Teriyaki Tofu Bowls

• 1 block (14 oz) firm tofu, pressed and cubed
• 1/4 cup soy sauce (gluten-free if needed)
• 2 tablespoons mirin
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 2 cups cooked white or brown rice
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil

Steps

1. 1 In a medium bowl, whisk together soy sauce, mirin, maple syrup, rice vinegar, garlic, and ginger to make the teriyaki sauce.
2. 2 Heat olive oil in a large skillet over medium heat. Add tofu cubes and cook until golden on all sides, about 8-10 minutes.
3. 3 Pour teriyaki sauce over tofu in the skillet. Simmer for 5 minutes, allowing tofu to absorb flavors.
4. 4 Add broccoli and red bell pepper to the skillet, cooking until vegetables are tender-crisp, about 5 minutes.
5. 5 Divide cooked rice into four bowls. Top each with tofu and vegetables, drizzling extra sauce from the skillet.
6. 6 Garnish with green onions and sesame seeds before serving.

Nutrition

Tips

• Pressing the tofu ahead of time ensures a crispy exterior.
• For extra flavor, marinate the tofu in half of the teriyaki sauce for 30 minutes before cooking.
• Feel free to swap out broccoli and bell pepper with your favorite veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it moist.

Serving Suggestions

• Serve with a side of miso soup for a complete meal.
• Pair with edamame for added protein and texture.

FAQ