Why You’ll Love This

Bowls are my go-to meals! They let me mix and match my favorite ingredients, ensuring my body gets exactly what it needs. Think of it as a personalized nutrition plan served in a delicious bowl!

This tofu bowl packs a punch with protein from edamame and tofu, vitamins and healthy fats from the avocado, and detoxifying benefits from cilantro—great for those who believe the flavor of cilantro is “soapy”! I keep cilantro on hand for its health benefits.

The Yum Yum sauce and crispy onions are my secret ingredients to get my husband to love it even more. Plus, for a lighter twist, try serving it with Ponzu sauce!

Tofu Bowl Ingredients

• Tofu: Go for organic extra firm tofu.
• Soy sauce: Regular or low-sodium soy sauce works best. You can also use gluten-free liquid aminos or tamari.
• Maple syrup: This ingredient adds a sweet touch to the sticky glaze.
• Sriracha: Use it for a little kick, or try red chili sauce if you prefer.
• Minced garlic: Fresh is best, but garlic powder can substitute for convenience.
• Sushi rice: Alternatively, use brown rice or jasmine rice, served warm or at room temperature.
• Shelled edamame: They provide protein and a delightful crunch.
• English cucumber: Thin slices add a refreshing crunch.
• Avocados: Add creaminess and healthy fat.
• Yum Yum Sauce: Combine vegan mayo, sriracha (or sambal oelek), maple syrup, rice vinegar, soy sauce, and grated ginger for a tasty drizzle.
• Garnishes: Crispy onions, cilantro, and green onions for a pop of flavor and freshness.

How to Make a Tofu Bowl

1. Cook the rice: If you haven’t prepared your rice yet, now’s the time to begin cooking it.
2. Prep the tofu: Drain the tofu and place it on paper towels to absorb excess moisture. Cut it into ¾-inch cubes and let them sit while you prepare the sauces.
3. Prepare the sauces: In one bowl, whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, and minced garlic). In another bowl, mix the Yum Yum sauce ingredients (vegan mayo, sriracha, maple syrup, rice vinegar, soy sauce, and grated ginger). Both sauces can be made up to 3 days in advance and stored in the fridge.
4. Pan-fry the tofu: Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper, swirling the oil to evenly coat. Carefully add the tofu, letting it cook undisturbed for 4-5 minutes until golden brown. Flip each piece and cook for another 4-5 minutes, adjusting the heat if necessary to avoid burning.
5. Glaze the tofu: Pour the sticky glaze over the tofu and use a rubber spatula to mix well. Let it simmer for 1-2 minutes before turning off the heat. Taste and adjust salt or heat as desired.
6. Assemble the bowls: Divide the cooked rice into four bowls. Top each bowl with edamame, cucumber slices, and avocado. Add the glaze tofu on top.
7. Garnish: Drizzle with Yum Yum sauce and sprinkle crispy onions, cilantro, and green onions on each bowl. Add sesame seeds for an extra touch if you like!

Tofu Bowl Variations

• Rice noodles: Instead of rice, use rice noodles for a refreshing cold noodle salad vibe.
• Lettuce cups: Swap out bowls for crisp lettuce cups for an appetizer or light lunch.
• Add more veggies: Consider incorporating carrot ribbons, pickled ginger, red bell pepper slices, or microgreens!
• Cucumber salad: Instead of plain cucumber slices, make an Asian Cucumber Salad to accompany your bowl.
• Ponzu Sauce: For a lighter option, try substituting the Yum Yum sauce with Ponzu sauce!
• Adjust the heat: Tailor the spice level to your liking by reducing the sriracha in the glaze or using tomato paste in the Yum Yum sauce.
• Gluten-free options: Use liquid aminos or tamari instead of soy sauce for a gluten-free meal!

Meal Prep & Storage

To simplify meal prep, whip up the two sauces in advance and store them in airtight jars in the refrigerator for up to 3 days. Cook the rice ahead of time, too! Once the tofu is ready, keep each bowl component in separate containers for easy lunches throughout your week.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze leftover rice, edamame, and tofu for up to 3 months. The Yum Yum sauce is good in the fridge for about 10 days.

Serving Suggestions

This Tofu Bowl is fulfilling on its own, but to make it an even heartier meal, consider pairing it with sides like Roasted Butternut with Black Garlic & Miso, Miso Eggplant, Stir-Fried Asparagus, or Chili Crisp Cauliflower.

Tofu Bowl FAQs