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If there is one tofu recipe you have to try, it’s definitely this one: Saucy Caramelized Tofu Bowls! Okay, these Spicy Seaweed Tofu Rolls are also highly recommended.
This tofu is freaking delicious. Read a lot of flavors, sweet and salty, flavorful, sticky, saucy, and I could go on. If you are bored with your basic sauteed tofu scramble, you HAVE TO try this one!
It takes less than 30 minutes to make. You start by sautéeing onion, garlic, and lemongrass until fragrant. If you like it spicy, feel free to add some chopped chili as well!
Next, you add diced fried tofu and sautée for another few minutes so it can soak up the flavors of the aromatics. I use fried tofu instead of regular white tofu here as the fried one holds together better, and the skin absorbs some of the juice.
Now, onto the sauce: soy sauce, maple syrup, coconut sugar, water, and some rice flour to help it thicken. That’s all. It’s nothing fancy, but I can say it doesn’t lack flavor!
You cook the tofu in the sauce for a couple of minutes to give it enough time to absorb up the flavors, and then it’s ready to serve!
I like to serve this sweet and saucy tofu with basmati rice and some greens on the side. I went with sautéed pak choy, shredded carrots, and some cucumbers, but feel free to go with your favorite greens: kale, broccoli, green beans, etc.
This recipe quickly became a regular here; everyone loves it! It is easy to make, quick, and delicious. Serve with noodles or rice, the greens of your choice, and I can assure you this is better than takeout!
Let me know in the comments if you try this Saucy Caramelized Tofu Bowls recipe!
Saucy Caramelized Tofu Bowls
Ingredients
- 2 blocks fried tofu about 8 ounces
- 1 tbsp oil
- 1/2 onion diced
- 1 clove of garlic minced
- 1/2 lemongrass stalk minced
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
- 2 tbsp water mixed with 1/2 tsp rice flour
- For serving: rice, cilantro, pak choy, pickled veggies
Instructions
- Cut the tofu into 1-inch cubes. Set aside.
- Heat the oil in a medium saucepan over medium heat. Once hot, add the diced onion, garlic, and lemongrass. Sautée for 3-5 minutes or until the onion is slightly golden.
- Add the diced tofu and sautée for another 2 minutes, stirring regularly to prevent the tofu from sticking to the pan.
- Pour in the soy sauce, maple syrup, and coconut sugar. Stir well to coat the tofu.
- In a small bowl, combine the water with the rice flour. Pour the mixture into the pan and stir. Cook for one more minute, or until the sauce has thickened and the tofu is coated.
- Serve on top of rice with sautéed pak choy and pickled veggies.
- Caramelized tofu is best eaten the same day but will keep in the refrigerator for up to 3 days.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Made this for dinner tonight. I subbed rice noodles, had to make extra sauce cause the noodles absorbed so much of the sauce. Family loved it. Thank you again Thomas for tasty meals!
You’re welcome Trina! Glad you liked it 🙂
Another great recipe! Tried this tonight and it was great. The only thing I had missing was rice flour so used cornflour instead, which seemed to do the job OK….but next time I’ll try with rice flour. Thanks again for providing such tasty recipes
Thanks for the great feedback Gordon! Well, I used rice flour to keep the recipe gluten-free, but basically any flour will work.
I used plain tofu.,Purchased fried tofu in packet is already very spicy.Pure maple syrup is expensive,so left it out.
A tasty dish with brown rice and vegetables or salad.
Where can one buy fried tofu? Or how do you fry tofu for this recipe? Thanks!
It can be found in Asian stores, or you can make it yourself by following this recipe!
Mine did not look like this at all. It looks like there is Chilli in the photos of the sauce? My sauce was non existent and I only used half of the tofu. Shame, it has potential.
Chili was mostly for decoration and a little bit more heat, it’s totally optional.
Did you use fried tofu? Also, the total weight of the tofu is about 250g (2 blocks of 125g). Regarding the sauce, you may want to add a couple of tablespoons of water if too much evaporated during cooking.
I used plain tofu.,Purchased fried tofu in packet is already very spicy.Pure maple syrup is expensive,so left it out.
A tasty dish with brown rice and vegetables or salad.
Glad you liked it Simone!