Sticky Maple Soy Tofu Bowl (Printable)
Crispy glazed tofu with sesame cabbage over rice, topped with fresh vegetables
# What You’ll Need:
→ For the Sticky Maple Soy Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - 3 tbsp low-sodium soy sauce
05 - 2 tbsp pure maple syrup
06 - 1 tbsp rice vinegar
07 - 1 tbsp sriracha (optional)
08 - 1 tsp toasted sesame oil
09 - 1 clove garlic, finely minced
10 - 1 tsp fresh ginger, grated
→ For the Sesame Cabbage
11 - 1/2 medium head green cabbage, finely shredded
12 - 2 tbsp rice vinegar
13 - 1 tbsp toasted sesame oil
14 - 1 tbsp soy sauce
15 - 1 tsp maple syrup
16 - 1 tbsp toasted sesame seeds
17 - 1 small carrot, julienned
→ For the Bowl
18 - 2 cups cooked jasmine or brown rice
19 - 1 small cucumber, sliced
20 - 1 avocado, sliced
21 - 2 green onions, sliced
22 - Fresh cilantro leaves (optional)
# How-To Steps:
01 - Pat tofu dry thoroughly and cut into 3/4 inch cubes. Place tofu in a shallow dish and toss with cornstarch until evenly coated on all sides.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add coated tofu cubes and cook, turning occasionally, until golden and crispy on all sides, approximately 8-10 minutes.
03 - While tofu cooks, whisk together soy sauce, maple syrup, rice vinegar, sriracha (if using), sesame oil, garlic, and ginger in a small bowl until smooth.
04 - Reduce heat to medium. Pour the sauce over crispy tofu in the skillet. Toss gently to coat and cook for 2-3 minutes until sauce thickens and becomes sticky, coating the tofu evenly. Remove from heat.
05 - In a large bowl, whisk together rice vinegar, sesame oil, soy sauce, and maple syrup. Add shredded cabbage, carrot, and sesame seeds. Toss thoroughly to combine and let sit for at least 10 minutes to slightly soften.
06 - Divide cooked rice among four bowls. Arrange sticky maple soy tofu, sesame cabbage, cucumber, avocado, and green onions on top. Garnish with fresh cilantro leaves if desired.
07 - Serve immediately while tofu is still crispy and warm. The contrast between warm glazed tofu and cool fresh vegetables creates the best texture and flavor experience.
# Expert Advice:
01 -
- The maple-soy glaze creates that restaurant-style sticky coating without any complicated techniques
- Everything cooks in one pan while the cabbage marinates itself on the counter
02 -
- Don't crowd the pan when cooking tofu or it will steam instead of crisp
- The glaze thickens quickly once added to the pan, so have everything ready before pouring
03 -
- Extra-firm tofu holds its shape better during tossing
- Let the glaze cool slightly before serving so it clings to the tofu