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To make Teriyaki Tofu Rice Bowls, you need some key ingredients. Here is what you will need: - 1 block (14 oz) firm tofu, pressed and cubed - 1 cup jasmine rice - 2 cups vegetable broth (or water) - 1/4 cup low sodium soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon cornstarch - 2 tablespoons sesame oil - 1 cup broccoli florets - 1 cup bell pepper, sliced (choose any color) - 1 carrot, julienned These ingredients create a tasty and filling meal. You can add some fun toppings to your rice bowls for extra flavor. Consider these: - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) These garnishes add a nice crunch and a burst of flavor. Each serving of this dish is packed with good nutrients. Here’s what you can expect per serving: - Calories: Approximately 350 - Protein: About 15 grams - Carbohydrates: Roughly 50 grams - Fat: Around 12 grams This meal is not just tasty, but also nutritious. It offers a great balance of protein, carbs, and healthy fats. Enjoy your cooking! {{ingredient_image_2}} Start by pressing the tofu. Use a clean kitchen towel to soak up extra water. Press it for at least 15 minutes. This step helps the tofu absorb flavors better. Cut the tofu into 1-inch cubes after pressing. In a mixing bowl, combine low sodium soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic. Whisk these ingredients together until they blend well. Add the tofu cubes to the marinade. Let them soak for 15 to 20 minutes. This allows the tofu to soak up the tasty flavors. Rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. In a pot, add the rinsed rice with 2 cups of vegetable broth or water. Bring the mixture to a boil. Once boiling, lower the heat, cover, and let it cook for about 15 minutes. The rice should be fluffy and absorb all the liquid. While the rice cooks, heat 2 tablespoons of sesame oil in a pan over medium heat. Add 1 cup of broccoli florets, 1 cup of sliced bell pepper, and 1 julienned carrot. Stir-fry the vegetables for 5 to 7 minutes. You want them tender but still crunchy for the best texture. In another pan, add the marinated tofu along with the leftover marinade. Cook over medium heat for about 7 to 10 minutes. Stir occasionally until the tofu turns golden brown. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mixture to the tofu and let it cook for 2 to 3 more minutes. This will thicken the sauce. Once the rice is ready, fluff it with a fork. Divide the rice into four bowls. Top each bowl with the sautéed vegetables and the glazed tofu. For a final touch, sprinkle sliced green onions and sesame seeds on top. This adds color and crunch to your dish. Tofu holds a lot of water. Pressing it helps it soak up flavor. Start by wrapping the tofu in a clean kitchen towel. Place a heavy pan on top. Let it sit for about 15 minutes. This step is key. It makes your tofu firmer and better for cooking. For fluffy jasmine rice, rinse it well. This helps remove excess starch. Use a ratio of 1 cup rice to 2 cups broth or water. Bring it to a boil, then lower the heat. Cover it and let it simmer for about 15 minutes. Don't lift the lid while it cooks. This keeps the steam in. You can add more flavor to your teriyaki tofu rice bowls. Consider adding sliced mushrooms or snap peas. Fresh herbs like cilantro or basil add a bright touch. You can also sprinkle chili flakes for a kick. Experiment with these ingredients to find your favorite mix. Pro Tips Press the Tofu Well: Ensure you press the tofu thoroughly for at least 15 minutes to remove excess moisture. This helps the tofu absorb the marinade better and results in a firmer texture when cooked. Customize Your Vegetables: Feel free to add or substitute other vegetables based on your preference or what's in season. Snap peas, zucchini, or baby corn can add different flavors and textures. Marinate Longer for More Flavor: If time allows, marinate the tofu for 30-60 minutes to enhance the flavor even more. You can also marinate it overnight in the refrigerator for a deeper taste. Serve Hot: For the best experience, serve the rice bowls hot. You can reheat the tofu and vegetables gently in a pan to maintain their texture before serving. {{image_4}} You can easily change the veggies in your Teriyaki Tofu Rice Bowls. If you like different flavors or textures, mix it up! Here are some great options: - Snap peas for a crunchy bite - Baby corn for sweetness - Spinach for a leafy texture - Zucchini for a mild taste Feel free to add or swap veggies based on what you have. This recipe is flexible, and you can use any fresh vegetables you enjoy! If you need a gluten-free option, swap regular soy sauce for tamari. Tamari has a similar taste, but it’s made without wheat. You can also use coconut aminos. This option is lighter and sweeter. Both substitutes work well in the marinade and will keep your dish tasty. If tofu isn’t your thing, don’t worry! There are other great vegan proteins you can use. Consider these options: - Chickpeas for a hearty texture - Edamame for a fresh taste - Tempeh for a nutty flavor Each of these choices brings its own unique taste and texture. They’ll all pair well with the teriyaki sauce and rice. Enjoy experimenting with your favorite plant-based proteins! To store your Teriyaki Tofu Rice Bowls, let them cool first. Place leftovers in an airtight container. Keep them in the fridge. They stay fresh for up to three days. Make sure to separate the tofu and rice from the veggies if possible. This helps keep everything crisp and tasty. When you reheat, do it gently. Use a microwave or a pan on low heat. If using a microwave, cover the bowl with a damp paper towel. This keeps moisture in. Stir occasionally for even heating. If using a pan, add a splash of water. This helps steam the rice and keeps it soft. Avoid high heat, as it can make the tofu tough. You can freeze these bowls for later meals. Pack them in freezer-safe containers. Make sure to leave some space at the top for expansion. They last for up to three months in the freezer. To use, thaw overnight in the fridge. Reheat as mentioned above. This is a great way to have a quick, nutritious meal ready when you need it! Yes, you can make Teriyaki Tofu Rice Bowls ahead of time. Prepare the rice and tofu, then store them separately. This keeps the rice fluffy and the tofu crispy. When you're ready to eat, just reheat everything. Add fresh veggies right before serving for a crisp bite. You can try different sauces for Teriyaki Tofu Rice Bowls. Here are a few ideas: - Hoisin Sauce: Adds a sweet and tangy flavor. - Peanut Sauce: Gives a nutty taste and creaminess. - Chili Garlic Sauce: For a spicy kick. - Sweet and Sour Sauce: Adds a nice contrast. Mix and match to find what you like best! To lower the calories in your Teriyaki Tofu Rice Bowls, try these tips: - Use less sesame oil during cooking. - Swap jasmine rice for cauliflower rice. - Reduce the amount of maple syrup in the sauce. - Load up on more fresh veggies, which are low in calories. These changes make the dish lighter without losing flavor! Teriyaki Tofu Rice Bowls blend flavor with nutrition. We explored key ingredients like tofu, rice, and tasty toppings. I shared step-by-step instructions for prep and cooking. You learned tips for perfect tofu and rice. We also discussed how to customize this dish and store leftovers. For a nutritious meal, this recipe is hard to beat. Enjoy making and sharing your rice bowls!

