Sticky Maple Sriracha Tofu Bowl (Printable)

Crispy maple-sriracha glazed tofu served with sesame broccoli and fluffy rice for a quick, flavorful vegan bowl.

# What You’ll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil

→ Maple Sriracha Sauce

04 - 3 tablespoons maple syrup
05 - 2 tablespoons sriracha sauce
06 - 2 tablespoons soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated

→ Sesame Broccoli

11 - 1 medium head broccoli, cut into florets
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon soy sauce
14 - 1 tablespoon sesame seeds

→ To Serve

15 - 1 1/4 cups jasmine or brown rice, cooked
16 - 2 spring onions, thinly sliced
17 - 1 small carrot, julienned
18 - Fresh cilantro leaves, optional
19 - Lime wedges, optional

# How-To Steps:

01 - Toss tofu cubes with cornstarch until evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sauté, turning occasionally, until golden and crisp on all sides, about 8 to 10 minutes. Transfer tofu to a plate.
03 - In a small bowl, whisk together maple syrup, sriracha, soy sauce, rice vinegar, toasted sesame oil, garlic, and ginger.
04 - Pour sauce into the same skillet and bring to a simmer over medium heat. Cook 2 to 3 minutes until slightly thickened. Return tofu to skillet and toss until evenly coated in sauce. Remove from heat.
05 - Steam or blanch broccoli florets for 2 to 3 minutes until just tender and bright green. Drain and toss with toasted sesame oil, soy sauce, and sesame seeds.
06 - Divide cooked rice among serving bowls. Top with maple sriracha tofu, sesame broccoli, julienned carrot, and sliced spring onions. Garnish with fresh cilantro and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The way the sauce hugs every crispy edge of the tofu is a secret I look forward to every time.
  • This bowl is a canvas—full of color and crunch—ready for whatever veggies or grains you have handy.
02 -
  • If you try to skip pressing the tofu, you’ll end up with sadness instead of crunch.
  • The sauce thickens fast—turn off the heat as soon as it gets glossy to avoid burning.
03 -
  • Shaking the tofu with cornstarch in a resealable container keeps your fingers clean and gets every piece covered.
  • Letting the steamed broccoli sit for one minute before tossing with dressing keeps the color bright and stops sogginess.

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