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This vegan Sticky Maple Ginger Tofu Broccolini Bowl is an easy one-pan dinner made with crispy tofu, charred broccolini, and a sticky maple ginger sauce. Fresh ginger, garlic, soy sauce, maple syrup, and sriracha come together to make a sweet, spicy, savoury glaze that coats every bite. Served over rice with creamy avocado, sesame seeds, and a drizzle of chili oil, this ginger tofu bowl is a simple, flavour-packed meal that’s perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

• One pan: Everything cooks in one pan, from the crispy ginger tofu to the charred broccolini, so you get maximum flavour with minimal washing up.
• Quick and easy: This tofu bowl comes together in around 30 minutes with simple ingredients and straightforward steps, making it perfect for busy weeknights.
• High protein: Made with protein-rich tofu, this satisfying plant-based bowl makes an easy, filling meal without needing complicated ingredients.

Ingredients for this Sticky Maple Ginger Tofu Bowl:

• Firm tofu: Pressed for 10 minutes to remove excess moisture and help it crisp up.
• Broccolini: Adds tender, charred greens and a delicious smoky flavour. You could use broccoli florets too!
• Fresh ginger: Finely grated for a bright, warming flavour.
• Garlic: Finely chopped for extra savoury flavour.
• Sriracha: Adds heat and a little sweetness to the sauce.
• Low-sodium soy sauce: Adds savoury, umami flavour without making the sauce too salty. You could also use tamari.
• Pure maple syrup: Gives the sauce its sticky sweetness.
• Oil: For shallow-frying the tofu until golden and crispy.
• Chilli Flakes: Aka red pepper flakes for a kick.
• Cornstarch: Coats the tofu and helps create a crisp exterior.
• Rice: Steamed rice makes the perfect base for the tofu and broccolini. Quinoa or cauliflower rice for a healthier option.
• Avocado: Adds creamy texture and balances the spicy sauce.
• Sesame seeds:Sprinkle over dish for a nutty crunch and finishing touch.
• Chili oil:Drizzle a teaspoon over the bowl for extra heat and flavour.

The secret to crispy tofu…

The secret to perfectly crispy tofu is removing as much moisture as possible before cooking. Wrap the block of tofu in kitchen paper towels and gently press to remove excess moisture, or use a tofu press. Leave it pressed for 10 minutes.

Once pressed, cut the tofu into medium-sized cubes and toss them with cornstarch until evenly coated. I like doing this using clean hands. The cornstarch creates a light coating that turns golden and crisp when the tofu is shallow-fried.

Crisping up the tofu and broccolini…

Heat the oil in a large pan over low-medium heat. Carefully add the cornstarch-coated tofu pieces and cook for 20–30 minutes, turning occasionally, until the tofu is golden and crispy on the outside.

Once the tofu is nicely browned, carefully push it to one side of the pan. Place the broccolini in the centre of the pan, making sure it has good contact with the hot surface. Cover the pan with a lid and cook for around 20 minutes.

As the broccolini cooks, the steam trapped under the lid helps soften the stalks and cook them through, while the side touching the pan continues to char and develop delicious golden-brown edges. This gives you tender broccolini with a lovely smoky, charred flavour.

All about the spicy maple ginger sauce…

The sauce is pretty simple, but really delicious, and it’s what brings all the flavours in this tofu bowl together. In a small bowl, combine the freshly grated ginger, chopped garlic, sriracha, low-sodium soy sauce, and pure maple syrup. Give everything a good mix until well combined and the maple syrup is fully incorporated.

The fresh ginger and garlic add plenty of flavour, while the sriracha brings a little heat. Maple syrup adds just the right amount of sweetness to balance the savoury soy sauce. Together, they create a sticky, spicy, sweet, and savoury sauce that works beautifully with the crispy tofu and charred broccolini.

Final touches..

Once the broccolini is tender and nicely charred, you’re ready to add the ginger sauce and bring everything together. Carefully push the tofu to one side of the pan and the broccolini to the other.

Pour the maple ginger sauce over the tofu pieces. Cook over medium-high heat for about 5 minutes, stirring the tofu frequently so every piece gets coated in the sauce. The heat helps the sauce thicken and become glossy, allowing the tofu to soak up all those delicious sweet, spicy, savoury flavours.

The combination of fresh ginger, garlic, maple syrup, and sriracha adds plenty of flavour, while the soy sauce brings a deep savoury taste and saltiness to the dish. As the sauce cooks down, it becomes sticky and coats the tofu beautifully, while the broccolini picks up all those delicious flavours from the pan.

Serve the sticky maple ginger tofu and charred broccolini over a bed of warm rice. Top with creamy avocado, a sprinkle of sesame seeds, a drizzle of chili oil, and mayo drizzled over the top for a creamy, spicy finish.

Storing this recipe…

Allow any leftovers to cool slightly before transferring them to an airtight container. Store the tofu and broccolini in the fridge for up to 3 days.

For the best texture, reheat the tofu and broccolini in a pan over medium heat or in an air fryer until heated through. This helps the tofu crisp up again rather than becoming soft.

Store the rice separately if possible, and add the avocado, sesame seeds, and extra chili oil just before serving. The avocado is best added fresh so it doesn’t brown or become mushy.

Tried this recipe?

If you make this Sticky Maple Ginger Tofu Broccolini Bowl, I’d love to hear what you think! Leave a rating and review below and let me know how you liked it.

Made it at home? Tag me on Instagram so I can see your creation and share it! Your feedback helps other readers discover and enjoy the recipe too.

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