Glazed Tofu Rice Bowl with Sesame Cucumbers

I used to thinking making a sticky tofu recipe involved reducing a sauce, using a ton of sugar, and/or just taking up a ton of time and dishes – luckily with this Glazed Tofu Bowl that is not the case. I opted into using all my favorite condiments, a mix of Thai, Chinese and Indonesian influence, to make a sticky tofu glaze that requires no cooking outside of just searing the tofu. This means you can make these bowls pretty easily, and mix and match the vegetable components as you like. I use eggplant and cucumber here to celebrate the best late-summer produce, but you can also swap in a few other great vegetables or fruits. Read on and we’ll talk all about it!

The main elements of this tofu bowl

I like to make rice bowls that have a few different components. Here’s what I included in this one: