Facebook-square Pinterest-square Instagram

Maple Sriracha Tofu Bowls

This post may contain affiliate links.

These Maple Sriracha Tofu Bowls features crispy tofu in a tantalizing sweet-spicy sauce that is served over jasmine rice with fresh veggies. A vibrant, protein-rich dish that's easy to make, perfect for a wholesome dinner. 
Jump to Recipe Print Recipe

It’s officially the middle of January and today I am bringing to you a 30 minute meal that is just as delicious as it is healthy. This Maple Sriracha Tofu Bowl has an oil free crispy tofu that is marinated with all the right kinds of sweet and sour. Whether you’re a long-time vegan or just exploring meatless options, this dish is sure to impress with its perfect balance of sweet and spicy, coupled with the satisfying crunch of crispy tofu.

Maple Sriracha Tofu Bowls

This bowl is filled with sticky jasmine rice, topped with crispy tofu that’s been glazed in a delectable Maple Sriracha sauce and is joined by some of my favorite go-to vegetables! Each bite offers a moment of sweet and fiery flavors, complemented by the fresh crunch of cucumbers and creamy slices of avocado. You can add Korean chili powder for an extra kick (which I highly recommend if you can handle it). I cannot stress enough how ideal it is that this bowl comes together in 30 minutes and is enough to feed 4 hungry people, or two people with leftovers!! The leftovers of this bowl are so delicious and some might say even better, something about pan heating day old rice and marinated tofu adds an extra crisp that is to die for!

The Ingredients for this Maple Sriracha Tofu Bowl:

  • high protein super firm tofu
  • maple syrup
  • sriracha
  • coconut aminos
  • rice vinegar
  • Korean chili powder (optional, for extra spice)
  • jasmine rice
  • shelled edamame
  • avocado
  • Persian cucumbers
  • green onions
  • sesame seeds

New to Tofu?

Don’t worry if this is your first rodeo with tofu, I promise this recipe is easy and will have you falling in love with this perfect meat replacement in no time. These maple sriracha tofu bowls are a fantastic introduction to the world of tofu. Tofu is incredibly versatile and acts like a sponge, absorbing anything you marinate it in. Not only is tofu a great source of protein, but it’s also gluten free and 100% vegan. I choose to work with high protein super firm tofu most often since it is particularly easy to work with for beginners, as it has less moisture and a firmer texture, making it more forgiving during cooking. It also has a firmer, meatier texture, making it more desirable for the meat lovers in your life.

How to Make Crispy Tofu

Making crispy tofu is simpler than you might think. The key is to start with high protein super firm or extra firm tofu, as it holds up better to frying and absorbs flavors more effectively. Slice the tofu into even cubes and cook them in a skillet over medium heat until each side turns golden brown. The secret to that irresistible crunch lies in allowing the tofu to sear undisturbed; this will ensure that irresistible crispy exterior.

How to Prepare Tofu Before Cooking

To get the best results, it’s ideal to use high protein super firm tofu *or* press your extra firm tofu before cooking to remove excess moisture. This step can be skipped if you are working with super firm tofu. However, if you are going to press your tofu before cooking, simply wrap it in a clean towel and place a heavy object on top for about 15-20 minutes. This step ensures that the tofu crisps up beautifully when cooked. 

Crispy Tofu Bowl Details

The beauty of these Maple Sriracha Tofu Bowls lies in the details. I know I’ve been talking a lot about the tofu and it’s because it truly is the star of this bowl! Once the tofu is crispy and coated in the sauce, it provides the essential flavors and texture that so nicely contrast with the smooth avocado and crunchy, fresh cucumbers. The warm, spicy sauce ties all the components together, making each bowl a well-rounded and satisfying meal.

Let’s talk about the Sauce for the Crispy Tofu Bowls

The sauce for this Tofu Bowls is a simple yet flavor-packed one. If you’re like most people in the world, you probably love maple syrup on pretty much anything and everything – and for good reason. Maple syrup brings a natural sweetness and when paired with the sriracha it’s a match made in heaven. (I’m a sucker for anything sweet and spicy!) The sweetness is balanced by the heat of sriracha and the umami depth of coconut aminos. A touch of rice vinegar adds a slight tang, enhancing the overall flavor profile of the dish. I love using these flavor profiles for bowls like this because instead of buying a store bought sauce that’s filled with preservatives, gluten and hidden sugars – I am totally able to control all the components of this sauce making it as healthy and flavorful as I’d like. 

Why I Love Making Crispy Tofu Bowls

Crispy tofu bowls hold a special place in my heart and kitchen for their versatility, ease and flavor they bring to every meal. Whether you want to make it sweet and spicy like this Maple Sriracha Tofu Bowl, make it sweet and tangy like my Better Than Takeout (Orange Cauliflower) bowl or any other way, the sauce is the fun part because it can always be customized however you see fit or desire that day. What I love most about making crispy tofu bowls is that they are a nutritious, protein-packed option that’s perfect for any day of the week.

These Bowls Are As Easy As…

Four simple steps and 30 minutes – that’s all you need. All you have to do to create these Maple Sriracha Tofu Bowls is combine a few simple ingredients. No need for fancy cooking tools or techniques. Just start by cooking your rice as you always would. It’s the necessary base for your whole bowl. Next, you cook the tofu to golden crispy perfection and toss it in the homemade sweet and spicy sauce. Finally, assemble your bowls with the tofu, rice, and fresh toppings like avocado, cucumber, and edamame. This Maple Sriracha Tofu Bowl is a foolproof recipe that delivers gourmet, better than takeout flavors every time! 

So whether you’re a seasoned tofu lover or trying it for the first time, this recipe is bound to become a favorite. It doesn’t have to be Veganuary, Meatless Monday or anything else to enjoy a bowl that is this healthy, simple, gluten free and plant based – eating this clean can happen anytime! Give it a try and let me know how you liked it by leaving a comment below.

And if you’re keen on trying this bowl you’re also going to want to try these others, Korean BBQ Tofu,  Crispy Buffalo Tofu and Coconut Crusted Tofu!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Learn More

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!
Learn More!

All your favorite Layered Salads from Jackfruitful Kitchen are now a FREE eBook!

Enter your email below and then check your inbox for the goodies.

Related Posts

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Maple Sriracha Tofu Bowls

4.91 from 10 votes
Print Recipe Pin to Pinterest!
This is one of my favorite recipes ever! This delectable dish features a bed of sticky rice, complemented by perfectly crispy tofu coated in a mouthwatering sriracha maple syrup sauce. The combination of sweet and spicy notes adds a delightful twist to the savory tofu. Topped with refreshing cucumber slices, vibrant green onions, and protein-packed edamame, these bowls offer a harmonious blend of textures and tastes that make for a satisfying and flavorful culinary experience. Get ready to elevate your mealtime with this irresistible, high protein, easy-to-make recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner, lunch, Main Course

Equipment

  • stove

Ingredients
  

  • 16 oz high protein super firm tofu
  • 3 tbsp maple syrup
  • 3 tbsp sriracha
  • 3 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • ½ tsp Korean chili powder, optional, for extra spice
  • ¼ tsp salt
  • 1½ cups jasmine rice, cooked
  • 1 cup shelled edamame
  • 1 avocado, sliced
  • 2 Persian cucumbers, thinly sliced
  • 3 green onions, sliced
  • 1 tbsp sesame seeds

Method
 

  1. Slice tofu into 1" cubes. Preheat a large work, cast iron skillet, or non stick skillet over medium heat and add a light coat of oil, if desired. Spread the tofu in an even layer and cook on each side for 3-4 minutes until golden (cooking times will vary depending on skillet).
  2. While tofu is cooking, whisk together the maple syrup, sriracha, coconut aminos, rice vinegar, korean chili powder and salt. Season to taste by adjusting sweetness and spice to your desired preference.
  3. Once the tofu is crispy, reduce heat to low and pour the sauce over the tofu cubes. Let the sauce thicken slightly and toss to coat.
  4. Serve by dividing rice between four serving bowls and topping with tofu, edamame, avocado, cucumber slices, onions and sesame seeds.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
Related posts

12 Responses

  2. 5 stars
    This turned out great! I love the spiciness combined with a little bit of sweetness. The flavors were really yummy! I made a coconut rice to go with it and the addition of the Persian cucumbers to give it some added crunch was perfect. Are you able to share the nutritional information for this?

    Reply

    1. Hey Chelsea, all the nutritional values for all of my recipes are available on my meal planner app! I am so happy that you enjoyed this recipe, thank you so much for the rating and review!

      Reply

  3. 5 stars
    It was hard not to eat the whole thing myself, husband loved it as well. So good! I did 2 T of siracha and skipped the Korean chili and it was still a good heat for spice wimps like us. Added avocado when plating. Delicious thanks!

    Reply

  4. 5 stars
    I was tempted to order takeout after a busy week but this recipe is so easy that I made it in less time than it would have taken to get a DoorDash order and I know I was eating delicious, nourishing food. Bonus: it made four servings so we have lunch ready to go tomorrow! This is in our regular rotation for good reason because it checks all the boxes – easy, healthy, yummy!

    Reply

    1. This review is the exact reason why I do this!! Thank you for sharing Maggie – this recipe is totally proof that eating healthy can be quicker, more delicious and healthier than take out! I hope you’ll try my other better than takeout recipes next time the craving strikes you again! Thank you so much for this review and rating the recipe!

      Reply

  5. 5 stars
    I loved this bowl! The tofu had a nice crispiness to it, and the sauce was so delicious. A little spicy (in the best way possible). Highly recommend!

    Reply

  6. 5 stars
    Just tried this recipe today. I’m new to tofu and it’s prep. I am also not a huge fan of the taste of soy sauce and I find most recipes contain that. That said, I have found coco aminos and like them much more. This bowl had great flavor and I am most impressed with the protein content. I will make again for sure! It was also so fast. I like minimal ingredients and short prep time. Give it a try!

    Reply
4.91 from 10 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Want Jackfruitful Recipes sent right to your inbox?

Subscribe by submitting your email!