Teriyaki Tofu Bowl Recipe
A delicious teriyaki tofu bowl featuring crispy tofu, sticky-sweet sauce, and fresh veggies over a bed of rice or quinoa.
Ingredients
For the Tofu:
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 1 tbsp olive oil
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
For the Bowl:
- 2 cups cooked rice or quinoa
- 1 cup steamed broccoli
- ½ cup shredded carrots
- ½ avocado sliced
- 1 tbsp sesame seeds
- 2 tbsp chopped green onions
Instructions
- Press tofu for 10 minutes to remove excess moisture.
- Cut tofu into cubes and toss with cornstarch for crispiness.
- Heat olive oil in a skillet and cook tofu until golden brown, about 10 minutes.
- In a small bowl, whisk soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- Add sauce to the skillet, then stir in the cornstarch mixture to thicken.
- Simmer for 2-3 minutes until the sauce coats the tofu.
- Assemble bowls with rice, tofu, broccoli, carrots, and avocado.
- Garnish with sesame seeds and green onions.
- Serve immediately and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 390
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Calcium: 15%
- Vitamin C: 25%
- Folate: 20%
- Magnesium: 18%
Tips for the Best Teriyaki Tofu Bowl
- Pressing tofu makes it crispier—don’t skip this step!
- Use coconut aminos instead of soy sauce for a lower-sodium option.
- Add a spicy kick with sriracha or red pepper flakes.