These crispy sticky tofu bowls are a simple and healthy dinner that's ready in less than 30 minutes! They are loaded with flavor & plant-based protein and are easily customizable.
Whether it's your first time trying tofu or your 50th, these tofu rice bowls are something the whole family will love!
Tofu can be a polarizing ingredient that people love or hate. I personally think it's an amazing and versatile protein that everyone should try, as it takes on the flavor of whatever you cook it in!
Similar to these sweet potato quinoa bowls and this maple-soy tofu, these sticky tofu bowls are quick & easy to make, healthy, and loaded with flavor and nutrients!
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Why you'll love this recipe
- Quick & easy to make: these bowls are ready to enjoy in under 30 minutes and you only have to worry about cooking the tofu and rice.
- Satisfying: theses bowls are loaded with nutrients! It's a feel good meal that will fill you up thanks to the plant-based protein, complex carbs and healthy fats.
- Meal prep: this sticky tofu recipe is perfect to prep on Sunday and divide into tupperware to enjoy as a healthy lunch throughout the week.
- Customizable: You can swap out the veggies for your favorites or it's a great way to clear out the fridge before things go bad!
- Allergen-friendly: since these bowls are naturally vegan, dairy-free and gluten-free.
Equipment
- Large Pan: I prefer to use a large, straight-sided pan for this!
- Small Saucepan: to cook the rice in
- Whisk: to combine the sauce ingredients
- Small Mixing Bowl: for the sauce
Ingredients
- Rice: you can use whatever rice or grain you like for the base of these sticky tofu bowls. I love to use jasmine rice but you can use white rice, brown rice, sushi rice, quinoa, or noodles.
- Tofu: I recommend using super firm tofu because you technically don't have to press it, so it saves time! If you can't find that, extra firm tofu works perfectly.
- Cornstarch: essential to ensuring we get super crispy tofu!
- Edamame: as another added source of plant-based protein.
- Vegetables: This is where this bowl becomes really customizable! I used avocado, carrots, cucumbers, mixed greens and radishes but feel free to use whatever you prefer! I chose to keep all my veggies raw for this bowl (so it's a bit more similar to a poke bowl), but roasted would be amazing as well.
- Sticky Sauce: this delicious sauce is made from sesame oil, tamari or soy sauce, rice vinegar, fresh ginger, garlic (I recommend fresh garlic rather than garlic powder), maple syrup and a pinch of black pepper. I also like to drizzle a spicy mayo across the entire bowl right before serving!
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
- Use whatever vegetables (and fruit) you prefer! Kale, spinach, corn, broccoli, mangoes are all fantastic options in this bowl.
- Roast the veggies! Instead of having raw veggies, roast the veggies of your choosing on sheet pan at 425°F for at least 20 minutes, or until cooked to your liking.
- Change up your whole grains! Instead of rice, this sticky tofu would be great over glass noodles, pad thai noodles, or quinoa.
- For a lower carb option, try using cauliflower rice or zucchini noodles.
- Add the sticky cooked tofu to any dish! You can enjoy these on their own as a crunchy snack, over salad, or any kind of buddha bowl.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1: Wrap tofu in a clean kitchen towel or a paper towel and press on all sides to remove as much moisture as possible. Alternatively, you can use a tofu press or set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes.
Step 2: Cut the tofu into 1-inch cubes. Place in a large mixing bowl an add cornstarch and salt. Toss to coat.
Step 3: Heat 2 tablespoons of a neutral oil, like avocado or olive oil, in a large nonstick skillet over medium-high heat. Add tofu and cook until golden-brown on all sides, about 10 minutes.
Step 4: In small bowl whisk together the sauce ingredients. Then, lower to medium heat and pour in the sticky sauce. Bring to a slow boil - the sauce will thicken quickly! Toss thoroughly until the cooked tofu is completely coated in sauce.
