Sticky Tofu Bowls
Delight in these flavorful Sticky Tofu Bowls featuring crispy tofu glazed in a sweet and savory sauce, served over a bed of steamed rice and fresh veggies for a wholesome, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1 cup cooked jasmine rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 2 tbsp chopped green onions
- 1 tbsp toasted sesame seeds
Instructions
- Press tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
- Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes.
- In a small bowl, mix soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to create the sticky sauce.
- Pour the sauce over the tofu in the skillet and cook for another 3-4 minutes, stirring frequently until the tofu is well coated and glaze thickens.
- Divide cooked jasmine rice into serving bowls. Top with steamed broccoli, shredded carrots, and sticky tofu.
- Garnish with chopped green onions and toasted sesame seeds. Serve warm and enjoy!
Notes
For extra crunch, add roasted peanuts or cashews on top, or swap jasmine rice for quinoa for a gluten-free option.