Description

A delicious and satisfying Teriyaki Tofu Rice Bowl with crispy tofu, homemade teriyaki sauce, and steamed rice. A quick, healthy, and plant-based meal.

Ingredients

14 oz. firm tofu (1 package, 400g)

1/4 cup cornstarch (plus 2 teaspoons)

⅓ cup vegetable oil

1 teaspoon ginger (freshly grated)

1 medium onion (thinly sliced)

2 tablespoons mirin

2 tablespoons soy sauce

2 teaspoons dark soy sauce

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 cup water

1 scallion (chopped, optional)

Steamed rice (to serve)

Toasted sesame seeds (optional)

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Instructions

Prepare the tofu: Pat the tofu dry with a paper towel and cut it into 1-inch cubes. Place the ¼ cup cornstarch into a shallow bowl, and dredge the tofu cubes in the cornstarch until they are lightly coated.
Fry the tofu: Heat vegetable oil in a cast iron or nonstick pan over medium heat. Add the tofu pieces to the pan and fry them on all sides until golden and crispy. Remove the tofu from the pan and set aside.
Make the sauce: Add grated ginger to the same pan and cook for 1 minute until fragrant. Add the sliced onions and stir-fry for 2-3 minutes. Then, pour in the mirin, soy sauce, dark soy sauce, brown sugar, and sesame oil. Bring the mixture to a simmer.
Thicken the sauce: Dissolve the remaining two teaspoons of cornstarch in ½ cup of warm water. Add the cornstarch mixture to the sauce, and stir until the sauce thickens. Add the cooked tofu back into the pan and toss to coat it evenly in the sauce. Stir in chopped scallions, if desired.
Serve: Serve the teriyaki tofu over steamed rice, and garnish with toasted sesame seeds for added crunch and flavor.

Notes

Add vegetables: For a more hearty meal, stir in vegetables like broccoli, bell peppers, or snap peas into the sauce.
Gluten-free option: Use tamari or coconut aminos in place of soy sauce for a gluten-free version of this dish.
Different grains: Serve the teriyaki tofu with quinoa, brown rice, or cauliflower rice for a different base.
Spicy option: Add chili flakes or a drizzle of sriracha to give the dish some heat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 7g
Sodium: 880mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 20g
Cholesterol: 0mg