This sticky maple glaze is sweet, savory, and made with pantry staples. Perfect as a vegan sauce for tofu, rice bowls, and roasted veggies.
Love a simple recipe and flavorful sauces that pull a meal together? Try these next: Egg Roll Dipping Sauce, Spicy Thai Peanut Sauce, or this Stir Fry Sauce!
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I’ve always loved building bowls. There’s something so fun about turning dinner into a choose-your-own-adventure.
After years of doing this plant-based thing while juggling a busy house and life, I’ve learned the sauce is always the secret. It’s what makes a bowl feel like a meal.
What turns rice and veggies into straight-up comfort food.
And of all the sauces I’ve made, this maple glaze recipe is the one I keep coming back to. It was originally part of my Sticky Maple Glazed Tofu recipe, but I made it into its own thing because it’s just that versatile.
This easy glaze sauce is the kind of sauce that makes even the simplest bowl feel extra special.
Why this recipe works
- Real maple syrup gives natural sweetness and that warm, caramelized depth — no refined sugar needed
- Hits that sweet-savory balance without being overpowering.
- A touch of garlic and cayenne brings warmth and depth
- Cornstarch helps it cling perfectly to whatever you’re glazing
- It delivers that sticky, glossy finish that just makes everything look (and taste) better.
What ingredients you need
- Real maple syrup – For sweetness and that rich caramel vibe
- Tamari or low-sodium soy sauce – Brings umami and depth
- Rice vinegar – Adds brightness and balance
- Garlic powder
- Cayenne
- Toasted sesame oil – Optional, gives a nutty finish, skip for oil-free
- Cornstarch + water – Makes the sauce thick and glossy
How to make this recipe (step-by-step)
Mix the base together
In a small saucepan, combine maple syrup, tamari, rice vinegar, sesame oil (if using), garlic powder, and cayenne. Bring to a simmer over medium heat.
Add the slurry & thicken
In a small bowl, stir the cornstarch and water until smooth. Whisk it into the simmering sauce. Keep stirring until the glaze is thick and shiny (about 1 minute). For best results, don’t walk away—this part goes fast. You’re going for sticky and pourable. You can drizzle it over golden brown crispy tofu, bowls, or roasted veggies. Store leftover sauce in an airtight container in the fridge for up to 4 days
What is sticky maple glaze?
Sticky maple glaze is a sweet-and-savory sauce made with real maple syrup, tamari or soy sauce, and a few simple spices. It’s designed to cling to tofu, caramelize on roasted veggies, and add a bold finish to bowls and stir-fries.
What makes this one different is how light and simple it is.
No brown sugar, no butter, and no refined ingredients — just pantry staples and a quick stovetop simmer that creates a glossy, sticky glaze. It’s naturally sweet, perfectly balanced, and so easy.
Substitutions & additions
- No maple syrup? Agave or brown rice syrup will work in a pinch, but they won’t have the same rich flavor. Stick with real maple syrup if you can — it’s worth it.
- No sesame oil? Skip it for an oil-free version. You can also add a dash of toasted sesame seeds at the end for flavor without oil.
- Want more heat? Stir in a splash of sriracha, a pinch of red pepper flakes, or a little sambal oelek.
- More zing? Add ½ teaspoon of fresh ginger or a squeeze of lime juice at the end for brightness.
- Cornstarch alternative? Use 1½ teaspoons arrowroot powder instead of 1 teaspoon cornstarch. Just don’t overcook it — remove from heat as soon as the glaze thickens to keep that perfect texture.
- For a slightly different flavor, add a pinch of onion powder or swap cayenne with black pepper.
In the kitchen tips
- Always whisk the cornstarch slurry in a small bowl first until smooth — this prevents clumps in your glaze.
- Use a small saucepan so the glaze thickens evenly and doesn’t burn.
- Start with medium heat, not high. If you rush the simmer, the glaze won’t get the sticky texture.
- Don’t skip the acid. A splash of rice vinegar balances the sweetness from the maple syrup and prevents it from tasting flat.
