Sticky Hoisin Glazed Tofu Bowl (Printable)

Crispy glazed tofu with fresh slaw over rice

# What You’ll Need:

→ For the Crispy Tofu

01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tablespoons cornstarch
03 - 1 tablespoon neutral oil (sunflower, canola, or vegetable)

→ For the Sticky Hoisin Glaze

04 - 4 tablespoons hoisin sauce
05 - 2 tablespoons soy sauce
06 - 1 tablespoon maple syrup
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 to 2 teaspoons sriracha or chili sauce (optional)

→ For the Sesame Slaw

12 - 2 cups shredded red cabbage
13 - 1 cup shredded carrots
14 - 2 spring onions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon soy sauce
18 - 2 teaspoons maple syrup or agave nectar
19 - 1 tablespoon toasted sesame oil

→ For Serving

20 - 2 cups cooked jasmine or brown rice
21 - Fresh cilantro or mint leaves for garnish
22 - Lime wedges

# How-To Steps:

01 - Place pressed tofu cubes in a shallow dish. Sprinkle cornstarch over tofu and toss gently until evenly coated on all sides.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Arrange tofu in a single layer and cook for 7 to 9 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic and grated ginger to the skillet, sauté for 30 seconds until fragrant. Pour in hoisin sauce, soy sauce, maple syrup, rice vinegar, and sesame oil. Add sriracha if using. Simmer for 1 to 2 minutes until slightly thickened.
04 - Return crispy tofu to the skillet. Gently fold until all pieces are thoroughly coated with the glaze. Continue cooking for 2 to 3 minutes, stirring carefully, until tofu becomes sticky and glossy.
05 - In a large mixing bowl, whisk together rice vinegar, soy sauce, maple syrup, and toasted sesame oil until fully combined.
06 - Add shredded red cabbage, carrots, and spring onions to the dressing. Toss thoroughly until vegetables are evenly coated. Sprinkle toasted sesame seeds over the top and toss once more.
07 - Divide cooked rice evenly between four serving bowls. Arrange glazed tofu on one side and sesame slaw on the other. Garnish generously with fresh cilantro or mint leaves and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The tofu gets impossibly crispy while staying tender inside, and the glaze clings to every nook and cranny
  • That slaw brings such brightness and crunch that you will forget you are eating a bowl of vegetables
  • Everything comes together in under 40 minutes but tastes like you spent much longer on it
02 -
  • Press your tofu for at least 15 minutes, and do not skip the cornstarch coating if you want that restaurant style texture
  • The glaze thickens quickly once it hits the hot pan, so have your tofu ready to toss back in immediately
  • Let the slaw sit for at least 10 minutes to soften slightly and let the flavors meld together
03 -
  • Use tamari instead of soy sauce to keep this gluten-free if needed
  • Toast your sesame seeds in a dry pan for 2 minutes before adding to the slaw for deeper flavor
  • If the glaze becomes too thick, splash in a teaspoon of water to loosen it back up

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