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Recipes / AMC-Style Teriyaki Tofu, TVP and Vegetable Rice Bowls

RECIPE

AMC-Style Teriyaki Tofu, TVP and Vegetable Rice Bowls

One block of crispy tofu and two cups dry TVP with vegetables, garlic rice and bottled sauce.

8–10 servingsMain dishes

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INGREDIENTS

8–10 servings

1. Crispy Teriyaki Tofu

  • 1 block (14–16 oz.) extra-firm tofu
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼–½ cup bottled teriyaki sauce

2. Seasoned TVP

  • 2 cups dry TVP granules
  • 1½–2 cups hot water or vegetable broth
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • ½ cup bottled teriyaki sauce

3. Stir-Fry Vegetables

  • 1 large onion, sliced into strips
  • 2–3 carrots, thinly sliced
  • 1 red bell pepper, sliced into strips
  • 1 bag frozen stir-fry vegetables (24–32 oz.)
  • 1 bag frozen broccoli (12–16 oz.)
  • 2 tablespoons vegetable oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • Black pepper to taste

4. Garlic Rice

  • 4 cups dry jasmine or long-grain white rice
  • Water according to rice cooker instructions
  • 2 tablespoons vegan butter or olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder

Serving

  • Additional bottled teriyaki sauce for drizzling

METHOD

Make it

  1. 1

    Step 1. Start the rice: Rinse 4 cups of dry rice until the water runs mostly clear.

  2. 2

    Step 1. Start the rice: Place rice in the rice cooker.

  3. 3

    Step 1. Start the rice: Add the appropriate amount of water for your cooker.

  4. 4

    Step 1. Start the rice: Stir in vegan butter or oil, garlic powder and onion powder.

  5. 5

    Step 1. Start the rice: Start the normal white-rice cycle.

  6. 6

    Step 1. Start the rice: When finished, fluff and keep warm.

  7. 7

    Step 2. Prepare and bake the tofu: Preheat oven to 425°F.

  8. 8

    Step 2. Prepare and bake the tofu: Drain and press the tofu for 15–20 minutes to remove moisture.

  9. 9

    Step 2. Prepare and bake the tofu: Cut into approximately ¾-inch cubes.

  10. 10

    Step 2. Prepare and bake the tofu: Toss gently with 1 tablespoon oil, garlic powder and black pepper.

  11. 11

    Step 2. Prepare and bake the tofu: Sprinkle cornstarch over the tofu and toss until evenly coated.

  12. 12

    Step 2. Prepare and bake the tofu: Spread onto a parchment-lined baking sheet, leaving space between cubes.

  13. 13

    Step 2. Prepare and bake the tofu: Bake for 25–35 minutes, flipping halfway through, until browned and crispy. Do not add the teriyaki sauce yet. The tofu will become crispier if you glaze it after baking.

  14. 14

    Step 3. Hydrate and season the TVP: Heat 1½ cups water or vegetable broth until very hot.

  15. 15

    Step 3. Hydrate and season the TVP: Stir in soy sauce, garlic powder, onion powder and ginger.

  16. 16

    Step 3. Hydrate and season the TVP: Add 2 cups dry TVP and mix thoroughly.

  17. 17

    Step 3. Hydrate and season the TVP: Let stand 5–10 minutes, until softened.

  18. 18

    Step 3. Hydrate and season the TVP: If the TVP still has dry spots, add more hot liquid gradually. Follow the package directions if its recommended ratio differs.

  19. 19

    Step 3. Hydrate and season the TVP: Drain any excess liquid.

  20. 20

    Step 4. Brown the TVP: Heat 1 tablespoon oil in a large skillet over medium-high heat.

  21. 21

    Step 4. Brown the TVP: Add hydrated TVP.

  22. 22

    Step 4. Brown the TVP: Cook 5–7 minutes, stirring occasionally, until lightly browned and excess moisture evaporates.

  23. 23

    Step 4. Brown the TVP: Remove from the skillet and set aside. Browning the TVP gives it a firmer, more substantial texture.

  24. 24

    Step 5. Cook the vegetables: Heat 2 tablespoons vegetable oil over medium-high heat.

  25. 25

    Step 5. Cook the vegetables: Add thinly sliced carrots and cook for 4–5 minutes.

  26. 26

    Step 5. Cook the vegetables: Add sliced onion and cook another 3 minutes.

  27. 27

    Step 5. Cook the vegetables: Add red bell pepper and cook 2 minutes.

  28. 28

    Step 5. Cook the vegetables: Add frozen stir-fry vegetables and frozen broccoli directly from the freezer.

  29. 29

    Step 5. Cook the vegetables: Cook another 7–10 minutes, stirring occasionally, until the vegetables are tender and excess moisture evaporates.

  30. 30

    Step 5. Cook the vegetables: Add garlic powder, ground ginger and black pepper.

  31. 31

    Step 6. Combine TVP and vegetables: Add browned TVP to the skillet containing the cooked vegetables.

  32. 32

    Step 6. Combine TVP and vegetables: Pour in approximately ½ cup bottled teriyaki sauce.

  33. 33

    Step 6. Combine TVP and vegetables: Stir thoroughly to coat everything.

  34. 34

    Step 6. Combine TVP and vegetables: Cook together for 2–3 minutes.

  35. 35

    Step 6. Combine TVP and vegetables: Taste and add more sauce if necessary. If the sauce is very thick, add a tablespoon or two of water.

  36. 36

    Step 7. Glaze the crispy tofu: Warm ¼ cup bottled teriyaki sauce in a small saucepan.

  37. 37

    Step 7. Glaze the crispy tofu: Place crispy tofu cubes in a bowl.

  38. 38

    Step 7. Glaze the crispy tofu: Pour warm teriyaki sauce over the tofu.

  39. 39

    Step 7. Glaze the crispy tofu: Toss gently until coated, adding a little more sauce if necessary. Keep the tofu separate from the TVP and vegetables until serving. This preserves its crispy exterior.

  40. 40

    Step 8. Assemble the bowls: Garlic-seasoned white rice

  41. 41

    Step 8. Assemble the bowls: Teriyaki TVP and stir-fried vegetables

  42. 42

    Step 8. Assemble the bowls: Crispy teriyaki tofu cubes

  43. 43

    Step 8. Assemble the bowls: A little additional warm teriyaki sauce, if desired

Cooking notes

  • Reported to have worked well; not independently kitchen-tested.
  • Use the TVP package hydration ratio if different; begin with 1½ cups hot liquid and add more as needed.
  • Keep tofu separate until serving; glaze only after baking.
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