Teriyaki Tofu Rice Bowls

A delicious and healthy rice bowl featuring marinated tofu and colorful vegetables in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 cup jasmine rice
  • 2 cups vegetable broth (or water)
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame oil
  • 1 cup broccoli florets
  • 1 cup bell pepper, sliced
  • 1 unit carrot, julienned
  • 2 green onions sliced (for garnish)
  • to taste unit sesame seeds (for garnish)

Instructions
 

  • Prepare the tofu: Start by pressing the tofu for at least 15 minutes to remove excess moisture. After pressing, cut the tofu into 1-inch cubes.
  • Marinate the tofu: In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic. Add the tofu cubes and let them marinate for 15-20 minutes to absorb the flavors.
  • Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with the vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the liquid is absorbed.
  • Prepare the vegetables: While the rice is cooking, heat the sesame oil in a pan over medium heat. Add the broccoli, bell pepper, and carrot. Sauté the vegetables for 5-7 minutes, stirring frequently, until they are tender but still crisp.
  • Sauté the tofu: In a separate pan, add the marinated tofu along with the marinade. Sauté over medium heat for 7-10 minutes, stirring occasionally, until the tofu is golden brown. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then add this to the tofu and cook for an additional 2-3 minutes to thicken the sauce.
  • Assemble the bowls: Once the rice is cooked, fluff it with a fork and evenly distribute it among serving bowls. Top each bowl with the sautéed vegetables and glazed tofu.
  • Garnish and serve: Finish each bowl with sliced green onions and a sprinkle of sesame seeds for added crunch and flavor.

Notes

Serve in colorful bowls and add extra vegetables or fresh herbs for more color and variation.
Keyword rice bowl, teriyaki, tofu, vegetarian