These crispy sticky tofu bowls are a simple and healthy dinner that's ready in less than 30 minutes! These bowls are loaded with flavor & plant-based protein and are easily customizable.
1 Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can use a tofu press or set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes.
7 Cut tofu into 1-inch cubes, and place in a large mixing bowl. Add cornstarch and salt and toss to coat.
2 In a small mixing bowl, prepare the sticky sauce by whisking together tamari, 2 tablespoons of sesame oil, rice vinegar, maple syrup, garlic and ginger. Set aside.
3 Heat 2 tablespoons of avocado or olive oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden-brown on all sides, about 10 minutes. Transfer to a clean plate.
8 Return the skillet back to the burner over medium heat and pour in the sticky sauce. Bring to a slow boil - the sauce will thicken quickly! Add tofu and toss thoroughly until the tofu is completely coated in sauce.
6 Add a serving of rice to each bowls and top with veggies and the sticky tofu. Garnish each bowl with spicy mayo and sesame seeds, and serve immediately!