- Use real maple syrup (not pancake syrup) for the best flavor — it makes a noticeable difference in depth and finish.
- To get that beautiful golden brown finish on tofu or veggies, dab off excess moisture with a paper towel before pan-frying.
- Finish the glaze with a turn ot twp of black pepper — it adds warmth without overwhelming the sweetness.
My favorite ways to use it
This is the tofu glaze in my house. I make Pan-Fried Glazed Tofu or Baked Crispy Tofu, toss it in this sauce, and serve it with rice and steamed broccoli.
It’s a great way to add bold flavor with little effort, especially when time’s tight but you still want something that tastes amazing.
Here are some easy ideas to try:
- Roasted Brussels sprouts: Drizzle the glaze right after roasting for caramelized edges and bold flavor.
- Air-fried tofu: Toss hot tofu in the glaze so it clings while everything’s still sizzling.
- Fresh Spring Rolls: Use as a dipping sauce alongside Spicy Thai Peanut Sauce for a sweet-savory contrast.
- Veggie stir fry — Add the glaze at the end of cooking so it coats the veggies without burning.
- Steamed brown rice + sautéed greens — A fast, comforting bowl with just enough richness and tang.
- Roasted carrots, sweet potatoes, or grilled eggplant — Brush the glaze on in the last few minutes to help it caramelize.
- Stir-fried rice noodles — Toss cooked noodles with a splash of the glaze for fast flavor (great with snow peas or mushrooms).
- Grain bowls or veggie sushi — Use as a drizzle to finish the bowl or a dipping sauce to elevate even the simplest rolls.
Storage and meal prep
- Let the glaze cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
- Reheat gently over medium heat with a splash of water if it thickens too much.
- Works well as a leftover glaze to revive plain rice or tofu. For a thinner consistency, just add a splash of water when reheating
- This recipe works great for Meal Prep — it’s easy to make, it keeps well, and makes even simple leftovers feel special (with such little effort). It’s easy, versatile, and kind of the perfect recipe for quick and easy meals.
FAQ
Yes! Store it in a small bowl or jar with an airtight lid. It will thicken slightly in the fridge — just warm it up before using.
Yes, just be sure to use gluten-free tamari or coconut aminos instead of soy sauce. All other ingredients are naturally gluten-free.
Technically, yes (agave works), but you’ll miss the flavor that pure maple syrup gives. I’ve been making this glaze for a long time, and I’ve found that maple syrup gives it a rich depth and sticky finish.
Not exactly. Most maple bourbon glazes are heavy, butter-based, and made for grilling. This version is lighter, vegan, and gets that same sticky glaze effect with a few pantry staples and no refined sugar.
Definitely — it’s perfect for everyday meals. Try on roasted vegetables, bowls, crispy cauliflower, or brushed on grilled tempeh or mushrooms. It’s a great sauce for busy weeknights or when you want to impress with minimal effort.
Yes. Just reduce the cornstarch slightly (¾ teaspoon) or add an extra splash of water to thin it out to your preferred consistency.
I can’t wait for you to try this sticky maple glaze sauce! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see how you use it! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Sticky Maple Glaze Sauce
Equipment
Ingredients
- 2 tablespoons tamari, or low-sodium soy sauce
- 3.5 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1.5 teaspoons toasted sesame oil, optional, for a nutty finish
- ½ teaspoon garlic powder
- 1-2 pinches of cayenne pepper, for heat, adjust to your preference
- 1.5 teaspoons cornstarch
- 1 tablespoon cold water
Instructions
- In a small saucepan, combine all ingredients except the cornstarch and water. Bring to a gentle rolling simmer over medium-heat, stirring occasionally. Meanwhile prepare the cornstarch slurry by combining the cornstarch and water in a small bowl.
- Once it starts to bubble softly, stir in the cornstarch slurry. Keep the heat medium-low and simmer for 30–60 seconds, stirring constantly, until the glaze is thickened and glossy.
Notes
- Don't let it boil too hard or reduce - you're going for sticky and pourable, not gummy.
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