Weeknight dinners don’t get easier than this simple sticky tofu bowl. In under thirty minutes, you’ll have a wholesome, colorful, and flavor-packed meal that feels as exciting as your favorite takeout but with the comfort of home cooking. The best part? Everything bakes on one sheet pan, keeping cleanup to a minimum.
The real star of this dish is the balance of flavors. The tofu gets roasted until golden, then tossed with earthy shiitake mushrooms and a glossy sauce made from soy, rice vinegar, brown sugar, and sweet chili. It’s the kind of sticky, sweet, salty, and spicy combo that keeps you going back for more. Add fresh cucumber for a refreshing crunch, and finish with spring onions and sesame seeds for that final pop of flavor and texture.
This Simply Sticky Tofu Bowl isn’t just quick-it’s versatile too. Serve it over fluffy rice for a filling dinner, or swap in noodles for a fun twist. You can even prep the tofu and sauce ahead of time, then assemble when you’re ready to eat. Whether you’re cooking for family or meal-prepping for the week, this recipe is proof that tofu can be just as crave-worthy as any meaty dish.
Simply Sticky Tofu Bowl
Equipment
- mixing bowls
- Sharp knife
- paper towels to drain and pat dry the tofu
Ingredients
- 12 oz packet of extra firm silken tofu 340g
- 4 tablespoons olive oil
- 1 teaspoon five spice powder
- 1½ tablespoons rice wine vinegar
- 1 English cucumber sliced thinly
- 8 oz shiitake mushrooms chopped into ¼-inch pieces (225g)
- ¼ cup soy sauce 60ml
- 1 tablespoon brown sugar
- 2 tablespoons sweet chili sauce
- Bunch of spring onions sliced
- Sesame seeds for serving
- Rice for serving
Instructions
- Preheat the oven to 450ºF / 230ºC degrees.
- Drain and pat dry the tofu then cut into small cubes. Drizzle with two tablespoons of oil and sprinkle with the five spice powder. Season with salt and toss to coat all sides.
- Tip onto a baking sheet.
- Roast for ten minutes.
- In the meantime toss the mushrooms in the remaining oil, season with salt then add to the baking sheet with the tofu and continue to cook for a further 10 minutes until golden brown.
- Place the cucumber in a bowl with the vinegar and set aside.
- In a separate bowl whisk together the soy sauce, sugar and sweet chili sauce.
- Pour over the tofu and mushrooms, stir to coat and continue to roast for a few more minutes until sticky.
- To serve, lay rice into a bowl then top with the sticky tofu and mushrooms. Add the sliced cucumber and sprinkle over the sliced spring onions and toasted sesame seeds.
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