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Teriyaki Tofu Bowl

This Teriyaki Tofu Bowl features crispy tofu tossed in a homemade teriyaki sauce, served with fluffy rice and fresh vegetables for an easy, satisfying vegetarian dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 465
Ingredients Method Notes

Ingredients
  

Crispy Tofu
  • 14 oz 400 g extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • Salt & black pepper to taste
  • 2 tbsp vegetable oil
Homemade Teriyaki Sauce
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
Bowl
  • 2 cups cooked jasmine rice
  • 1 cup edamame
  • 1 cup shredded carrots
  • 1 cup julienned cucumber
  • 4 –5 radishes thinly sliced
  • Sesame seeds for garnish
  • 2 green onions sliced

Method
 

  1. Press the tofu for 20–30 minutes to remove excess moisture. Cut into cubes and coat with cornstarch, salt, and black pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook until golden and crispy on all sides.
  3. While the tofu cooks, whisk together the soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, cornstarch, and water. Simmer until the sauce thickens.
  4. Add the crispy tofu to the sauce and gently toss until evenly coated.
  5. Divide the cooked rice between serving bowls. Arrange the carrots, cucumber, edamame, and radishes around the rice.
  6. Spoon the teriyaki tofu over the bowls, drizzle with any remaining sauce, and finish with sesame seeds and sliced green onions. Serve immediately.

Notes

  • Pressing the tofu is the key to getting a crispy texture.
  • Don't overcrowd the pan while cooking the tofu.
  • Feel free to swap in your favorite vegetables like broccoli, snap peas, mushrooms, or bell peppers.
  • Leftovers can be stored in the refrigerator for up to 4 days.