Sticky Ginger Garlic Tofu Bowl (Printable)

Crispy glazed tofu with refreshing lime slaw over rice, ready in 40 minutes.

# What You’ll Need:

→ For the Sticky Ginger Garlic Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 3 tbsp vegetable oil for frying
04 - 1/4 cup soy sauce
05 - 2 tbsp maple syrup or agave
06 - 2 tbsp rice vinegar
07 - 2 tbsp fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 1 tbsp sriracha or chili garlic sauce
10 - 1 tsp toasted sesame oil

→ For the Lime Slaw

11 - 2 cups red cabbage, finely shredded
12 - 1 cup carrots, julienned
13 - 1/2 cup fresh cilantro, chopped
14 - 1/4 cup scallions, thinly sliced
15 - 1/4 cup vegan mayonnaise
16 - 2 tbsp fresh lime juice
17 - 1 tsp lime zest
18 - Salt and pepper to taste

→ For Serving

19 - 2 cups cooked jasmine or brown rice
20 - 1 tbsp sesame seeds
21 - Lime wedges

# How-To Steps:

01 - Toss tofu cubes with cornstarch until evenly coated on all sides.
02 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu and fry until golden and crispy on all sides, approximately 8-10 minutes. Remove from pan and set aside.
03 - Reduce heat to medium in the same skillet. Add ginger and garlic, sautéing for 1 minute until fragrant.
04 - Stir in soy sauce, maple syrup, rice vinegar, sriracha, and sesame oil. Simmer for 2 minutes until slightly thickened.
05 - Return tofu to the skillet and toss to coat evenly in sauce. Cook for 2-3 minutes until sticky and glazed.
06 - In a large bowl, whisk together vegan mayonnaise, lime juice, lime zest, salt, and pepper until smooth.
07 - Add cabbage, carrots, cilantro, and scallions to the dressing. Toss until vegetables are well combined.
08 - Divide cooked rice between four bowls. Top with sticky glazed tofu and lime slaw. Garnish with sesame seeds and lime wedges.

# Expert Advice:

01 -
  • The contrast between hot sticky tofu and cool crisp slaw is the kind of thing that makes you close your eyes while eating
  • Everything comes together in under an hour but tastes like you spent all day thinking about flavors
02 -
  • Crowding the pan while frying tofu will make it steam instead of crisp, work in batches if necessary
  • The glaze thickens quickly as it cools, so have your slaw ready before you start the sauce
03 -
  • Use a microplane for the ginger and garlic to get them perfectly fine without any fibrous bits
  • Let the tofu drain while you prep all the other ingredients, multitasking at its finest

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