Description

Delight in this crispy, sticky tofu bowl that perfectly balances sweet and savory flavors with a tender yet crunchy texture. This vegan-friendly dish features pan-fried tofu coated in cornstarch and a rich, flavorful sauce made from soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger. Served over steamed rice with edamame and avocado, garnished with sesame seeds and spring onions, it is a wholesome and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Tofu & 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, sliced
Optional: sesame seeds and spring onions to garnish

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Instructions

Prepare the Tofu: Open the tofu package, drain excess water, and press out extra liquid using a tofu press or by wrapping in a clean towel and placing a heavy weight on top for 10-15 minutes to remove moisture.
Cut and Coat Tofu: Cut the tofu into small to medium cubes. Place the cubes in a container, sprinkle cornstarch evenly over them, close the container, and shake gently to coat the tofu thoroughly with cornstarch.
Pan-fry the Tofu: Heat a generous drizzle of olive oil in a pan over medium heat. Add the coated tofu cubes and cook, stirring constantly and flipping to ensure each side becomes crispy and golden brown without sticking, for about 8-10 minutes.
Prepare the Sauce: Whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl or blend in a blender until smooth for an easier mix.
Cook Tofu with Sauce: Once the tofu is crispy, pour the sauce over it in the pan. Cook for several minutes, stirring gently, until the sauce thickens and clings to the tofu, about 4-5 minutes. Reserve some sauce to drizzle later when serving.
Assemble the Bowls: Layer cooked rice into serving bowls, add the sticky tofu on top, then add steamed edamame and sliced avocado. Garnish with spring onions and sesame seeds, then drizzle with remaining sauce for extra flavor.
Serve and Enjoy: Serve the sticky tofu bowls warm as a complete, satisfying vegan meal.

Notes

Pressing the tofu well is crucial for achieving a crispy texture.
Use coconut aminos as a soy-free alternative to soy sauce.
Leftover sauce can be stored for up to a week and used as a flavorful condiment.
Add different veggies such as steamed broccoli or carrots to customize your bowl.
Serve with brown rice or quinoa for added nutrition and texture variety.

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