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Recipes / Teriyaki Tofu Rice Bowls

RECIPE

Teriyaki Tofu Rice Bowls

Browned tofu and steamed-sautéed vegetables with homemade teriyaki.

Serves 4–6Bowls

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INGREDIENTS

Serves 4–6

Bowls

  • 3 cups cooked white rice
  • 1 block extra-firm tofu, pressed and cubed
  • 1 large head broccoli, cut into florets
  • 2 carrots, sliced thin
  • 1 bell pepper, sliced
  • 1 cup shelled edamame, optional
  • 1–2 tbsp oil
  • Sesame seeds or chopped peanuts/cashews, optional
  • Green onions, optional

Teriyaki sauce

  • 1/3 cup soy sauce
  • 1/3 cup water
  • 3 tbsp brown sugar or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder or 2 cloves minced garlic
  • 1/2 tsp ground ginger, or about 1 tsp fresh grated ginger
  • 1 tbsp cornstarch
  • 2 tbsp cold water

METHOD

Make it

  1. 1

    Heat 1 tablespoon oil in a skillet. Cook tofu 8–10 minutes, turning occasionally, until browned; remove and set aside.

  2. 2

    Add broccoli, carrots and pepper to the same pan with a splash of water. Cover a couple minutes to steam, then uncover and cook until tender but with some bite. Add optional edamame toward the end.

  3. 3

    Combine soy sauce, 1/3 cup water, sugar or maple syrup, vinegar, garlic and ginger; pour into the pan. Separately mix cornstarch with 2 tbsp cold water and stir into the sauce. Simmer 1–2 minutes until glossy and thick.

  4. 4

    Return tofu and toss everything in sauce. Serve over plain white rice with optional seeds, nuts or green onions.

Cooking notes

  • Optional pineapple variation: add pineapple chunks near the end.
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