Here’s a flavorful, satisfying, and totally plant-based recipe for Teriyaki Tofu Bowls—perfect for a healthy lunch or dinner that doesn’t compromise on taste. 🥢🍱🌱
🧄 Teriyaki Tofu Bowls
Ingredients:
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp sesame oil (or neutral oil)
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- ¼ cup water
For the Bowl:
- 2 cups cooked rice (jasmine, brown, or sushi rice)
- Steamed or sautéed veggies (e.g., broccoli, carrots, bell peppers, edamame)
- Sesame seeds & green onions, for garnish
Instructions:
- Prep the Tofu:
- Press tofu to remove moisture, then cut into 1-inch cubes.
- Toss tofu cubes with soy sauce and cornstarch until evenly coated.
- Crisp It Up:
- Heat sesame oil in a skillet over medium heat.
- Pan-fry tofu until golden and crisp on all sides. Remove and set aside.
- Make the Teriyaki Sauce:
- In the same pan, add garlic and ginger. Sauté briefly.
- Pour in soy sauce, maple syrup, vinegar, and water.
- Add the cornstarch slurry and stir until the sauce thickens (about 2–3 mins).
- Combine:
- Return crispy tofu to the pan and toss in the teriyaki sauce until fully coated and glossy.
- Assemble the Bowls:
- Layer rice, steamed veggies, and saucy tofu in bowls.
- Sprinkle with sesame seeds and green onions.
Want a vibrant image of this dish to go along with it? I can generate a bowl with glazed tofu, colorful veggies, and steamy rice for that perfect food-porn moment!
