Teriyaki Tofu Bowl Recipe

If you’ve ever found yourself craving a deliciously satisfying meal that hits all the right notes of savory and sweet, then buckle up for this teriyaki tofu bowl adventure—it’s about to become your new go-to comfort food!

Bowl means something that is full and round. When you craft a bowl, you put a lot of love in it so that it overflows with flavor, nutrition, and happiness.

In my kitchen, the bowl begins with tofu—sweet and nutty, a canvas for all the crazy flavors I can dream up. Firm tofu allows me to create a texture that holds up alongside the jasmine rice and the steamed broccoli.

Then, I dive into the world of julienne. Adding carrots, bell peppers, and radishes, these awkwardly cut veggies serve a purpose: crunch.

It’s an incoherent symphony of flavors and textures that, deliciously, somehow make sense.

Teriyaki Tofu Bowl Recipe Ingredients

• Firm Tofu: High in protein, provides a plant-based option.
• Soy Sauce: Adds umami flavor, contains sodium for savory taste.
• Mirin: Sweet rice wine, brings sweetness and depth.
• Sake: Japanese rice wine, enhances flavors, slightly sweet.
• Brown Sugar: Sweetens the sauce with a caramel note.
• Garlic: Adds aromatic depth and rich flavor.
• Fresh Ginger: Provides zest and warmth, aids digestion.
• Steamed Broccoli: Rich in vitamins, adds fiber and color.
• Carrots: Adds crunch and sweetness, high in beta-carotene.

Teriyaki Tofu Bowl Recipe Ingredient Quantities

• 1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cups cooked jasmine rice
• 1 cup steamed broccoli florets
• 1 carrot, julienned
• 1/4 cup sliced green onions
• Sesame seeds, for garnish

How to Make this Teriyaki Tofu Bowl Recipe

1. Heat your over to 400°F (200°C) and prepare a baking sheet with parchment paper.

2. Cube the tofu and toss it in 1 tablespoon of vegetable oil, then lay it out on the baking sheet. Bake for 25-30 minutes, or until golden and slightly crispy. If you want the tofu to be more even and flipped less, just let it go halfway. Total time is about 30 minutes.

3. In a small saucepan over a medium flame, mix the soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir now and then until the sugar dissolves and the mixture comes to a gentle simmer.

4. In a small bowl, combine the cornstarch with water to form a slurry. Whisk the slurry into the sauce. Cook until the sauce thickens, about 2-3 minutes.

5. After baking the tofu, place it in the saucepan with the teriyaki sauce. Gently toss to coat the tofu evenly.

6. Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Add the steamed broccoli and julienned carrots. Sauté until tender-crisp, about 2-3 minutes.

7. Separate the cooked jasmine rice into individual portions and place them in serving bowls.

8. Add to the rice: teriyaki-coated tofu, sautéed vegetables, and sliced green onions.

9. Scatter sesame seeds across each serving as a decorative touch.

10. Enjoy the teriyaki tofu bowl as soon as it is served.

Teriyaki Tofu Bowl Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Small saucepan
7. Stirring spoon
8. Small bowl
9. Whisk
10. Large skillet
11. Spatula or tongs
12. Measuring spoons
13. Measuring cups
14. Serving bowls

FAQ

• Can I use a different type of tofu?Certainly! The optimal type of tofu for this recipe is firm or extra-firm. The reason for that is straightforward: it’s the type of tofu that holds its shape most reliably when subjected to cooking. Let’s explore several variations on this dish.
• Is there a substitute for mirin?If you don’t have mirin, you can use a combination of rice vinegar and sugar.
• How can I make this dish gluten-free?Substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.
• Can I prepare the sauce in advance?Of course! The sauce can be made ahead of time and kept in the fridge for up to 3 days.
• How should I store leftovers?An airtight container is the best way to preserve food. Store food in an airtight container in the refrigerator, and it will stay fresh longer than if you just put it in there without the extra layer of protection. Food in the refrigerator is supposed to stay fresh, but there’s supposed to be some air in there too. The food still has to breathe, or else it might not be fresh for all that long.
• Can I add other vegetables?Yes! You can add any vegetables you like, such as bell peppers, snap peas, or mushrooms.
• What can I use instead of sake?Sake can be replaced with extra mirin or with some dry white wine.

Teriyaki Tofu Bowl Recipe Substitutions and Variations

For tofu: Consider tempeh or seitan as protein-rich substitutes.
For oils used in salads: use canola or avocado oil.
For mirin: Use rice vinegar with a small amount of added sugar.
For mirin: Use dry sherry or additional sake.
For brown sugar: Substitute honey or maple syrup.

Pro Tips

1. Ensure the tofu is pressed well before cooking. Pressing removes excess moisture, which helps achieve a crispier texture when baked.

2. For an even more flavorful tofu, marinate it in the soy sauce mixture for about 30 minutes before baking. This will allow the flavors to infuse deeply into the tofu.

3. While making the sauce, taste it as it simmers and adjust the seasoning. If you prefer a sweeter profile, add a bit more brown sugar. For more depth, a dash of rice vinegar can enhance the flavor.

4. To speed up the cooking process, prep all your vegetables and aromatics (like garlic and ginger) ahead of time. This ensures smooth and organized cooking, especially when things get busy on the stovetop.

5. For added texture and flavor, consider toasting the sesame seeds in a dry skillet over medium heat for a couple of minutes before using them as a garnish. This enhances their nutty taste and aroma.