Description

Delicious and crispy sticky tofu bowls featuring extra firm tofu coated in cornstarch, pan-fried to perfection, and tossed in a flavorful sticky sauce made from soy sauce, maple syrup, sesame oil, rice vinegar, garlic, and ginger. Served over cooked rice with steamed edamame, sliced avocado, and garnished with sesame seeds and spring onions for a satisfying vegan meal.

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

Bowls

3 cups cooked rice
2 cups steamed edamame
1 avocado
optional: sesame seeds and spring onions to garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the tofu: Open the package of tofu, drain the excess water, and press out the extra liquid using a tofu press or clean kitchen towels to ensure it is as dry as possible.
Cut and coat tofu: Cut the tofu into small to medium-sized cubes. Transfer the cubes to a container, sprinkle cornstarch over them, close the container, and shake well to fully coat the tofu evenly in cornstarch.
Cook the tofu: Heat a generous amount of olive oil in a pan over medium heat. Add the coated tofu cubes and cook, stirring constantly and flipping occasionally, to prevent sticking and to make sure all sides become crispy and golden brown.
Make the sauce: Whisk together soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl or blend them using a blender for a smoother texture.
Combine tofu and sauce: Once the tofu is crispy, pour the sauce over it in the pan. Continue cooking for several minutes, stirring gently, until the sauce thickens and sticks to the tofu. Reserve any leftover sauce for serving.
Assemble the bowls: Divide cooked rice into serving bowls. Top with the sticky tofu, steamed edamame, and sliced avocado. Garnish with sesame seeds and spring onions, and drizzle additional sticky sauce over the assembled bowls. Serve immediately.

Notes

Press the tofu well to remove as much moisture as possible before cooking to achieve maximum crispiness.
Use coconut aminos instead of soy sauce for a gluten-free option.
Add additional toppings like shredded carrots, cucumber, or pickled vegetables to customize the bowls.
Leftover sauce can be refrigerated and used as a marinade or dipping sauce for other dishes.
For extra flavor, toast the sesame seeds before garnishing.

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