Add a serving of rice to each bowls and top with veggies and the sticky tofu. Garnish each bowl with spicy mayo, sesame seeds and green onion, and serve immediately!
Expert Tips
- Press tofu as much as possible to remove excess water for optimal texture and flavor absorption. If you use super firm tofu, you can skip pressing your tofu!
- Pat the tofu dry. This will help the cornstarch will stick and give you super crispy tofu.
- Use a non-stick pan to ensure the tofu or the sauce doesn't stick to the pan.
- Fry the tofu pieces in a single layer without space in between each cube so they don't stick together and for all sides to become crispy.
- Move quickly when you add the tofu to the sticky sauce. Due to the cornstarch, the sauce will bubble very quickly and become extra sticky. Don't overcook the sauce or it will become "gloopy" - you only need a minute to toss it with the tofu.
- For meal prep, prep the tofu, sauce, and rice at the beginning of the week and then add fresh fruits and veggies when you plan to eat the poke bowl.
How to Store & Reheat
Sticky tofu is one of those recipes that is best served hot from the pan and eaten the same day. While leftovers definitely aren't as good as the fresh version, they're still tasty! The good news is that it's so fast to make if it doesn't hold up well.
Refrigerator: Sticky tofu can be stored in an airtight container for up to 5 days. I recommend storing the tofu, veggies and rice separately for optimal reheating.
Reheat: You can either reheat the sticky tofu in the microwave or pan until warmed through.
FAQ
The combination of pressing your tofu and tossing it in cornstarch will help to remove any excess liquid and achieve the crispiest tofu!
I recommend super firm or extra tofu. Medium, soft or silken tofu will break apart in the pan and won't give the desired result.
Other recipes you might like
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📖 Recipe
Crispy Sticky Tofu Bowls
Equipment
Ingredients
Tofu:
- 1 14oz block (396 g) extra firm (or super firm) tofu drained, cubed and patted dry
- ¼ cup (10 g) cornstarch
- ½ teaspoon salt
Sticky Sauce:
- 3 tablespoon (45 mL) tamari or soy sauce
- 2 tablespoons (30 mL) sesame oil
- 2 tablespoons (30 mL) rice vinegar
- 1 tablespoon (15 mL) maple syrup
- 2 cloves (7 g) garlic minced
- 1 teaspoon (5 g) ginger minced
Bowls:
- 1 cup (100 g) rice
- 1 cup mixed greens
- 1 avocado sliced
- ½ cup (75 g) edamame
- 4 radishes sliced
- 2 large carrots peeled
- 4 mini cucumbers sliced
- ¼ cup spicy mayo
Instructions
- Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can use a tofu press or set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes.1 14oz block extra firm (or super firm) tofu
- Cut tofu into 1-inch cubes, and place in a large mixing bowl. Add cornstarch and salt and toss to coat.¼ cup cornstarch, ½ teaspoon salt
- In a small mixing bowl, prepare the sticky sauce by whisking together tamari, 2 tablespoons of sesame oil, rice vinegar, maple syrup, garlic and ginger. Set aside.2 cloves garlic, 1 teaspoon ginger, 3 tablespoon tamari , 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 tablespoon maple syrup
- Heat 2 tablespoons of avocado or olive oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden-brown on all sides, about 10 minutes. Transfer to a clean plate.
- Return the skillet back to the burner over medium heat and pour in the sticky sauce. Bring to a slow boil - the sauce will thicken quickly! Add tofu and toss thoroughly until the tofu is completely coated in sauce.
- Add a serving of rice to each bowls and top with veggies and the sticky tofu. Garnish each bowl with spicy mayo and sesame seeds, and serve immediately!1 cup mixed greens, 1 avocado, ½ cup edamame, 4 radishes, 2 large carrots, 4 mini cucumbers, 1 cup rice
Lauren says
Holy moly this was the best pan fried tofu I've ever had! Love this poke bowl recipe and make it every week - perfect for meal prep too.