Name: Soy Glazed Tofu Bowl with Spicy Sriracha Vegan Mayo Drizzle
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 14 oz firm tofu, pressed and cut into 4 slabs; 1/4 cup low-sodium soy sauce; 2 tbsp maple syrup; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp fresh ginger, finely grated; 2 cloves garlic, minced; 1 cup jasmine rice, uncooked; 2 cups water; 2 cups baby spinach; 1 large carrot, julienned; 1 small cucumber, thinly sliced; 1 avocado, sliced; 2 green onions, thinly sliced; 1 tbsp sesame seeds; 1 tbsp neutral oil (like canola or grapeseed); Pinch of salt; 1/4 cup vegan mayonnaise; 2 tbsp sriracha sauce; 1 tsp lime juice

Soy Glazed Tofu Bowl with Spicy Sriracha Vegan Mayo Drizzle

miradugm

Remixed from Soy Glazed Salmon Bowl by miradugm()

This Soy Glazed Tofu Bowl offers a vibrant vegan twist on a classic favorite, featuring caramelized tofu slabs glazed with a sweet and savory soy mixture. The tofu’s crispy edges and tender interior pair beautifully with fluffy jasmine rice and fresh, crisp vegetables like spinach, carrot, cucumber, and creamy avocado slices. A spicy sriracha vegan mayo drizzle adds a creamy, tangy kick that elevates each bite. This bowl balances textures and flavors harmoniously, making it a nourishing and exciting meal perfect for those seeking wholesome plant-based comfort food.

Ingredients

Instructions

In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic to make the glaze.
Pat tofu slabs dry and place them in a shallow dish. Pour half the glaze over the tofu, turning to coat. Marinate for 10-15 minutes.
While tofu marinates, rinse jasmine rice under cold water. In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff and keep warm.
Preheat broiler to high. Line a baking sheet with foil and lightly oil it. Remove tofu from marinade (discard used marinade) and place on the sheet.
Broil tofu for 6-8 minutes, brushing with reserved glaze halfway, until caramelized and heated through.
In a small bowl, combine vegan mayonnaise, sriracha sauce, and lime juice. Mix well to create the spicy sriracha mayo drizzle.
Divide rice among bowls. Top with spinach, carrot, cucumber, and avocado slices.
Place a tofu slab on each bowl. Drizzle with remaining glaze and then with the spicy sriracha mayo.
Garnish with green onions and sesame seeds. Serve immediately.