Sticky Tofu Bowls: Crunchy Vegan Bliss for Quick Dinners
Sticky Tofu Bowls are a delightful combination of crispy tofu and a savory glaze, perfect for quick dinners.
Equipment
- - Non-stick pan
- bowl
Ingredients
For the Tofu
- 1 block Extra Firm Tofu Press to remove excess water for the best crispy texture.
- 2 tablespoons Cornstarch Coats the tofu to create a delightful crunch when fried.
For the Sauce
- 4 tablespoons Soy Sauce or Coconut Aminos Adds a savory depth.
- 2 tablespoons Maple Syrup Balances the salty soy sauce with a touch of sweetness.
- 1 tablespoon Sesame Oil Infuses the dish with a nutty flavor.
- 1 tablespoon Rice Vinegar Provides necessary acidity.
- 2 cloves Minced Garlic Brings aromatic richness.
- 1 tablespoon Grated Ginger Adds freshness and a hint of spiciness.
For the Bowl
- 2 cups Cooked Rice Serves as a satisfying base.
- 1 cup Steamed Edamame Boosts protein content.
- 1 Avocado Sliced Introduces creaminess and healthy fats.
- 2 tablespoons Sesame Seeds Use as a garnish.
- 2 stalks Spring Onions Use as a garnish.
Instructions
Preparation
- Start by draining and pressing the extra firm tofu for at least 30 minutes to eliminate excess moisture.
- After pressing, cut the tofu into small, bite-sized cubes.
- Place the cubed tofu in a container, sprinkle with cornstarch, and shake gently until all pieces are evenly coated.
- Heat olive oil in a non-stick pan over medium heat and fry the tofu cubes until golden brown and crispy, about 8-10 minutes.
- In a bowl, combine soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger. Whisk until smooth.
- Pour sauce over the crispy tofu in the pan, stir gently to coat, and cook for an additional 2-3 minutes until the sauce thickens.
- Serve the sticky tofu over a bed of cooked rice and top with edamame, avocado, sesame seeds, and spring onions.
Notes
Customize the bowls by adding your favorite veggies. Press tofu for optimal crispiness and avoid overcrowding the pan while frying.