Sticky Tofu Bowl

Meatless Monday!

sticky tofu bowl
Mike Garten

Roast tofu with soy sauce, dark brown sugar, and chili garlic sauce for an irresistible sweet-salty flavor.

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Cal/Serv: 445
Yields: 4 servings
Total Time: 0 hours 25 mins
1 c.


12 oz.

extra-firm silken tofu

4 tbsp.

oil, divided

1 tsp.

Chinese five-spice powder

Kosher salt


small English cucumber (thinly sliced)

1 1/2 tbsp.

rice vinegar

8 oz.

shiitake mushrooms (stemmed and cut into 1/4-inch pieces)

1/4 c.

reduced-sodium soy sauce

1 tbsp.

dark brown sugar

2 tsp.

chili garlic sauce

Sliced scallions, sesame seeds, and cilantro, for serving

  1. Heat oven to 450°F. Cook rice per package directions.
  2. Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
  3. Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
  4. In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
  5. In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
  6. Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.

NUTRITIONAL INFORMATION (per serving): About 445 calories, 19 g fat (1.5 g saturated), 16 g protein, 995 mg sodium, 53 g carbohydrate, 4 g fiber

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