Maple Sriracha Tofu Bowls
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These Maple Sriracha Tofu Bowls have the perfect amount of sweetness & spice. Served over rice with spicy mayo & sesame seeds.
I LOVE a quick tofu bowl. And this bowl is definitely at the top of my list right now. The tofu gets a little sweetness from the syrup and a nice kick from the sriracha. Plus plenty of crunch by tossing the tofu in corn starch before cooking it in a little oil. Serve it up over rice with avocado slices and spicy mayo. It’s the best combo!
How to Make the Tofu
The key to crispy tofu is to make sure to press out as much liquid as possible. I like to do this by placing the tofu on a plate and putting another bowl on top of it. You could also be fancy and get a tofu press, but I like my method better.
Once the tofu is pressed, cut it into cubes and toss with corn starch. Heat some oil in a skillet (I like to use a neutral oil, like avocado) and brown the tofu. You don’t have to brown all 6 sides. I think as long as you get 4 sides crispy, it is fine.
Once crispy, remove the tofu from the skillet. Add a little more oil and then cook down some garlic and chopped green onion for a couple of minutes. Add the tofu back to the skillet and pour in the sauce – a combo of maple syrup, sriracha, soy sauce, sesame oil & ginger powder.
Let the tofu cook in the sauce for a couple of minutes. All of the sauce should be absorbed and somewhat caramelized.
How to Serve
To make the bowls, add cooked rice to the bottom and then top with the tofu. Add some avocado slices and sprinkle with sesame seeds. I also like to drizzle on some spicy mayo – to make this, just combine 1 part sriracha to 2 parts vegan mayo. This isn’t essential, but super tasty!
These bowls are soooo good. You can make them for an easy weeknight dinner or meal prep everything for lunch on the go. These are healthy, simple and delicious!
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Did you Make this Recipe?
If you made these Maple Sriracha Tofu Bowls I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Maple Sriracha Tofu Bowls
Ingredients
- 2 tablespoons low sodium soy sauce
- 2 tablespoons maple syrup
- 1-2 tablespoons sriracha to taste
- 1 tablespoon sesame oil
- 1/4 teaspoon ginger powder
- 1 block extra firm tofu drained and pressed
- 2 tablespoons corn starch
- oil for frying
- 2 cloves garlic diced
- 1 bunch green onions cut in 1" chunks
- 2 cups cooked rice
- 1 avocado sliced
- spicy mayo for serving, see notes*
- black sesame seeds for serving
Equipment
Instructions
- Combine the soy sauce, maple syrup, sriracha, sesame oil and ginger powder in a bowl and set aside.
- Cut the tofu into cubes and toss with corn starch. Heat some oil in a skillet over medium heat and add the tofu – making sure the pieces don't touch. Cook until browned on most sides (I usually do 4 sides of each cube). Remove from the skillet and add a little more oil. Add the garlic & green onion and cook for a couple minutes.
- Add the tofu back to the skillet and pour in the sauce. Toss until the tofu has absorbed all of the sauce and remove from the heat.
- Serve the tofu over rice with avocado, sesame seeds and spicy mayo.
Video
Notes
Absolutely delicious Who knew tofu could taste so good
This was our third recipe from your site this week and a favorite that will go on the rotation regardless of the season. Made the maple sriracha sauce and the sriracha mayo (3 T. Mayo to 1 T. Sriracha) ahead of time to ease preparation (I always seem to laugh at your prep times as mine are typically triple). Sauced tofu simmered nicely while rice finished cooking. Served over brown rice with avocado as described. Will try the chopped cucumber as recommended next time.
This served three hungry adults perfectly without any sides.
This is amazing! My husband who wasn’t sure if he would like tofu loves this recipe. So easy to make and delicious, thanks for the recipe.
Yay! I love getting a tofu convert! So glad you both loved it!
i love this recipe! it’s really nice because i typically always have the sauces/seasonings on hand, so all i really need is to make sure i have tofu stocked too. i typically just make the tofu & rice, but i can’t wait to try it with avocado sometime!
Thanks Dorian! You gotta try the avocado next time! It adds the perfect creaminess!
This was insanely delicious and so easy to make! I made it for dinner intending to have leftovers for lunch the next day, but I couldn’t stop eating the tofu out of the pan! Will double the recipe next time for meal prep. Thanks so much for this!
haha no shame in eating the whole thing! So glad you loved it!
Perfect amount of spice and tons of flavor. The whole family enjoyed it!
My son said he hates tofu and would never eat it. I made this two weeks ago, and have made it 3 times since. He gobbles it up every time. Thanks for making our transition to plant based a little easier!
OMG that is amazing! Glad we made a tofu lover out of him!
Love this 😀
Thanks so much Asia!
Great recipe, however is 5x better if you add some chopped cucumber to the bowl.
I’m one of those weird people who can’t stand cucumbers…which is why you never see them in my recipes lol But so glad they work well with this!
I’ve made this recipe many, many times since I first discovered it and I find myself craving it quite often! The crunchy tofu and sriracha just hit the spot! Soo delicious!!! Easy to make and a crowd pleaser 🙂
Thanks so much Kate! So glad you love this one!
Absolutely delicious!
Thanks so much Colleen!
Waitttt this was actually super good! My husband doesn’t usually like tofu and he ate it all. I added broccoli to the bowls and it worked well.
Love the addition of broccoli! So glad it was husband approved!!
We make this a few times a month! The whole family loves it. So yummy with avocado and broccoli. We don’t use the spicy mayo but don’t need it. Sometimes we double the maple sriracha sauce!
Thank you! So glad it is a hit with the whole family!
This was a smash hit at our house! Everyone said it was the best tofu they’d ever had. I thought the sauce was perfect- flavorful without being too sweet or too strong.
Thanks Julie! So glad it was a hit!
Do you think you can make this ahead of time? Really enjoyed itWould love to take it to work
You could definitely make it ahead of time!
So delicious! Great flavor combination!
Thanks Amy!
Whole family loved this one too! Thanks for the yummy ideas!
Yummy! This is so good and simple. Will be making this a staple recipe!!
Thanks Katie! So glad you liked it!
Served this with purple rice and it was so good! I used just under a tablespoon of sriracha and it was a little too spicy for me, but I still went back for seconds! I added fresh ginger and lime juice to the sauce. Made the tofu in my air fryer. Amazing.
Thanks Allison – so glad you liked it!
I never normally leave recipe reviews but this recipe is a new all time favourite – 10/10. I have made it 3 times in the last week lol
Perfect for an easy vegan lunch, keeps you full and tastes amazing 🙂 thanks for the recipe.
Thanks Caitlin!!!
I have made this twice now – once for myself, and another time for my whole family. Even my 16-year-old brother, who has had some prejudices against anything plant-based in the past, really liked the tofu!
I also added more fresh vegetables to the bowl (shredded carrots and cabbage), worked really well too!
So glad it was a hit with everyone! And extra veggies are always a good idea!
Hardly any leftovers. Yum. So I marinated the tofu first with the garlic, coated in corn starch, marinated a second time and then air fried them for about 8-10 minutes…delicious. The spicy sauce really brought it altogether.
So glad you liked it Chris – love the idea of using the air fryer!
DELICIOUS! I doubled the sauce and tripled the garlic. I added garlic to the mayo. Love it and it will be a staple in this house.
This was so good! We ate all of it between two of us…delicious!
Love all of your recipes!! Can’t wait to make this one of our staples in our home
Thanks Jim!