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Crispy Teriyaki Tofu Bowls

Crispy tofu tossed in homemade teriyaki sauce served with sautéed vegetables over rice. A quick, flavorful vegan bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Asian, Vegan
Calories: 420

Ingredients
  

Tofu
  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
Teriyaki Sauce
  • 0.25 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 2 cloves garlic minced
  • 1 tsp ginger grated
Vegetables & Base
  • 1 cup broccoli florets
  • 1 medium carrot thinly sliced
  • 0.5 cup red bell pepper sliced
  • 2 cups cooked rice jasmine or brown
  • garnish sesame seeds and sliced green onions

Equipment

  • Mixing bowls
  • Skillet
  • Saucepan
  • Rice cooker or pot

Method
 

  1. Press tofu for 15–20 minutes to remove excess water.
  2. Marinate tofu with soy sauce for 10 minutes.
  3. Coat tofu with cornstarch and fry in olive oil until golden brown.
  4. Prepare teriyaki sauce by combining soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Simmer and thicken with cornstarch slurry.
  5. Sauté broccoli, carrots, and bell peppers until crisp-tender.
  6. Assemble bowls with rice, vegetables, and crispy tofu. Drizzle with teriyaki sauce.
  7. Garnish with sesame seeds and green onions and serve immediately.

Notes

Pressing tofu is essential for crispiness. Sauce can be doubled for more flavor.