If you’re searching for a dinner that’s comforting, crave-worthy, and surprisingly easy to make at home, this Sticky Glazed Tofu Bowl with Creamy Yum Yum Sauce checks every box. Crispy-edged tofu tossed in a sweet-savory glaze, fluffy rice, crunchy vegetables, and a silky Japanese-style yum yum sauce come together to create a bowl that feels indulgent but fits beautifully into a plant-forward lifestyle.

This recipe was developed for busy home cooks who want bold flavor without complicated techniques. Whether you’re new to cooking tofu or already a tofu enthusiast, this dish delivers texture, balance, and restaurant-quality satisfaction — no deep fryer required.

Why This Sticky Tofu Bowl Works So Well

Tofu often gets a bad reputation for being bland, but the secret is proper preparation and bold seasoning. In this recipe, extra-firm tofu is pressed, cubed, and pan-seared until golden before being coated in a glossy glaze made from soy sauce, maple syrup, garlic, and rice vinegar. The result is tofu that’s crispy on the outside, tender inside, and packed with umami.

The creamy yum yum sauce adds richness and just enough sweetness to balance the savory glaze. Paired with rice and fresh vegetables, this bowl hits every note: salty, sweet, creamy, crunchy, and satisfying.

Ingredients

Sticky Glazed Tofu

14 oz extra-firm tofu, pressed and cubed
2 tbsp cornstarch
2 tbsp neutral oil (avocado or vegetable)
¼ cup soy sauce or tamari
3 tbsp maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger

Creamy Yum Yum Sauce

½ cup mayonnaise
2 tbsp ketchup
1 tbsp sugar
1 tsp rice vinegar
1 tsp paprika
1–2 tsp sriracha (to taste)
1–2 tbsp water to thin

Bowl Assembly

2 cups cooked jasmine or sushi rice
1 cup shredded carrots
1 cup sliced cucumber
2 green onions, sliced
Sesame seeds for garnish

Instructions

Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
Toss tofu cubes with cornstarch until lightly coated.
Heat oil in a large skillet over medium-high heat. Add tofu and cook 8–10 minutes, turning until golden and crisp on all sides. Remove from pan.
In the same pan, add soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Simmer 2–3 minutes until slightly thickened.
Return tofu to the pan and toss until fully coated in the sticky glaze. Remove from heat.
Whisk all yum yum sauce ingredients in a bowl until smooth. Adjust thickness with water.
Assemble bowls with rice, glazed tofu, and vegetables. Drizzle generously with yum yum sauce.
Garnish with green onions and sesame seeds. Serve warm.

What Is Yum Yum Sauce?

Yum yum sauce is a creamy Japanese-American condiment popular in hibachi restaurants. Despite its name, it isn’t traditionally Japanese but has become a beloved sauce worldwide thanks to its mild sweetness, subtle tang, and rich texture. It pairs beautifully with tofu, vegetables, rice, and even roasted potatoes.

Tips for the Best Crispy Tofu

Pressing matters: Removing moisture ensures crisp edges.
Cornstarch coating: Creates a light crust without deep frying.
Hot pan: Don’t crowd the skillet — give tofu space to brown.

Easy Variations

Spicy: Add chili crisp or extra sriracha.
Gluten-Free: Use tamari instead of soy sauce.
Low-Carb: Swap rice for cauliflower rice.
Protein Boost: Add edamame or chickpeas.

Serving Suggestions

This sticky tofu bowl works beautifully as:

A weeknight vegetarian dinner
A meal-prep lunch (stores well for 4 days)
A plant-based alternative to takeout
A customizable family bowl night

Storage & Meal Prep

Store components separately in airtight containers. Reheat tofu gently in a skillet or microwave. Sauce keeps refrigerated for up to one week.

Final Thoughts

This Sticky Glazed Tofu Bowl with Creamy Yum Yum Sauce proves that plant-based meals can be just as comforting and crave-worthy as any takeout favorite. It’s approachable, endlessly customizable, and guaranteed to become a repeat recipe in your kitchen.