all sides become golden and crispy without sticking to the pan.
Make the Sauce: In a blender or bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined and smooth.
Combine Tofu and Sauce: Once the tofu is crispy, pour the sticky sauce over it in the pan. Cook for several minutes, stirring gently, until the sauce thickens and adheres nicely to the tofu. Save some sauce aside to drizzle over the finished bowls.
Assemble the Bowls: Divide cooked rice into bowls, top with tofu, steamed edamame, and sliced avocado. Garnish with optional sesame seeds and spring onions, then drizzle with the remaining sticky sauce. Serve immediately and enjoy!

Notes

Pressing tofu is essential for removing excess water to ensure it gets crispy when cooked.
Use coconut aminos instead of soy sauce for a gluten-free and soy-free alternative.
Adjust the sweetness by varying the maple syrup quantity to suit your taste.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
For extra flavor, sprinkle toasted sesame seeds on top before serving.
This recipe is vegan and gluten-free, making it suitable for many dietary preferences.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying and assembling
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl (approximately 1/4 of recipe)
Calories: 450 kcal
Sugar: 10 g
Sodium: 900 mg
Fat: 22 g
Saturated Fat: 3.5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 8 g
Protein: 22 g
Cholesterol: 0 mg

Keywords: sticky tofu, tofu bowls, vegan tofu recipe, crispy tofu, healthy tofu bowl, Asian tofu bowl, gluten-free tofu, plant-based protein