15-Minute Sticky Garlic Tofu Bowl

This 15-Minute Sticky Garlic Tofu Bowl is crispy, saucy and packed with sweet and savory garlic flavor. Golden tofu is tossed in a glossy homemade garlic sauce and served over fluffy rice with edamame and fresh cucumber. It’s an easy, protein-packed and budget-friendly plant-based dinner that’s perfect for busy weeknights.

Ingredients

For the Crispy Tofu

2 (14-ounce) Blocks Extra-Firm Tofu, drained and pressed

3 Tablespoons Cornstarch

1 tsp Garlic Powder

1/2 tsp Salt

2 Tablespoons Avocado or Neutral Oil

Sticky Garlic Sauce

1/4 cup Low-Sodium Soy Sauce or Tamari

3 Tablespoons Maple Syrup

2 Tablespoons Rice Vinegar

5 Cloves Garlic, finely minced

1 Tablespoon Fresh Grated Ginger

1 tsp Toasted Sesame Oil

1/3 cup Water

1 Tablespoon Cornstarch

Optional: ½–1 teaspoon red pepper flakes or chili garlic sauce

For the Bowls

3 cups Cooked Jasmine rice (or rice of choice)

1-1/2 cups Shelled Edamame

1 Cucumber, thinly sliced

Green Onions

Sesame Seeds

This recipe checks so many of my favorite boxes: it's quick, affordable, plant-based and full of flavor.

The tofu is coated in cornstarch before cooking, which helps create those beautiful crispy edges. Once the sticky garlic sauce hits the hot skillet, it thickens into a glossy glaze that clings to every piece.

You get crispy edges, tender tofu inside and that wonderful sweet-and-savory garlic sauce in every bite. And everything comes together in about 15 minutes.

The Secret to Crispy Tofu

One of the easiest ways to make tofu taste amazing is to give it plenty of texture.

Instead of simply slicing the tofu and adding sauce, coat it lightly with cornstarch and cook it in a hot skillet until golden. This creates a slightly crisp exterior that holds onto the sauce beautifully.

For even more texture, you can tear the tofu into pieces with your hands instead of cutting it into perfect cubes. Those uneven edges create more little crispy areas for the sticky garlic sauce to grab onto.

Instructions

Tear the tofu into bite-sized pieces, the rough edges grab more sauce. Toss with cornstarch, garlic powder and salt.

Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for about 7–8 minutes, turning occasionally, until golden and crispy.

While the tofu cooks, whisk together soy sauce, maple syrup, rice vinegar, ginger, sesame oil, water, cornstarch and red pepper flakes if using.

Once the tofu is crispy, remove any excess oil from the pan. Then toss in the fresh garlic and heat though for about 30 second, reduce the heat slightly and pour the sauce directly into the skillet.

Cook for 2–3 minutes, tossing constantly. The sauce will bubble, reduce and turn into a thick, shiny glaze that clings to every piece of tofu.

Add jasmine rice to a bowl, then edamame and cucumber. Pile the sticky garlic tofu right in the center.

Spoon any extra sauce from the pan over the tofu and finish with green onions and sesame seeds.