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Sticky Glazed Tofu Bowl with Yum Yum Sauce Recipe

This vegan tofu bowl is full of protein and bursting with flavor! Made with sushi rice, edamame, cucumber, avocado, and sticky glazed tofu, topped with crispy onions and cilantro, drizzled with vegan yum yum sauce! Gluten-free.

4.8 from 138 votes
40 mins
Total Time
4
bowls
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Sticky Glazed Tofu Bowl with Yum Yum Sauce

How to Make the Best Sticky Glazed Tofu Bowl with Yum Yum Sauce

This sticky glazed tofu bowl is the ultimate plant-based meal that proves vegan eating can be absolutely delicious and satisfying. The star of the show is the crispy tofu coated in a sweet and spicy sticky glaze that caramelizes beautifully in the pan, creating irresistible crispy edges with a tender center.

What really sets this bowl apart is the homemade yum yum sauce—a creamy, tangy, slightly spicy drizzle that ties all the components together. Paired with fluffy rice, protein-packed edamame, cool cucumber slices, and creamy avocado, every bite offers a perfect balance of textures and flavors.

This recipe is not only gluten-free (when using tamari) but also incredibly customizable. Add your favorite vegetables, swap the rice for quinoa, or adjust the spice level to your preference. It’s meal prep friendly too—make the sauces ahead and assemble fresh bowls all week long.

Sticky Glazed Tofu Bowl with Yum Yum Sauce

Sticky Glazed Tofu Bowl with Yum Yum Sauce

This vegan tofu bowl is full of protein and bursting with flavor! Made with sushi rice, edamame, cucumber, avocado, and sticky glazed tofu, topped with crispy onions and cilantro, drizzled with vegan yum yum sauce! Gluten-free.

4.8 from 138 votes
CourseBowl
CuisineAsian
Keywordvegan tofu bowl, tofu bowl recipe, tofu sushi bowl, vegan sushi bowl, tofu bowl, tofu rice bowl, glazed tofu bowl, sticky tofu bowl
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4 bowls
Calories583kcal
AuthorRare Ivy
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Ingredients

Sticky Glazed Tofu

Yum Yum Sauce

Bowl Assembly

Instructions

Prepare the Tofu

  1. Start cooking your rice if using.
  2. Blot tofu, removing excess liquid and place on paper towels. Cut into ¾ inch cubes, and let tofu cubes rest on the paper towels while you prep the sauces.

Make the Sauces

  1. Make the sticky glaze sauce by whisking together the soy sauce, maple syrup, sriracha, and garlic in a small bowl.
  2. Whisk the Yum Yum sauce ingredients in another small bowl. Both sauces can be made up to 3 days ahead and stored in the fridge.

Cook the Tofu

  1. In an extra large non-stick skillet, add 2 tablespoons oil, salt, and fresh cracked pepper directly to the oil, swirling until coated evenly heating over medium-high heat.
  2. Once you smell the pepper, working quickly, gently place the tofu in the hot pan (do not dump it in). Cook without moving, until deeply golden, 4-5 minutes.
  3. Flip over each piece, and cook another 4-5 minutes, lowering heat if it gets too dark.
  4. Pour in the sticky glaze and using a rubber spatula, gently mix to incorporate. Let the sauce simmer for 1-2 minutes, then turn off the heat. Taste the tofu and adjust salt and heat level to taste.

Assemble the Bowls

  1. Divide the rice among 4 bowls. Top with edamame, sliced cucumber, and diced avocado.
  2. Divide the sticky glazed tofu among the bowls.
  3. Drizzle the bowls with yum yum sauce (serving the rest on the side) and top with cilantro, scallions and crispy onions.

Notes

  • For zero spice, use tomato paste instead of sriracha in the yum yum sauce.
  • The sauces can be made up to 3 days ahead and stored in the refrigerator.
  • Serve the rice warm, cold, or at room temperature—all work great for this bowl.
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