Sticky Maple Soy Tofu Bowl (Printable)

Crispy glazed tofu with sesame snap peas and rice in a sweet maple soy sauce

# What You’ll Need:

→ Tofu & Marinade

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or vegetable)

→ Sticky Maple Soy Sauce

04 - 3 tbsp low-sodium soy sauce
05 - 2 tbsp pure maple syrup
06 - 1 tbsp rice vinegar
07 - 1 tbsp water
08 - 1 tsp toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1 tsp sriracha or chili sauce (optional)

→ Sesame Snap Peas

12 - 7 oz snap peas, trimmed
13 - 1 tbsp sesame oil
14 - 1 tbsp sesame seeds
15 - 1 pinch sea salt

→ To Serve

16 - 2 cups cooked jasmine or brown rice
17 - 2 green onions, thinly sliced
18 - 1 small carrot, julienned
19 - 1 tbsp toasted sesame seeds
20 - Lime wedges (optional)

# How-To Steps:

01 - Pat the tofu completely dry with paper towels. Cut into 3/4-inch cubes. Place cornstarch in a shallow bowl and toss tofu cubes until evenly coated on all sides.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add coated tofu cubes in a single layer. Cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a plate and set aside.
03 - In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, water, sesame oil, garlic, ginger, and sriracha if using. Stir until the maple syrup is fully dissolved.
04 - Wipe out the skillet if necessary. Pour the sauce mixture into the pan and bring to a simmer over medium heat. Add the crispy tofu back to the pan. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the tofu pieces evenly.
05 - While the tofu glazes, heat sesame oil in a separate skillet or wok over medium-high heat. Add trimmed snap peas and sauté for 2-3 minutes until bright green and just tender-crisp. Sprinkle with sesame seeds and a pinch of salt. Toss to combine.
06 - Divide cooked rice evenly among 4 bowls. Arrange sticky maple soy tofu, sesame snap peas, and julienned carrot on top of the rice. Garnish with sliced green onions and additional toasted sesame seeds. Serve with lime wedges on the side if desired.

# Expert Advice:

01 -
  • The sticky maple soy glaze creates this incredible candy-like coating that makes tofu actually crave-worthy
  • Everything comes together in under 45 minutes but tastes like something from a restaurant
  • You get that perfect balance of sweet, salty, and just enough heat to keep things interesting
02 -
  • Don't skip pressing the tofu, even if you're in a rush, because water-logged tofu will steam instead of crisp
  • The sauce will look thin at first but thickens quickly once it hits the hot pan, so have your tofu ready to toss in immediately
  • Resist the urge to stir the tofu too frequently while it crisps, or you'll knock off that precious cornstarch coating
03 -
  • If your sauce isn't thickening, mix 1 teaspoon of cornstarch with 1 teaspoon of water and whisk it into the bubbling sauce
  • Double the glaze recipe and keep it in the fridge for quick weeknight tofu stir-fries

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