Asian Sticky Tofu Bowls
These sticky tofu bowls are crispy, saucy, colorful, comforting, and surprisingly easy to throw together after a long day of work. Golden baked tofu gets coated in a glossy sweet-and-savory sauce that clings to every crispy edge, while roasted vegetables and fluffy rice turn it into a complete dinner that tastes like takeout — only fresher, healthier, and much more affordable. Better than takeout and perfect for meal prep, this easy weeknight recipe is satisfying, healthy, and loaded with bold Asian-inspired flavors.
Ingredients
For the Tofu
- 2 blocks tofu
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp cornstarch
- 6 cups Frozen Asian Style Veggies
Sticky Sauce
- 4.5 tbsp low-sodium soy sauce
- 4.5 tbsp rice wine vinegar
- 1.5 tsp sesame oil
- 4.5 tbsp coconut aminos
- 1.5 tbsp maple syrup
- 1.5 tsp Sriracha
- 2 cloves garlic grated
- 2 tbsp + 1 tsp cornstarch
For Serving
- 4 cups cooked rice
- 2 tsp sesame seeds
- 3 sprigs green onions
Instructions
- To a parchment-lined baking tray, crumble your tofu and toss with olive oil, salt, and cornstarch. Bake at 450°F for 25 minutes, or until golden and crispy.
- Spread your frozen veggies onto another tray and bake alongside the tofu at 450f for 25 minutes.
- Meanwhile, make the sticky Asian sauce by whisking all the sauce ingredients together in a bowl and grating in the garlic.
- Cook your rice according to package directions.
- Once the tofu is golden, add it to a large skillet over medium heat and pour the sauce over top. Stir for about 5 minutes, until the sauce thickens and coats the tofu.
- Serve over rice with roasted veggies, and top with sesame seeds and green onions.
Nutrition
Serving: 1servingCalories: 644.6kcalCarbohydrates: 87.9gProtein: 32.2gFat: 18.6gSaturated Fat: 3.1gPolyunsaturated Fat: 7.68gMonounsaturated Fat: 6.66gSodium: 1716.8mgPotassium: 852mgFiber: 5.1gSugar: 23.7gVitamin A: 21.2IUVitamin C: 2.01mgCalcium: 743.8mgIron: 7.9mg
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